Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı

Gaziantep börek aşı / Gaziantep mıcırık aşı is a traditional dish prepared in Gaziantep cuisine during winter months using local dried eggplants such as börk and mıcırık. It was registered as a protected geographical indication on 04.10.2021 under Law No. 6769 on Industrial Property, with the registration carried out by the Gaziantep Development Foundation. The product is classified under the category of dishes and soups and is geographically linked to production exclusively within the boundaries of Gaziantep province.

Definition and Distinctive Characteristics

Gaziantep börek aşı / Gaziantep mıcırık aşı is a dish prepared using minced meat or ground meat, rice, tomato paste, and either börk or mıcırık, or both. Börk is obtained by cutting the upper part of the eggplant including its green stem and drying it in the sun; mıcırık is produced by drying the inner flesh removed during the hollowing of the eggplant. These two ingredients play a significant role in the utilization of dried eggplants in Gaziantep cuisine. The dish is particularly preferred during winter months and derives its distinctive character from the regional drying techniques used to produce börk and mıcırık.

Ingredients and Preparation

The preparation of the dish reflects the combination of Gaziantep-specific ingredients and cooking methods. The standard recipe for 4–6 servings includes the following ingredients:

• 250 g minced meat
• 150 g pre-soaked rice
• 2 dried onions
• 4–5 garlic cloves
• 250 g börk or mıcırık
• 40 g tomato paste
• 20 g pepper paste
• 20 ml sumac vinegar (or lemon juice)
• 2 dried red chilies
• 5–10 g dried mint
• 5–10 g salt

The börk or mıcırık is first boiled in salted water for 3–5 minutes, then rinsed several times with cold water. The minced meat, onions, garlic, pastes, mint, and salt are sautéed together. Hot water is added, followed sequentially by chopped dried red chilies, börk/mıcırık, rice, and sumac vinegar. After bringing to a boil, the dish is simmered on low heat for 15 minutes. It is served once the liquid has been absorbed.

Geographical Boundary and Production Conditions

Since the börk and mıcırık used in the preparation of the dish are produced exclusively through Gaziantep-specific drying methods, all stages of production must be carried out within this geographical boundary. Consequently, a direct link has been established between the product and its geographical origin.

Monitoring Mechanism

Monitoring of production and the use of the protected geographical indication is coordinated by the Gaziantep Development Foundation. The monitoring body consists of expert representatives from the Foundation, the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Metropolitan Municipality, the Gaziantep Chamber of Tradesmen and Craftsmen, and the Gastronomy Department of Gaziantep University. Inspections are conducted at least once a year, particularly during spring months, and may be carried out at any time in response to complaints or specific needs. During inspections, compliance of ingredients, adherence to traditional production methods, and proper use of the geographical indication are verified.