Gaziantep kabaklama is a spicy and tangy zucchini dish prepared with meat and chickpeas. It is one of the deep-rooted culinary traditions of Gaziantep cuisine and has been registered as a geographical indication with a designation of origin. The product, protected under the Industrial Property Law No. 6769 on June 3, 2021, was officially registered through the application of the Gaziantep Metropolitan Municipality. With the registration number 779, this dish falls under the “soups and main dishes” category and must be produced within the borders of Gaziantep province.

Definition and Distinguishing Features

Gaziantep kabaklama is made by cooking winter (Cucurbita mixta) or summer (Cucurbita pepo) varieties of zucchini with meat and chickpeas in a spicy and tangy broth. As a dish with a long-standing place in Antep’s culinary tradition, it is finished with lemon juice or sumac extract, added precisely when the zucchini begins to soften but before it breaks apart. This delicate timing, which requires culinary skill, is one of the defining characteristics that link the dish’s reputation to its geographical origin.

Preparation

Depending on the season, winter or summer zucchinis are used. Winter squashes (Cucurbita mixta) are preferred during the colder months, while summer squashes (Cucurbita pepo) are used in warmer months to maintain balance and harmony in flavor.

The preparation begins by washing and boiling the meat. The foam that forms on the surface is carefully removed. Then, chickpeas soaked overnight are added and cooked with the meat until both are tender — forming the base of the dish’s texture and protein content.

The zucchinis are peeled, the seeds removed, and cut into 2–4 cm pieces. Chopped onions and the softened meat and chickpeas are combined. A mixture of tomato paste and pepper paste is blended with some broth from the dish until homogeneous, then added to the pot along with salt.

The lid is closed, and the mixture is simmered until the zucchini softens. When the zucchini is nearly cooked, crushed garlic and lemon juice or sumac extract are added to complete the dish’s signature tangy flavor.

In the final step, clarified butter or olive oil is heated. Ground red pepper, black pepper, and dried mint are added to the hot oil to make an aromatic sauce, which is poured over the dish before serving. The temperature and spice balance of this sauce enhance the distinctive taste of Gaziantep kabaklama.

Geographical Boundaries and Production Conditions

The production of Gaziantep Kabaklama is restricted to the province of Gaziantep. The dish’s historical roots and the expertise required in its preparation establish its strong connection to this geographical area.

Inspection Process

The inspection of the product and the correct use of its geographical indication are coordinated by the Gaziantep Metropolitan Municipality, with participation from experts representing the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Chamber of Tradesmen and Craftsmen. Regular inspections are carried out at least once a year, and additional checks may occur when necessary or in response to complaints. The inspections ensure compliance with ingredient standards, production methods, and labeling requirements. Public or private organizations may be consulted when needed.