Hatay Taş Kadayif

Hatay Taş Kadayif is a traditional syrup-based dessert unique to the southern Turkish province of Hatay. Known for its deep roots in the region’s local culinary heritage, it is prepared using time-honored techniques. Registered as a designation of origin under the Industrial Property Law No. 6769, the product received geographical indication protection on 16 December 2024 upon the application by the Governorship of Hatay. The name “Hatay Taş Kadayif” may only be used for products made within the borders of Hatay province and must be accompanied by the relevant designation emblem on packaging or business signage.

General Characteristics

Hatay Taş Kadayif is made from a fluid dough consisting of special-purpose wheat flour, water, baking soda, and yeast. The dough is poured and cooked on a convex griddle (sac) from one side only. The cooked pieces are then filled with a walnut-based mixture and folded into half-moon shapes. These pieces are dipped in syrup and served warm or after resting. The cooked surface has a golden hue, while the inner side remains porous and sponge-like. Optionally, the dessert can be garnished with walnuts or Antep pistachios before serving.

Physical and Structural Properties

Hatay Taş Kadayif is defined by the following measurements and features:

• Shape: Half-moon
• Dimensions: Length: 9–10 cm | Thickness: 2–2.5 cm
• Surface: Golden-colored on the cooked side; porous and soft on the uncooked side
• Filling: Crushed walnuts (coarsely ground), optionally flavored with cinnamon
• Presentation: Served plain or garnished after soaking in syrup

Ingredients and Quantities (for 35–38 pieces)

For the Dough(for 35–38 pieces)

• 1 kg special-purpose wheat flour
• 1 liter of potable water
• 20 g dry yeast
• 12 g baking soda (sodium bicarbonate)
• 600 g walnut kernels
• 5 g ground cinnamon
• 200 g white sugar

For the Syrup

• 600 g white sugar
• 700 ml potable water

Production Method

• Dough Preparation: In a large bowl, flour, water, baking soda, and yeast are mixed with a whisk for about 3 minutes until a homogeneous and fluid consistency is achieved. The mixture is then left to ferment for 30 minutes.
• Cooking: Using a ladle (~60 ml), the fermented dough is poured onto a preheated griddle over medium heat. Only one side of the dough is cooked, forming a golden-colored base while leaving the other side porous.
• Filling Preparation: Walnuts are crushed in a mortar into both fine and coarse pieces. They can optionally be mixed with cinnamon and sugar for added flavor.
• Shaping: Approximately 15 g of filling is placed on the porous side of the cooked dough, which is then folded into a half-moon shape.
• Syrup Preparation: Water and sugar are placed in a pot and stirred until boiling. After boiling, the syrup is simmered for 15 minutes. Once removed from the heat, it is allowed to cool until lukewarm.
• Syrup Soaking and Serving: The shaped kadayifs are immersed in the lukewarm syrup and soaked for 2 minutes to absorb it. They are then optionally garnished with walnuts or Antep pistachios before serving.

Geographical Boundaries and Reputation Link

Hatay Taş Kadayif is a historically rooted element of Hatay’s gastronomic tradition, particularly produced in and around Antakya. The dessert is linked to its geographical origin not only through its production but also through regional culinary memory, consumption habits, and traditional artisanal knowledge. Only products manufactured within the geographical boundaries of Hatay province qualify for geographical indication protection.

Inspection and Control System

Post-registration inspections are conducted under the coordination of the Governorship of Hatay. The designated inspection body is composed of the following institutions:

• Governorship of Hatay (Coordinator)
• Hatay Provincial Directorate of Agriculture and Forestry
• Expert(s) appointed by the Governorship of Hatay

Inspection Frequency:

• At least once a year
• Additionally, upon necessity or in response to complaints

Inspected Criteria:

• Conformity of ingredient types and quantities
• Compliance of production methods with technical standards
• Conformity of dessert shape, size, and color with defined specifications
• Proper use of the phrase "Hatay Taş Kadayif" and the designation emblem

The inspection body may consult or contract experts from the public or private sectors when necessary. The registrant, the Governorship of Hatay, is authorized to manage all legal processes regarding the protection of the geographical indication.