Gaziantep / Antep Half Pan

Gaziantep yarım tava is a traditional fried dish prepared with male lamb meat or minced lamb, representing an original example of Gaziantep’s culinary culture. It is protected under Industrial Property Law No. 6769 as a certified trademark and was registered on 13 April 2022 by the Gaziantep Development Foundation. The product is a geographical indication dish that must be produced within the boundaries of Gaziantep Province.

Definition and Distinguishing Characteristics

Gaziantep yarım tava is prepared by frying medium-fat or fat-free male lamb mince or thinly sliced meat in a pan. The dish is completed by pouring over it a sauce made from charred tomatoes. The term “yarım tava” derives from the method in which some components are fried in a pan while others are charred. This technique gives the dish both its name and its distinctive flavor.

The dish must be served hot. Red pepper flakes and finely chopped parsley may be sprinkled on top according to preference. With deep roots in Gaziantep cuisine, this dish can only be produced within the boundaries of Gaziantep Province due to its inseparable association with the region.

Preparation

The essential ingredients for a four-person portion of Gaziantep yarım tava are as follows:

• 600–800 g male lamb meat (minced or thinly sliced)
• 1–1.5 kg tomatoes
• 3–5 green peppers
• 30–45 g butter or vegetable oil or 35–50 ml olive oil
• 3–6 g black pepper
• Salt, red pepper flakes, parsley (optional)

The preparation process proceeds as follows:

1. Tomatoes are left unpeeled, either whole or halved, and placed on skewers to be charred for 10–15 minutes over a grill or in an oven.
2. The charred tomatoes are peeled, crushed, and transferred to a copper pan with salt added.
3. In a separate pan, the meat is fried with oil and salt for 15–25 minutes until it releases its moisture.
4. The cooked meat is placed on top of the charred tomatoes, followed by the addition of black pepper and chopped green peppers.
5. The dish is served hot and may be garnished optionally with red pepper flakes and parsley.

Geographical Boundary and Production Conditions

The production of Gaziantep yarım tava may only take place within the boundaries of Gaziantep Province. This requirement stems from the dish’s historical and cultural ties to the region. All stages of production must occur within this geographical boundary.

Monitoring Mechanism

The production and presentation of the product are inspected at least once a year by a five-member oversight body coordinated by the Gaziantep Development Foundation. This board includes expert representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Tradesmen and Craftsmen, Gaziantep University Department of Gastronomy, and the Gaziantep Development Foundation.

The following elements are verified during inspections:

• Suitability of ingredients used
• Adherence to the traditional production method
• Presentation of the product
• Correct use of the certified trademark emblem and product labeling

Expert support may be obtained from public or private institutions when necessary. The registering institution also manages the legal protection of the product.