Antakya Slump (Antakya Landslide)

Antakya Sürkü (Antakya Çökeleği) is a product belonging to the cheese group and originating from the province of Hatay. It was registered as a geographical indication under registration number 330 on 26.02.2018, following an application submitted by the Antakya Chamber of Commerce and Industry on 09.05.2017.

Product Characteristics

Antakya Sürkü (Antakya Çökeleği) is produced using curd obtained by heating soured cow’s milk or by heating strained buttermilk. In addition to the curd, the product contains salt, pepper paste, and various spices, primarily wild thyme known locally as zahter (Tymbra spicata var. spicata), along with red chili pepper, mint, cumin, caraway, mahlep, allspice, ginger, clove, black pepper, cinnamon, basil, fennel, anise, and small coconut. Garlic may be added optionally.

Physically, it is shaped into a cone or pear form, either by hand or using a mold. Each sürkü ball weighs approximately 150–200 grams and has a base diameter of 5–7 cm. Its color is orange due to the presence of pepper paste and red chili pepper.

Sensorially, it exhibits salty, sour (from lactic acid fermentation), and spicy (from red chili pepper) taste profiles. Its aroma is dominated by the distinctive thyme (zahter) scent, resulting from volatile compounds such as carvacrol, gamma-terpinene, and p-cymene present in the spice.

Production Method

The production process of Antakya Sürkü consists of the following stages:

• Raw cow’s milk is heat-treated at 90–95 °C, then cooled to 40–45 °C. Yogurt starter culture is added and incubated for 3–5 hours.
• The resulting yogurt is rested under refrigeration conditions (4–7 °C).
• The yogurt is diluted with water in a 1:1 ratio to form buttermilk, then churned to separate butter from buttermilk.
• The buttermilk is heated to 90–95 °C (boiling point) without stirring, allowing an acid-heat coagulum (curd) to form on the surface, which is then collected.
• The collected curd is placed in cheesecloth and weighted down for 5–6 hours to drain excess moisture.
• To the drained curd, a specified mixture of spices, 1–3% salt, optional garlic, and 1% pepper paste are added.
• The mixture is kneaded by hand or using a meat grinder for 5–10 minutes until a homogeneous texture is achieved.
• Portions of 150–200 grams are shaped into cones using hands or molds.
• The shaped sürkü are left to dry for 2–3 days at room temperature in the shade, regularly turned over.
• The product may be stored by vacuum packing, coating with olive oil, or immersing in olive oil.

Geographical Boundary

The designated geographical boundary for Antakya Sürkü (Antakya Çökeleği) corresponds to the administrative boundaries of the province of Hatay. Its production requires local craftsmanship and accumulated knowledge. The use of wild thyme (zahter) native to the region is defined as the distinguishing feature of the product and its link to the geographical indication.

Monitoring

Monitoring is carried out under the coordination of the Antakya Chamber of Commerce and Industry, which registered the product. The monitoring authority includes experts from Hatay Mustafa Kemal University and the Hatay Directorate of Food, Agriculture and Livestock. Monitoring is conducted annually on a regular basis and may also be carried out at any time upon complaint, suspicion, or need.

The following criteria are verified during monitoring:

1. Use and characteristics of the ingredients specified in the production method (particularly the spice mixture ratios),
2. Compliance with the procedural steps outlined in the production process,
3. Physical characteristics of the product (orange color, cone or pear shape, weight of 150–200 grams),
4. Use of the geographical indication name, logo, and emblem on the product.

The monitoring authority submits annual reports to the Turkish Patent and Trademark Office and initiates legal proceedings when necessary.