Gaziantep
Antep Drying Aubergine
Local flavors & crafts · Gaziantep
Geographical indication · Designation of origin
About
Aubergines picked in August–September are halved, hollowed and dried for 3–4 days in a windy, shaded spot, then used for winter dolma. They appear as 'balcan dolması' in 18th-century texts. Applicant: Gaziantep Commodity Exchange.
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