Antakya Foods Recipes
Cigkofte Wrap
Quick & Easy⏱ 10 min👥 Serves 2

Cigkofte Wrap

Uses: Cigkofte Vacuum 500g

A classic Turkish street food wrap — fresh, satisfying, and ready in minutes.

Ingredients

  • ·1 pack Antakya Cigkofte
  • ·2 sheets Antakya Lavash bread
  • ·1 cup fresh parsley, chopped
  • ·2 tomatoes, diced
  • ·1 lemon, juiced
  • ·Pomegranate molasses (optional)
  • ·Lettuce leaves

Instructions

  1. 1Lay lavash flat on a clean surface.
  2. 2Crumble cigkofte evenly over the lavash.
  3. 3Top with fresh parsley, diced tomatoes, and lettuce.
  4. 4Squeeze lemon juice over the filling.
  5. 5Drizzle with pomegranate molasses if desired.
  6. 6Roll tightly and serve immediately.
Pastirma Eggs (Pastırmalı Yumurta)
Breakfast⏱ 15 min👥 Serves 2

Pastirma Eggs (Pastırmalı Yumurta)

Uses: Pastirma 125g

A rich Turkish breakfast classic — cured beef pastirma with eggs, perfect for a hearty start.

Ingredients

  • ·1 pack Antakya Pastirma (125g), thinly sliced
  • ·4 eggs
  • ·2 tbsp butter
  • ·Salt & pepper to taste
  • ·Fresh parsley to garnish
  • ·Crusty bread to serve

Instructions

  1. 1Melt butter in a wide pan over medium heat.
  2. 2Add pastirma slices and cook for 1–2 minutes until edges curl slightly.
  3. 3Crack eggs directly into the pan around the pastirma.
  4. 4Season with salt and pepper.
  5. 5Cover and cook for 3–4 minutes until whites are set but yolks are still runny.
  6. 6Garnish with parsley and serve with bread.
Sujuk & Egg Skillet
Breakfast⏱ 15 min👥 Serves 2

Sujuk & Egg Skillet

Uses: Sujuk

Spiced Turkish sausage with eggs — a beloved combination across Turkey and the Middle East.

Ingredients

  • ·200g Antakya Sujuk, sliced into rounds
  • ·4 eggs
  • ·1 small onion, finely diced
  • ·1 tomato, diced
  • ·1 green pepper, diced
  • ·Salt & pepper
  • ·Fresh parsley to serve

Instructions

  1. 1Heat a cast iron skillet over medium heat — no oil needed, sujuk releases its own fat.
  2. 2Add sujuk slices and cook 2 minutes per side until lightly crisped.
  3. 3Add onion, tomato, and green pepper to the pan. Stir and cook 3 minutes.
  4. 4Make small wells in the mixture and crack eggs in.
  5. 5Cover and cook until eggs are done to your liking.
  6. 6Serve directly from the skillet with fresh bread.
Grilled Beef Sausage Plate
Lunch / Dinner⏱ 20 min👥 Serves 4

Grilled Beef Sausage Plate

Uses: FH All Beef Sausage

Juicy halal beef sausages grilled to perfection, served with a simple salad and lavash.

Ingredients

  • ·1 pack FH All Beef Sausage
  • ·2 sheets Antakya Lavash
  • ·1 red onion, thinly sliced
  • ·2 tomatoes, sliced
  • ·Fresh parsley
  • ·Sumac
  • ·Lemon wedges
  • ·Yogurt or garlic sauce to serve

Instructions

  1. 1Grill or pan-fry sausages over medium-high heat for 8–10 minutes, turning occasionally.
  2. 2While sausages cook, toss onion with sumac and a pinch of salt. Let sit 5 minutes.
  3. 3Warm lavash on the grill for 30 seconds per side.
  4. 4Plate sausages with tomatoes, sumac onions, and fresh parsley.
  5. 5Serve with lemon wedges and yogurt sauce on the side.
Manti with Yogurt & Butter Sauce
Dinner⏱ 25 min👥 Serves 3

Manti with Yogurt & Butter Sauce

Uses: Anne Anne's Manti

Traditional Turkish dumplings served with the classic garlic yogurt and spiced butter — a comfort food staple.

Ingredients

  • ·1 pack Anne Anne's Manti
  • ·1 cup plain yogurt
  • ·2 cloves garlic, minced
  • ·3 tbsp butter
  • ·1 tsp paprika
  • ·½ tsp dried mint
  • ·Salt to taste
  • ·Fresh parsley to garnish

Instructions

  1. 1Cook manti in boiling salted water according to pack instructions (usually 8–10 min) until tender.
  2. 2Mix yogurt with minced garlic and a pinch of salt. Set aside.
  3. 3In a small pan, melt butter over medium heat. Add paprika and stir until fragrant (30 sec).
  4. 4Drain manti and plate in a shallow bowl.
  5. 5Spoon garlic yogurt generously over the manti.
  6. 6Drizzle hot paprika butter on top.
  7. 7Sprinkle with dried mint and fresh parsley. Serve immediately.
Lavash Pizza
Quick & Easy⏱ 20 min👥 Serves 2

Lavash Pizza

Uses: Lavash Big / 3 Pieces Pack

A crispy flatbread pizza using Antakya lavash as the base — endlessly customizable.

Ingredients

  • ·1–2 sheets Antakya Lavash Big
  • ·½ cup tomato sauce
  • ·1 cup shredded mozzarella
  • ·Toppings of choice: sliced sujuk, peppers, mushrooms, olives
  • ·Dried oregano
  • ·Chili flakes (optional)

Instructions

  1. 1Preheat oven to 220°C (425°F).
  2. 2Place lavash on a baking sheet lined with parchment paper.
  3. 3Spread tomato sauce evenly, leaving a small border.
  4. 4Top with mozzarella and your chosen toppings.
  5. 5Bake for 8–10 minutes until cheese is bubbly and edges are golden.
  6. 6Sprinkle with oregano and chili flakes. Slice and serve.