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.
MAIN INGREDIENTS
Keşkek is a traditional ceremonial dish made with lamb or chicken meat combined with wheat or barley stew. The mashed wheat or barley is placed in a bowl, followed by a sauce made with butter, meat broth, and pepper flakes, while the meat is placed on top.
Traditionally, keşkek is served as a part of wedding celebrations and religious holidays in the Turkish region of Anatolia. In 2011, the dish became a part of UNESCO’s Intangible Cultural Heritage of Türkiye.
MOST ICONIC Keşkek
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.
MOST ICONIC Tuzda tavuk
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