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Abstract
This study examines how Gaziantep pistachios, one of the most important gastronomic elements of Gaziantep cuisine, are used by local chefs and how they contribute to culinary richness through traditional and innovative methods. A qualitative research method was preferred in this study. Semi-structured interviews were conducted with 18 professional chefs working in Gaziantep province. The data obtained were analyzed in terms of themes, codes, and subcodes. Since there are very few studies in the literature that examine the relationship between Gaziantep pistachios and gastronomic identity in detail, this research is expected to make an important contribution to the subject. Additionally, the study evaluates Gaziantep pistachios in the context of gastronomic identity and cultural heritage, shedding light on the development of local gastronomy policies. All participants noted that Gaziantep pistachios are unique in terms of taste, texture, aroma, and quality, and emphasized that they are an indispensable ingredient in baklava, katmer, and local desserts. Additionally, participants made various suggestions for international promotion, such as visual materials, festivals, and collaborations. The importance of Gaziantep pistachios in the regional gastronomic identity was confirmed, and it was concluded that this product plays a fundamental role in and developing gastronomic tourism. It is recommended that future research detail the economic and cultural contributions of Gaziantep pistachios using quantitative methods. Additionally, including pistachios in gastronomy routes will positively contribute to the promotion of the region.
