Gaziantep Cheese Semolina Halva / Antep Cheese Semolina Halva

Gaziantep Cheese Semolina Halva is an original dessert of Gaziantep’s culinary culture and is protected under Industrial Property Law No. 6769 as a geographical indication. The product was registered on 10 February 2022 following an application submitted on 29 June 2020 and assigned the geographical indication number 1029. The registering authority is the Gaziantep Metropolitan Municipality.

Definition and Distinctive Characteristics

This variety of halva is prepared using semolina, white sugar, clarified butter, water, and exclusively Gaziantep cheese, which is known for its salt-free composition and is native to the Gaziantep region. The cheese’s ability to melt and become stringy when exposed to heat imparts a distinctive texture to the halva. For this reason, the product is served hot; if the cheese cools and hardens, the dessert loses its authentic character.

The history of Gaziantep cheese semolina halva is rooted in Gaziantep’s traditional culinary memory. The product’s reputation is directly tied to both the geographical origin of the cheese used and its place within the regional culinary culture.

Production Method

The following ingredients are used in the production of the product:

• 150–160 g semolina
• 240–300 g white sugar
• 400–420 g water
• 30–60 g clarified butter
• 150–250 g fresh Gaziantep cheese

The production process proceeds as follows:

1. The cheese is sliced and soaked in water.
2. The semolina is roasted with clarified butter until it turns pink.
3. Sugar and water are added, and the mixture is cooked over low heat until the semolina absorbs the liquid.
4. The water is drained from the soaked cheese, and any remaining moisture is removed by squeezing it by hand.
5. The cheese is continuously stirred into the cooked semolina until it begins to become stringy.
6. The halva is served hot; it may be garnished with Gaziantep pistachios or cinnamon if desired.

Geographical Boundary and Production Conditions

All stages of production must be carried out within the boundaries of Gaziantep Province. This requirement is linked to both the regional character of the cheese used and the dessert’s place within the local culinary tradition. The geographical indication and its associated reputation are preserved within this context.

Monitoring Mechanism

The production and use of the geographical indication are monitored by a four-member oversight body established under the coordination of the Gaziantep Metropolitan Municipality. This body includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Chamber of Tradesmen and Artisans, the Gaziantep Metropolitan Municipality Inspection Department, and the Directorate of Agricultural Services and Food. Inspections are conducted at least once a year on a regular basis and may also be carried out at any time upon complaint or need.

During inspections, particular attention is paid to the suitability of the cheese, adherence to the production method, and the correct use of the geographical indication and product labeling. The registering authority has the legal authority to pursue judicial measures to protect these rights.