Hatay Cuisine

Zahter

The region's wild thyme. Fresh in salads, dried and served with olive oil for dipping bread.

Pomegranate molasses

A dark pomegranate reduction that gives salads, dips and mezes their tang; the signature of the Hatay table.

Pepper and walnut

Red pepper, chilli flakes and walnuts sit together at the heart of many mezes, from muhammara to olive salad.

Olives and olive oil

The region's long olive tradition shows on the table, from cracked olive salads to olive oil mezes.

Kunafa

Unsalted cheese between strands of kadayif, cooked in butter and finished with syrup; Hatay's best-known dessert.

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Chickpea Purée with Tahini, Garlic and Turkish Bacon

Hummus of chickpeas, tahini, lemon and garlic, topped with warm pastırma.

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Fresh Thyme Salad

A Hatay salad of fresh zahter leaves, onion and pomegranate molasses.

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Muammara

A mildly spicy dip of red pepper, walnuts and pomegranate molasses.

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Olive Salad

Cracked green olives with walnuts, pomegranate molasses and zahter.

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Sac Oruğu

Oruk is Hatay's stuffed kibbeh: a bulgur shell filled with minced meat.

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Turkish Paper-Wrapped Kebab

Minced meat spread on baking paper and cooked in the oven; a kebab unique to Hatay.

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Tray-Baked Ground Meat Kebab

Minced meat baked in a round tray (sini) with vegetables.

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