Gaziantep Doğrama / Antep Doğrama

Gaziantep Doğrama / Antep Doğrama is a traditional vegetable dish unique to Gaziantep cuisine, produced during the summer months. The main components are cubed lamb meat, boiled chickpeas, and eggplant. The dish’s distinctive character is shaped by regional production methods and ingredient usage. On 15 May 2021, this dish was officially registered with a geographical indication and granted protected status for production within the boundaries of Gaziantep province.

Definition and Distinguishing Characteristics

Gaziantep Doğrama is a nutritious and aromatic dish resulting from the balanced combination of meat, legumes, and vegetables. The use of fresh eggplant during the summer season defines its seasonal nature. A subtle sourness provided by sumac or lemon juice creates a unique flavor profile that distinguishes it from other vegetable dishes. With a long history in Gaziantep cuisine, this dish has been featured in various cookbooks and promotional materials, thereby establishing a clear link between its reputation and its geographical origin.

Production Method

The preparation of the dish follows a process requiring local expertise:

• Cubed lamb meat is washed and boiled in water, with foam removed as it forms.
• Pre-soaked chickpeas are added and cooked together with the meat until soft.
• Onions and peppers are finely chopped; tomatoes and eggplants are cut into cubes; garlic is crushed.
• The cooked meat and chickpeas are combined sequentially with the vegetables, tomato paste, and souring agents; the mixture is brought to a boil.
• Once the eggplants have softened, garlic is added and the dish is cooked for an additional 10 minutes.
• In the final stage, dried mint is sprinkled over the dish after being sautéed in olive oil or butter, before serving.

Ingredient quantities are given in broad ranges—for example, 500–600 g of cubed lamb meat, 60–120 g of chickpeas, and 1000–1500 g of eggplant—demonstrating the dish’s openness to regional variations.

Geographical Boundary and Production Conditions

The techniques and ingredient selections used in producing Gaziantep Doğrama are rooted in the local knowledge and skills of the Gaziantep region. Therefore, all stages of production must be carried out exclusively within the boundaries of Gaziantep province. The designation as a geographical indication underscores the inseparable connection between the product’s reputation and its place of origin.

Monitoring Process

The production and presentation of Gaziantep Doğrama are subject to regular inspections at least once a year. The inspection body consists of one expert each from Gaziantep Metropolitan Municipality, Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Chamber of Tradesmen and Craftsmen. The inspection criteria are as follows:

• Suitability of ingredients
• Adherence to the traditional production method
• Compliance of the product’s appearance with established standards
• Correct use of the geographical indication label and emblem

Public or private organizations may be engaged to provide inspection services. The registering authority is responsible for managing legal procedures.