Antep Menengiç Kahvesi
Anatomy of the Product
Antep Menengiç Kahvesi
Antep Menengiç Kahvesi
Its Story
It is a paste-like coffee substitute obtained by roasting and grinding wild menengiç (terebinth) growing in the mountainous areas of Gaziantep Province. It is caffeine-free and has a high fat content. It has been produced in Gaziantep since the 1600s; according to a rumor, it was offered to Murad IV during his Baghdad Expedition.
Geographical Origin
Gaziantep ili
Ingredients / Steps
Menengiç → October–November Harvest → Green-Blue Fruits Harvest → Washing → Sun-Drying Drying → Roasting → Brown Color Roasting → Pounding / Grinding in Stone Mill → Paste Consistency Paste → Glass Jar → Mixing & Homogenizing → Combining with Milk Final → Cooking over Low Heat → Lidded Copper Cup → Antep Menengiç Coffee (Antep Menengiç Kahvesi)
How It Is Made
Fruits are harvested in October–November, sun-dried, roasted, pounded, or ground in a stone mill. It is processed until it reaches a paste consistency and placed into glass jars. During consumption, it is cooked by mixing with milk.
Registration Information
Designation of Origin — File No: C2017/122, Registration No: 627, Application Date: 17.08.2017, Registration Date: 16.12.2020, Status: Registered, Applicant: Gaziantep Metropolitan Municipality
Producers
It has been registered by the Gaziantep Metropolitan Municipality.
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