Antep Kuruluk Patlıcanı
Anatomy of the Product
Antep Kuruluk Patlıcanı
Antep Kuruluk Patlıcanı
Its Story
It is a traditional dried vegetable recognized as one of the richest local products of Gaziantep cuisine, mentioned as "Balcan dolması" (dried eggplant dolma) in the "Yemek Risalesi" (Treatise on Food) written in the 18th century. It is a product with a light color, thin flesh thickness, and a soft texture after cooking.
Geographical Origin
Gaziantep ili (Oğuzeli, Nizip, Karkamış ve Araban ilçeleri)
Ingredients / Steps
Eggplant → August–September Harvest → Washing Eggplant → Cutting in Half → Hollowing Out Preparation → Stringing in Batches of 50 → Threading onto Ropes Drying Area → Hanging on Racks → Wind & Shade Natural Drying → 3–4 Days → Soft Structure & Light Color Final → Dried Eggplant → Antep Dried Eggplant (Antep Kuruluk Patlıcanı)
How It Is Made
Eggplants harvested in August–September are washed, cut in half, and hollowed out. Strung on ropes in batches of 50, they are dried within 3–4 days using the natural drying method in windy and shaded areas.
Registration Information
Designation of Origin — File No: C2017/031, Application Date: 24.04.2017, Registration No: 376, Registration Date: 14.08.2018, Status: Registered, Applicant: Gaziantep Commodity Exchange
Producers
It has been registered by the Gaziantep Commodity Exchange.
How Can We Help You?
Choose one of the frequently asked questions
Hello! Pick one of the questions below to quickly learn about Gaziantep's geographical indication products, taste routes, producers and events.
This is a frequently asked questions assistant. For help with anything else, you can use the contact form.