Gaziantep Bukhara Pilaf

Gaziantep Buhara pilaf is a traditional rice dish specific to Gaziantep cuisine, prepared with lamb, rice, sour apple, quince, carrot, almond kernels, and geographical indication-protected Gaziantep pistachios. Protected under the Industrial Property Law No. 6769 as a certified mark, this dish was officially registered on 22 February 2022 and is defined as being produced exclusively within the boundaries of Gaziantep province.

Definition and Distinctive Characteristics

Each ingredient is separately sautéed in olive oil or butter; the meat is also cooked in the same fat. In a special round-bottomed pot, the ingredients are arranged in a specific order: Gaziantep pistachios and almond kernels at the bottom, followed by meat, quince, apple, carrot, and finally rice on top. After cooking, the pilaf is inverted for serving, acquiring a dome-like shape and presenting a distinctive layered appearance.

Gaziantep Buhara pilaf holds a special place in Gaziantep’s culinary culture, typically served on special occasions and festive tables. It occupies an important position within Gaziantep’s gastronomic heritage, as the city is part of the UNESCO Creative Cities Network. The dish’s reputation has been strengthened by both its historical legacy and the geographic specificity of its production method.

Production Method

The standard recipe for 5–6 servings includes the following ingredients:

• 1–1.2 kg lamb shank
• 300–375 g rice
• 2–3 carrots
• 2–3 sour firm apples
• 2–3 quinces
• 50–75 g Gaziantep pistachios
• 60–80 g almond kernels
• 100–120 g olive oil or 80–100 g butter
• 30–60 g tomato paste
• 2–3 g black pepper
• 10–20 g salt
• Water

During preparation, the rice is soaked in warm water; the Gaziantep pistachios and almond kernels are briefly boiled and then peeled. The fruits are sliced and kept in water to prevent browning. The carrots are cut into circular slices. All ingredients are sautéed sequentially and stored in separate containers. The meat is cooked with tomato paste and water. In the pot, the ingredients are layered in order and rice is added, then cooked with the meat broth. After resting, the pilaf is inverted for serving.

Geographical Boundary and Oversight

All production stages of Gaziantep Buhara pilaf must be carried out exclusively within the boundaries of Gaziantep province. Oversight of the product is conducted by a three-member committee composed of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Chamber of Tradesmen and Artisans, under the coordination of the Gaziantep Metropolitan Municipality. Inspection criteria focus on the suitability of ingredients, adherence to the traditional production method, presentation style, and proper use of the certified mark. Inspections are carried out at least once annually, and additionally as needed or in response to complaints.