Dish records, filters and labels are in English. Venue records come from OpenStreetMap and keep their Turkish names.

What are you in the mood for in Hatay?

Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.

Pick a craving (You can choose more than one.)

Sweetsyrupy, milky, lightly sweet Sourlemony, egg-lemon, yogurt-based Hotisot pepper, chili flakes Saltycheese, cured meat Spicedcinnamon, cumin, garlic Lightolive oil, vegetables, cool Fillingmeat, dough, oven-baked Refreshingyogurt, mint, served cold

Dietary preference

all vegetarian vegan gluten-free clear selection

9 suggestions

Tamarind Sherbet
An example of a sherbet where sour fruit is balanced with sugar and measured spices; not every spice mixture is a secret recipe of the palace.
Why this: Sour → sour · Refreshing → refreshing · spice
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a spice-forward plate, a plain herbal infusion clears the palate. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Kısır
A table dish made with fine bulgur mixed with tomato paste, sourness, and greens; it should not be considered as small as a salad.
Why this: Sour → sour · Refreshing → with herbs
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Open the record Where to eat — Hatay
Lentil Soup
A daily classic made from red lentils cooked with onion and carrot, finished with lemon. It is a common starter on tables across Turkey.
Why this: Sour → with lemon · Refreshing → light
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Olive Oil Braised Celery
A winter olive oil dish where root celery is cooked in olive oil with carrots and lemon; the version with orange is common in the Aegean region.
Why this: Sour → with lemon · richness
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Open the record Where to eat — Hatay
Olive Oil Leeks
A calm pot balancing winter vegetables with a little rice and lemon; the orange variation is a distinct flavor preference.
Why this: Sour → with lemon · richness
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Open the record Where to eat — Hatay
Ayran Aşı
A cold summer soup made with boiled wheat and chickpeas combined with cold yogurt; in some regions, the same name also refers to hot, herb-based dishes.
Why this: Sour → with yogurt · Refreshing → with mint
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Şalgam
A fermented drink from the Adana-Mersin region made with purple carrots, turnip, and bulgur flour; it accompanies kebabs and çiğ köfte.
Why this: Sour → sour · hot, spice
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does. Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Iced water only masks the heat for a moment; it comes back quickly.
Open the record Where to eat — Hatay
Tutmaç Soup
A steppe soup where green lentils meet small pasta in a yogurt-based sauce; records from Çankırı document lentils, tutmaç dough, and yogurt together.
Why this: Sour → egg-lemon tempered · Refreshing → with mint
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat — Hatay
Ayran
A drinkable form of yogurt; the process of making ayran is distinct and related to butter production, and blending does not create the same product.
Why this: Sour → with yogurt · Refreshing → with yogurt · salty
Table balance
Alongside
Unsalted bread and plenty of water; a second salty side would dull the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay

Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.

What are you in the mood for in Hatay?

Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.

9 suggestions

Tamarind Sherbet
An example of a sherbet where sour fruit is balanced with sugar and measured spices; not every spice mixture is a secret recipe of the palace.
Why this: Sour → sour · Refreshing → refreshing · spice
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a spice-forward plate, a plain herbal infusion clears the palate. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Kısır
A table dish made with fine bulgur mixed with tomato paste, sourness, and greens; it should not be considered as small as a salad.
Why this: Sour → sour · Refreshing → with herbs
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Open the record Where to eat — Hatay
Lentil Soup
A daily classic made from red lentils cooked with onion and carrot, finished with lemon. It is a common starter on tables across Turkey.
Why this: Sour → with lemon · Refreshing → light
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Olive Oil Braised Celery
A winter olive oil dish where root celery is cooked in olive oil with carrots and lemon; the version with orange is common in the Aegean region.
Why this: Sour → with lemon · richness
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Open the record Where to eat — Hatay
Olive Oil Leeks
A calm pot balancing winter vegetables with a little rice and lemon; the orange variation is a distinct flavor preference.
Why this: Sour → with lemon · richness
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Open the record Where to eat — Hatay
Ayran Aşı
A cold summer soup made with boiled wheat and chickpeas combined with cold yogurt; in some regions, the same name also refers to hot, herb-based dishes.
Why this: Sour → with yogurt · Refreshing → with mint
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay
Şalgam
A fermented drink from the Adana-Mersin region made with purple carrots, turnip, and bulgur flour; it accompanies kebabs and çiğ köfte.
Why this: Sour → sour · hot, spice
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does. Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Iced water only masks the heat for a moment; it comes back quickly.
Open the record Where to eat — Hatay
Tutmaç Soup
A steppe soup where green lentils meet small pasta in a yogurt-based sauce; records from Çankırı document lentils, tutmaç dough, and yogurt together.
Why this: Sour → egg-lemon tempered · Refreshing → with mint
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat — Hatay
Ayran
A drinkable form of yogurt; the process of making ayran is distinct and related to butter production, and blending does not create the same product.
Why this: Sour → with yogurt · Refreshing → with yogurt · salty
Table balance
Alongside
Unsalted bread and plenty of water; a second salty side would dull the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat — Hatay

Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.