Hatay Broad Bean Paste

Hatay bean paste is a traditional Hatay meze made by combining boiled fava beans, garlic, tahini, lemon juice, and various spices. This product, officially registered with a geographical indication mark, holds a prominent place in Hatay’s rich culinary culture due to its distinctive presentation on copper plates, authentic production process, and strong geographical ties. Originating in a region where bathhouse culture is widespread, this meze is served both in daily meals and during festive occasions and special holidays.

Distinctive Characteristics

Hatay bean paste is prepared exclusively in Hatay by homogenizing fava beans, garlic, tahini, and lemon juice. Additional ingredients such as cumin, crushed red pepper, olive oil, and parsley are added before serving. The variety commonly used in production is known as “sakız bakla.” The boiling process is traditionally carried out in the ash chambers of bathhouses or in copper vessels called “carra.” The pounding is done using wooden mallets that are safe for food contact. These production techniques constitute the traditional elements that distinguish the product from similar preparations.

Production Process

Ingredients Used

For one serving:

• 200 g cooked fava beans
• 5 g garlic
• 10 ml olive oil
• 2 g salt
• 30 g tahini
• 8 ml lemon juice
• 3 g cumin
• 3 g crushed red pepper
• 4 sprigs parsley

Preparation and Serving Steps

1. Preparing the Beans: Sakız fava beans are soaked in cold water for 24 hours prior to production. They are then drained and peeled to remove their outer skins.
2. Boiling: The peeled beans are placed in traditional copper vessels called “carra.” Hot water is added just enough to cover them, and they are boiled for approximately 20 hours in the ash chamber of a bathhouse. Alternatively, they may be boiled for 7 hours on low heat in a copper pot. Water is replenished several times during boiling.
3. Pounding and Mixing: The boiled beans are transferred to a wide bowl. Garlic, tahini, salt, and half the lemon juice are added. The mixture is pounded with a wooden mallet for about 2 minutes until a smooth, homogeneous consistency is achieved.
4. Serving: The paste is spread evenly on a copper plate. Cumin, crushed red pepper, the remaining lemon juice, and olive oil are drizzled on top in sequence. Finally, finely chopped parsley is sprinkled over the surface before serving.

Geographical and Cultural Significance

Hatay bean paste is rooted in a strong cultural and historical tradition unique to Hatay Province. Its preparation using beans boiled in the ash chambers of bathhouses reinforces both the physical and cultural connection to the region. In addition to everyday consumption, the dish is also served during holidays, celebrations, and formal gatherings.

Monitoring and Registration Process

The production process of Hatay bean paste is inspected at least once annually under the coordination of the Hatay Provincial Government and the supervision of the Hatay Provincial Directorate of Agriculture and Forestry. Inspections evaluate the following criteria:

• Appropriateness of ingredients
• Adherence of boiling and pounding techniques to traditional methods
• Serving presentation
• Correct use of the geographical indication emblem