In the old days, Hatay cuisine was characterized by different dishes for every season. Nowadays, because of modern methods, every vegetable is available almost year-round. In addition, the processes of grinding/milling such ingredients as minced meat, hulled wheat, bulgur etc. are now done with modern machinery. These new methods facilitate the preservation of traditional foods, and should be taken good advantage of. If we become completely caught up in the flow of everyday life, our children, which have already turned into a “sandwich generation,” will one day lose even the slightest interest in our local foods. If we want to avoid this, then we should act now.