Kağıt Kebabı
Hatay's signature "paper kebab" — tender pieces of lamb or beef are seasoned with a blend of local spices, layered with tomatoes, peppers, onions, and garlic, then wrapped in parchment paper and slow-roasted in a wood-burning oven. The paper seal traps all the steam and juices inside, resulting in incredibly tender, deeply flavored meat that falls apart at the touch. When the paper is opened at the table, an intoxicating cloud of aromatic steam rises — a theatrical and delicious experience.
Cultural Significance
Kağıt Kebabı holds a Geographical Indication certificate, officially recognizing Hatay as its origin. The technique of cooking in paper reflects the ingenuity of Hatay's cooks who discovered that sealing meat preserves moisture and intensifies flavor. It is a centerpiece dish for family gatherings, and the dramatic moment of opening the paper at the table is a beloved ritual. The dish embodies Hatay's philosophy of slow, patient cooking.
Key Ingredients
Preparation Method
Meat is cut into medium chunks and seasoned with salt, pepper, and pul biber. Sliced tomatoes, peppers, onions, and whole garlic cloves are layered with the meat. Everything is placed on large sheets of parchment paper with a generous pat of butter. The paper is folded and sealed tightly to create an airtight package. Roasted in a wood-burning oven at medium heat for 2-3 hours until the meat is extremely tender. Served in the paper, opened tableside.