Antep Fıstığı

Antep Firiği is a product obtained by traditionally processing immature wheat using conventional methods. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.

^{Antep Firiği} (AA)

Antep Firiği is produced by harvesting wheat ears while still green and roasting them over fire in the field. During this process, the outer husks of the wheat burn, imparting a smoky aroma to the grains. The resulting firik has a green-brown color and possesses a unique aroma and flavor. It is typically made from durum wheat and is used in Gaziantep cuisine for preparing pilaf.

1. Harvest: Wheat ears are cut while still green, before full maturity.
2. Drying: The harvested ears are left in small piles in the field for one day to dry.
3. Roasting: The dried ears are roasted over an open fire in the field, burning the outer husks and infusing the grains with a smoky scent.
4. Cleaning: The roasted wheat is collected using a combine harvester, cleaned, and sent to factories for packaging.

This process is carried out over a very short period, typically only one week per year, and requires considerable skill.

^{Antep Firiği} (AA)

The production of Antep Firiği must take place within the boundaries of Gaziantep Province. The production process is monitored by the Gaziantep Chamber of Commerce and related institutions.