In one of my favorite countries for eating, is Antakya the BEST region to eat?
In the southern tip of Turkey that juts into Syria lies Hatay province, well-known for its ancient Roman mosaics, playing host to the sole remaining Armenian village in the country, and the city of Antakya, formerly known as Antioch. For a bit of history, Antioch was founded in ~300 B.C. by Seleucus I Nicator, a comrade of Alexander the Great. Due to its geographic position by the Mediterranean, it was a major center of trade, at one point even rivaling Constantinople and Rome for its wealth and architectural grandeur.
Consequently, merchants from all over the Middle East, Asia Minor, and the Mediterranean would trade in Antioch, often bringing ingredients from their homelands with them. Thus, dishes that you would see in today’s Antakya stand out amongst other regional Turkish foods, not simply because of its geography, but also due to its erstwhile bustling centers of commerce.
For example, you might notice more cumin, walnuts, and chickpeas on the menu in Antakya than elsewhere in the country. In fact, one of the principle dishes in that area is called aşur, a surprisingly chewy yet undeniably decadent mix of chickpeas, walnuts, cumin, onions, peppers, and bulgur wheat (used in tabbouleh and its Turkish cousin kısır). Indeed, considering its location in the Levant (comprising Syria, Lebanon, and Jordan, as well as Hatay province), many dishes are more emblematic of that part of the world than of Turkey.
Henüz aç mı? (Hungry yet?) Check out my video below from the restaurant Hatay Sultan Sofrası, located in downtown Antakya.