Antep Cookie

Antep kurabiyesi is a traditional baked good originating from Gaziantep cuisine, made primarily with semolina and clarified butter, produced either plain or with pistachios. It has acquired regional identity through baking in stone ovens and its traditional preparation during holidays. This product was officially registered with a geographical indication on June 18, 2019, and falls under the cookie category; the registration process was carried out by the Gaziantep Chamber of Commerce.

^{Antep Kurabiyesi} (AA)

Antep kurabiyesi is produced using semolina, geographical indication-certified Şanlıurfa clarified butter, early-harvest Antep pistachios known as boziç, white sugar, and flour. Traditional production favors stone ovens. The plain variety is shaped into a crescent, while the pistachio variety is formed into short, straight pieces. This product retains its freshness for up to one month when stored in a cool, dry environment and is especially prepared in Gaziantep during holidays; hence, the plain type is commonly known among the public as “holiday cookie.”

Its distinguishing features include the use of Şanlıurfa clarified butter and the selection of the early-harvest Antep pistachio variety known as boziç. Boziç is a type of pistachio harvested at the end of July through mid-August, characterized by its underdeveloped kernel, bright green color, and aromatic profile. It is particularly preferred for the preparation of baklava and kurabiye.

• Şanlıurfa Clarified Butter: Imparts softness, a glossy interior color, and a pleasant aroma to the cookie.
• Boziç Pistachio: Whole nuts are placed on top of the plain variety; in the pistachio variety, they are ground and incorporated into the dough at a ratio of 20–40 percent.
• Semolina: Derived from hard wheat grown in Gaziantep. Coarse semolina is used for the pistachio variety, while fine or medium semolina is used for the plain variety.
• Flour: Also obtained from hard wheat native to Gaziantep.
• Sugar: White crystalline sugar with a polarization of at least 99.7º Z is preferred.

In both varieties, the main ingredients are used in the following proportions:

• Semolina: 30 percent
• Şanlıurfa Clarified Butter: 30 percent
• Sugar: 25 percent
• Flour: 15 percent

After the butter and sugar are whipped, the semolina and flour mixture is added. The dough is shaped into a crescent, with one or two boziç pistachios placed at the seam. It is baked at 220°C for 15–20 minutes.

The butter and sugar are whipped, followed by the addition of semolina and flour. Finally, ground boziç pistachios are incorporated. The dough is rolled into a log and cut into pieces 4.5–5 cm in length. It is baked at 220°C for 15 minutes.

Traditional stone oven baking is common for both varieties. After cooling, due to their fragile texture, they are recommended to be arranged side by side for packaging.

Antep kurabiyesi is closely associated with Gaziantep province due to its use of local raw materials and traditional methods. Therefore, all stages of production must be carried out within the boundaries of Gaziantep.

Oversight inspections are conducted at least once annually under the coordination of the Gaziantep Chamber of Commerce. Factors such as production location, ingredient ratios, and whether the raw materials bear geographical indication certification are verified. Inspection reports are submitted to the Turkish Patent and Trademark Office.