Gaziantep Sweet Cheese Börek

Gaziantep sweet cheese börek is a traditional pastry unique to Gaziantep cuisine, requiring skill in combining cheese and sugar. Protected under Industrial Property Law No. 6769 as a certified geographical indication, this product was registered on 6 August 2021 and is defined as producible only within the boundaries of Gaziantep Province.

Definition and Distinctive Characteristics

Gaziantep sweet cheese börek is a product long known in Gaziantep Province and shaped by the region’s cultural heritage. Its distinctive feature lies in the original technique of combining sweet and salty components. The cheese used in the filling should preferably be half-fat or full-fat cheese produced in Gaziantep without added salt. The filling, prepared by mixing white granulated sugar, egg, and clarified butter or butter, may optionally be enriched with chopped Antep pistachios.

Production Method

The dough ingredients include wheat flour, water, salt, and fresh bread yeast. After kneading, the dough is left to rest, then formed into balls and rolled out into circular shapes. A fluid mixture called “bulamaç,” composed of fresh bread yeast, water, and sugar, is spread over the dough. To prevent souring, the bulamaç must be kept cold and may be supported with ice cubes if necessary.

The filling must be prepared immediately before assembling the börek and placed in the center of the dough, with the edges sealed. Approximately 75 grams of filling and 50 grams of dough are used for each börek. The shapedböreks are baked for 10 to 15 minutes. The product may be served warm or at room temperature, either whole or sliced.

Geographical Boundary and Oversight

The production of Gaziantep sweet cheese börek may be carried out only within the boundaries of Gaziantep Province. The product’s reputation and recognition are directly linked to this region. Since every stage of production requires craftsmanship, production outside the geographical boundary is not permitted.

The oversight process is conducted by a minimum three-member body composed of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Chamber of Tradesmen and Craftsmen, coordinated by the Gaziantep Metropolitan Municipality. Inspections are carried out at least once a year; additional inspections may be conducted upon complaint or need. Production methods, ingredient lists, and use of the designation are reviewed; non-compliances are reported to the relevant individuals or institutions. Inspection reports are submitted annually to the Turkish Patent and Trademark Office.