Gaziantep İçli Köftesi

Gaziantep İçli Köftesi is a regional meat dish prepared by filling a thin dough made from fine bulgur with a filling of minced meat, onion, and spices, shaping it, and then boiling or frying it. This product was officially registered as a "Geographical Indication" by the Turkish Patent and Trademark Office on 27 May 2021.

^{Gaziantep İçli Köftesi} (AA)

Gaziantep İçli Köftesi is an important part of the region’s traditional culinary culture and is especially preferred on festive occasions such as holidays, weddings, and special celebrations.

• Appearance: It has an elongated oval shape with a smooth and thin outer surface. It is served either boiled or fried.

• Taste and Aroma: The outer layer has the characteristic softness of bulgur, while the filling, made from minced meat, onion, and spices, creates a rich aroma. In some recipes, walnuts are also added to the filling.

• Structure: The outer dough is prepared using fine bulgur, semolina, flour, pepper paste, and various spices. The filling consists of browned minced meat, dried onion, and optionally walnuts.

• Distinctive Features: Its most notable characteristic is the very thin outer dough that maintains its shape without breaking apart after cooking. In Gaziantep, red pepper paste and black pepper are added in balanced proportions to the filling.

Gaziantep İçli Köftesi is prepared using traditional methods through the following stages:

• Dough Preparation: Fine bulgur is softened by soaking in hot water. Semolina, flour, egg, paste, and spices are added and kneaded thoroughly. The dough is kneaded for an extended period until it develops an elastic consistency.

• Filling Preparation: Minced meat is browned, and finely chopped dried onion is added. The mixture is continuously cooked while seasoning with salt, black pepper, red pepper, and other spices. Walnuts may be added optionally. The prepared filling is left to rest until it reaches room temperature.

• Shaping: Pieces the size of walnuts are taken from the prepared bulgur dough, hollowed out by hand, filled with the preparation, and sealed. The exterior is shaped to be smooth and symmetrical.

• Cooking: The köfte are cooked either by boiling or frying. For boiling, they are placed in boiling water and left until they rise to the surface. For frying, they are cooked in abundant oil until they turn golden brown.

• Serving: Served hot, either plain or with lemon. Ayran or yogurt is often served alongside.

The production of Gaziantep İçli Köftesi must be carried out exclusively within the boundaries of Gaziantep Province. The production process is monitored by relevant control units to ensure compliance with traditional recipes and techniques.