Hatay Cheese İrmik Halva

Hatay Cheese İrmik Halva is a product unique to the Hatay province of Türkiye. It was registered on 16.12.2024 as Trademark No. 1669 following an application by the Hatay Governorship.

The key distinctive feature of the product is the stretching (sünme) property that results from the melting of the cheese used.

• Required Ingredients: Semolina, white powdered sugar, water, butter or liquid oil, and Antakya künefe cheese are used in production.
• Special Cheese: The use of Antakya künefe cheese, registered under geographical indication No. 979, is a mandatory condition for registration.
• Optional Ingredients: Pine nuts, Gaziantep pistachios, and cinnamon are optional components.

All stages of production must be carried out within the administrative boundaries of the Hatay province to ensure the protection of the geographical indication.

1. Toasting the Semolina: Butter or liquid oil is melted. Semolina is added and continuously stirred over medium or low heat until it turns pink.
2. Syrup Incorporation and Cooking: Water and white powdered sugar are added. The mixture is cooked over low heat while stirring until the semolina absorbs the liquid and reaches the specified consistency.
3. Cheese Addition: Antakya künefe cheese is cut into fine pieces and incorporated into the cooked semolina.
4. Stretching Stage: After the cheese is added, the mixture is pounded and stirred in one direction using a wooden mallet. This process continues until the cheese has completely melted within the halva, achieving the characteristic stretching property.
5. Serving: The halva is served hot before the cheese hardens. It may be garnished with cinnamon or varieties of nuts.

Compliance with the registered specifications is monitored at least once annually, and upon complaint, by a monitoring body consisting of at least three members, coordinated by the Hatay Governorship and including participation from the Hatay Governorship and the Hatay Provincial Directorate of Agriculture and Forestry.