Belen Tava is a traditional dish prepared with large-cut lamb meat, tail fat, tomatoes, peppers, onions, garlic, and a variety of spices, cooked in earthenware pots in stone ovens. Consumed primarily in the district of Belen and across the Hatay region, this dish stands out with its distinctive cooking technique and traditional presentation. Possessing a thick and saucy texture, Belen Tava is an important cultural item, served in everyday meals as well as on special occasions such as weddings, holidays, gatherings, and festivals.

Geographical Indication Information

Belen Tava was registered as a designation of origin on October 3, 2024, under the provisions of Industrial Property Law No. 6769. The registration was initiated by the Governorship of Hatay. The product is categorized under the “Meals / Main Dishes and Soups” group, and its geographical indication is valid exclusively within the boundaries of Hatay Province.

Distinctive Features

Key characteristics that differentiate Belen Tava from similar meat dishes include:

• Type and cut of meat: Lamb meat is cut into large cubes, even larger than standard stew cuts.
• Use of tail fat: Tail fat is separately rendered and drizzled over the dish.
• Use of earthenware pots and stone ovens: Cooking is carried out in clay pots and stone ovens.
• Technical precision in preparation: Care is taken not to burn the fat; the chopping of ingredients and cooking time rely on traditional knowledge.
• Thick yet saucy consistency: The dish is known for being both juicy and rich in texture.
• Optional use of Samandağ pepper: In spicy versions, Samandağ pepper (registered with number 887) may be used.

Ingredients and Production Method

Standard Recipe (Serves 3–4):

• 250 g diced lamb meat (optionally minced lamb)
• 200 g tomatoes
• 100 g onions
• 60 g green pepper
• 60 g red pepper
• 20 g garlic
• 5 g tomato paste
• 100 ml water
• 50 g tail fat
• 15 g salt
• 2 g black pepper
• 2 g red pepper powder
• 2 g thyme

Preparation

1. Rendering the Tail Fat: Tail fat is rendered by stirring with a wooden spoon for about 15 minutes at approximately 65 °C. Care must be taken to avoid burning.
2. Preparing the Vegetables: Tomatoes, onions, and peppers are chopped into cubes. Garlic is crushed into small pieces.
3. Combining the Ingredients: All ingredients are placed into an earthenware pot. Spices and tomato-paste-infused water are added and mixed.
4. Adding Meat and Baking: Large-cut lamb pieces are added, and the rendered tail fat is drizzled over. The dish is covered with parchment paper and baked in a stone oven at 200 °C for 15–20 minutes.
5. Serving: Once the top is browned, the dish is removed from the oven and served hot with flatbread or traditional Turkish tırnak pide.

Cultural Context and Reputation

Belen Tava is a cornerstone of Hatay’s culinary tradition. It is strongly associated with local identity and holds cultural significance beyond its physical attributes. In addition to being a staple in daily meals, it is prominently served at holiday feasts, weddings, and festivals, reinforcing its regional reputation and cultural memory.

Conditions for Production Within Geographical Boundary

All production stages of Belen Tava must occur within the borders of Hatay Province. This includes procurement of ingredients, preparation, cooking, and presentation. These conditions ensure the sustainability of the product’s traditional knowledge and its cultural reputation.

Inspection and Protection

Inspection activities are coordinated by the Governorship of Hatay. The inspection board consists of:

• 1 expert from the Governorship of Hatay
• 2 experts from the Hatay Provincial Directorate of Agriculture and Forestry

At least one routine inspection is conducted annually, with additional inspections carried out in response to complaints or as needed. The inspection focuses on:

• Compliance with the prescribed ingredients
• Adherence to the specified production and cooking methods
• Proper use of registered logos and labels