Antep Bulgur

Antep Bulgur is a type of bulgur produced from hard durum wheat grown in the province of Gaziantep using traditional methods, and it possesses a distinctive color, aroma, and texture. It has been officially registered as a "Geographical Indication" by the Turkish Patent and Trademark Office.

^{Antep Bulguru} (Türk Patenti)

Antep Bulgur is produced from Triticum durum wheat, a variety known for its high protein content and yellow pigment (lutein). The distinguishing characteristics of Antep Bulgur are as follows:

• Appearance: It has a bright or matte yellow color, a smooth and homogeneous surface, and a angular structure.
• Taste and Aroma: It has a unique fragrance and flavor, derived from the quality of the wheat used and the traditional production methods.
• Usage: It comes in two main varieties: for pilaf and for kofta; it is used as a primary ingredient in various dishes.
• Nutritional Value: It is a nutritious food due to its high protein content.
• Distinguishing Features: The use of durum wheat native to Gaziantep and the application of traditional production techniques distinguish Antep Bulgur from other bulgurs.

1. Cleaning: The wheat is cleaned to remove foreign matter such as dust, straw, and leaves.
2. Washing: The cleaned wheat is washed to remove residual dust and impurities; this process reveals the wheat’s true color.
3. Cooking: The washed wheat is added to boiling water in large cauldrons at a ratio of 1:2 wheat to water. The cooking process is complete when the starch in the wheat kernels gelatinizes. The cooked wheat is called "hedik".
4. Drying: The cooked wheat is spread on concrete floors using traditional methods and dried under sunlight. During drying, the bulgur is stirred at regular intervals to ensure uniform drying.
5. Cracking: The dried wheat is crushed in hammer and/or disc mills to achieve the desired particle sizes.
6. Dehulling: The cracked wheat is processed in vertical dehullers to separate the bran from the kernels.
7. Classification: The resulting bulgur is sorted by size using sieves into categories such as pilaf-grade and kofta-grade.
8. Packaging: The classified bulgur is packaged under hygienic conditions and made ready for consumption.

^{Antep Bulguru} (AA)

The production of Antep Bulgur must take place within the boundaries of Gaziantep province. The production process is monitored by the Gaziantep Chamber of Commerce and must comply with the Turkish Food Codex. Regular inspections are conducted to preserve traditional production methods and ensure the sustainable quality of the product.