Gaziantep / Antep Quince Sour Taraklık, one of the traditional dishes of the rich Gaziantep cuisine, is a regional meal that combines the sour flavor of quince with lamb chop meat. Protected under a geographical indication as a designation of origin pursuant to Law No. 6769 on Industrial Property, this dish was registered on April 18, 2022, and has an established reputation linked to Gaziantep province.

Product Features

The main ingredients of the dish are lamb chop meat (taraklık), quince, onion, tomato paste, and various spices. “Taraklık” refers to the lamb chop meat obtained from the back section of the lamb, as called in the Gaziantep region.

One serving of Gaziantep Quince Sour Taraklık consists of 2–3 lamb chops, 4–6 slices of quince, and 3–5 tablespoons of broth. The dish is mainly prepared during the quince season, from September to February. This seasonal preparation reinforces its place in Gaziantep’s culinary culture. The sour and aromatic combination of quince and meat gives the dish its distinctive flavor.

Preparation

Preparation by Searing Method

The lamb chops are seared on a grill pan or barbecue. In a separate pot, onions and, optionally, garlic are sautéed in oil. The seared meat, tomato paste, salt, water, and pearl onions are added to the pot and simmered for 30–40 minutes over low heat. The quinces, sliced without peeling, are added close to the end of cooking. Finally, pomegranate molasses, lemon juice, or verjuice and spices are added and cooked for another 3–5 minutes.

Direct Cooking Method

Onion and garlic are sautéed in oil, then the lamb chops are added and cooked until they release and reabsorb their juices. Tomato paste, salt, water, and pearl onions are added, and the meat is cooked until tender for about 50–60 minutes. Quinces are added near the end of the cooking process, followed by souring ingredients and spices for the final cooking stage. In both methods, the quinces are preferably unpeeled, cut vertically into 4–6 pieces, and their cores removed. The type of fat used can be clarified butter, olive oil, or regular butter.

Geographical Boundaries and Production Conditions

All stages of production must take place within the boundaries of Gaziantep province. This geographical link is required to preserve the dish’s cultural identity and its relationship with the local cuisine.

Inspection Process

The production of Gaziantep Quince Sour Taraklık is inspected at least once a year by a five-member inspection board coordinated by the Gaziantep Development Foundation (GAGEV). The board includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Tradesmen and Craftsmen, and Gaziantep University Department of Gastronomy.

Inspection criteria include:

• Suitability of ingredients used
• Adherence to the production method
• Correct use of the geographical indication mark, logo, and emblem

Expert support from public and private institutions may be sought during the inspection process. The applicant institution is responsible for managing the legal procedures.