Hatay Tel Kadayıfı

Hatay tel kadayıfı is a semi-finished food product prepared by pouring a liquid dough, made from the homogeneous mixing of special-purpose wheat flour and water, onto a hot griddle in thin strands and cooking it at high temperature. This product is unique to the Hatay province and serves as the primary ingredient in various desserts, most notably künefe, holding a significant place in traditional culinary culture. The production process of tel kadayıf is not merely a technical procedure; it is recognized as a craft requiring skill, manual dexterity, and experience. For this reason, Hatay tel kadayıfı has been granted geographical indication protection.

Distinctive Characteristics

Hatay tel kadayıfı is prepared exclusively using special-purpose wheat flour and water. Food producers may optionally use milk or wheat starch, but no additives, flavorings, or taste enhancers are permitted. The dough must have a consistency similar to boza—fluid and homogeneous. Throughout every stage of production, the degree of cooking, the separation of strands without sticking, the avoidance of browning, and the preservation of the fine thread-like structure are essential.

The most distinctive feature of Hatay tel kadayıfı is its uniform thread texture, achieved through traditional use of a rotating griddle and manual circular motion during cooking. This type of kadayıf, used in the preparation of künefe—the signature dessert of Hatay cuisine—plays a decisive role in determining the texture and structure of the final dessert.

Production Process

Ingredients

For 1.5 kg of Hatay tel kadayıfı:

• 1 kg special-purpose wheat flour
• 1 liter water

Optional:

– 250 grams wheat starch (mixed with 750 grams of flour)

– 500 ml milk (replacing half the water quantity)

Dough Preparation

The flour and water are mixed in a large container using a mixer or by hand until a fluid, boza-like dough is obtained. Homogeneity is crucial to ensure even distribution of strands during cooking. The dough is then transferred to a suitable vessel resembling a cezve for transfer to the griddle.

Cooking on the Griddle

The prepared dough is poured in thin strands onto the surface of a specially manufactured rotating griddle. During this process, the griddle surface is wiped clean with a cloth. As the griddle rotates, the valve of the cezve is opened, allowing the dough to flow through small holes and spread in circular patterns across the surface. After approximately one minute, the dough transforms into tel kadayıf.

The cooked kadayıf strands are carefully gathered using a special cloth. This step requires both speed and precision, as the strands are highly delicate and prone to breaking. After all the dough has been processed, the tel kadayıf strands are stored between cloths or in a cool environment to prevent drying.

Storage and Preservation

The product must be stored in clean, dry, odor-free areas away from direct sunlight. Kadayıf strands may be marketed in bulk or packaged form, provided the packaging complies with food hygiene standards. For long-term storage, refrigeration under cold chain conditions is recommended.

Geographical Boundary and Cultural Connection

The production of Hatay tel kadayıfı is not merely a technical process but also a tradition through which the distinctive artisanal skills of the Hatay province are transmitted. The long-standing production of this product in Hatay has made it synonymous with the local cuisine. Its cooking method, equipment, dough preparation, and functional role in dessert-making have integrated Hatay tel kadayıfı into the cultural and gastronomic identity of the region. Its registration with a geographical indication seal provides legal protection for this connection.

The dough, prepared to a boza-like consistency, is cooked on the griddle in thin strands, collected, and stored without drying.

Applications

Hatay tel kadayıfı is the primary ingredient in künefe, the most characteristic dessert of the regional cuisine. Additionally, it is widely used in various types of desserts, including syrup-based and milk-based sweets. Beyond sweets, in some areas it is also fried and served with savory or meat-based fillings.

Monitoring and Registration Process

Monitoring is conducted under the coordination of the Hatay Provincial Directorate in collaboration with the Hatay Provincial Directorate of Agriculture and Forestry. A monitoring board consisting of at least three members conducts inspections at least once a year and may perform additional inspections upon complaint.

The following criteria are used during inspections:

• Appropriateness of ingredients used (flour, water, milk, starch)
• Adherence of cooking and production techniques to those specific to the geographical indication product
• Correct use of labeling and the geographical indication emblem

Deficiencies identified during inspections are documented and reported to the relevant individuals or institutions. Reports are submitted to the Turkish Patent and Trademark Office.