Gaziantep Muhammarası

Gaziantep muhammarası is a breakfast sauce and meze specialty unique to Gaziantep cuisine, served cold. It is prepared by mixing fresh red peppers or red pepper flakes with peksimet or galeta flour, coarsely crushed walnut kernels, pomegranate molasses, and various spices. As a traditional flavor closely associated with Gaziantep province, it was officially registered with a geographical indication on 11 April 2022 and is protected under Law No. 6769 on Industrial Property.

Distinctive Characteristics

Gaziantep muhammarası is known for two distinct production methods: one using fresh peppers and another using pepper flakes. Both methods incorporate walnut kernels, pomegranate molasses, lemon juice, cumin, black pepper, and optionally, dill. The mixture is thickened with galeta flour or peksimet and flavored with olive oil. When served, it may be garnished with parsley leaves or crushed walnut kernels.

Production Method

In the fresh pepper version, red peppers are cleaned and processed in a grinder, then mixed with galeta flour, walnut kernels, spices, and water. In the final stage, lemon juice, pomegranate molasses, salt, and olive oil are added to achieve a homogeneous mixture.

In the pepper flake version, olive oil is infused with pepper flakes. Peksimet is moistened with water, squeezed, and combined with walnut kernels and the infused olive oil. Spices, pomegranate molasses, lemon juice, and salt are then added to complete the mixture.

Geographical Boundary and Monitoring Process

All production stages of Gaziantep muhammarası must be carried out exclusively within the boundaries of Gaziantep province. This geographical linkage is mandatory to preserve the product’s traditional character and its place in the local culinary culture.

The production and marketing of the product are controlled by a monitoring system coordinated by the Gaziantep Metropolitan Municipality. The monitoring body consists of one expert each from the municipality, the Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Chamber of Tradesmen and Craftsmen. Inspections are conducted at least once annually, and may also be carried out upon complaint or when deemed necessary. During inspections, compliance with ingredient specifications, adherence to the traditional production method, and proper use of the geographical indication are carefully verified.