`hatay-cuisine` Related Article Results

Belen Tava is a traditional dish prepared with large-cut lamb meat, tail fat, tomatoes, peppers, onions, garlic, and a variety of spices, cooked in earthenware pots in stone ovens. Consumed primarily in the district of Belen and across the Hatay region, this dish stands out with its distinctive cooking technique and traditional presentation. Possessing a thick and saucy texture, Belen Tava is an important cultural item, served in everyday meals as well as on special occasions such as weddings, h

Antakya Külçesi is a traditional dough product unique to Hatay cuisine in Türkiye, prepared with flour, sumac (fennel), olive oil, and sesame, characterized by its light brown color and spiral shape. This product, approximately 8–10 cm in diameter and 1–1.5 cm thick, has been produced and consumed in the Hatay region for a long time. Its production technique, use of local ingredients, and shaping method distinguish it from other dough products. Antakya Külçesi is officially registered with a geo

Antakya simit is a bakery product unique to the Hatay province. Made from a firm dough of flour, fresh yeast, carbonate, and water, the product is dipped in sesame and baked in a stone oven, distinguishing it from other types of simit by both its shape and baking method. Antakya simit holds an important place in Hatay’s culinary culture and is characteristically consumed in the morning accompanied by ayran. This product, officially registered with a geographical indication, is shaped into rings