Rediscover the Flavors of Turkish Cuisine: 12 Must-Try Dishes in Antakya, Hatay
Antakya, a city in the border province of Hatay, is a place where religions and cultures blend seamlessly. Influenced by 13 ancient civilizations, this city has a rich history. Once held by Akkadians, Hittites, Assyrians, Persians, Seleucids, Romans, Arabs, Byzantines, Seljuks, Crusaders, Mamluks, Ottomans, and even the French, Hatay became a part of Türkiye in 1939.
Visitors are drawn to Antakya for its culinary delights, but stay for its cultural richness and stunning mosaics. Although sometimes overshadowed by neighboring Adana’s famous kebabs and Gaziantep’s status as Türkiye's culinary capital, Antakya boasts a unique food culture that combines Middle Eastern, Anatolian, and Mediterranean influences.
The city's natural surroundings also contribute to its culinary success. Thyme-scented mountains, fresh breezes along the Mediterranean coast, and plains covered with citrus, olive, fig groves, and vineyards are just the beginning. Thanks to its mild climate, Antakya’s rich flora yields abundant spices and aromatic herbs. With over 600 dishes in its repertoire, the Antakya kitchen offers a feast for any visitor.
Here are some of the essentials to try 👇
1. Künefe
Antakya is known as the Künefe capital of Turkey. This dessert, made from thin strands of syrup-soaked pastry filled with unsalted cheese, is a local favorite. Antakya artisans specialize in making the shredded dough (tel kadayıf) used in Künefe, and locals swear by the quality of their version. Cooked on small copper plates over a wood fire and served piping hot with syrup, clotted cream, and pistachios or walnuts, it’s a must-try.
2. Ekşi Aşı Soup
Ekşi Aşı is a hearty dish that sits between a soup and a stew. Antakya’s famous nar ekşisi (pomegranate molasses) plays a starring role in this tangy dish, which is made even more filling with the addition of bulgur balls known as Oruk.
3. Tepsi Kebabı
Antakya’s tray kebab, or Tepsi Kebabı, is made by kneading minced meat with onions, spices, and herbs, then shaping it into a large circular tray and baking it with tomato sauce. Traditionally served by butchers, this dish is a staple at local gatherings.
4. Şam Tatlısı
This syrup-drenched dessert, made with semolina, yogurt, and grape molasses, is sold on the streets of Antakya in neat rectangular bars. Topped with peanuts and sometimes clotted cream, it’s a sweet indulgence at any time of day.
5. Ekmek Köftesi
Ekmek Köftesi, or bread balls, are a vegetarian-friendly option made from stale bread, bulgur, onion, parsley, and spices. Fried to a crispy finish, it’s a great alternative to Antakya’s more meat-heavy dishes.
6. Kağıt Kebabı
This dish, known as paper-thin kebab, is made from beef ribs roasted in wood-burning ovens, often wrapped in baking paper to retain the juices. It’s served over Pide or Lavaş bread and is one of Antakya’s signature dishes, even receiving geographical indication certification.
7. Oruk
Antakya’s version of stuffed meatballs, Oruk, is made with bulgur, meat, walnuts, onions, and spices. Often prepared for special occasions, it’s a labor-intensive dish, cooked over a wood fire and served as either deep-fried balls or a pie.
8. Kepse Pilavı
Borrowed from neighboring Middle Eastern cuisine, Kepse Pilavı is a spiced rice dish that’s particularly popular at large gatherings. Chicken marinated in local spices is served atop saffron-infused rice, making it a true symbol of abundance.
9. Kömbe
Kömbe is a special butter cookie made using wooden molds, often baked during holidays. The cookies come in various shapes and flavors, with spices like cinnamon, nutmeg, and mastic gum lending them their signature taste. Best enjoyed with a hot cup of Turkish tea!
10. Humus
In Antakya, Humus is a staple at nearly every meal. You’ll find it served cold with pickles and fresh herbs for breakfast or baked with butter and pine nuts for dinner. The quality of the local chickpeas is what makes Antakya’s version stand out.
11. Haytalı
Haytalı is a unique pink dessert made from homemade vanilla ice cream, rosewater, and cornstarch pudding cubes. Its intensely sweet flavor is balanced by the refreshing taste of rosewater, making it an unforgettable treat.
12. Bakla
Bakla, a fava bean spread, is another local specialty often served for breakfast. Known as “shoemaker’s kebab” among locals, it’s made fresh to order and seasoned with cumin, olive oil, and parsley.
Antakya’s rich culinary tradition is an experience in itself, offering a delicious way to rediscover the flavors of Turkish cuisine.
Keşfet ile ziyaret ettiğin tüm kategorileri tek akışta gör!
Test
Gündem
Magazin
Video
Send Comment