Antep Köy Kahkesi
Anatomy of the Product
Antep Köy Kahkesi
Antep Köy Kahkesi
Its Story
It is a special cookie containing spices, traditionally made in Gaziantep especially during Ramadan Feasts. The product was brought from Aleppo in the early 1900s, originally made to encourage children to love fasting. Its most distinctive feature is that it is produced with chickpea yeast.
Geographical Origin
Gaziantep
Ingredients / Steps
Chickpea → Cracking → Flour + Water + Salt → 15–16 Hours Fermentation Chickpea Yeast → Active Yeast Foam → Pre-Chickpea Yeast → 2–3 Hours Resting Pre-Yeast → Flour + Water → Pre-Dough → Fermentation & Resting Main Dough → Sugar + Sesame + Semolina + Cream + Spices → Kneading & Resting Shaping → 17 g Pieces → Ring Shape → Egg-Washing → 2 Hours Resting Final → 180°C Oven → Baking for 20–25 Minutes → Antep Village Kahke (Antep Köy Kahkesi)
How It Is Made
It consists of the stages of making chickpea yeast, preparing the pre-chickpea yeast, obtaining the pre-dough, preparing the main dough, shaping and egg-washing, and baking at 180°C for 20-25 minutes.
Registration Information
Indication of Geographical Origin — File No: C2017/059, Application Date: 14.07.2017, Registration No: 291, Registration Date: 25.12.2017, Status: Registered, Applicant: Gaziantep Commodity Exchange
Producers
It has been registered by the Gaziantep Commodity Exchange.
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