A FOOD TRADITION
Hatay Cuisine
Hatay cuisine is a Levantine-Anatolian tradition shaped by Arab, Turkish, Armenian, Circassian, and other communities around Antakya and the eastern Mediterranean. Bulgur, wheat, lamb, beef, eggplant, peppers, pomegranate molasses, tahini, olive oil, souring agents, and aromatic herbs are central. Meze preparation, stone-oven baking, grilling, stuffing, and long simmering are characteristic techniques. Notable examples include tepsi kebabi, oruk, and kunefe. The cuisine shares dishes and methods with Syria and the wider Levant, but its local combinations of spice, sourness, meat, grain, and pastry form a recognizable tradition within Türkiye.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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