In Hatay, meze is not merely a light snack to pass the time before the main course. On the contrary, each dish takes center stage, carrying centuries of dedication and the distinct aroma of wood-fire roasting. In the third part of our series, we explore the unforgettable mezes of Antakya and the secret hero behind their flavors: extra virgin olive oil.
When sitting down at an Antakya table, your eyes naturally drift toward the vibrant color palette around the main dish. The deep scent of fire-roasted eggplant, the velvety texture of double-roasted tahini, and the rich, pepperiness of cold-pressed local olive oil instantly captivate the senses.
A Warm Touch: Authentic Antakya Hummus
In many parts of the world, hummus is served cold. In Antakya, however, hummus is served warm, topped with sizzling butter and chili flakes. Prepared by mashing boiled chickpeas—each individually peeled by hand—in a stone mortar, this dish is blended with double-roasted Hatay tahini and fresh garlic. It is smoothed onto a plate, hollowed in the center, and drizzled with hot butter-seared pastırma or pine nuts.
The Harmony of Fire-Roasted Eggplant and Yogurt: Moutabal and Babaghanoush
At the heart of Antakya’s meze culture lies the open fire. Two iconic dishes starring roasted eggplant are often confused, yet each holds a distinct character:
Moutabal (Mütebbel): Roasted eggplant mashed into a silky texture with strained yogurt, tahini, garlic, and olive oil. The freshness of the yogurt and the richness of the tahini blend seamlessly with the smoky flavor of the eggplant.
Babaghanoush (Babagannuş / Abugannuş): A yogurt-free, tangy, and refreshing mixture of hand-chopped roasted eggplants, roasted peppers, tomatoes, garlic, parsley, and pomegranate molasses.
Liquid Gold: Halhalı Olive Oil
The invisible hero that doubles the flavor of Hatay’s mezes is the extra virgin olive oil extracted from the region’s native Halhalı olives. Its fruity aroma and antioxidant-rich finish generously enhance everything, from the center pool of a warm hummus plate to the smoky bits of Babaghanoush.
💡 MASTER’S SECRET (Gülseren Abla / Meze Chef of 30 Years)
"The secret to a great hummus lies in boiling the chickpeas properly and removing every single skin. The chickpeas must be blended with tahini while still warm, with a precise balance of lemon juice and garlic. What truly defines the flavor isn't just the sizzle of the butter, but the quality of the tahini."
👨🍳 FOR THOSE WHO WANT TO TRY AT HOME: Antakya-Style Warm Buttered Hummus
Ingredients:
2 cups boiled chickpeas (skins removed)
½ cup double-roasted tahini
2 cloves garlic (minced)
Juice of ½ lemon, 1 tsp cumin, salt
For Topping: 1 tbsp butter, 1 tsp chili flakes or cumin, a drizzle of olive oil
Instructions: Blend or mash the warm peeled chickpeas with tahini, garlic, lemon juice, cumin, and salt until smooth (add 2–3 tbsp of warm chickpea water if needed). Spread onto a serving plate and create a shallow well in the center using the back of a spoon. Melt the butter in a pan with chili flakes until sizzling, then pour it over the warm hummus. Serve immediately with warm flatbread.
