Gaziantep Simit Aşı

Gaziantep Simit Aşı is a traditional soup from Gaziantep cuisine, prepared with fine bulgur for meatballs, tomato paste, and a thick consistency. It can be consumed at both breakfast and main meals. As a long-standing example of Gaziantep culinary tradition, this dish is protected under a designation of origin. It was registered for geographical indication protection under Law No. 6769 on July 21, 2023, following an application by the Gaziantep Metropolitan Municipality. Its geographical production area is limited to Gaziantep province.

Gaziantep Simit Aşı is made with water, tomato paste, pepper paste, onions, red pepper powder, olive oil or clarified butter, and fine bulgur called “simit” in the region. Optionally, it can be enriched with lamb mince. This thick soup is also served at breakfast tables in Gaziantep. Its distinguishing feature lies in the choice and preparation of ingredients specific to Gaziantep culinary culture. Simit Aşı has been part of the region’s traditional food repertoire for many years, establishing its reputation linked to its geographical origin.

The dish is primarily prepared by cooking fine bulgur in water with tomato and pepper pastes. For a recipe serving 5–6 people, approximately 300–400 g of fine bulgur, 30–50 g tomato paste, 30–50 g pepper paste, 15–30 g red pepper powder, 100–200 ml olive oil or clarified butter, 150–200 g onions, 5–7.5 g salt, and 2–2.5 liters of water are used. Optionally, 250 g of lamb mince can be added.

• Water is brought to a boil in a shallow pot. Tomato paste, pepper paste, and salt are added and cooked while stirring for 4–5 minutes. The fine bulgur is then incorporated and cooked for 5–10 minutes until reaching a thick soup consistency.
• Separately, onions are sautéed in olive oil or clarified butter for 3–4 minutes, then red pepper powder is added. This mixture is immediately poured into the bulgur soup and mixed. The dish is served hot.
• For the meat version, lamb mince is sautéed in olive oil or clarified butter. Finely chopped onions are added and cooked for another 5 minutes. Tomato paste and pepper paste are incorporated, followed by water and salt. After boiling, fine bulgur is added and cooked until a thick soup consistency is achieved. Finally, red pepper powder is sprinkled, and optionally, additional hot oil or clarified butter can be poured over before serving, often accompanied by ayran.

All stages of production must take place within Gaziantep province to maintain the dish’s geographical and regional identity.

Inspections are conducted at least once a year under the coordination of the Gaziantep Metropolitan Municipality. The inspection authority consists of experts from the municipality, Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Union of Chambers of Tradesmen and Craftsmen. Inspection criteria include compliance of ingredients, adherence to the production method, and correct use of the designation of origin. Public or private institutions may provide additional support if necessary.