Gaziantep Malhıtalı Aşı / Lapası

Gaziantep malhıtalı aşı/lapası is a traditional dish made by combining red lentils and bulgur with tomato and pepper paste, sautéed in oil with onion, and served hot. This dish is specific to the city of Gaziantep in Türkiye’s Southeastern Anatolia Region and is protected under the Industrial Property Law No. 6769 as a geographical indication. The application was submitted by the Gaziantep Metropolitan Municipality on 29 November 2021 and registered on 19 December 2022. The product falls under the category “meals and soups” and the type of geographical indication is a geographical indication.

Gaziantep malhıtalı aşı/lapası is prepared using red lentils (locally known as “malhıta”), pilaf-grade bulgur, tomato and pepper paste, dried onion, olive oil or butter, red pepper flakes, water, and optionally salt. The dish’s distinguishing feature is the use of red lentils known in Gaziantep cuisine as “malhıta” and its deep cultural ties to the region.

The preparation process begins by boiling the red lentils in water. Once softened, the tomato and pepper pastes and salt are added, followed by the pilaf-grade bulgur, and cooking continues. In a separate pan, finely chopped dried onion is sautéed in olive oil or butter; red pepper flakes are then added to create the oily mixture, which is poured over the cooked lentil-bulgur blend and served hot.

The main ingredients used in preparing Gaziantep malhıtalı aşı/lapası are red lentils, pilaf-grade bulgur, tomato and pepper paste, dried onion, olive oil or butter, red pepper flakes, water, and optionally salt. The quantities of these ingredients are standardized within the following ranges: 270–360 grams of red lentils, 160–240 grams of pilaf-grade bulgur, 45–60 grams of tomato paste, 45–60 grams of pepper paste, one medium-sized dried onion, 1.2–1.5 liters of water, 150–200 grams of olive oil or butter, 15–20 grams of red pepper flakes, and 8–12 grams of salt (optional).

The preparation process begins by washing the red lentils and boiling them in water in a pot. Foam that forms on the surface during boiling is removed. After approximately 15–20 minutes, when the lentils have softened, the tomato and pepper pastes and salt are added. The mixture is boiled for an additional 2–3 minutes.

Pilaf-grade bulgur is then added and cooking continues until the lentils and bulgur soften and meld together. In a separate pan, finely chopped dried onion is sautéed in olive oil or butter. At the end of the sautéing process, red pepper flakes are added to complete the oily mixture.

This prepared oily sauce is poured over the cooked lentil-bulgur mixture. Gaziantep malhıtalı aşı/lapası is served hot, and this presentation is an integral part of the dish’s traditional character.

The term “Gaziantep Malhıtalı Aşı/Lapası” and its geographical indication emblem must appear on the product itself or its packaging. If the emblem cannot be placed on the packaging, it must be displayed in a clearly visible location within the production facility.

The production and use of the indication are monitored at least once a year by a supervisory body composed of experts appointed by the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Chamber of Tradesmen and Craftsmen, and the Gaziantep Metropolitan Municipality Municipal Inspection Department, under the coordination of the Gaziantep Metropolitan Municipality. The frequency of inspections may be increased if deemed necessary or upon complaint. Inspections verify the conformity of ingredients, adherence to the production method, and correct use of the indication.