Gaziantep Yogurt Potatoes / Antep Yogurt Potatoes

Gaziantep yogurt potato is a regional dish protected under Industrial Property Law No. 6769 as a certified geographical indication. The product, applied for on 29 June 2020, was officially registered on 15 May 2021 on behalf of the Gaziantep Metropolitan Municipality. With registration number 757, this dish belongs to the category of “Meals and Soups” and may be produced only within the boundaries of Gaziantep Province.

Gaziantep yogurt potato is a dish prepared with strained yogurt, potatoes, chickpeas, and cubed lamb meat. Its distinguishing features lie in the selection of ingredients, its unique sauce made with asafoetida, and the production method specific to Gaziantep. The dish’s reputation has been documented in published books on Gaziantep cuisine, promotional films, and scholarly publications.

The dish is prepared using 450 to 500 grams of lean cubed lamb meat, 50 to 150 grams of pre-soaked chickpeas, 1000 to 1500 grams of potatoes, 600 to 720 grams of strained yogurt, one egg, 20 to 40 grams of butter or clarified butter, 5 to 6 grams of salt, 3 to 5 grams of asafoetida, and 3 to 6 grams of black pepper. The cubed lamb is boiled in water; soaked chickpeas and salt are added and cooked until soft. Peeled and cut into large cubes, the potatoes are then added and boiled until tender. In a separate pot, strained yogurt and egg are mixed and gently heated while continuously stirring in one direction over low heat. A small amount of the cooking liquid is gradually added until the mixture warms, then incorporated into the dish. Butter or clarified butter is heated in a pan, asafoetida and black pepper are added, and this sauce is drizzled over the dish before serving.

Due to the specialized local techniques required for its preparation, the dish may be produced only within the boundaries of Gaziantep Province. All stages of production must occur within this geographical boundary.

Oversight is conducted under the coordination of the Gaziantep Metropolitan Municipality. The inspection body consists of one expert each from the municipality, the Gaziantep Provincial Directorate of Agriculture and Forestry, and the Gaziantep Chamber of Tradesmen and Craftsmen. Inspections are carried out at least once a year, or as needed upon complaint. Inspection criteria include compliance of ingredients, adherence to production methods and appearance, and correct use of the geographical indication mark.