Hatay Ekşi Aşı

Hatay ekşi aşı is a type of soup prepared using bulgur, meat, animal fat, flour, walnut kernels, pepper paste, cumin, onion, red pepper, salt, eggplant or carrot, tomato, garlic, oil (butter or liquid oil), pomegranate molasses, white sugar, water, and dried mint. This dish, part of the culinary culture of Hatay Province, is served not only during daily meals but also on special occasions such as hosting guests, weddings, invitations, holidays, and festivals.

The selection of ingredients, preparation and serving procedures, and production method distinguish this product from similar dishes. Every stage of its production is geographically linked to Hatay Province and was officially registered on 24 April 2025.

Product Characteristics

Hatay ekşi aşı primarily consists of two main components: meatballs and the soup base. For the meatballs, bulgur, minced meat, animal fat, wheat flour, walnut kernels, pepper paste, cumin, dried onion, dried mint, red pepper, and salt are used. For the soup, dried onion, eggplant or carrot, tomato, garlic, butter or liquid oil, wheat flour, tomato paste, pomegranate molasses, white sugar, water, and salt are used. The combination of these ingredients creates the dish’s distinctive sour flavor.

Production Method

The preparation of Hatay ekşi aşı involves the following steps:

• Preparing the Bulgur: Bulgur is soaked in lukewarm water for 1.5 to 2 hours until softened.
• Preparing the Meatball Mixture: Twice-ground meat, pepper paste, grated onion (one unit), cumin, flour, and salt are added to the soaked bulgur and kneaded. This mixture is then passed twice through a meat grinder.
• Preparing the Filling: In a separate container, animal fat is melted, a portion of minced meat and the remaining grated onion are added and sautéed. Walnut kernels, dried mint, and red pepper are incorporated, mixed thoroughly, and left to cool.
• Shaping the Meatballs: Portions of the prepared bulgur mixture are rolled into balls, slightly hollowed out, filled with the prepared filling, and sealed to complete the meatballs.
• Preparing the Soup: In a pot, chopped onion and garlic are sautéed in butter or liquid oil. Cubed eggplant or carrot and peeled, chopped tomato are added.
• Thickening: Flour is dissolved in a cup of water and added to the soup. Tomato paste, pomegranate molasses, white sugar, salt, and water are then added.
• Cooking: After the soup has cooked for approximately 20 minutes, the prepared meatballs are added and cooked for an additional 15 to 20 minutes.
• Serving: Dried mint is added just before the cooking process is complete, and the dish is served hot.

Geographical Boundary

The geographical boundary of Hatay ekşi aşı is defined as Hatay Province. Due to its long history and significance within Hatay’s culinary traditions, a reputation has developed that is intrinsically tied to this region. Consequently, all stages of production of Hatay Ekşi Aşı must take place within this designated geographical boundary as specified in its registration certificate.

Monitoring

Monitoring activities are carried out by a supervisory body composed of two experts appointed by the Hatay Provincial Directorate of Agriculture and Forestry and the Hatay Provincial Administration, under the coordination of the Hatay Governorship. Monitoring is conducted regularly once a year and may be performed at any time if deemed necessary or upon complaint.

The supervisory body verifies the suitability of ingredients used in production, the accuracy of quantities, compliance with the prescribed production method, and the correct use of the designation “Hatay Ekşi Aşı” and its official emblem. During inspections, experts from public or private institutions may be consulted or services may be procured as needed.