Hatay Pirzolalı Leaf Wraps

Hatay Pirzolalı Yaprak Sarması, a dish unique to Hatay province, is made using lamb or kid pirzola with vine leaves. It is distinguished by the use of tail fat during cooking and lemon salt to impart a sour flavor. It was officially registered on 21 April 2025 with registration number 1724 by the Hatay Governorate.

Description and Distinctive Characteristics

Hatay Pirzolalı Yaprak Sarması is a vine leaf wrap prepared using lamb or kid pirzola. Its distinctive features include the presence of bone-in meat within the wrap and its specific cooking technique. Tail fat is added during cooking to enhance flavor. Lemon salt (citric acid) is typically used to give the dish a sour taste.

The vine leaves used in the wrap are obtained from the “sultani” or “yapıncak” (Karalahna) grape varieties. The leaves must be hairless, thin, and veinless, and can be used either fresh (during April–May) or pickled (throughout the year). The filling consists of rice, finely chopped onion, olive oil, tomato paste, preferably Hatay Pepper Paste, parsley, dried mint, black pepper, salt, and souring agents such as sumac or pomegranate molasses.

Production Method

1. Preparation of the Filling: Washed rice is mixed with finely chopped onion and parsley, pastes, spices, olive oil, and souring agents.

2. Preparation of the Leaves: Fresh vine leaves are blanched in hot water; pickled leaves are soaked in water to remove excess salt and their stems are trimmed.

3. Wrapping: A vine leaf is laid out with its shiny side facing down. The filling is placed in the center, followed by one piece of bone-in lamb or kid pirzola. The leaf is then folded to ensure the meat remains centered.

4. Pot Arrangement: One or two layers of vine leaves are arranged at the bottom of the pot to prevent burning. Pieces of tail fat are added on top. The wraps are packed tightly into the pot.

5. Addition of Liquid and Spices: Additional vine leaves, tail fat, and lemon salt (or lemon juice) are added, followed by water to cover the wraps.

6. Weighting: A plate or weight is placed on top of the wraps to prevent them from unraveling during cooking.

7. Cooking: The pot is brought to a boil over medium heat, then simmered over low heat for approximately one to one and a half hours.

Geographical Boundary and Monitoring

The production of Hatay Pirzolalı Yaprak Sarması is carried out within the boundaries of Hatay province. Monitoring is conducted under the coordination of the Hatay Chamber of Tradesmen and Artisans.

The monitoring body consists of a minimum three-member team comprising a representative from the Chamber, a representative from the Hatay Directorate of Agriculture and Forestry, and a representative from the Antakya Chamber of Commerce and Industry.

Inspections are carried out at least once a year and additionally in response to complaints or specific needs. During inspections, the suitability of ingredients (lamb or kid pirzola, sultani/yapıncak vine leaves, tail fat), the composition of the filling, compliance with the production method (wrapping shape, cooking technique), and the correct use of the geographical indication emblem are verified.