ALA ANTIOCH Turkish Cuisine

Künefe

Shredded wheat pastry over molten unsalted white cheese, soaked in syrup and finished with crushed pistachios — the defining dessert of Hatay, executed with real technique

Hummus

Hatay-style hummus with a silkier texture and more complex spicing than the Lebanese-influenced versions common in Toronto, often finished with olive oil and warm spices

Lahmacun

Thin, crisp flatbread topped with finely spiced minced meat and herbs — the Hatay version leans spicier than the Istanbul standard

Adana Kebab

Hand-minced spiced lamb kebab grilled over charcoal, served with flatbread and fresh herbs — a reliable benchmark for any Turkish grill kitchen

Turkish Breakfast Platter

Spread of cheeses, olives, tomatoes, cucumbers, eggs, and pastries — a communal table-covering experience best suited to weekend mornings