Gaziantep / Antep Firikli Acur Dolması

Gaziantep firikli acur dolması is a traditional stuffed dish unique to Gaziantep’s culinary culture. The distinctive texture of acur combined with the smoky aroma of firik imparts a characteristic flavor to this dish. Prepared using local ingredients and original cooking techniques of the region, this dish is one of the examples reflecting the cultural heritage of Gaziantep. It has been protected under the Industrial Property Law No. 6769 as a geographical indication and was registered on 26 March 2021. The institution that registered it is the Gaziantep Development Foundation.

Product Characteristics

This type of stuffed dish is prepared using a production method specific to Gaziantep and made with the geographical indication-protected Antep firik. Its main ingredients include acur, pilaf-grade bulgur, minced meat with fat, tomatoes, onion, garlic, peppers and tomato paste. Key elements that determine its flavor are firik and regional souring agents such as lemon juice liquid sumac souring or koruk souring.

Preparation

The preparation process begins with washing the acur, trimming their stems and hollowing out their interiors. Bitter acur are discarded. Optionally, the interiors may be coated with salt and black pepper and left to rest. The filling is made by mixing paste, spices, minced meat finely chopped onion and garlic grated tomato and water. Bulgur firik salt and black pepper are then added to complete the mixture. This filling is inserted into the acur to slightly more than half their capacity. The acur openings are sealed with the trimmed stem pieces or slices of tomato.

The arrangement in the pot can be done in two ways: vertically with the openings facing upward or horizontally with the tops and bottoms aligned. Optionally a vine leaf may be spread at the bottom of the pot. Hot water is added to a depth of about one finger’s width salt is added and the stuffed acur are pressed down with a weight such as a stone or a heavy heat-resistant plate. The pot is covered and first cooked over high heat then over low heat for approximately one hour. A souring agent is added before turning off the heat. The tenderness of the acur is checked with a fork. After resting the liquid is drained and the dish is served. Frequent monitoring during cooking is recommended to prevent the acur from breaking apart.

Geographical Boundary and Production Conditions

Only Antep firik grown within the boundaries of Gaziantep Province and registered under number 244 may be used in the production of Gaziantep firikli acur dolması. Since the production method is specific to the region all stages of production must be carried out within Gaziantep Province.

Monitoring

The monitoring of the product is conducted by a five-member committee composed of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry the Gaziantep Metropolitan Municipality the Gaziantep Chamber of Tradesmen and Artisans and the Gastronomy Department of Gaziantep University under the coordination of the Gaziantep Development Foundation. Inspections are carried out at least once a year or as needed upon complaint. Inspection criteria include the suitability of ingredients adherence to the production method visual characteristics and correct use of the geographical indication and product labeling.