Antalya Spread Borek

Antalya Serpme Böreği is a traditional baked pastry and dough product unique to the province of Antalya, with roots deeply embedded in the region’s social and cultural life. The dough, primarily made from flour, water, and salt, is stretched entirely by hand—without the use of a rolling pin or擀面杖—to achieve paper-thin thickness. The filling typically consists of minced meat or lor cheese, though other ingredients may be used depending on preference. The product is baked quickly on oiled baking trays and prepared for serving.

Antalya Serpme Böreği (Ministry of Culture and Tourism of the Republic of Türkiye)

Distinctive Features

Antalya Serpme Böreği is a distinctive baking and pastry product specific to Antalya province in Türkiye and has been officially registered as a geographical indication under the category of “mahreç işareti.” Following an application submitted by the Antalya Chamber of Commerce and Industry on 13 February 2020, it was registered by the Turkish Patent and Trademark Office on 26 April 2021 under registration number C2020/052. The production, processing, and all other operations related to this product are strictly confined within the geographical boundaries of Antalya province.

Historically, Antalya Serpme Böreği has been served during traditional social ceremonies in the Antalya region, such as weddings, mevlit gatherings, and funerals. In local dialects, the product was formerly known as “fıtır börek” and is historically linked to the practice of distributing fitre during Ramadan. Within regional culture, it is prominently recognized as a dough-based food offered as charity. The uniqueness of the product is tied not only to its ingredients but also to its production method. The hand-stretching of the dough without a rolling pin and the specific techniques used in preparing the fillings are key distinguishing factors from similar pastries.

Recipe

Dough Preparation

The dough for Antalya Serpme Böreği is made from a simple mixture of flour, water, and salt. The flour used is of the type suitable for baklava or börek. A standard recipe calls for 10 kg of flour, 250–300 grams of salt, and 5–6 liters of water. The mixture is kneaded two to three times, with resting periods of 7–10 minutes between each, until it reaches the consistency of an earlobe. The kneaded dough is then cut into cylindrical pieces, each yielding balls weighing exactly 120 grams. These balls are placed on oiled baking trays, brushed with sunflower oil, covered with plastic wrap, and left to rest in the refrigerator for one day.

Antalya Serpme Böreği (AA)

After resting, the dough balls are coated with a mixture of 500 grams of salted butter and 1 liter of sunflower oil. Alternatively, if only sunflower oil is used, each ball receives 1–1.5 tablespoons of oil. The oiled dough balls are then rolled out on a marble surface into circular shapes with a diameter of 12–25 cm, keeping the center slightly thicker than the edges. Without using a rolling pin, the dough is stretched to paper-thin consistency by tossing it in the air 6–7 times.

Filling Preparation

The pastry is primarily prepared with two types of fillings: minced meat and cheese.

• Minced meat filling is prepared by separately frying chopped onions and minced meat, then combining them. The mixture is fried together for an additional 5 minutes, after which black pepper, salt, and chopped parsley are added.
• For the cheese filling, unsalted lor cheese is diluted with milk to reduce its density. In modern practice, other ingredients such as vegetables or potatoes, either alone or sautéed with onions, are also used.

Antalya Serpme Böreği (AA)

Shaping and Baking Process

The paper-thin dough is placed on a marble surface. The folding process involves pulling the bottom and side edges toward the center, at which point the filling is added. The resulting pastries are circular, with diameters ranging from 50–60 cm and each weighing 120–130 grams. The filling quantity varies: 60–80 grams for minced meat versions and 100–120 grams for cheese versions. Quantities for other fillings are determined by judgment.

The dough is then folded to form a rectangular shape by sealing the top and bottom edges. The prepared pastries are arranged on pre-oiled metal baking trays and baked in an oven heated to 200–220 °C for up to 10 minutes, until both top and bottom are golden brown. For the cheese version, powdered sugar may be sprinkled on top according to preference. Once baked, the product is sliced and prepared for serving.

Antalya Serpme Böreği (AA)

Geographical Boundary and Production Link

The production method of Antalya Serpme Böreği is a process rooted in centuries-old tradition and requires specialized local craftsmanship. Due to this unique production knowledge and its cultural context, the product’s reputation is exclusively tied to Antalya province. Consequently, all stages of production must be carried out within the geographical boundaries of Antalya.

Usage Format

The registered designation “Antalya Serpme Böreği” and its mahreç emblem must appear either on the product itself or its packaging. If the product or packaging cannot accommodate these markings, the designations must be displayed in a clearly visible location within the production facility.

Monitoring Mechanism

Compliance with the registration requirements for Antalya Serpme Böreği is monitored under the coordination of the Antalya Chamber of Commerce and Industry. The monitoring process is conducted by a committee of at least four members, each representing the Antalya Chamber of Commerce and Industry, the Antalya Directorate of Agriculture and Forestry, the Antalya Union of Craftsmen and Tradesmen, and the Antalya Chamber of Food Engineers.

Inspections are carried out at least once per year; additional inspections may be conducted as needed or in response to complaints.

The main criteria considered during inspections are:

• Compliance of ingredients with specified quality standards,
• Adherence of the production method to the definition of the geographical indication product,
• Conformity of the product’s appearance with the defined characteristics,
• Correct use of the designation “Antalya Serpme Böreği” and the mahreç emblem on the product or within the production facility.

The inspection committee may, when necessary, seek support from public or private institutions or engage external experts for related services. Additionally, the registering organization holds the authority to initiate legal actions to protect the product.