Hatay Specialty · Warm Chickpea Dip
Humus (Hatay-Style, with Pastırma)
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Unlike the room-temperature hummus known internationally, Hatay's version is served warm, and dedicated "humus salonu" shops in Antakya often sell nothing else, closing once the day's batch runs out.
Chickpeas are pureed smooth with tahini and served warm rather than room temperature, topped with a knob of melted butter and thin slices of spiced, air-dried pastırma, then scooped up with fresh flatbread. Antakya's dedicated humus houses open only for breakfast and close by early afternoon.
Why it's made this way: Hatay's centuries of Arab culinary influence, given the region's history as part of Syria until 1939, shaped a chickpea-dip tradition distinct from the rest of Turkey, closer to Levantine cooking than Anatolian.
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