Antep Chickpea Wrap Product Description and Distinctive Features: The Gaziantep Chickpea Wrap, also known as the Antep Chickpea Wrap, has a rich history dating back to the 19th century. This dish is especially favored for breakfast and lunch in the region. It is made by wrapping boiled chickpeas, which are seasoned with spices and tomato paste, along with various garnishes such as parsley, tomatoes, eggplant, or fried potatoes, in Gaziantep Tırnaklı Pide. The Gaziantep Tırnaklı Pide is registered as a geographical indication with the number 223. Key features of this dish include the use of the "koçbaşı" variety chickpeas, which are known for their large and light yellow-colored grains, as well as the distinct Gaziantep Tırnaklı Pide. The Gaziantep Chickpea Wrap is considered one of the most popular street foods in Gaziantep and is especially favored for breakfast and lunch. The chickpeas used in its preparation are of the "koçbaşı" variety, known for their large size and light color. A key feature that sets this dish apart is the use of Gaziantep Tırnaklı Pide, which further enhances its unique identity. Production Method: To prepare the Gaziantep Chickpea Wrap, the chickpeas are soaked overnight in enough water to fully cover them. The following day, the water is drained and replaced, and if desired, marrow bone meat can be added. The chickpeas are then boiled until they are tender, either in a regular pot or a pressure cooker. When using a pot, any white foam (kef) that forms on the surface during boiling is skimmed off. After boiling, liquid oil (such as corn or sunflower oil), spices, salt, and, if desired, hot red pepper flakes are added to the cooked chickpeas and mixed to create a smooth, well-blended mixture. Approximately 200-300 grams of the prepared chickpea mixture are placed between layers of Gaziantep Tırnaklı Pide. Before serving, optional ingredients such as spices, onions, parsley, tomatoes, eggplant, or fried potatoes can be added on top for extra flavor and texture.