Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2025-07-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, confectionery product, consumer information, designation of origin, labelling, meat product, product designation, quality control of agricultural products




C_202503672EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3672


7.7.2025






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2025/3672)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT


                     ‘Hatay Kaytaz Böreği’
                  


EU No: PGI-TR-02900 – 30.1.2023
                  


PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)


               ‘Hatay Kaytaz Böreği’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

Combined Nomenclature code







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                           1602  – Other prepared or preserved meat, meat offal, blood or insects.




3.2.   Description of the product to which the name in (1) applies


                  ‘Hatay Kaytaz Böreği’ is a traditional and region-specific type of pastry that is baked in the oven after being filled with a mixture of minced meat, kneaded onion (bitter juice removed), tomato paste, Hatay Pomegranate Syrup and Samandağ Chili Red Pepper flakes and black pepper, butter, and vegetable oil in a dough prepared by rolling out by hand into a oval dough and shaped either square or round. The middle part of the shaped pastry dough is flattened by hand and filled with the filling (25-30 g of mixture/45-50 g of dough). The prepared filling is placed in the center of the dough, and 'Hatay Kaytaz Böreği' is traditionally baked in a stone oven until the tops of the pastries turn golden brown. The characteristic texture of 'Hatay Kaytaz Böreği' is soft on the inside and crispy on the outside.
The average weight of the round-shaped 'Hatay Kaytaz Böreği' is around 60,00±5,33 g; whereas the weight of the square-shaped 'Hatay Kaytaz Böreği' is around 62,12±3,60 g. 'Hatay Kaytaz Böreği' has the dimensions of almost square shape with 8,20±0,33 cm width and 8,46±0,28 cm length with 1,33±0,23 cm height. Round-shaped 'Hatay Kaytaz Böreği' has 9,58±0,80 cm diameter with 1,44±0,23 cm height.
The structure of the dough is soft and puffy but a little bit crispy with creamy, light brown color. The dough itself has an oily texture because plenty of oil is used when the dough is shaped. It has an oily, spicy, and a little bit sweet-sour taste. The filling and the upper layer of the dough underneath the filling have an attractive red color.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The requirement for sourcing ingredients from Hatay is justified by the strong link between 'Hatay Kaytaz Böreği' and the region’s geographical environment, agricultural heritage, and traditional know-how. The local climate, soil, and farming practices influence the quality and characteristics of key ingredients, such as Samandağ Chili Pepper, Hatay Pomegranate Syrup, tomato paste, onion and olive oil. Additionally, the livestock farming methods in Hatay contribute to the distinctive quality of the minced meat and butter used in the filling. These factors ensure the product’s authenticity, preserve its traditional characteristics, and uphold its regional reputation, in accordance with Article 5(4) and Article 7(1)(f) of Regulation (EU) No 1151/2012.
3.4.   Specific steps in production that must take place in the identified geographical area

Preparation of the dough, preparation of the filling, rolling out the dough, shaping the pastry, and cooking; ensuring quality and hygiene must be done in the designated geographical area.
All processes should be performed in the geographical area specified in article 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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3.6.   Specific rules concerning labelling of the product the registered name refers to

The following information must be written or printed legibly and in an indelible manner on the packages of 'Hatay Kaytaz Böreği':






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trade name and address, short name and address, or registered trade mark of the company










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lot number










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name of the good – 'Hatay Kaytaz Böreği',










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net weight










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following logo









4.   Concise definition of the geographical area

The production region of 'Hatay Kaytaz Böreği' is a Hatay province and its districts (Antakya, Altınözü, Kumlu, Belen, İskenderun, Arsuz, Kırıkhan, Payas, Dörtyol, Hassa, Erzin, Samandağ, Yayladağ, Defne, and Reyhanlı). Hatay is a settlement center in the southernmost point of Turkey. It is surrounded by the Mediterranean Sea from the west, Syria from the south and east, Adana from the northwest, Osmaniye from the north and Gaziantep from the northeast.
5.   Link with the geographical area

The request to register ‘Hatay Kaytaz Böreği’ PGI is based on the product's specific characteristics, and reputation, and is supported by published works and literature.
The reputation of 'Hatay Kaytaz Böreği' is deeply rooted in its distinctive flavor, color, and culinary expertise unique to the Hatay region. This savory pastry is celebrated for its rich, spicy, and subtly sweet-sour taste, achieved through a harmonious blend of local ingredients such as tomato paste, olive oil, butter, onion, minced meat, Samandağ Chili Pepper, and Hatay Pomegranate Syrup. The filling, combined with the upper layer of dough beneath it, imparts an attractive red hue, further enhancing its visual appeal. The use of these locally sourced ingredients not only defines the distinctive taste of 'Hatay Kaytaz Böreği' but also reflects Hatay's rich agricultural heritage and culinary traditions. The inclusion of these ingredients elevates the 'Hatay Kaytaz Böreği' from a simple pastry to a representation of the region’s rich traditions and commitment to preserving authentic flavors.
The preparation of 'Hatay Kaytaz Böreği' requires a high level of culinary skill, particularly in the art of dough shaping and the precise balance of spices, which are integral to its authentic taste. These elements collectively contribute to the pastry's esteemed reputation, firmly linking it to the geographical area of Hatay.
In summary, the reputation of 'Hatay Kaytaz Böreği' is based on its unique flavor profile, appealing color, and the specialized culinary skills required for its preparation, all of which are intrinsically linked to the Hatay region.
Cultural Significance and Historical Legacy of 'Hatay Kaytaz Böreği'

               ‘Hatay Kaytaz Böreği’ is a renowned pastry from Hatay Province, Turkey, celebrated for its rich history and cultural significance. Its connection to the region is well-documented in various sources, including news articles, professional books, and culinary publications (Balcı, 2010; Budak, 2017; Karaömeroğlu, 1971; Şahin, 2012 and 2015; Sarı, 1991), scientific articles (Cömert, 2014; Kaypak, 2018; Şahin, 2003; Tanrıverdi, 2021; Türk and Şahin, 2004; Türkan and Gültutan, 2022; Üstün and Güngördü, 2018), and numerous online references, with over 41 100 results on Google. This extensive documentation highlights the pastry's history, preparation methods, required skills, dough shaping, and filling preparation.






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In his 1971 work, Hatay Turizm Rehberi - A Tourist's Guide to Hatay - Touristen Führer Von Hatay, Kemal Karaömeroğlu identifies 'Hatay Kaytaz Böreği' as a pastry emblematic of Hatay.










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Similarly, the 1990 publication Antakya Mutfağı by the Antakya Rotary Club underscores the pastry's importance to the city of Hatay.










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Recent studies continue to recognize 'Hatay Kaytaz Böreği' as a traditional food of Hatay. For instance, a survey of restaurants in Iskenderun reported that Hatay cuisine boasts a rich culture, with 'Hatay Kaytaz Böreği' standing out as a particularly notable dish (Balcı, 2010; Budak, 2017; Cömert, 2014; Kaypak, 2018; Şahin, 2003, 2012, and 2015; Tanrıverdi, 2021; Türk and Şahin, 2004; Türkan and Gültutan, 2022; Üstün and Güngördü, 2018).










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When examining the inclusion of local Hatay pastries in the menus of restaurants with tourism management certificates, 'Hatay Kaytaz Böreği' ranks fourth in preference (Şahin, 2012; Tanrıverdi, 2021).










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In February 2023, renowned gourmet Vedat Milör, a regular columnist for Hürriyet newspaper, discussed the aftermath of the devastating earthquake in Hatay and mentioned 'Hatay Kaytaz Böreği'.










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World-renowned chef Rekifa Birgül, in her article about 'Hatay Kaytaz Böreği', notes that the unique taste and flavor of the pastry were featured in the TV series Avrupa Yakası, where it symbolized Hatay's food culture and social life. The 70th episode of the series was dedicated to 'Hatay Kaytaz Böreği'.




Historical evidence traces 'Hatay Kaytaz Böreği' back to the 1600s, with its recipe and production techniques passed down through generations via apprenticeship relationships (Antakya Mutfağı, 1990). Traditionally, 'Hatay Kaytaz Böreği' is prepared during Ramadan, becoming a staple on iftar tables. Its filling of ground meat and satisfying dough make it an ideal dish for those fasting, as it helps keep them full for a long time (Arı, 2015).
In Hatay, individuals preparing for a pilgrimage to Mecca visit relatives and friends to bid them farewell. In return, those visited present gifts to the pilgrims and see them off. Upon their return, the pilgrims host a dinner for their gift-givers and close relatives, serving traditional Antakya dishes such as 'Hatay Kaytaz Böreği', oruk (special dish), kebab, and künefe. Later in the afternoon and evening, a Mevlit (religious ceremony) is held, during which Turkish delight is offered to the guests (Arı, 2015).
Beyond being a daily meal prepared in all districts, 'Hatay Kaytaz Böreği' is also traditionally made on January 14, which, according to Arab Alawite belief, marks the celebration of the Rumi New Year in Hatay. As it is made for festive occasions, it is often prepared in large trays and sent to communal ovens. On this date, 'Hatay Kaytaz Böreği' is served at both breakfast and dinner (Uçar, 2023).
Additionally, 'Hatay Kaytaz Böreği' is recognized as one of the most commonly consumed foods in the Hatay bath tradition (Balcı, 2010).
Mastering the Craft of 'Hatay Kaytaz Böreği'
Maintaining the quality and originality of 'Hatay Kaytaz Böreği' requires attention to several key aspects beyond the ingredients. Preparing elastic dough and thinning it to the right consistency—ensuring it stretches without tearing or sticking to the board—demands significant skill and practice. Shaping the dough into a spiral, starting from the inside and moving outward, while maintaining even thickness, requires both experience and dexterity.
The precise thickness of the dough is essential to achieving the pastry's unique texture. A correct dough thickness supports the filling without becoming overly dense, while the correct ratio of filling to dough (25–30 g of filling to 50–65 g of dough) ensures a balanced flavor profile. Attaining these proportions consistently requires a deep understanding of dough handling and filling preparation, skills that are honed through experience.
Furthermore, the characteristic soft interior and crispy exterior of 'Hatay Kaytaz Böreği' are a result of both the dough's preparation and the proper cooking temperature and time. Achieving this balance demands not only technical expertise but also the intuitive judgment that comes with hands-on experience in making this traditional pastry.

               ‘Hatay Kaytaz Böreği' is distinguished by its use of locally sourced ingredients, each contributing to its unique flavor and cultural significance.
Hatay Pomegranate Syrup originating from the same region where 'Hatay Kaytaz Böreği' is made, was officially registered by the Turkish Patent and Trademark Office on May 24, 2023, under registration number 1361. This sour syrup, an essential component of 'Hatay Kaytaz Böreği', is crafted from the seeds of locally grown Hicaz and Katırbaşı pomegranates (Punica granatum L.), which are also known regionally as Kirli Hanım, Winter Pomegranate, Local Pomegranate, Lüfeli, Black Pomegranate, and Karamehmet.
The importance of Hatay pomegranate syrup in 'Hatay Kaytaz Böreği' lies in its ability to transform the dish’s flavor profile. Its distinct tangy-sweet taste enriches the filling, adding depth and balancing the savory elements. This delicate interplay of flavors enhances the signature sweet-sour taste that defines the dish.
Moreover, the use of this locally produced pomegranate syrup connects the dish to Hatay's agricultural and culinary heritage. It underscores the syrup’s role not just as a flavor enhancer but also as a cultural symbol. Its inclusion elevates the 'Hatay Kaytaz Böreği' from a mere pastry to a representation of the region’s rich traditions and commitment to preserving authentic flavors.
Samandağ Pepper: Registered by the Turkish Patent and Trademark Office on September 13, 2021 (registration number 887), Samandağ Pepper is cultivated in Hatay's Samandağ District. Known for its elongated, pointed shape and robust heat, this pepper is harvested both green during its early maturity and red when fully ripe. In 'Hatay Kaytaz Böreği', Samandağ Pepper adds a distinctive yet fleeting spiciness, further enhancing the pastry's flavor profile. Samandağ chili Pepper provides heat, balanced by the sweetness and acidity of pomegranate syrup.
The minced meat and butter used in 'Hatay Kaytaz Böreği' come from livestock raised in Hatay’s diverse landscapes, which include coastal dunes, plains, maquis, and forested areas. This region is home to a rich biodiversity, with mountains that host 1 580 plant species, 251 of which are endemic. The animals’ diet, rich in native herbs such as thyme and rosemary, imparts unique aromatic qualities to the meat and butter. As a result, the minced meat offers a savory, robust flavor, while the butter provides a creamy texture—both essential to the authentic taste of 'Hatay Kaytaz Böreği'.
Olives and olive oil are produced in the geographical area where 'Hatay Kaytaz Böreği' is located. With the ideal environment provided by the soil structure and climate of Hatay Province, this region has been recognized as the homeland of olives for thousands of years. There are approximately 3 200 years old olive trees in the geographical area. Olive oil produced in Hatay is also used in pastries.
Onion story of cultivation begins 4 000 years ago in ancient Anatolia. Onion, which is an economically important product in Hatay province, is grown in almost all districts. Onions grown in Hatay are used because they have a strong odor and distinct onion flavor. Since the onions grown in Hatay have a very distinctive taste and pungent odor, they are salted to remove the bitter juice before being used in the filling. Onion and meat deepen the savory profile, complementing the spices and tomato paste.
Tomato paste is produced in the geographical area where 'Hatay Kaytaz Böreği' is produced. Due to its thick consistency and dark color, it is used in pastries and dishes.
The harmonious blend of local ingredients defines the distinctive taste of 'Hatay Kaytaz Böreği' and reflects Hatay's rich agricultural heritage. This renowned pastry from Hatay Province is celebrated for its rich, spicy, and subtly sweet-sour flavor, with the filling and dough displaying an appealing red hue. The sharp, balanced spiciness and meaty aftertaste, complemented by the glossy dark red filling, lend the dough a reddish tint, enhancing its visual appeal.
This unique combination of flavors and colors makes 'Hatay Kaytaz Böreği' a treasured dish in Hatay’s culinary tradition. Its exceptional taste and visual charm, achieved through the use of local ingredients, underscore its regional significance. The dish’s preparation demands skilled dough shaping and precise seasoning, ensuring its authenticity and cultural value. The pastry’s esteemed reputation is deeply rooted in its distinctive flavor, vibrant color, and the expertise required to craft it, firmly connecting it to the Hatay region.

Reference to publication of the specification

Official Geographical Indication, Designation of Origin And Traditional Speciality Guaranteed Bulletin of Turkish Patent and Trademark Office No 122 of 1 April 2022, page 50


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/3672/oj
ISSN 1977-091X (electronic edition)