The apricot neck, which is a staple of the Sultan’s tables, is mouth-watering

The Sultan’s dish offered to the liking of the citizens at the Gastronomy House in Hatay, Kayısılı Gerdan, not only dazzles the palate with its taste but also requires expertise in its preparation. Hatay’s regional flavors, which are part of UNESCO’s City Network in the gastronomy field, are kept alive in the Gastronomy House located in the Antakya EXPO area. In this restaurant where regional flavors are preserved, dishes are chosen according to the season. The unique flavor resulting from the combination of apricots and neck meat, called Kayısılı Gerdan, is among the delicacies served at the Gastronomy House. The secret behind this palate-pleasing dish, preferred on the sultan’s tables during the Ottoman period, is its cooking process, which takes about 3 hours before being served. Hatay Metropolitan Municipality’s Director of UNESCO Hatay Gastronomy House, Ipek Aslan, stated that they have been reviving forgotten flavors for the past 5 years, saying, ‘For about 5 years, we have been serving the forgotten flavors of Hatay and all the flavors that are on the verge of being forgotten to our people. After the disaster of the century, we resumed our activities at Antakya EXPO. We continue to offer all the indispensable flavors and casserole dishes of Hatay. With the support of our Mayor Mehmet Öntürk, we are committed to ensuring that these activities benefit our people for a long time.’ Providing information about the unique flavor of Kayısılı Gerdan that can be made with fresh meat during Eid al-Adha, Arslan said, ‘Today, our chef will prepare for you the Kayısılı Gerdan, which is the Sultan’s dish from the Ottoman cuisine. We thank everyone who supported us to present this delicious dish that will accompany guest tables during Eid al-Adha. In fact, the reason why this dish is referred to as the sultan’s dish in the Ottoman Palace is that it symbolizes the meal element that accompanies the long and magnificent tables of the sultans. The key point is the combination of apricot and neck meat at the right season, as well as the sealing process, including a cooking time of about 3 hours.’