Gaziantep Şirin Tarhanası

Gaziantep şirin tarhanası is a traditional sweet obtained by boiling raw simit (a type of ring-shaped bread) in grape juice or grape molasses, resulting in a thick consistency that is then dried and consumed. This product was officially registered with a geographical indication on 15 April 2022 and is one of the foundational elements of Gaziantep cuisine, carrying a strict geographical linkage.

Product Characteristics

Gaziantep şirin tarhanası is prepared by boiling very thin raw simit made from hard wheat in grape juice or grape molasses. The resulting mixture is dried sliced and consumed as a snack. It is also used as an auxiliary ingredient in the preparation of other desserts. The distinctive feature of the product lies in its unique texture and flavor, which arise from the combination of the natural sweetness of grapes and the dense consistency of wheat.

Production Methods

Gaziantep şirin tarhanası is produced using two different methods with either grape juice or grape molasses:

Production with grape juice

• 13–15 litres of grape juice
• 130–500 grams of sir toprağı (light-coloured clay soil)
• 1 kilogram of raw simit
• Ground cinnamon and cloves optional

The grape juice is clarified with sir toprağı to reduce its acidity. After the foam is removed the mixture is boiled and raw simit is added to thicken the consistency. The mixture is poured into trays and dried then sliced and flipped to ensure the underside also dries thoroughly.

Production with grape molasses

• 2300–2500 millilitres of water
• 230–250 millilitres of grape molasses
• 230–250 grams of white sugar
• 200–220 grams of raw simit
• Ground cinnamon and cloves optional

Water and grape molasses are boiled together and sugar is added. Washed raw simit is then incorporated and the mixture is cooked until it thickens. The mixture is poured into trays dried sliced and flipped to complete the process.

In both methods the product is stored in wooden chests suitable for food contact and kept in a cool environment with no exposure to air.

Geographical Link and Production Conditions

The production of Gaziantep şirin tarhanası is carried out exclusively within the boundaries of Gaziantep Province. The product’s historical heritage and its established role in the local cuisine reinforce its geographical linkage. All stages of production must be conducted within these defined boundaries.

Monitoring Process

Monitoring of the product is conducted at least once annually under the coordination of the Gaziantep Metropolitan Municipality. The inspection team consists of experts from the Gaziantep Provincial Directorate of Agriculture and Forestry the Gaziantep Union of Craftsmen and Tradespeople and the Gaziantep Metropolitan Municipality. Monitoring criteria include compliance with ingredients adherence to production methods packaging conditions and correct use of the geographical indication mark.