HATAY (AA) – MEHMET BAYRAK – There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced. Local flavors of the city are brought to the consumers in the branches of the Gastronomy House within the Metropolitan Municipality in Antakya, Defne and Samandağ districts. The menus of the branches, which are one of the first stops of local and foreign tourists coming to the city, include 22 main dishes, 10 appetizers, 7 breakfast dishes, 7 desserts and 8 fruits and vegetables registered with geographical indication certificate.
Among the registered dishes, Kağıt Kebab, stuffed vine leaves with ribs, Oruk, Tray Kebab and Belen Pan, and among the appetizers, Antakya Kırı, hummus, stuffed grape leaves, Abugannuş and Haydari are frequently requested by the visitors. In the House of Gastronomy, where kunefe, zucchini, haytali and beard lifter are among the geographically indicated desserts, the emphasis is on delicacies such as moldy sorghum, salty yoghurt, anklet olives, carra cheese and Antakya bagel for breakfast.
Registered fruits and vegetables, including Kırıkhan melon and carrot, Barburi grape, Dörtyol mandarin and Samandağ pepper, are included in the menu at the branches depending on the season. Hatay is a food and appetizer paradise. Hatay Gastronomy House Director İpek Aslan told the AA correspondent that they put a mark of origin on the registered flavors in the menus and introduce these products to the guests who request them.
Stating that they preserve the food memory of the city under the leadership of Metropolitan Mayor Mehmet Öntürk, Aslan said: Hatay is a food and appetizer paradise. Although obtaining the geographical indication of these products has been postponed for years, gaining them while recovering from the earthquake is an important value in terms of promoting our city. he said. Aslan stated that there is a great interest in Antakya’s short tea, abugannuş and haydar, which were registered in February, and added: “Kısır is a taste that women cannot give up at five o’clock tea in Antakya.
Abugannuş is one of the varieties that we brought to our table from the Middle Eastern cuisine, but is served with a different flavor with olive oil and pomegranate syrup from Hatay cuisine, and haydari is one of the varieties that is served with seasonal vegetables. he said. Kitchen chef Süleyman Demirel also explained that they give priority to registered flavors in the products they prepare. Onur Gülşen, one of the customers, stated that he preferred Hatay Gastronomy House to experience different tastes.
Stating that she tasted the appetizers offered by the restaurant for promotion, Gülşen said: “I believe that the registration of the appetizers will contribute to the promotion of tourism and our country. he said. Oksana Durmuşoğlu also noted that she liked the appetizers very much. 16There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced.
26There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced. 36There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced. 46There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced.
56There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced. 66There are 54 geographically registered foods among the products offered for sale at the Gastronomy House, where the traditional flavors of Hatay are introduced.
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