3 ALL-VEGAN 🌱 Appetizers from Antakya TRY TODAY: Featuring Walnut, Bulgur, and Eggplant 😋

Today, I’m bringing you something special – we’re diving into the delicious world of Antakya appetizers with three VEGAN and scrumptious recipes that will make your taste buds dance. 😍 Not only are these dishes vegan, but they’re also filled with flavor and simple to make. So, join us as we explore the amazing taste of Antakya and create some unforgettable bites! 🥰


►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:

►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►The handcraft products that we use in our kitchen:



½ stale bread or 5 slices stale bread
½ cup of water
1 small onion, grated
1 garlic clove, grated
2 cups of walnut
1 tablespoon red pepper paste
3 tablespoons tahini
5 tablespoons olive oil

• Take out the inside part of the stale bread, soak it in the water for a while and then squeeze the excess water.
• Place the soaked bread and walnuts on a meat grinder or food processor to make the base paste.
• Add the onion, garlic, red pepper paste, tahini to the base and mix.
• For the taste to settle it needs at least two hours. To serve, put the “cevizli biberli” in a plate, make a pit with the back of a spoon and pour the olive oil.


3 eggplants
1 onion, sliced
1 red pepper, diced
2 green peppers, diced
3 tomatoes, skinless and diced
3 garlic cloves, chopped
4 tablespoons olive oil,
5 tablespoons pomegranate sour, you can buy ours or you can make your own
1 pinch of red pepper flakes
7-8 sprig of parsley, chopped
• Poke the eggplants with a knife and make few holes. Then char grill them. You can easily grill on them directly on fire or use our griller ( When they are all soft, transfer them in a plate and cover with a lid. Let it sit for 5 minutes to peel them easily.
• Add a good pinch of salt to the onions, red peppers, green peppers and garlics. Roughly rub them until they get softer.
• Peel the eggplants and chop them. Add a pinch of salt.
• Mix the rubbed vegetables, tomatoes, and eggplants in a bowl, add the olive oil, pomegranate sour, salt to your taste and red pepper and mix. Lastly, sprinkle the chopped parsley and serve.


1,5 cups of fine bulghur
3 tablespoons red pepper paste, to make your own paste
3 medium tomatoes, skinless and grated
6 sprigs of spring onion, chopped
1 bunch of parsley, chopped
3-4 tablespoons pomegranate sour, you can buy ours or you can make your own
1 cup of olive oil,
Lettuce or grape leaves

• Grate the tomatoes on a tray. Add the bulgur and let it soak the tomato juice for 10-15 minutes.
• Add the red pepper paste, pomegranate sour and olive oil. Knead well for 5-8 minutes until all bulgur gets its share from the mixture. You can add some salt according to saltiness of your pepper paste.
• Add in the parsley and spring onions and gently mix.
• Lay lettuce or fresh grape leaves on a dish and sprinkle the sarma içi on top. It is important to add loosely. Use the leaves like a spoon and enjoy your delicious sarma içi.