Antep Kurabiyesi

Antep Kurabiyesi is a traditional bakery product from Gaziantep cuisine, made with semolina and clarified butter (sadeyağ), available in plain or pistachio varieties. Registered as a Mahreç Sign on June 18, 2019, under Law No. 6769 on Industrial Property by the Gaziantep Commodity Exchange, it is a hallmark of Gaziantep’s cultural identity, particularly associated with Bayram (holiday) celebrations. The plain variety is locally known as “Bayram Kurabiyesi” (holiday cookie).

The kurabiye is distinguished by its use of geographically indicated Şanlıurfa sadeyağ and early-harvest “boziç” Antep pistachios, alongside locally sourced semolina and flour. The plain variety is shaped into crescents, while the pistachio version is formed into short, straight pieces. It maintains freshness for up to one month in cool, dry conditions.

^{Antep Kurabiyesi} (AA)

• Şanlıurfa Sadeyağ: Imparts softness, a glossy interior, and a pleasant aroma.
• Boziç Pistachios: Harvested between late July and mid-August, these underdeveloped, bright green pistachios are aromatic and used whole on plain kurabiyes or ground (20–40% of dough) in the pistachio variety.
• Semolina: Derived from Gaziantep’s hard wheat; coarse for pistachio kurabiyes, fine/medium for plain.
• Flour: Sourced from Gaziantep’s hard wheat.
• Sugar: White crystal sugar with a minimum polarization of 99.7º Z.

• Semolina: 30%
• Şanlıurfa Sadeyağ: 30%
• Sugar: 25%
• Flour: 15%

• Plain Kurabiye: Sadeyağ and sugar are whipped together, followed by the addition of semolina and flour. The dough is shaped into crescents, with 1–2 boziç pistachios placed at the joint. It is baked at 220°C for 15–20 minutes.
• Pistachio Kurabiye: Sadeyağ and sugar are whipped, then semolina, flour, and ground boziç pistachios are added. The dough is rolled into cylinders, cut into 4.5–5 cm pieces, and baked at 220°C for 15 minutes.

Traditional stone ovens are commonly used for baking. Due to their fragile texture, kurabiyes are packaged side by side after cooling.

Antep Kurabiyesi’s production is tied to Gaziantep due to its use of local ingredients and traditional methods, requiring all stages to occur within the province. Inspections, coordinated by the Gaziantep Commodity Exchange, are conducted at least annually, verifying production location, ingredient ratios, and compliance with geographical indication standards. Reports are submitted to the Turkish Patent and Trademark Office.