Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı

Gaziantep Börk Aşı, also known as Gaziantep Mıcırık Aşı, is a traditional dish of Gaziantep cuisine consumed during the winter months, prepared with local dried eggplants such as “börk” and “mıcırık.” Registered with the designation of origin on October 4, 2021, under the Protection of Industrial Property Law No. 6769, the registration was carried out by the Gaziantep Development Foundation. The product belongs to the foods and soups category and is linked to a geographical boundary, being produced exclusively within the borders of Gaziantep province.

Gaziantep Börk Aşı / Gaziantep Mıcırık Aşı is made with cubed meat or minced meat, rice, tomato paste, and either börk, mıcırık, or both. “Börk” is obtained by cutting the top part of the eggplant along with its green stem and sun-drying it, while “mıcırık” is made by drying the inner part removed when hollowing the eggplant. These two ingredients play a significant role in utilizing dried eggplants in Gaziantep cuisine. The dish is especially preferred in winter and gains its distinctive character from the local drying techniques used for börk and mıcırık.

The preparation involves combining Gaziantep-specific ingredients and cooking methods. A standard recipe for 4–6 servings includes:

• 250 g minced meat
• 150 g pre-soaked rice
• 2 dry onions
• 4–5 garlic cloves
• 250 g börk or mıcırık
• 40 g tomato paste
• 20 g pepper paste
• 20 ml sumac juice (or lemon juice)
• 2 dry red peppers
• 5–10 g dried mint
• 5–10 g salt

Preparation steps:

1. Boil the eggplant börk or mıcırık in salted water for 3–5 minutes, then rinse several times with cold water.
2. Sauté the minced meat with onions, garlic, tomato paste, pepper paste, mint, and salt.
3. Add hot water, then sequentially incorporate diced red pepper, börk/mıcırık, rice, and sumac juice.
4. After bringing to a boil, simmer on low heat for 15 minutes until the water is absorbed, then serve.

Since börk and mıcırık are produced exclusively using Gaziantep-specific drying methods, all production stages must take place within the province. This establishes the link between the product and its geographical origin.

The production and proper use of the designation of origin are monitored under the coordination of the Gaziantep Development Foundation. The inspection authority consists of experts from the Foundation, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Tradesmen and Craftsmen, and Gaziantep University Department of Gastronomy. Inspections are conducted at least once a year, typically in spring, and additionally upon complaints or when deemed necessary. The inspections focus on ingredient suitability, adherence to production methods, and correct use of the designation of origin label.