Antep Bulguru
Anatomy of the Product
Antep Bulguru
Antep Bulguru
Its Story
Bulgur has been consumed since ancient times as one of the world's first processed food products. Archaeological findings show that its production dates back to 4000 BC and originated in the Eastern Mediterranean region. Gaziantep is the center of bulgur processing technology.
Geographical Origin
Gaziantep, Türkiye
Ingredients / Steps
Hard Wheat → Harvest → Cleaning & Washing Wheat → Boiling in Hot Water → Hedik (Boiled Wheat) → Drying Tempering → 15–20 Minutes → Moisturization → Dehulling Cracking → Tempering → Polishing → Shiny Yellow Appearance Sorting → For Pilaf (Pilavlık) → For Meatballs (Köftelik) → Fine Bulgur (Simitlik) → Packaging Final → Production in Gaziantep → Antep Bulgur
How It Is Made
It consists of the stages of cleaning, washing, cooking, drying, tempering, dehulling, cracking, secondary tempering, polishing, sorting, and packaging.
Registration Information
Geographical Indication — File No: C2017/017, Application Date: 16.03.2017, Registration No: 289, Registration Date: 25.12.2017, Status: Registered, Applicant: Gaziantep Commodity Exchange
Producers
It has been registered by the Gaziantep Metropolitan Municipality.
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