Antakya Zılk Sarması

Antakya Zılk Sarması is a traditional dish specific to the region, prepared by wrapping chard leaves around a rice-based filling and cooking them. Within Hatay Province, the chard plant is locally known as “zılk,” which gives the dish its name. Antakya Zılk Sarması exhibits distinct characteristics in terms of its ingredients, preparation method, and presentation, establishing a clear geographical association with Hatay Province.

Antakya Zılk Sarması has been registered as a geographical indication under Law No. 6769 on Industrial Property. The product was granted protection on 06.05.2024 under Registration No. 1583. The applicant for the geographical indication is the Hatay Governorate, and the geographical boundary is limited to Hatay Province. The term “Antakya Zılk Sarması” and its geographical indication emblem must appear on the product or its packaging; in cases where this is not feasible, they must be displayed in a clearly visible location within the production facility.

Antakya Zılk Sarması is a chard wrap dish prepared using chard leaves, rice, olive oil, dried onion, water, garlic, tomato paste, pomegranate molasses, salt, white granulated sugar, and various spices. The product involves specific stages in the selection of ingredients, preparation of the filling, wrapping technique, and cooking process. All these stages require skilled craftsmanship and have been shaped by local traditions. Antakya Zılk Sarması is prepared and served not only for daily consumption but also on special occasions such as weddings, holidays, banquets, and festivals.

The primary ingredients used in preparing Antakya Zılk Sarması are chard, rice, water, olive oil, dried onion, pomegranate molasses, and tomato paste. Additionally, garlic, crushed red pepper, cumin, dried mint, black pepper, saffron, and optionally white granulated sugar may be used. The quantities and sequence of use of these ingredients are determined in accordance with the defined production method.

The production of Antakya Zılk Sarması consists of four stages: preparation of the chard leaves, creation of the filling, wrapping, and cooking. The chard leaves are washed in cold water and separated from their stems; after a brief blanching, they are rinsed in cold water and drained. The filling is prepared by sautéing dried onion and garlic in olive oil, then adding rice, salt, spices, and hot water. The prepared filling is typically wrapped in the chard leaves to a finger-thickness. The wrapped parcels are arranged in a pot, then covered with olive oil, pomegranate molasses, tomato paste, and hot water. They are first cooked over high heat and then simmered over low heat. The dish may be served either hot or cold, according to preference.

All stages related to the production, processing, and serving of Antakya Zılk Sarması must be carried out within the boundaries of Hatay Province. The product’s identification with the region is linked to its long-standing production tradition and the skilled craftsmanship required in its preparation. These characteristics form the geographical connection between the dish and Hatay Province.

Monitoring is conducted by a minimum three-member oversight body composed of representatives from the Hatay Governorate and the Hatay Provincial Directorate of Agriculture and Forestry, under the coordination of the Hatay Governorate. Inspections are carried out at least once per year; additional inspections may be conducted as deemed necessary or upon complaint. Inspections evaluate the ingredient list, production and serving procedures, and the correct use of the geographical indication emblem.