Gaziantep / Antep erik tavası is a traditional, seasonal dish specific to the province of Gaziantep, located in Türkiye’s Southeastern Anatolia Region. It is protected under a designation of origin and was registered on April 30, 2021, within the scope of the Industrial Property Law No. 6769. The registration was carried out by the Gaziantep Development Foundation.

Characteristics

Gaziantep erik tavası is prepared using diced meat or hand-minced meat (zırh kıyması), tomato paste, and wild green plums (Prunus cerasifera Ehrh.), cooked in a round tray either in the oven or on the stove.

The dish’s distinctive flavor comes from the sourness of large, firm-textured green plums, which gives it a pleasantly tangy aroma. Production is most common during the spring months, when fresh green plums are in season.

Traditionally eaten in small portions, Gaziantep erik tavası is served with Antep tırnaklı pide or lavash bread, both of which are geographically indicated products. In some presentations, it is accompanied by rice pilaf.

Production Method

Preferably, fresh seasonal garlic bulbs are used in preparing the dish, though dried garlic is also acceptable. The main ingredients include:

• 1.5 kg of green plums
• 0.5 kg of diced or medium-fat hand-minced meat
• Onion
• Garlic
• Tomato and pepper paste
• Sugar
• Black pepper
• Clarified butter, butter or olive oil
• Salt

Two main cooking techniques are used.

Oven Cooking: The meat is seared in oil, sautéed with onions and cooked with tomato and pepper paste. The mixture is placed on a tray and plums, garlic, sugar and spices are added on top. The tray is covered and baked in a 180°C oven for 30–40 minutes. In the last 10 minutes, the cover is removed for light browning.

Stovetop Cooking: The meat is seared and cooked with onions and pastes. Then plums and the remaining ingredients are added. Care is taken to preserve the plums’ shape while cooking for 10–15 minutes more.

Geographical Boundary and Production Link

The production of Gaziantep erik tavası must take place within the borders of Gaziantep province. The preparation process requires region-specific culinary skills, establishing a clear link between the product and its geographical origin.

Inspection Process

Production and labeling of the product are supervised by an expert committee coordinated by the Gaziantep Development Foundation, consisting of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Tradesmen and Craftsmen, and the Department of Gastronomy at Gaziantep University.

Inspections are carried out regularly once a year in spring and additionally when required or in response to complaints. The inspections evaluate ingredient suitability, adherence to production methods and serving style and the proper use of the designation of origin mark.

The registrant institution is responsible for managing all legal procedures related to the product.