Gaziantep Omaci Product Description and Distinctive Features: Gaziantep Omacı, also referred to as Antep Omacı, is a traditional type of bread köfte. It is prepared by crumbling dry yufka bread or the dried Gaziantep Tırnaklı Pide, which holds the geographical indication registration number 223. This is combined with Gaziantep Cheese (also known as Antep Cheese or Antep Sıkma Peyniri), registered under geographical indication number 356. The mixture is enriched with tomatoes, peppers, onions, and oil, then kneaded thoroughly and hand-shaped before serving cold. The dry bread provides a unique texture, but if the dish is left to rest, the tomatoes soften the bread, making it doughy and diminishing its flavor. For this reason, it is best enjoyed immediately after preparation. The history of Gaziantep Omacı traces back to the early years of the Turkish Republic. Within the region, this dish has been known by various names including "oğmaç," "umaç," "övelemeç," "övmeç," and "pisik köftesi." The preparation of Gaziantep Omacı depends on specific regional factors, making it deeply connected to its geographical origin. Consequently, Gaziantep Omacı holds a strong cultural and regional identity linked to its place of production. Production Method: Ingredients for Gaziantep Omacı (Serves 4–6): 400–500 g of yufka bread or broken pieces of dry Gaziantep-style Tırnaklı Pide, 125–175 g of pickled or fresh Gaziantep cheese (such as Antep Cheese or Antep Sıkma Peyniri), 400–500 g of peeled, ripe tomatoes, 2 onions (either dry or fresh), 30–40 g of chopped parsley or 5–6 grape leaves, 10 g of tomato paste or 35–40 g of red pepper flakes, 2 green or red peppers, 25–30 g of butter or 65–70 ml of olive oil, Optional: 20 g of garlic. Preparation: Finely chop all vegetables and herbs. In a large mixing tray, combine the grated or finely chopped Gaziantep cheese (pickled or fresh). Break the yufka bread or dry pide into small pieces by hand and add it to the cheese. Gradually incorporate the chopped tomatoes, being careful not to over-moisten the bread, which can make the mixture too soggy. Pour in the oil and gently mix everything. Shape the mixture into compact portions weighing between 30–80 grams. Serve the portions on plates and enjoy immediately.