Gaziantep Kuymağı

Gaziantep Kuymağı, also known as Antep Kuymağı, is a traditional dessert specific to the Gaziantep region, made primarily with flour, sugar, and clarified butter or regular butter. This product, which must be produced within the borders of Gaziantep province, was registered as a designation of origin (mahreç işareti) on December 7, 2020, and represents a valuable element of local culinary heritage.

Gaziantep Kuymağı originated as a traditional treat prepared especially for women in postpartum confinement (lohusa). Over time, it transitioned from being a homemade dish to a commercially produced dessert. Among local sweets, it stands out for its distinctive ingredients and preparation method. The texture is similar to that of “meyane,” and it is served in two stages: first poured hot into bowls, then topped with melted clarified butter or regular butter. This particular serving style is one of the defining characteristics of the dessert.

The preparation of Gaziantep Kuymağı requires mastery. The basic ingredients for a 2–4 person portion are as follows:

• 1 cup of flour
• 2 heaping tablespoons of clarified butter or butter
• 1 cup of sugar or ½ cup of liquid molasses
• 4–5 cups of water
• Optional: ground cinnamon, walnuts, Gaziantep Pistachio (Geographical Indication No. 27), black pepper

1. Half of the butter is heated in a pan, and the flour is roasted while stirring continuously until it turns light brown.
2. The roasted flour is left to cool.
3. In a separate bowl, sugar or molasses is dissolved in water.
4. The cooled flour is gradually mixed with the sugar-water mixture and whisked until smooth.
5. The mixture is returned to the stove and cooked over medium-low heat until it reaches a consistency similar to thick boza (a traditional Turkish fermented drink).
6. It is poured hot into bowls, and the remaining butter is melted and drizzled over the top.
7. Optionally, it can be garnished with spices and nuts and served hot.

The production of Gaziantep Kuymağı must take place within the provincial boundaries of Gaziantep. The dessert’s reputation and the craftsmanship required for its preparation necessitate this geographical restriction.

The product is inspected at least once a year, and additional inspections are conducted in cases of complaint or suspicion. The inspection body operates under the coordination of the Gaziantep Development Foundation (GAGEV) and includes representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Union of Chambers of Tradesmen and Craftsmen, and the Gaziantep Metropolitan Municipality. The inspection covers ingredients, production methods, serving style, and the use of the geographical indication. Expert assistance may be sought from public or private institutions when necessary.

The phrase “Gaziantep Kuymağı / Antep Kuymağı” and the designation of origin logo must appear on the product or its packaging. If this is not possible, it should be visibly displayed at the place of production or sale.