Gaziantep Haylan Pumpkin Stuffed with Filling / Antep Haylan Pumpkin Stuffed with Filling

Gaziantep haylan kabağı dolması is a stuffed dish prepared by filling fresh or dried haylan squash with a traditional meat stuffing and served hot; it was officially registered with a geographical indication on 7 April 2022. This dish, made from the haylan squash whose Latin name is Lagenaria siceraria L., can be prepared in two distinct ways using either fresh or dried squash. The product is made using haylan squash cultivated within the boundaries of Gaziantep province and through regional methods, making it a culinary element tied to a specific geographical origin.

Distinctive Characteristics

Haylan squash is a monoecious plant species harvested in August and September, characterized by large white flowers. When dried, it acquires a hard and brittle texture. In Gaziantep cuisine, this squash is an ingredient with deep historical roots. The distinctive features of the product lie not only in the exclusive use of this particular squash but also in the preparation of the stuffing, the cooking technique, and the presentation style.

Production Methods

Gaziantep haylan kabağı dolması is prepared in two ways:

Production with Fresh Haylan Squash

Fresh squash are peeled and hollowed out. The stuffing consists of minced meat, rice, onion, garlic, tomato and pepper paste, spices, and optionally sumac souring or lemon juice. After being filled, the squash are arranged in a pot, covered with hot water, and weighted down with a stone or heavy plate. They are then cooked over low heat. In the final stage, a brief second cooking is performed with the addition of souring agent.

Production with Dried Haylan Squash

Dried squash are first boiled to soften them. They are then stuffed with the filling and arranged in a pot. The cooking process follows the same method as with fresh squash: covered with hot water, weighted down, and finished with the addition of a souring agent. In both methods, the dish is served hot.

Geographical Boundary and Production Conditions

All stages of production must take place within the boundaries of Gaziantep province. This requirement is linked to the local cultivation of the squash and the regional character of the culinary techniques employed.

Monitoring Process

The production of Gaziantep haylan kabağı dolması and its compliance with registration conditions are monitored at least once a year by a five-member oversight board coordinated by the Gaziantep Development Foundation. The board includes representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Metropolitan Municipality, the Union of Craftsmen and Artisans, and the Faculty of Tourism at Gaziantep University. Monitoring is based on criteria such as the suitability of ingredients, adherence to traditional production methods, and correct use of the geographical indication mark.