Hatay Sheikh Mualla Dish

Hatay Şeyh Mualla Dish is a registered regional dish unique to Hatay, characterized by its main ingredients, eggplant and green lentils. Its reputation is tied to Hatay province due to its distinctive production method and ingredients. The product was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 17 April 2024.

The Hatay Şeyh Mualla Dish is defined by the combination of eggplant and green lentils. Its primary ingredients include eggplant, tomato, dried onion, liquid oil, water, tomato paste, green lentils, optional garlic, red pepper, optional pomegranate molasses, salt, and various spices.

The preparation of the dish follows specific and standardized steps:

• Green lentils are thoroughly washed to remove their color and boiled until just tender, then drained. At this stage, proper washing and achieving the desired level of tenderness are crucial.
• Finely chopped onion, garlic, pepper, and tomato are added to the boiled lentils.
• To this mixture, tomato paste, liquid oil, pomegranate molasses, salt, black pepper, cumin, and dried mint are added and blended into a homogeneous filling.
• Eggplants are peeled and cut lengthwise into slices approximately one finger thick.
• In a suitable pot or dish, layers are arranged alternately: one layer of eggplant followed by one layer of the lentil filling.
• Water is added on top to prepare the dish for cooking.
• The dish is cooked over low heat for approximately 40 minutes, ensuring the eggplants become sufficiently soft.
• The Hatay Şeyh Mualla Dish is typically served and consumed hot, accompanied by red pepper.

The geographical boundary of the product is limited to Hatay province. The unique production method and preparation steps are the defining factors that link the dish to Hatay. Therefore, all stages of production for the Hatay Şeyh Mualla Dish must be carried out within the boundaries of Hatay province.

The authority to verify compliance with the registered characteristics rests with a monitoring body established under the coordination of the Hatay Governorship. This body consists of at least three members, including participation from the Hatay Governorship and the Hatay Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually, with additional inspections carried out as needed. Inspection results are reported annually and submitted to the Turkish Patent and Trademark Office.

The key criteria assessed during inspections include: the suitability of the list of ingredients used in production; adherence to the method specified in the registration document during preparation, cooking, and serving; and the correct use of the designation “Hatay Şeyh Mualla Dish” and its geographical indication emblem.