Hatay Şiş Börek Soup

Hatay Şiş Börek Çorbası is a traditional dish unique to the region. Often referred to locally as “şişperek çorbası”, this dish, although visually reminiscent of mantı, belongs to the category of soup due to its distinct production and consumption methods within local culture. On 6 May 2024, upon the application of the Hatay Governorate, Hatay Şiş Börek Çorbası was officially registered under registration number 1585 as a geographical indication, with all production processes protected within the geographical boundaries of Hatay province.

The distinctive character of Hatay Şiş Börek Çorbası arises from the combination of flour, water, minced meat, dried onion, butter, liquid oil, rice, salt, and various spices. After the dough is kneaded and rested, it is rolled out and cut into small squares. A filling of sautéed minced meat is placed in the center of each square. The dough is then folded into a triangular shape, with the two opposite points brought together to form a ear or hat shape. The key principle is to prepare the mantı as small as possible—a point emphasized in the regional saying: “şişperek, every spoonful contains five.” This soup is served not only as a daily meal but also during winter months and on special occasions such as hosting guests, weddings, and holidays.

In preparing the soup, the mantı component is completed first, after which the soup consistency is achieved by combining it with other ingredients. All stages of production must be carried out within the geographical boundaries of Hatay province.

Mantı Preparation:

• Dough: 400 g of special-purpose wheat flour, 200 ml of water, and 5 g of salt are thoroughly kneaded until a homogeneous, smooth, and elastic consistency is achieved.
• Resting: The kneaded dough is rested at room temperature for approximately 30 minutes to allow fermentation.
• Shaping: The rested dough is divided into small pieces and rolled out with a rolling pin into thin, small square pieces.
• Filling: 100 g of minced meat, 50 g of finely chopped dried onion, 5 g of salt, and 2 g of black pepper are mixed in a bowl and thoroughly sautéed or cooked.
• Folding: The prepared filling is placed in the center of each square dough piece. The dough is folded into a triangular shape, or the two opposite corners are folded over each other to form a ear or hat shape. At this stage, the most important criterion is that the mantı must be as small as possible.

Cooking and Serving:

• Soup Base: In a separate pot, 1.5 litres of water and 100 g of rice are boiled. Salted yogurt, 200 g, is gradually added while stirring to create a homogeneous mixture.
• Addition of Mantı: The prepared and rested mantı are added to the yogurt mixture. The mixture is boiled until the mantı are fully cooked and integrated.
• Sauce: In a separate pan, 50 g of butter and/or 50 ml of liquid oil are heated, optionally with 5 g of crushed red pepper and 5 g of dried mint, and sautéed to create a hot sauce.
• Serving: The hot sauce is poured over the fully cooked soup before serving. The product is recommended to be consumed hot.

The geographical indication boundary for Hatay Şiş Börek Çorbası is defined as Hatay province. To preserve its unique identity and quality, all production stages, including preparation and cooking, must be carried out within the boundaries of Hatay province. The sustainable quality of the registered product is ensured by a minimum three-member oversight body, coordinated by the Hatay Governorate and including representatives from the Hatay Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually, with strict verification of ingredient compliance, preparation methods, and correct usage of the geographical indication emblem.