Antep Yuvarlaması / Antep Yuvalaması

Antep Yuvarlaması (or Antep Yuvalaması) is a traditional dish from Gaziantep cuisine, characterized by small köftes made from meat and rice, cooked with boiled meat and chickpeas, and tempered with strained yogurt. It is finished with a drizzle of mint-infused clarified butter or olive oil before serving. This dish, strongly associated with Gaziantep, was registered as a Mahreç Sign on January 13, 2017, under Law No. 6769 on Industrial Property, with production restricted to the geographical boundaries of Gaziantep province.

The core ingredients include lean minced meat from toklu (male lamb under one year old) or şişek (female lamb that has not given birth), fully milled rice suitable for pilaf, and optionally, finely chopped onion. The köftes are shaped to a diameter of approximately 5–6 mm. Traditionally, rice was pounded in a mortar, but modern preparation often involves grinding with a meat grinder, which does not alter the köftes’ essential characteristics.

The preparation of Antep Yuvarlaması is labor-intensive and involves multiple steps:

• Rice is soaked, drained, dried, and ground twice with the meat in a meat grinder, then kneaded into a dough.
• Small portions of the dough are shaped into köftes by rolling them in the palm.
• The köftes are added to a pot with pre-boiled meat and chickpeas and cooked together.
• A mixture of strained yogurt and egg is tempered with the dish’s broth to prevent curdling and then added to the pot.
• Clarified butter (sadeyağ) or olive oil, heated with dried mint, is drizzled over the dish to complete the serving.

The köftes can be steamed, frozen, and stored for up to 12 months. Frozen köftes should be added directly to the dish without thawing.

Antep Yuvarlaması holds a special place in Gaziantep’s culinary culture, traditionally served for breakfast on the first day of Ramadan Bayramı (Eid al-Fitr). The preparation and cooking methods are unique to Gaziantep, requiring all production stages to occur within the province’s boundaries to maintain its authenticity.

The dish is registered by Gaziantep Metropolitan Municipality and protected under Decree Law No. 555 as a Mahreç Sign. Inspections are conducted at least annually, coordinated by the municipality, with a committee including representatives from the Gaziantep Municipal Police Department, the Provincial Directorate of Agriculture and Forestry, and the Gaziantep Union of Craftsmen and Artisans. Inspections verify ingredient suitability, adherence to the production method, presentation style, and proper use of the Mahreç Sign.