Kağıt kebabı is a traditional type of Turkish kebab originating from Antakya. Although there are some variations, it's usually made with a combination of meat (usually beef or lamb), olive oil, salt, pepper, and vegetables such as tomatoes, peas, carrots, bell peppers, potatoes, and shallots.
The ingredients are mixed together and wrapped in parchment paper in order to trap the flavorful juices inside. A puncture is made on the top, and the parcels are brushed with water before they're baked in an oven. Once done, this kebab variety is typically served with rice and salad on the side.
Tuzda tavuk is a traditional dish originating from the Hatay region. The dish is made by stuffing a whole chicken with a combination of rice and selected spices and seasonings, depending on the cook. Once stuffed, the whole bird is covered with wet salt so that it forms a crust.
It is then placed into a wood-fired oven or a furnace and baked for up to two hours until fully cooked and tender. Once taken out of the furnace, the salt crust is cracked with a hammer in front of the patrons, making it a visually attractive dish that's nowadays prepared in restaurants across the region and outside of it.
Soslu döner, particularly in the style of Hatay, is a Turkish dish where marinated and cooked meat, often chicken, is combined with a flavorful sauce and wrapped in flatbread. The preparation involves marinating thinly sliced chicken breasts in a mixture of tomato paste, yogurt, and spices such as cumin, black pepper, mint, red pepper flakes, and salt.
After allowing the meat to marinate for a few hours, it is spit-roasted and cooked on a vertical rotisserie or, for at-home preparation, sautéed until fully cooked. A sauce is prepared by sautéing pepper paste in oil, then adding water and spices like thyme, cumin, mint, and red pepper powder, simmering briefly.
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