Hatay, one of the cities in Turkey noted for its gastronomy, highlights various regional flavors. One of the area’s unique flavors, which takes its name from the district of Belen, is Belen Tava. Recently, following efforts by the Hatay Governor’s Office, the Patent Institute granted it a geographical indication certificate.
The taste of Belen Tava is defined by local spices and the natural quality of the meat. This flavor, which visitors from various parts of the country can’t leave Hatay without trying, is renowned for its unique taste that delights the palate.
Butcher Yunus Emre Cömert, who discussed the ingredients added to Belen Tava, said:
“For many years, it’s been consumed in Belen and has a history that we know of over a hundred years. We add sweet kapia peppers, spicy village peppers, onions, garlic, lamb meat, melted tail fat, tomatoes, various spices like black pepper, chili flakes, salt, and a sauce made from tomato paste produced in the village.”
“Our registered flavor, Belen Tava, is a dish everyone must taste for its exquisite palate-delighting flavor. An essential component of Belen Tava is the clay pan; without it, you can’t achieve the right flavor.”
Cömert continued:
“Those who visit Hatay must not leave without trying Belen Tava. It’s a must here. Our Belen Tava is uniquely named across Turkey. We await everyone coming to Hatay to try Belen Tava. It needs to cook in a clay pan for about 40 minutes at a temperature of around 250 degrees Celsius, which should be provided by a wood fire.”
“I’ve been working in the food preparation sector for 12 years. People from Istanbul, Ankara, other cities, and even those from abroad, including Hatay natives, never leave without eating Belen Tava.”
