Antep Chickpea Wrap Product Description and Distinctive Features: Gaziantep Chickpea Wrap, also known as Antep Chickpea Wrap, has a history dating back to the 19th century. It is a food choice particularly preferred for breakfast and lunch in the region. It is prepared by wrapping boiled and spice-enriched plain and tomato-paste-flavored chickpeas with various garnishes (parsley, tomatoes, eggplant, or fried potatoes) in Gaziantep Tırnaklı Pide / Gaziantep Tırnaklı Pide, which is registered as a geographical indication with the number 223. The distinctive features of the product include the use of "koçbaşı" variety chickpeas, which have large and light yellow-colored grains, and Gaziantep Tırnaklı Pide / Gaziantep Tırnaklı Pide. Gaziantep Chickpea Wrap is listed among the most famous street flavors of Gaziantep, and it is a preferred food item, especially for breakfast and lunch. The chickpeas used in the preparation are of the "koçbaşı" variety, known for their large and light-colored grains. The use of Gaziantep Tırnaklı Pide / Gaziantep Tırnaklı Pide is also a distinguishing feature of the product. Production Method: To prepare Gaziantep Chickpea Wrap, chickpeas to be used are soaked in water overnight, enough to cover them. The next day, the water is changed, and if desired, marrow bone meat is added. The chickpeas are then boiled until they become tender, either in pots or pressure cookers. When using a pot for boiling, any white foam (kef) that forms on the surface of the chickpeas during boiling is removed. After boiling, liquid oil (corn or sunflower oil), spices, salt, and optionally, hot red pepper flakes are added to the cooked chickpeas and mixed to obtain a homogeneous mixture. About 200-300 grams of the obtained chickpea mixture is placed between layers of Gaziantep Tırnaklı Pide / Gaziantep Tırnaklı Pide. Optionally, spices, onions, parsley, tomatoes, eggplant, or fried potatoes can be added on top before serving.