Hatay Ashur Dish

Hatay aşur is a regional dish unique to Hatay Province, prepared by cooking together key ingredients such as boneless beef or lamb shank, crushed wheat, chickpeas, dried onions, and pepper paste. This dish, registered with a geographical indication mark, holds an important place within Hatay’s rich gastronomic culture. It is also known locally by names such as “Aşir,” “aşşür,” “hrisi,” and “dövme.” Traditionally prepared during holidays and vow days, its geographical indication helps support the sustainability of this cultural heritage.

Distinctive Features

Hatay aşur stands out due to its original ingredients, preparation technique, and use of local tools. The dish’s defining characteristic is its homogeneous texture, achieved by vigorously pounding the cooked mixture with a wooden mallet known as the “aşur döveceği.” Toasted cumin seeds fried in heated butter are then added on top, completing its aromatic profile. The strong link to its geographical origin is evident not only in its ingredients but also in its cultural usage patterns.

Production Method

Ingredients

The following ingredients are used to prepare Hatay aşur for 12 people:

• 1–1.2 kg boneless beef or lamb shank
• 1–1.2 kg crushed wheat
• 250–300 g boiled chickpeas
• 300–350 g dried onions
• 125 g hot pepper paste
• 125–150 g sweet pepper paste
• 100–125 g butter
• 20–25 g cumin
• 20–25 g black pepper
• 20–25 g salt
• 5–6 litres water
• 100 g walnut kernels (optional, for topping)

Preparation

The meat, crushed wheat, chickpeas, pepper pastes, quartered onions, black pepper, salt, and water are combined in a large pot. After bringing to a boil, the mixture is simmered over low heat for approximately 1.5 hours. Once cooked, the mixture is vigorously pounded with the “aşur döveceği” until it achieves a uniform consistency. Then, butter and cumin are toasted and poured over the dish. Optionally, crushed walnuts may be added on top before serving.

Production Conditions and Geographical Link

Hatay aşur must be produced exclusively within the boundaries of Hatay Province. As stated in its registration certificate, the product has a direct geographical link. This dish, long established in Hatay’s culinary tradition, represents cultural continuity through its recipe passed down from generation to generation.

Monitoring Process

The production process of Hatay aşur is inspected at least once annually under the coordination of the Hatay Provincial Directorate, in collaboration with the Hatay Provincial Directorate of Agriculture and Forestry and a designated expert. During inspections, the proportions of ingredients, production techniques, and labeling compliance (including the geographical indication emblem and product name) are verified. Expert institutions may be consulted when necessary.