Antep Meyan Şerbeti
Anatomy of the Product
Antep Meyan Şerbeti
Antep Meyan Şerbeti
Its Story
It is a sherbet obtained by using licorice root (Glycyrrhiza glabra L.) and prepared with the addition of cinnamon, cloves, and rose water. In Gaziantep, it is especially consumed during the summer months, religious holidays, and Ramadan; it is known as the representative beverage of Antep. Traditionally, it is sold on the back in a goatskin container (tuluk).
Geographical Origin
Gaziantep ve çevresi
Ingredients / Steps
Licorice Root → Separation into Fibers → Licorice Fiber & Licorice Powder Licorice Fiber → Spreading on Sal → Licorice Powder + Cinnamon + Cloves + Rose Water Ice → First Water → Passing Through Sal → Recirculating → Thickening & Foaming Sherbet → Skimming Foam → Starter Licorice Sherbet (Damızlık) + Ice → Resting for 1–2 Hours Resting → Transferring to Copper Vessel → Addition of Water → Diluting Final → Addition of Ice → Glass / Copper Container → Antep Licorice Sherbet (Antep Meyan Şerbeti)
How It Is Made
Licorice fibers and powders are spread on a wooden apparatus called "sal", and ice and spices (powdered cinnamon, cloves, rose water) are added. Water is slowly added and stirred for 5–10 minutes, the foams are removed, half of the licorice extract is mixed with the previous sherbet (damızlık) and combined with the rest, and it is served with ice.
Registration Information
Gaziantep Ticaret Borsası tarafından tescil ettirilmiştir.
Producers
It has been registered by the Gaziantep Commodity Exchange.
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