boasts a wealth of interesting local
and regional dishes:
special meze, vegetable
dishes, grills, and desserts.
Contrary to popular belief, it is
not just propinquity to Syria that
influences Hatay cuisine.
Specially-prepared olives, liberal
use of citrus fruits, and local
herbs and spices make it distinctive.
Firik pilav is
a special rice dish. Kaytaz
small pizzas topped with meat. Turşu (pickled
vegetables) are prominent on the table.
or underground sealed oven, is used
But the most famous Antakya treat
is undoubtedly künefe,
(sometimes called peynirli künefe): shredded
wheat wrapped around fresh mild cheese,
dipped in syrup, sprinkled with crushed
walnuts and baked.
Han Restaurant, Hürriyet
Caddesi 17/1, is the old faithful of
Antakya dining-places, having been
in business for decades.
Antakya Evi, Silahli
Kuvvetler Caddesi 3, not far from the
Liwan Hotel, is good for Turkish grilled
kebaps in a French-colonial atmosphere.
Caddesi 30, is fairly refined,
serving regional cuisine.
Kule Restaurant in
(Daphne) is a large white-tablecloth
place perched on the hillside with
fine views toward the Mediterranean,
an impressive list of local dishes,
and a pictorial menu to help you choose
—by Tom Brosnahan
|Above, a künefe restaurant.