Gaziantep Green Olive Borek

Gaziantep green olive börek is a traditional baked product unique to the Gaziantep province of Türkiye, protected under a geographical indication, and registered on 16 November 2018 by the Gaziantep Development Foundation. This local börek variety has been produced for at least one century in the central districts of Gaziantep as well as in the Nizip and Kilis regions, using oil-rich green olives cultivated in the area.

Definition and Distinctive Characteristics

Gaziantep green olive börek is semicircular in shape and approximately 14–15 cm in diameter. It is distinguished from other börek types by its ingredients and baking method. The filling contains salt-cured green olives grown in Gaziantep and its surroundings, lean lamb mince (preferably from Hallık or Karaman breeds), dried and fresh onion, parsley, walnut kernels, pure fat derived from sheep or goat milk, red pepper flakes, black pepper and salt. These components form the region’s distinctive flavor profile.

Production Process

The filling process begins with removing excess salt from the salt-cured olives. After the mince is sautéed, pure fat and onion are added and gently cooked. Once cooled, chopped olives, walnuts, fresh onion, parsley and spices are mixed into the mixture. Approximately 50 grams of filling is used for each börek.

The dough is prepared using flour, water, salt and fresh yeast. Balls of dough weighing 150 grams are formed and rolled out into circles 20 cm in diameter. A fluid mixture called “bulamaç,” made from fresh yeast, water and powdered sugar, is brushed onto the surface. Crosshatch impressions are made with the fingertips to increase the surface area exposed to heat during baking.

The filling is placed on one half of the circular dough, which is then folded over the other half and sealed at the edges to form a semicircular shape. The böreks are baked for 10–15 minutes at approximately 250°C in traditional ovens heated with oak wood. After baking, the böreks slightly shrink and elongate.

Geographical Link and Oversight

The production of Gaziantep green olive börek must occur within the boundaries of Gaziantep province. The craftsmanship involved and the use of local ingredients reinforce the cultural connection to Gaziantep. Oversight is conducted twice annually by a committee coordinated by the Gaziantep Chamber of Commerce, and additionally upon complaint. Inspections verify the suitability of ingredients, baking method, presentation and overall appearance of the product.