Mezzes

Antakya-style Dhayrucet, or Fellah Meatballs, are kneaded by our Antakya mother, using finely ground bulgur and various spices as the filling. They are prepared with vegan or vegetarian options; sautéed with plenty of garlic, tomato paste, tomato products, olive oil, chili flakes, mint, and salt. Enriched with seasonal vegetables, fruits, and tangy touches, they are served with yogurt and purslane. At Koala Kaktüs kitchen, the presentation is shaped by the colors and flavors of whatever vegetables, fruits, and freshness are available that day.

Roasted eggplant, capia pepper, tomato, crushed garlic, pomegranate syrup, olive oil, salt.

Seasonal dried tomatoes, zahter, sesame, garlic, cumin, walnuts and olive oil

Broad bean paste, lemon juice, freshly chopped parsley, red pepper flakes, salt, garlic, tahini

Chickpea flour, lemon juice, tahini, salt. Served with cumin, red pepper flakes, pickle, cherry tomatoes, silor cucumber and olive oil.

Pickled thyme, sliced ​​green olives, red capia pepper, green pepper and olive oil

Eggplant Stuffed with Walnuts. Eggplant, walnuts, pepper, garlic, olive oil and spices

Dried pepper and walnut paste contains traces of gluten. Served with new crop walnuts from Antakya, Antakya olive oil and pomegranate in season.

Cracked green olives, pickled zahter, dried tomatoes, cherry tomatoes, pepper paste, parsley, pomegranate syrup, spring onion, olive oil

Chechil cheese, mountain thyme, olive oil, pepper paste. Served with cherry tomatoes and pomegranate.

Roasted eggplant, tahini, salted yoghurt, garlic, olive oil, parsley, salt

Chickpea flour, lemon juice, tahini, salt. Served with new crop walnuts and butter from Antakya

It is obtained from the milk of cows fed with the local herbs in Antakya. The milk is cooked on a wood fire using traditional methods and fermented to reach its most delicious state. It is served with powdered zaatar mixture and olive oil.

Cottage cheese with zahter, cherry tomatoes, silor cucumber, parsley, pepper, olive oil, basil flower