Gaziantep Peynirli İrmik Helvası / Antep Peynirli İrmik Helvası

Gaziantep Peynirli İrmik Helvası is a traditional dessert from Gaziantep’s culinary culture, protected as a Geographical Indication under Law No. 6769 on Industrial Property. Registered on February 10, 2022, following an application submitted on June 29, 2020, by Gaziantep Metropolitan Municipality, it carries Geographical Indication number 1029.

This dessert is made with semolina, white sugar, clarified butter (sadeyağ), water, and Gaziantep’s unique unsalted fresh cheese. The cheese, which melts and becomes stretchy when heated, gives the halva its characteristic texture. It must be served hot to maintain this quality, as the cheese hardens when cooled, altering the dessert’s authentic form.

The dessert’s heritage is deeply rooted in Gaziantep’s traditional culinary memory, with its reputation tied to both the regional cheese and its significance in local food culture.

The ingredients for Gaziantep Peynirli İrmik Helvası are:

• 150–160 g semolina
• 240–300 g white sugar
• 400–420 g water
• 30–60 g clarified butter (sadeyağ)
• 150–250 g fresh Gaziantep cheese

1. The cheese is sliced and soaked in water.
2. Semolina is roasted in clarified butter until it turns pinkish.
3. Sugar and water are added, and the mixture is cooked on low heat until the semolina absorbs the liquid.
4. The soaked cheese is drained and squeezed by hand to remove excess moisture.
5. The cheese is added to the cooked semolina, stirred continuously until it begins to stretch.
6. The halva is served hot, optionally garnished with Antep pistachios or cinnamon.

All stages of production must occur within Gaziantep province, reflecting the regional specificity of the cheese and the dessert’s cultural significance. This geographical restriction ensures the preservation of its reputation and authenticity.

The production and use of the Geographical Indication are monitored by a four-member inspection committee coordinated by Gaziantep Metropolitan Municipality. The committee includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Union of Craftsmen and Artisans, the Municipal Police Department, and the Agricultural Services and Food Department. Inspections are conducted at least annually, with additional checks as needed or in response to complaints.

Inspections focus on the suitability of the cheese, adherence to the production method, and proper use of the Geographical Indication and product labeling. The registering institution holds authority to manage legal protections.