Gaziantep Firikli Acur Dolması (Stuffed Gherkin with Roasted Wheat) is a traditional stuffed dish unique to Gaziantep's culinary culture. The distinctive texture of the gherkin (acur) and the smoky aroma of the roasted wheat (firik) give this dish its characteristic flavor. Prepared with local ingredients and authentic cooking techniques from the Gaziantep cuisine, this dish is an example reflecting the region's cultural heritage. It has been protected with a protected geographical indication under the Industrial Property Law No. 6769 and was registered on March 26, 2021. The registering institution is the Gaziantep Development Foundation (Gaziantep'i Geliştirme Vakfı).

Product Qualities

This type of dolma (stuffed dish) is prepared using a production method specific to Gaziantep and utilizes geographically marked Antep firik (roasted wheat). Its main components include gherkin, coarse bulgur (for pilaf), fatty minced meat, tomatoes, onions, garlic, and tomato and pepper pastes. Key elements determining its flavor are firik and local sourness sources (lemon juice, liquid sumac sourness, or unripe grape sourness (koruk ekşisi)).

Preparation

The preparation process begins by washing the gherkins, trimming their ends, and hollowing out their insides. Bitter gherkins are sorted out. Optionally, the inside of the gherkins can be seasoned with salt and black pepper and left to rest. The stuffing is prepared by mixing the pastes, spices, minced meat, finely chopped onion and garlic, grated tomato, and water. Then, bulgur, firik, salt, and black pepper are added to complete the mixture. This stuffing is used to fill the gherkins slightly more than halfway. The openings of the gherkins are sealed with the trimmed end pieces or slices of tomato.

The arrangement in the pot can be done in two ways: vertically with the openings facing up, or horizontally with the head and tail parts aligning. Optionally, grape leaves can be placed at the bottom of the pot. Hot water is added until it covers the dolmas by about one finger's width, salt is included, and the dolmas are weighted down with a dolma stone or a heat-resistant heavy plate. The lid is closed, and it is cooked first on high heat, then on low heat for about an hour. The sourness-providing ingredient is added just before turning off the heat. The softness of the gherkin is checked with a fork. After resting, the liquid is drained, and it is served. Frequent checking is recommended during cooking to prevent the gherkins from falling apart.

Geographical Boundary and Production Conditions

In the production of Gaziantep Firikli Acur Dolması, only Antep firik registered under number 244 and grown within the borders of Gaziantep province can be used. Since the production method is unique to the region, all production stages must be carried out within the province of Gaziantep.

Inspection

The product is inspected by a five-person committee coordinated by the Gaziantep Development Foundation, including representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Tradesmen and Craftsmen Union, and the Gaziantep University Gastronomy Department. Inspections are conducted at least once a year, or upon necessity or complaint. The inspection criteria are the suitability of the ingredients used, adherence to the production method, visual characteristics, and the correct use of the protected geographical indication and product statement.