Gaziantep Kuymağı

Gaziantep kuymağı, also known as Antep kuymağı, is a traditional sweet specific to the Gaziantep region, prepared with flour, sugar, and either clarified butter or butter as its main ingredients. Registered with a geographical indication on 7 December 2020, this product is a cultural heritage that must be produced within the boundaries of Gaziantep Province.

Gaziantep kuymağı originated historically as a dish prepared especially for postpartum women and gradually transitioned from a home-based custom to a commercial product. It holds a distinctive position among regional sweets due to its ingredients and preparation method. Its consistency resembles that of meyaney, and its serving style is two-stage: first served warm in bowls, then topped with melted clarified butter or butter. This presentation is a defining characteristic of the sweet.

The production of Gaziantep kuymağı requires skill. The basic ingredients for a portion serving 2–4 people are as follows:

• 1 glass of flour
• 2 heaping tablespoons of clarified butter or butter
• 1 glass of sugar or half a glass of liquid pekmez
• 4–5 glasses of water
• Optional: ground cinnamon, walnut, Antep pistachio (geographical indication no: 27), black pepper

The preparation process involves the following steps:

1. Half of the butter is mixed continuously with the flour in a pot until the mixture turns pink.
2. The toasted flour is left to cool.
3. In a separate container, the sugar or pekmez is dissolved in water.
4. The cooled flour is slowly mixed with this solution, stirred with a whisk until a smooth consistency is achieved.
5. The mixture is returned to the heat and cooked over medium-low heat until it reaches a consistency similar to boza.
6. It is served warm in bowls; the remaining butter is melted and poured over the top.
7. It is served hot, optionally garnished with spices and nuts.

The production of Gaziantep kuymağı must take place within the boundaries of Gaziantep Province. The product’s strong association with the region and its skill-intensive production process necessitate this geographical restriction.

Monitoring of the product occurs at least once annually, and additionally in cases of complaint or suspicion. The monitoring body consists of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Chamber of Tradesmen and Artisans, and the Gaziantep Metropolitan Municipality, coordinated by the Gaziantep Development Foundation. Monitoring covers ingredients, production methods, serving style, and use of the geographical indication mark. Expert support may be obtained from public or private institutions when necessary.

The term "Gaziantep Kuymağı / Antep Kuymağı" and the geographical indication emblem must appear on the product itself or its packaging. If this is not possible, they must be displayed in a clearly visible location within the establishment.