Gaziantep Sütlü Zerdesi / Gaziantep Astarlı Sütlacı

Gaziantep sütlü zerdesi, also known as Gaziantep astarlı sütlacı, is an original dessert that combines rice pudding and zerde in layered form, belonging to the traditional sweets of Turkish cuisine. This two-tone presentation gives the dessert its designation as “astarlı” (layered), granting it a distinctive identity both visually and in terms of composition.

Geographical Indication and Protection Status

Gaziantep sütlü zerdesi / Gaziantep astarlı sütlacı has been registered as a geographical indication under the type of designation of origin, in accordance with Law No. 6769 on Industrial Property. The registration was carried out by the Gaziantep Development Foundation, and the product has been under protection since 26 November 2020. This registration mandates that the dessert be produced using traditional methods within the boundaries of Gaziantep province.

Distinctive Characteristics

The dessert is especially prepared in Gaziantep cuisine during holidays. Its most distinctive feature is the absence of sugar in the rice pudding layer and the use of the petal-like florets of haspir (Carthamus tinctorius L.) to color the zerde layer, a practice unique to the region. This method imparts a natural yellow hue to the dessert and reinforces its geographical authenticity. This sweet is frequently featured in published cookbooks and travel guides on Gaziantep cuisine.

Preparation

The production of Gaziantep sütlü zerdesi / Gaziantep astarlı sütlacı is a two-stage process: first, the rice pudding is prepared, followed by the addition of the zerde layer. This layered structure gives the dessert its distinctive visual and compositional character.

To prepare the rice pudding, 1 litre of milk, 50–70 grams of rice, and optionally 5–10 grams of rose water are used. The rice is boiled in enough water to cover it, then added to the boiling milk and cooked further. Once the rice grains have softened, rose water is added according to preference. The mixture is simmered for a short time before being removed from heat and left to cool in individual portions.

For the zerde, 40–60 grams of rice, 250–400 grams of sugar, 2–3 grams of haspir, and 1 litre of water are used. The washed rice is cooked in water, then sugar is added and the mixture is boiled for approximately five more minutes. At this stage, haspir that has been soaked in warm water and strained is added to impart the characteristic yellow color to the zerde. The prepared zerde is poured over the cooled rice pudding in a ratio of two portions of rice pudding to one portion of zerde to complete the dessert.

Production Conditions and Inspection

Since the dessert is prepared using a traditional method requiring skill, all stages of production must take place within the boundaries of Gaziantep province. Inspections are conducted by a supervisory body composed of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, and the Gaziantep Chamber of Tradesmen and Artisans, under the coordination of the Gaziantep Development Foundation. Inspections are carried out at least once a year and may also be conducted upon complaint.