Hatay Kaytaz Böreği

Hatay kaytaz böreği is a traditional pastry product with a long history, unique to the province of Hatay. This product has been officially registered by the Turkish Patent and Trademark Office under the mahreç mark, representing one of the distinctive flavors of Hatay culinary culture. The distinguishing feature of the pastry is achieved by placing a special filling—composed of minced meat, onion, pomegranate molasses, and various spices (red pepper flakes, black pepper)—inside thin dough shaped into squares or circles, then baking it in an oven. After baking, Hatay kaytaz böreği is characterized by a soft interior and a crisp exterior. Historically produced mostly on special occasions, this pastry has now become a daily consumed item.

Hatay kaytaz böreği is a type of börek consisting primarily of two components: dough and meat filling. The dough is made from wheat flour, yeast, warm water, sugar, and salt. The filling is prepared by combining lean minced meat, finely chopped and salted onion from which excess moisture has been extracted, tomato paste, butter, vegetable oil, pomegranate molasses, red pepper flakes, and black pepper. The final shape is typically circular, though square shapes may also be made upon request. After baking, the interior of the dough remains soft while the exterior develops a crisp texture.

The production process of Hatay kaytaz böreği consists of the following stages:

The geographical boundary of Hatay kaytaz böreği is limited to the province of Hatay. Due to the product’s deep historical roots and its significant place in the culinary culture of Hatay, its reputation is intrinsically linked to this geographical region. Therefore, all stages of production of Hatay kaytaz böreği must be carried out within this geographical boundary.

To ensure compliance with the registered characteristics, regular monitoring is conducted by a panel of at least 3 experts, coordinated by the İskenderun Chamber of Commerce and Industry, including one representative from each of the following institutions:

• İskenderun Chamber of Commerce and Industry
• Hatay Provincial Directorate of Agriculture and Forestry
• İskenderun Restauranters and Kebab Masters Guild

Monitoring is carried out annually; however, the frequency may be increased in the event of complaints or specific needs. During monitoring, the following criteria are verified:

• Appropriateness of the ingredients used,
• Full compliance with the production method,
• Correct use of the designation “Hatay kaytaz böreği,” its logo, and the mahreç mark emblem.

The monitoring body may seek support from experts in public or private institutions during the monitoring process.