Gaziantep / Antep Sour / Drained Small Meatballs

Gaziantep ekşili/akıtmalı ufak köfte is a traditional dish among the deep-rooted cuisines of Gaziantep, prepared with fine bulgur, minced meat, diced meat, and chickpeas, and served in either sour or runny forms. This product was officially registered with a geographical indication on 17 January 2022 and is protected under Law No. 6769 on Industrial Property. The registration process was carried out by the Gaziantep Development Foundation, and the protection of the product has been in effect since 18 June 2020.

Definition and Distinctive Characteristics

The dish is prepared in two distinct forms: “ekşili” and “akıtmalı”. The ekşili version derives its name from the sour sauces used in its preparation, while the akıtmalı version is characterized by its oily filling that melts and spreads in the mouth. In both versions, the primary ingredients are simit (fine bulgur), minced meat, diced meat, and chickpeas.

Simit, the main ingredient of the dish, is a geographically indicated product known as Gaziantep bulgur. The pepper paste used is exclusively obtained from red peppers grown within Gaziantep province. These components reinforce the dish’s connection to its geographical origin. This dish, traditionally served on special occasions and gatherings in Gaziantep cuisine, stands out as an integral part of local culture due to its skill-intensive preparation technique.

Production Method

The meatball mixture is prepared with 0.5 kg of simit, 300 g of lean raw minced meat, finely chopped onion, black pepper, red pepper flakes, and salt. Optional ingredients such as semolina, egg, or flour may be added to prevent crumbling. After kneading, the mixture is shaped into walnut-sized balls and boiled in steam or boiling salted water.

In the akıtmalı version, the meatballs are hollowed out and filled with an oily meat mixture. This filling is made from minced meat, animal fat or tail fat, onion, parsley, spices, and walnuts. The meatballs are cooked by boiling them in a colander.

The broth is prepared with lamb cubed meat, chickpeas, onion, garlic, pastes, souring agents (sumac souring, lemon juice, koruk souring, or lemon salt), clarified butter or olive oil, and dried mint. The boiled meatballs and fillings are added to the broth and briefly simmered. Before serving, heated oil and dried mint are drizzled over the top.

The akıtmalı version can also be prepared with yogurt. In this case, a mixture of strained yogurt and egg is cooled with the broth and then added to the dish, which is then gently simmered.

The prepared meatballs and fillings can be stored frozen at -18 °C.

Geographical Boundary and Production Requirements

Production of the dish must take place within the boundaries of Gaziantep province. This requirement, combined with the use of locally sourced Gaziantep bulgur and red pepper paste, as well as the skill-intensive production method, strengthens the product’s link to its geographical origin.

Monitoring Process

Monitoring of the product is conducted at least once a year under the coordination of the Gaziantep Development Foundation. The monitoring body consists of one expert each from the Foundation, 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. Monitoring includes verification of ingredient compliance, adherence to production methods, appearance and presentation, and correct use of the geographical indication mark.