Hatay Kömbesi

Hatay kömbesi is a sweet cookie variety unique to the province of Hatay, prepared with a spiced dough. On 23.07.2022, it was officially registered under registration number 1173 as a geographical indication following an application by the Hatay Chamber of Tradesmen and Artisans. The product is classified under the group of bakery and confectionery products, dough-based items, and sweets. Historically produced only on special occasions, this cookie has gradually become established within the culinary culture of its geographical region.

Product Characteristics

Hatay kömbesi is made from a special dough with low stickiness. One of its distinguishing features is the unique spice blend used, which consists of cinnamon, cardamom, clove, nutmeg, ginger, mahlep, and mastic. Spices, particularly cinnamon, impart a brownish hue to the cookie. The aromas of cinnamon, cardamom, and ginger are distinctly noticeable in the product.

Kömbesi is produced in three different varieties: plain, date-filled, and walnut-filled. The products are shaped using traditional wooden molds.

• Plain Hatay Kömbesi: Crisp in texture, with a ruffled edge and circular shape.
• Date-Filled Hatay Kömbesi: Oval in form, with a rounded top, crisp exterior, and soft texture due to the inclusion of date paste.
• Walnut-Filled Hatay Kömbesi: Semi-circular in shape and crisp in texture.

Production Method

The production of Hatay kömbesi uses flour, fat (cream/butter/margarine), vegetable oil, milk, water, white sugar, baking powder, and a special kömbesi spice blend.

1. Fats, liquids, sugar, and baking powder are mixed until homogeneous.
2. Flour and the spice blend are gradually added to this mixture and kneaded for 10–15 minutes. The dough may be refrigerated overnight if desired.
3. For date-filled kömbesi, approximately 10 grams of date paste is placed inside portions of dough, shaped into balls, and one side is dipped in sesame seeds. Round or oval molds with a depth of 2–2.5 cm are used for this variety.
4. For walnut-filled kömbesi, approximately 10 grams of crushed walnut is added to the dough, shaped into balls, and one side is dipped in sesame seeds.
5. Plain kömbesi is prepared similarly to walnut-filled kömbesi but without any filling.
6. The dough portions are pressed into their respective wooden molds and removed.
7. The prepared kömbesi are baked in an oven at 160–180°C for approximately 25–30 minutes.
8. The product is stored in food-grade packaging and can be preserved for one month in a cool, dry place.

Geographical Boundary

The geographical boundary of Hatay kömbesi encompasses the entire province of Hatay. The product’s connection to this region is based on the selection of ingredients used in production, the skill involved in achieving the correct dough consistency, and the traditional method of shaping using wooden molds. According to the registration certificate, all stages of production must be carried out within the specified geographical boundary.

Monitoring

Monitoring procedures are conducted under the coordination of the Hatay Chamber of Tradesmen and Artisans. The monitoring body consists of a minimum three-member committee comprising representatives from the Chamber, the Antakya Chamber of Commerce and Industry, the Hatay Provincial Directorate of Agriculture and Forestry, the Antakya Bakers and Confectioners Chamber, and one expert from the Faculty of Agriculture at Hatay Mustafa Kemal University.

Monitoring inspections are carried out annually on a regular basis, and may also be conducted at any time when deemed necessary or upon complaint. During inspections, the suitability of ingredients used in production, adherence to the established production method, and the correct use of the term “Hatay kömbesi” along with the geographical indication emblem are verified.