Antep Köy Kahkesi (Gaziantep Köy Kahkesi)

Today, we will talk about the Geographical Indication Turkish flavor Antep Köy Kahkesi, which was registered in 2017. First of all, we would like to state that if there are those who have not tried this flavor (among the rumors that almost 99% of the world do not know and taste), we want to make it a little concrete in mind and palate. We strongly recommend you to try this flavor, which we can call the upper level of the cookie, has a magnificent taste in the form of crunchy or crunchy, you will not find anywhere else in its region.

The name mostly used is "Antep Kahkesi" and it is a special type of cookie produced in Turkey-Gaziantep. He states that in the last period of the Ottoman Empire, it was prepared by the Bakery Masters from Antep based on a recipe bought from Aleppo and adapted to Antep Cuisine. Preserving its freshness for a long time with its unique structure, Antep Kahkesi traveled like an inter-civilizational cultural ambassador and has come to this day.

Antep Köy Kahkesi contains spices such as yeast (fennel), black cumin, cinnamon and sesame seeds. It is produced with chickpea yeast through special processes. It is a product that disperses in the mouth and preserves its freshness for 3-4 months. The most important factor in keeping its freshness is that the brewing process is different from other cookies. In addition, the spices used and the shape of Antep Köy Kahkesi give the product its distinctive features.

Kahke was brought from Aleppo, Syria by masters from Gaziantep in the early 1900s and is known as a product that was first made to make children love fasting during Ramadan. Both salty and sweet varieties of Antep Kahkesi are made.

Kahke, which is an integral part of daily life in Gaziantep and its surroundings today, is an assertive type of cookie to gain a permanent place in Gaziantep Cuisine, one of the most important gastronomic cuisines of Turkey.

Simit Kahke, Crispy Kahke, Moon Seed Kahke, Moon Buns Kahke, Pistachio Tahini Kahke, Poppy Kahke, Köy Kahkesi, Tahinli Kahke .. These are just a few varieties of Antep Kahkesi ... Kahke is also frequently produced and consumed in Hatay. Especially Zahterli Köy Kahkesi is served freshly in Hatay breakfast tables.

We share our link for those who want to taste and buy this amazing flavor right away.. You can click here.

For those who want to make it right at home, of course, we share our Kahke recipe, which you can make practically. Don't forget to make your Antep Köy Kahkesi when your Turkish Coffee is close to being ready. 😊 Bon Appetit.

Antep Köy Kahkesi Recipe

Materials:

• 200 g butter
• Half a glass of olive oil
• Half a glass of milk
• 3/4 glass of molasses
• 1/4 cup tahini (quarter cup - optional)
• Half a glass of sugar
• 1 tea glass of sesame seeds
• Half tea glass of hemp seeds
• 3 tablespoons of fennel (yeast)
• 3 tablespoons of black seed
• 1 teaspoon of cinnamon
• Half a pack of baking powder
• 1 egg
• Half tea glass of semolina
• Flour as much as it takes (4-4, 5 cups for those who want glass size)

Now, let's move on to the preparation of Antep Kahkesi step by step.

• First of all, heat the fennel on medium heat for 2 minutes. we roast it until it is full and then we can beat it in a mortar or grind it.
• Sesame and hemp seeds 5 min. stirring constantly until we cook.
• After the raw fragrances are released, we take it from the stove and add the butter and fennel and wait for the butter to melt completely.
• After the butter melts, we take it in a large kneading bowl and add the liquid ingredients and 1 teaspoon of cinnamon.
• After mixing thoroughly, we add flour, semolina and baking powder to get a very soft dough. Its softness makes it dissolve in the mouth.
• 10 minutes after kneading the dough. We rest until.
• We take walnut-sized pieces from the resting dough and squeeze it in our hands, then roll it on a tray or a plate, join the two ends and place them on a tray lined with oil paper.
• When the dough is finished, we bake it in an oven heated at 175 degrees until it is browned for 30-35 minutes.
• If you take the Village Kahkesi from the oven and store it in a way that it does not come into contact with the air after waiting for it to cool, it will preserve its flavor for a long time, such as 5-6 months.

If you would like to share this flavor with us, we would be very happy, you can tag us on our @endemigo instagram account.

Yours sincerely,

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