Gaziantep Omaci Product Description and Distinctive Features: Gaziantep Omacı, also known as Antep Omacı, is a type of bread köfte made by crumbling dry yufka bread or the dry Gaziantep Tırnaklı Pide, registered as a geographical indication with the number 223, and mixing it with Gaziantep Cheese (Antep Cheese or Antep Sıkma Peyniri) registered as a geographical indication with the number 356. Tomatoes, peppers, onions, and oil are added to the mixture, which is then kneaded and shaped by hand, and served cold. The product gets its texture from the dry bread, and if left to stand, the tomatoes soften the bread, causing it to become doughy and lose its flavor. Therefore, it is recommended to consume it immediately. The history of Gaziantep Omacı dates back to the early years of the Republic. In the geographical region, this dish has been referred to by different names such as "oğmaç," "umaç," "övelemeç," "övmeç," or "pisik köftesi."The production of Gaziantep Omacı involves specific conditions related to the geographical region. Therefore, Gaziantep Omacı is closely associated with the geographical region. Production Method: Ingredients for Gaziantep Omacı (4-6 servings): - 400-500 g yufka bread or crumbled dry Gaziantep Tırnaklı Pide - 125-175 g pickled/fresh Gaziantep Cheese (Antep Cheese or Antep Sıkma Peyniri) - 400-500 g peeled ripe tomatoes - 2 onions, dry or fresh - 30-40 g parsley or 5-6 grape leaves - 10 g tomato paste or 35-40 g red pepper flakes - 2 green/red peppers - 25-30 g butter or 65-70 ml olive oil - Optional: 20 g garlic Clean and finely chop the vegetables. In a large tray, mix the grated or finely chopped pickled or fresh Gaziantep Cheese (Antep Cheese or Antep Sıkma Peyniri). Crumble the yufka bread or dry pide by hand and add it to the mixture. Slowly add the diced tomatoes to the mixture, preventing the tomatoes from softening the bread and becoming doughy. Add the oil and mix the combination slightly to form 30-80-gram compact shapes, placing them on plates for immediate consumption.