Antakya Quarter

Antakya Külçesi is a traditional dough product unique to Hatay cuisine in Türkiye, prepared with flour, sumac (fennel), olive oil, and sesame, characterized by its light brown color and spiral shape. This product, approximately 8–10 cm in diameter and 1–1.5 cm thick, has been produced and consumed in the Hatay region for a long time. Its production technique, use of local ingredients, and shaping method distinguish it from other dough products. Antakya Külçesi is officially registered with a geographical indication and is a cultural product intrinsically linked to its geographical origin.

Product Definition and Distinctive Characteristics

Antakya Külçesi is a dough product with a light brown outer surface, a spiral round shape, and a strong aroma. Its distinctive texture is defined by the aroma imparted by sumac (fennel) and caraway seeds. The main ingredients of the dough are flour, fresh yeast, water, salt, sugar, sumac, caraway seeds, white sesame, olive oil, and butter. The use of olive oil both in the dough and during the rolling process contributes to the product’s soft texture and authentic flavor and consistency.

The spiral shape of Külçesi is achieved by rolling thin sheets of dough in olive oil and coiling them. This unique shaping technique gives Külçesi both a traditional appearance and an exceptional texture.

Production Method

The following ingredients are used in the production of Antakya Külçesi:

• 1 kg special-purpose wheat flour
• 200 ml water
• 42 g fresh yeast
• 6 g white sugar
• 12 g salt
• 150 g sumac (fennel)
• 100 g caraway seeds
• 45 g white sesame
• 250 g butter
• 800 g olive oil

During dough preparation, fresh yeast, salt, and sugar are added to water at 60 °C and dissolved. This mixture is poured into the center of the flour and kneading begins. Melted butter and a portion of olive oil are then added, and kneading continues. Subsequently, sumac, caraway seeds, and sesame are incorporated, and kneading is sustained. The dough is then left to rest for fermentation.

From the fermented dough, approximately 7-gram pieces are formed. These pieces are rolled out thinly with olive oil and coiled into a spiral shape. The shaped products are arranged at intervals on a greased baking tray and baked in an oven at 200 °C for approximately 30 minutes.

Geographical Boundary and Production Link

Antakya Külçesi has been produced for many years within Hatay province and is an integral part of the region’s cultural and gastronomic heritage. The ingredients used, local production knowledge, and shaping techniques are specific to this area. Therefore, all stages of Antakya Külçesi production must be carried out within the boundaries of Hatay province.

Control Mechanism

The production of Antakya Külçesi is regularly monitored by a five-member oversight body coordinated by the Hatay Provincial Governorship, including experts from the Hatay Provincial Directorate of Agriculture and Forestry and other representatives appointed by the Hatay Provincial Governorship. These inspections are conducted at least once a year and may also be carried out as needed or in response to complaints.

During inspections, compliance with ingredient specifications and proportions, adherence to the production method, and correct use of the geographical indication emblem are verified. When necessary, services may be obtained from experts in the public and private sectors.