Antalya Spread Borek

Antalya Spread Börek is a traditional baked pastry and dough product unique to the province of Antalya in Türkiye, with roots deeply embedded in the region’s social and cultural life. The dough, primarily made from flour, water, and salt, is stretched entirely by hand without the use of a rolling pin or擀面杖 to achieve paper-thin consistency. The filling typically consists of minced meat or lor cheese, though other ingredients may be added based on preference. The product is baked quickly on oiled baking sheets and prepared for serving.

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Antalya Spread Börek is a bakery and confectionery product unique to Antalya province in Türkiye and has been officially registered as a geographical indication under the category of “mahreç işareti.” Following an application submitted by the Antalya Chamber of Commerce and Industry on 13 February 2020, it was registered by the Turkish Patent and Trademark Office on 26 April 2021 under registration number C2020/052. The production, processing, and all other operations related to this product are restricted exclusively within the boundaries of Antalya province.

Historically, Antalya Spread Börek has been served as a traditional food during social ceremonies in the Antalya region such as weddings, mevlit gatherings, and funerals. In local dialects, the product was previously known as “fıtır börek” and is associated with the practice of distributing fitre during the month of Ramadan. Within regional culture, it is recognized as a dough-based offering given in the spirit of charity. The product’s uniqueness lies not only in its ingredients but also in its production method. The hand-stretching of the dough without a rolling pin or擀面杖 and the specific techniques used in preparing the fillings are key distinguishing factors.

Antalya Spread Börek dough is prepared from a simple mixture of flour, water, and salt. The flour used is of the type suitable for baklava or börek. A standard recipe calls for 10 kg of flour, 250–300 grams of salt, and 5–6 liters of water. The mixture is kneaded two to three times with 7–10 minute resting intervals between each kneading until it reaches the consistency of an earlobe. The kneaded dough is cut into cylindrical pieces, each forming a ball weighing 120 grams. These balls are placed on oiled baking sheets, brushed with sunflower oil, covered with plastic wrap, and refrigerated for one day.

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After resting, the balls are coated with a mixture of 500 grams of salted butter and 1 liter of sunflower oil. Alternatively, if only sunflower oil is used, each ball receives 1–1.5 tablespoons of oil. The oiled balls are then flattened on a marble surface into circular shapes with a diameter of 12–25 cm, keeping the center slightly thicker than the edges. Without using a rolling pin or擀面杖, the dough is stretched by tossing it in the air six to seven times until it reaches paper-thin consistency.

The börek is primarily prepared with two types of fillings: minced meat and cheese.

• Minced meat filling is prepared by separately frying chopped onions and minced meat, then combining them. The mixture is fried together for an additional five minutes, after which black pepper, salt, and chopped parsley are added.
• Cheese filling is made by diluting unsalted lor cheese with milk to reduce its density. In modern practice, other ingredients such as vegetables or potatoes, either alone or sautéed with onions, are also used.

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The paper-thin dough is placed on a marble surface. The folding process involves pulling the bottom and side edges toward the center. The filling is then placed in the center. The resulting dough shapes are circular, with diameters ranging from 50–60 cm and each weighing between 120–130 grams. The filling quantity for minced meat versions ranges from 60–80 grams, while for cheese versions it varies between 100–120 grams. Quantities for other fillings are determined by judgment.

The dough is then folded to form a rectangular shape by sealing the top and bottom edges. The prepared böreks are arranged on pre-oiled metal baking sheets. They are baked in an oven preheated to 200–220 °C for up to 10 minutes, until both the top and bottom are golden brown. For the cheese version, powdered sugar may be sprinkled on top according to preference. Once baked, the product is sliced and prepared for serving.

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The production method of Antalya Spread Börek is a process requiring regional expertise with historical roots extending back centuries. Due to this unique production knowledge and its cultural context, the product’s reputation is exclusively tied to Antalya province. Consequently, all stages of production must be carried out within the boundaries of Antalya province.

The registered designation “Antalya Serpme Böreği” and the mahreç emblem must appear on the product itself or its packaging. If the product or packaging cannot accommodate these markings, the designations must be displayed in a clearly visible location within the production facility.

Compliance with the registration requirements for Antalya Spread Börek is monitored under the coordination of the Antalya Chamber of Commerce and Industry. The monitoring process is conducted by a committee of at least four members, each representing the Antalya Chamber of Commerce and Industry, the Antalya Directorate of Agriculture and Forestry, the Antalya Union of Craftsmen and Tradespeople, and the Antalya Food Engineers Chamber.

Inspections are carried out at least once per year. Additional inspections may be conducted as needed or in response to complaints.

Main criteria considered during inspections include:

• Compliance of ingredients with specified quality standards,
• Adherence of the production method to the definition of the geographical indication,
• Conformity of the product’s appearance with the defined characteristics,
• Correct use of the designation “Antalya Serpme Böreği” and the mahreç emblem on the product or within the production facility.

The monitoring committee may seek support from public or private institutions or from experts employed by such institutions, or may procure related services externally. Additionally, the registering organization holds the authority to pursue legal actions to protect the product.