Rediscovering Turkish cuisine in Antakya, Hatay
Antakya, located in the border province of Hatay, is a melting pot of religions and cultures. It is said to be influenced by 13 civilizations from the ancient world. The city was once held by Akkadians, Hittites, Assyrians, Persians, Seleucids, Romans, Arabs, Byzantines, Seljuks, Crusaders, Mamluks, Ottomans, and the French. Hatay is now a part of Türkiye since 1939.
As most Antakya locals will tell you, visitors come here for the food but stay for the rich culture and elegant mosaics. Although unfairly overshadowed by the neighboring Adana’s delicious kebabs and Türkiye’s food capital Gaziantep, this charming Mediterranean city boasts a unique culinary tradition blending the Middle Eastern, Anatolian, and the Mediterranean ingredients and flavours.
The city is blessed with thyme-scented mountains, shores with a refreshing breeze, and plains covered with fragrant lemon, orange, olive, fig groves, and vineyards. Spices and aromatic herbs also abound thanks to its mild climate and extremely rich flora. It is estimated that the Antakya kitchen offers over 600 dishes. There may not be enough room in your stomach for all of these dishes, but here is a brief list of the essentials to begin with: