Antakya Paper Kebab

Antakya paper kebab is a traditional kebab variety unique to the Hatay province, prepared with various ingredients, primarily beef brisket, and cooked in a stone oven on greased paper. Known locally as “lahme la varka,” this dish is consumed both in daily meals and during ceremonial occasions. The kebab, registered with a geographical indication, possesses distinctiveness in its production process, ingredients, and cooking technique, and is expertly prepared within its defined geographical boundaries.

Antakya paper kebab is a meat dish made by finely mincing beef brisket, green and red peppers, parsley, garlic, salt, and black pepper using a special cutting tool called “zırh.” The mixture is shaped into disk-like forms on greased paper and then cooked. The beef used is brisket obtained from the rib area of male calves approximately one year old. This cut of meat is prized for its tenderness and marbled fat texture, which makes it ideal for cooking.

Additionally, the regional preference for spicy peppers is notable. Peppers produced especially in Samandağ, Altınözü, Reyhanlı, and the surrounding areas of Antakya are preferred. Antakya paper kebab stands out not only for its flavor but also for its cultural function; it is served at social events such as weddings, engagements, vows, and funerals.

The primary ingredients used in the production of Antakya paper kebab are as follows:

• 1 kg beef brisket (from male calves approximately one year old)
• 1–2 bunches of parsley
• 2–3 cloves of garlic
• Approximately 10 g salt
• Black pepper (a pinch, to taste)
• 1–2 red peppers (spicy or sweet)
• Green pepper (optional)
• Tomato (optional)

After the meat is separated from the rib bone, it is finely minced using the zırh. Parsley, peppers, and garlic are minced separately and combined into a second mixture. Both mixtures are then blended together, kneaded with salt and spices, and minced again with the zırh for the final kneading. The mixture is transferred onto greased paper and shaped into disks weighing 150, 200, or 250 grams, with a typical thickness of 0.5–1 cm.

The kebab, garnished with tomato and peppers, is baked in a stone oven at 200 °C for 15–20 minutes until the surface turns golden brown. It is typically served with yufka bread or tırnak pide.

Antakya paper kebab is a product requiring specialized skill and has been produced in Hatay for many years, becoming synonymous with this region. Local knowledge and ingredient sourcing necessitate that this product can only be produced within Hatay’s geographical boundaries. All stages of production must be carried out within these defined limits.

The production and marketing of Antakya paper kebab are regularly monitored to ensure compliance with its geographical indication registration. Inspections are conducted by experts appointed by institutions such as the Antakya Chamber of Commerce and Industry, the Hatay Provincial Directorate of Agriculture and Forestry, and the Department of Food Engineering at Hatay Mustafa Kemal University’s Faculty of Agriculture. Inspections are carried out annually, but may be conducted more frequently in cases of complaints or as needed. During inspections, the quality of raw materials, production method, cooking and presentation style, and the correct use of the geographical indication logo are verified.