Gaziantep-style Stuffed Squash with Beans

Gaziantep fasulyeli kabak dolması is a traditional dish unique to Gaziantep cuisine, prepared by cooking stuffed squash and fresh meaty green beans together in the same pot. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was registered on 20 April 2021 by the Gaziantep Metropolitan Municipality. The geographical boundary of the product is limited to the province of Gaziantep.

Distinctive Characteristics

The defining feature of this dish is the simultaneous cooking of two separate dishes—stuffed squash and meaty fresh green beans. The stuffed squash are prepared with fatty lamb mince and rice, while the overall dish uses lean diced lamb. The use of rice in the stuffing eliminates the need for a separate rice pilaf accompaniment. This preparation method reflects a distinctive Gaziantep culinary approach and signifies the dish’s geographical identity.

Preparation

Gaziantep fasulyeli kabak dolması consists of two distinct preparation phases: making the stuffed squash and the overall cooking process.

In the first phase, twelve small sakız squash are hollowed out for stuffing. The filling is made from 200 grams of fatty lamb mince, 150–175 grams of rice, one tomato, one dried onion, two cloves of garlic, half a tablespoon of tomato paste, half a tablespoon of pepper paste, half a teaspoon of black pepper, and salt to taste. All ingredients are mixed thoroughly to form the stuffing. Each squash is filled slightly more than halfway with this mixture, and the openings are sealed with tomato pieces.

For the main dish, 500 grams of lean diced lamb, 1000 grams of fresh green beans, 350 grams of tomatoes, two green peppers, one dried onion, one tablespoon of tomato paste, half a tablespoon of pepper paste, one and a half tablespoons of vegetable oil or butter, one teaspoon of granulated sugar, one teaspoon of black pepper, and salt are used.

In a shallow pot, the diced lamb and one cup of water are sautéed until the meat releases its juices. Then, vegetable oil or butter, finely chopped green peppers, diced dried onion, and cleaned and chopped fresh green beans are added. The ingredients are sautéed for approximately 8–10 minutes, stirring occasionally.

Hot water is added to the beans until they are slightly covered. To this water, tomato paste, pepper paste, granulated sugar, black pepper, and salt are added. The beans are cooked for about 15 minutes until they begin to soften. Near the end of cooking, small spaces are created among the beans and the pre-prepared stuffed squash are placed upright in these spaces. Hot water is added until it reaches the level of the stuffed squash. Finely chopped tomatoes are sprinkled on top, and the dish is cooked over low heat for approximately 45–50 minutes.

Once cooking is complete, the stuffed squash and fresh green beans are served together. This method is recognized as one of the distinctive cooking techniques of Gaziantep cuisine.

Geographical Boundary and Production Conditions

The dish has deep roots in Gaziantep cuisine. Its preparation requires skilled craftsmanship and must be carried out within the boundaries of Gaziantep province as part of the local culinary tradition. This condition ensures the product’s protection under geographical indication.

Monitoring Process

Monitoring is conducted by a three-member body coordinated by the Gaziantep Metropolitan Municipality, comprising representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Chamber of Tradesmen and Artisans, and municipal experts. Inspections are carried out at least once annually as well as in response to complaints. The monitoring covers production ingredients, adherence to preparation methods, and proper use of the geographical indication mark.