Gaziantep Çağla Aşı

Gaziantep Çağla Aşı is a traditional vegetable dish specific to the Gaziantep region, prepared during spring when fresh almonds (çağla) are in season. The main ingredient is çağla, and the dish is prepared with yogurt, egg, flour, and sometimes meat. Çağla Aşı is listed among the geographical indication registered products of Gaziantep and is regarded as one of the important dishes reflecting the seasonal diversity of the city’s rich gastronomic culture.

This dish derives its origins from the relationship between Gaziantep and nature in terms of production and culinary practices. It is prepared during the brief period when fresh almond shells can be harvested. Çağla Aşı possesses a unique character and thus serves as a reflection of local culinary knowledge passed down from generation to generation. This uniqueness has given the dish a historical identity within the culinary culture of Gaziantep.

Gaziantep Çağla Aşı is not merely a seasonal dish but a cultural element representing seasonal awareness in Gaziantep cuisine. In Gaziantep, it is cooked in cauldrons with the arrival of spring and can only be consumed for approximately one month. In this regard, the dish is an indicator of the local population’s culinary habits based on seasonal production. At the same time, Çağla Aşı is one of the local flavors that contribute to Gaziantep’s gastronomic identity, recognized by UNESCO as part of the Creative Cities Network. The dish demonstrates that the city’s culinary heritage extends beyond kebabs and sweets, encompassing original recipes based on vegetables and fruits.

Thanks to its ingredients of olive oil, yogurt, and vegetables, Çağla Aşı is both low in calories and rich in antioxidants. It is high in vitamin C, fiber, and protein. It is noted to have cholesterol-lowering, immune-boosting, and digestion-enhancing properties.

^{Gaziantep Çağla Aşı (}Gaziantep Municipality⁾

• Fresh çağla (green almonds)
• Yogurt
• Boiled chickpeas
• Wheat flour or one glass of milk
• Egg
• Rice or wheat (in some recipes)
• Diced lamb or mutton
• Mint, salt, and optional spices

The çağlas are cut lengthwise in half, the kernels removed, then boiled and strained. The meat is seared with two tablespoons of oil; chopped dried onion may be added optionally. Boiled chickpeas, salt, and five to six glasses of water are added and cooked for 40 to 45 minutes. Then, the boiled çağlas and optionally fresh garlic are added. Strained yogurt, egg, and flour (or milk) are whisked together in a bowl; a small amount of the cooking liquid is gradually added to this mixture to create a thickened sauce, which is then slowly poured into the pot and gently boiled. In a separate pan, oil is heated, black pepper and asafoetida are added, and the mixture is drizzled over the dish. It is typically served hot with rice.