Gaziantep Omacı / Pisik Köftesi

Gaziantep Omacı, locally known as Pisik köftesi, is a traditional cold bread-based dish specific to Gaziantep cuisine. It was registered as a geographical indication with a “mahreç” (origin) mark on April 18, 2022. This dish is produced exclusively within the boundaries of Gaziantep province using region-specific ingredients.

The dish begins with crumbled dry yufka bread or Gaziantep tırnaklı pide. These bread pieces are mixed with Gaziantep cheese (either brined or fresh), tomatoes, peppers, onions, and oil. The mixture is lightly pressed by hand to form portions and served cold. Its texture comes from the dry bread; since the moisture from tomatoes can soften the bread over time, it is recommended to consume the dish immediately.

Omacı has roots dating back to the early years of the Turkish Republic and has historically been known by various names such as “oğmaç,” “umaç,” “övelemeç,” or “övmeç,” reflecting its widespread and deep-rooted presence in local culture.

The main ingredients are dry yufka bread or Gaziantep tırnaklı pide, Gaziantep cheese (brined, fresh, or pressed), tomatoes, onions, peppers, oil, and optionally garlic. Vegetables are first cleaned and finely chopped. In a wide tray, the crumbled cheese is mixed with bread pieces. Tomatoes are added gradually in small amounts to prevent the mixture from becoming dough-like.

Oil (clarified butter, butter, or olive oil) is incorporated, and the mixture is lightly kneaded to avoid forming dough. The final mixture is shaped by hand into portions of approximately 30–80 grams and arranged on plates, ready to serve cold.

Gaziantep Omacı is strictly produced within Gaziantep province. Its production is tied to the region’s historical context and the use of local ingredients such as Gaziantep cheese. The dish is protected as a mahreç (origin) mark, linking its reputation directly to the geographic area.

Production and presentation are monitored by a control body coordinated by the Gaziantep’i Geliştirme Vakfı. The inspection panel consists of representatives from the Foundation, Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Chamber of Tradesmen and Craftsmen, and experts from Gaziantep University’s Gastronomy Department. Inspections are conducted at least annually, with additional checks as needed or upon complaints.

Inspection criteria include:

• Compliance of ingredients,
• Adherence to the production method,
• Correct use of the mahreç mark and product labeling.