Gaziantep Chickpea Wrap

Gaziantep Nohut Dürümü is a regional street food prepared by wrapping boiled chickpeas in flatbread that has been heated on stone-fired stoves and mixing them with various spices. This product was officially registered as a “Geographical Indication” by the Turkish Patent and Trademark Office on 3 July 2017.

Gaziantep Nohut Dürümü is an important representative of the region’s “street food” culture, commonly chosen as a breakfast alternative especially in the early morning hours.

• Appearance: The wrap consists of boiled chickpeas wrapped in flatbread. The outer surface of the bread is heated on a stone oven or metal griddle to achieve a crisp texture.

• Taste and Aroma: The mild flavor of the chickpeas combines with olive oil, cumin, isot and lemon juice to produce a distinctive aroma that is slightly spicy and tangy.

• Texture: The boiled chickpeas are wrapped whole without being mashed. This gives the dish a unique textural and visual character.

• Distinctive Features: The most fundamental distinguishing feature of the product is the use of flatbread heated on a stone oven, wrapped around plain boiled chickpeas that are seasoned with various spices and served simply. The chickpeas are pre-mixed with salt, cumin, olive oil and lemon juice before preparation.

^{Gaziantep Nohut Dürümü} (AA)⁾

Gaziantep Nohut Dürümü is prepared using the following traditional steps:

• Chickpea Preparation: Chickpeas are soaked in water overnight. The following day, they are boiled until softened but kept whole without being mashed.

• Flavoring: The boiled chickpeas are mixed with olive oil, cumin, salt, isot and lemon juice to ensure even distribution of flavor.

• Bread Preparation: Traditional flatbread, baked on a stone oven or metal griddle, is used for the wrap. Before assembly, the bread is warmed on a stone stove to make it pliable and hot.

• Wrapping: The prepared chickpea mixture is placed in the center of the warm flatbread. In some presentations, fresh herbs or lemon slices may also be added inside.

• Serving: The dish is typically served plain and is most commonly consumed in the early morning hours. In some restaurants, it may be accompanied by pickles, hot peppers or ayran.

The production of Gaziantep Nohut Dürümü must take place exclusively within the boundaries of Gaziantep Province. Compliance with traditional methods and quality criteria is monitored by the relevant municipal and regulatory authorities.