Gaziantep Sesame Paste

Gaziantep simit aşı is a traditional dish prepared with fine bulgur shaped into small meatball-like pieces, tomato paste, pepper paste, and a thick, rich consistency; it can be consumed both for breakfast and as a main meal. This dish is one of the most established examples of Gaziantep cuisine and has been officially registered with a geographical indication mark. Under Law No. 6769 on Industrial Property, it was granted geographical indication protection on July 21, 2023, with the application filed by the Gaziantep Metropolitan Municipality. The geographical boundary is defined as the province of Gaziantep.

Definition and Distinctive Characteristics

Gaziantep simit aşı is prepared using water, tomato paste, pepper paste, onion, powdered red pepper, olive oil or sunflower oil, and fine bulgur known locally in Gaziantep as “simit.” It may optionally be enriched with lamb mince. This dish has a thick soup-like consistency and is also served on breakfast tables in Gaziantep. Its distinguishing feature lies in the selection of ingredients and preparation methods unique to Gaziantep culinary culture. Simit Aşı has long been part of the region’s traditional food repertoire, thereby establishing a clear link between its identity and its geographical origin.

Production Method

Gaziantep simit aşı is primarily prepared by cooking fine bulgur in a sauce made from tomato and pepper paste. For a recipe yielding 5–6 portions, approximately 300–400 grams of fine bulgur, 30–50 grams of tomato paste, 30–50 grams of pepper paste, 15–30 grams of powdered red pepper, 100–200 milliliters of olive oil or sunflower oil, 150–200 grams of onion, 5–7.5 grams of salt, and 2–2.5 liters of water are used. Optionally, 250 grams of lamb mince may be added.

In the preparation phase, water is brought to a boil in a shallow pot. Tomato paste, pepper paste, and salt are added to the boiling water and stirred continuously for 4–5 minutes. The fine bulgur is then added, and cooking continues for approximately 5–10 minutes until the mixture reaches a thick soup consistency.

In a separate pan, finely chopped onion is sautéed in olive oil or sunflower oil for 3–4 minutes. Powdered red pepper is added to the sautéed onion, and this mixture is immediately poured into the bulgur mixture in the pot and thoroughly stirred. The dish is served hot.

If the version with meat is preferred, the lamb mince is first sautéed in olive oil or sunflower oil. Finely chopped onion is then added and the mixture is cooked for an additional 5 minutes. Tomato paste and pepper paste are incorporated and stirred well. Hot water and salt are added, and the mixture is brought to a boil. Once boiling, the fine bulgur is added and cooked until the desired thick soup consistency is achieved. In the final stage, powdered red pepper is sprinkled on top. Optionally, additional olive oil or sunflower oil, heated separately in a pan, is drizzled over the dish before serving, often accompanied by ayran.

Geographical Boundary and Monitoring Process

All production stages of Gaziantep simit aşı must be carried out within the boundaries of Gaziantep Province. This requirement is mandatory to preserve the product’s connection to its geographical indication and its regional character.

Monitoring of the product is conducted at least once annually under the coordination of the Gaziantep Metropolitan Municipality. The monitoring body consists of expert representatives from the municipality, the Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Chamber of Tradesmen and Artisans. Evaluation criteria include the suitability of ingredients, adherence to the traditional production method, and correct use of the geographical indication mark. In necessary cases, services may be obtained from public or private institutions.