{"id":19510,"date":"2026-04-10T22:31:44","date_gmt":"2026-04-10T19:31:44","guid":{"rendered":"https:\/\/www.mutfakdostlari.org.tr\/en\/?p=19510"},"modified":"2026-05-12T23:14:51","modified_gmt":"2026-05-12T20:14:51","slug":"hatay-visit","status":"publish","type":"post","link":"https:\/\/www.mutfakdostlari.org.tr\/en\/previous-events\/trips\/hatay-visit\/","title":{"rendered":"Hatay Visit"},"content":{"rendered":"\n

The Gastronomic Society of Turkey was once again in Hatay in recent days.<\/p>\n\n\n\n

The visit to Hatay\u2014one of Turkey\u2019s most prominent gastronomic cities\u2014was organized to support the region in the aftermath of the 2023 earthquake and to observe ongoing developments in the food and beverage sector on site. With the contributions of member Elif Oval\u0131, the program began at Teofarm with an artichoke harvest, followed by a wine-paired lunch featuring Antioche wines made from the region\u2019s Barburi grapes.<\/p>\n\n\n\n

The group also received information about the Hatay Agricultural Art Design Entrepreneurship Center (HASAT), which supports post-earthquake development by bringing together agriculture, art, and entrepreneurship. As the visit continued, members met Ali M\u00fcrd\u00fcn, recipient of the 2024 Alt\u0131n Ka\u015f\u0131k Awards in the \u201cTraditional Restaurant of the Year\u201d category.<\/p>\n\n\n\n

His menu\u2014featuring dishes typically found only in local homes\u2014included ek\u015fi a\u015f\u0131 soup, zucchini borani, \u00f6cce, a\u015fur, kaytaz b\u00f6re\u011fi, oruk, and spinach b\u00f6rek, along with kerebi\u00e7 served with \u00e7\u00f6ven cream, leaving a lasting impression.<\/p>\n\n\n\n

At the gastronomy bazaar, established to help revive local businesses and home to many shops, dinner was held at Alt\u0131 Kap\u0131, one of Antakya\u2019s notable establishments. The menu featured sarma i\u00e7i, hummus, olive salad, \u015eeyhudi with pomegranate molasses and Samanda\u011f peppers, tray oruk, and lamb shank served with firik pilaf. The k\u00fcnefe was enjoyed at \u00c7\u0131naralt\u0131 K\u00fcnefe Yusuf Usta.<\/p>\n\n\n\n

During their stay in Antakya, the group visited the Necmi Asfuro\u011flu Archaeology Museum located within The Museum Hotel Antakya, where they saw the world\u2019s largest single-piece floor mosaic. They also visited A\u00e7\u00e7ana H\u00f6y\u00fck on the Antakya\u2013Reyhanl\u0131 road for the first time.<\/p>\n\n\n\n

With a presentation by excavation director Prof. Murat Akar, they learned that the site contains remains of the ancient city of Alalakh, as well as unique findings related to olive and olive oil culture, including 4,300-year-old carbonized olive pits. Hatay Provincial Director of Culture and Tourism Abdullah Din\u00e7 accompanied the group and provided insights into the progress of the excavations.<\/p>\n\n\n\n

Before concluding their visit with tray kebab and beyti at Tugay Kasap, the group continued with visits to local tradespeople in the cultural bazaar, spice shopping, and stops along the revitalized Kurtulu\u015f Street, including visits to Habib-i Neccar Mosque and St. Pierre Church.<\/p>\n\n\n\n

Throughout the visit, members of the Gastronomic Society of Turkey expressed their solidarity with the people of Antakya and promised to return again soon.<\/p>\n\n\n\n

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The Gastronomic Society of Turkey was once again in Hatay in recent days. The visit to Hatay\u2014one of Turkey\u2019s most prominent gastronomic cities\u2014was organized to support the region in the aftermath of the 2023 earthquake and to observe ongoing developments in the food and beverage sector on site. With the contributions of member Elif Oval\u0131, the program began at Teofarm with an artichoke harvest, followed by a wine-paired lunch featuring Antioche wines made from the region\u2019s Barburi grapes. The group also received information about the Hatay Agricultural Art Design Entrepreneurship Center (HASAT), which supports post-earthquake development by bringing together…<\/p>\n","protected":false},"author":1,"featured_media":19447,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,28],"tags":[],"class_list":["post-19510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-previous-events","category-trips"],"_links":{"self":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/19510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/comments?post=19510"}],"version-history":[{"count":1,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/19510\/revisions"}],"predecessor-version":[{"id":19511,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/19510\/revisions\/19511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media\/19447"}],"wp:attachment":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media?parent=19510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/categories?post=19510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/tags?post=19510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}