information about Antakya(Arapça: انطاكيّة, Anṭākye; Yunanca: Ἀντιόχεια, Antiohia), Hatay ilinin nüfus bakımından en büyük ilçesidir ve Hatay ilinin büyükşehir olmadan önceki şehirmerkezidir. Yeni çıkan yerel yönetimler kanuni düzenlemeyle birlikte Antakya ve Defne ilçesi olarak ayrılmıştır.Kentin Ortasından Asi Nehri geçmektedir.
Antakya(Arabic: انطاكيا, Anṭākyā from Syriac: ܐܢܛܝܘܟܝܐ,Anṭiokia; Greek: Ἀντιόχεια, Antiócheia), isthe seat of the Hatay Province insouthern Turkey.
info about city, in ancient times,Antakya was known as Antioch, Antioche, antakia, and was for centuries one of the largest cities in the Roman Empire. it was an influential early center of Christianity. it has a population of about 250,000. Most of the population speaks Turkish as theirnative language, while a minority arenative Arabic speakers.Antakya is situated in a wellwatered and fertile valley.
в древние времена, Антакьи был известен как Антиохии, и был в течение многих столетий одним из самых больших городов в Римской империи. он был влиятельным центром раннего христианства. он имеет население около 250 тысяч. Большая часть населения говорит на турецком, как на родном языке, в то время как меньшинство arenative арабский speakers.Antakya расположен в wellwatered и плодородной долины.
v drevniye vremena, Antak'i byl izvesten kak Antiokhii, i byl v techeniye mnogikh stoletiy odnim iz samykh bol'shikh gorodov v Rimskoy imperii. on byl vliyatel'nym tsentrom rannego khristianstva. on imeyet naseleniye okolo 250 tysyach. Bol'shaya chast' naseleniya govorit na turetskom, kak na rodnom yazyke, v to vremya kak men'shinstvo arenative arabskiy speakers.Antakya raspolozhen v wellwatered i plodorodnoy doliny.
its cuisine is considered levantine ratherthan Turkish.The cuisine of Antakya is renowned.The cuisine offers plenty of meals,where beef and lambs are mainly used.Popular dishes include the typical Turkish kebab,served with spices and onions in flat unleavened bread,with yoghurt as ali nazik kebab, oruk,kaytaz böreği and katıklıekmek.Hot spicy food is a feature of this part of Turkey, along with Turkish coffee and local specialities. Here are some savour:
içli köfte and other oruk varieties:varieties of the Arabic kibbeh, deepfried balls of bulgur wheat stuffed with minced meat; or baked in ovens in cylindercone shape. Saç oruğu is made of the same ingredients, however in circular shape.
Kaytaz böreği is patty that is made of wheat, beef,tomato and onion.
Katıklı ekmek is ingredients in KatıklıEkmek usually consist of wheat traditional pepper paste, spices such as sesame and theme, çökelek or cheese.it looks like an ancestor of pizza. Not a lot of restaurants serve it, however it can be found in oldmarket that is located in the centre and Harbiye.
Pomegranate syrup, used as a salad dressing, called debes ramman, a traditional Levantine Arabic dressing.
Semirsek, a thin bread with hot pepper, minced meat or spinachfilling
Spicy chicken, a specialty of Harbiye
Za atar Zahter a traditional Levantine Arabic paste of spiced thyme, oregano, and sesame seeds, mixed with olive oil, spread on flat called pide or in English pita bread.
Fresh chick peas, munched as a snack.
Hirise, boiled and pounded wheat meal.
Aşur,meat mixed with crushed wheat,chickpea, cumin, onion, pepper and walnut
Most Famous Aperativ Food, Meze, Meese, Mezza
Hummus is the chick pea dip,pureed fava beans
Patlıcan salatası is,Patlıcan salatası or babaganoush abuğannuç, made of baked and sliced aubergines that mixed
with pepper and tomato. It is usually served with pomegranate syrup.
Taratur: Known also as Tarator, made of walnuts,tahin, yogurt and garlic.
Süzme yoğurt is, A type of yogurt that its water content is removed with traditional methods.
Ezme biber, is made of pepper and walnuts.
Surke is, dried curds served in spicy olive oil
Çökelek;the spicy sun dried cheese
Eels from the Orontes, spiced and fried in olive oil
Künefe : most famous, a hot cheese, kadaif based sweet.Antakya is Turkeys künefe capital and the pastry shops in the centre compete to claim being kings Turkish kral of the pastry.citation needed
Müşebbek is rings of deep fried pastry.
Peynirli irmik helvası, Peynirli irmik Helvası is a dessert that is made of semolina, sugar and traditional cheese that is the same as used inkünefe. It is served warm, especially in restaurants in the region Harbiye, rather than künefe shops that are located in the centre.
kaynak : derleme, prof.dr.atamandemir , çağlar içinde antakya