Gaziantep sini köfte is a traditional dish unique to Gaziantep cuisine, notable for its three-layered structure. Protected under a designation of origin, this product was registered on April 11, 2022, and is defined to be produced exclusively within the boundaries of Gaziantep province.

Description and Features

Gaziantep sini köfte consists of three layers: the bottom and top layers are made from the meatball mixture, while the middle layer is filled with a stuffing. It is baked in a tray called a “sini.” The meatball mixture includes fine bulgur (simit), lamb mince, onions, and spices; the filling contains geographically indicated Antep pistachios, walnut kernels, fatty mince, and various spices. These ingredients provide both nutritional value and aromatic character to the dish.

Preparation

The preparation involves two main components: the meatball mixture and the filling. Ingredients are portioned for servings of approximately 5–6 people.

• Meatball Mixture: Fine bulgur (simit), raw lamb mince, onion, wheat flour or breadcrumbs, red pepper flakes, black pepper, and salt are combined in a bowl and kneaded gradually with water to form a smooth mixture. The mixture is divided into two equal parts for layering in the tray.
• Filling: Shelled Antep pistachios are soaked in warm water, and their thin skins are removed. Fatty mince is sautéed in olive oil, followed by finely chopped onions until softened. Black pepper and, optionally, safflower (aspir) are added. The mixture is removed from heat, and pistachios and walnuts are incorporated before cooling.

The first half of the meatball mixture is spread about 1 cm thick on the greased base of a 45–50 cm diameter sini. The filling is evenly distributed over this layer, and the remaining meatball mixture is placed on top to form the upper layer. The surface is smoothed with slightly moistened palms. Using a sharp knife dipped in cold water, the sini köfte is cut into baklava-shaped pieces. Melted clarified butter is brushed on top, and it is baked in a preheated 200 °C oven for 30–35 minutes.

Once baked, a small amount of water is sprinkled over the köfte, and the tray is covered briefly to allow the dish to rest, enhancing its softness. Gaziantep sini köfte is served hot.

Geographical Connection and Inspection

Gaziantep sini köfte has deep roots in the culinary culture of Gaziantep. Due to this historical connection, all stages of production must take place within Gaziantep province.

The production and marketing of the product are monitored through inspections coordinated by the Gaziantep Metropolitan Municipality. The inspection authority consists of one expert each from the municipality, the Provincial Directorate of Agriculture and Forestry, and the Union of Chambers of Tradesmen and Craftsmen. Inspections are conducted at least once a year and additionally if needed or upon complaint. Inspection criteria include ingredient compliance, adherence to the production method, and correct use of the designation of origin.