In its second year, Turkish Cuisine Week, taking place 21-27 May, introduces Türkiye’s rich gastronomic culture to a broad audience at home and abroad through the representations of the Republic of Türkiye.
The event, organized by the Provincial Directorate of Culture and Tourism, which will be held under the patronage of the Presidency.
This important seven-day event features unique recipes from timeless Turkish cuisine while highlighting the sustainability of an age-old culinary tradition where pots have been boiling with the philosophy of zero waste for millennia.
Unique examples from Turkish cuisine are presented within the scope of Turkish Cuisine Week. This year’s special menu consists of local dishes from the cuisine of Hatay.
Included in the UNESCO Creative Cities Network in gastronomy, the city of Antakya in Hatay province has long been world-renowned for its diverse cuisine. Featuring more than 650 dishes, Hatay’s gastronomy is a Mediterranean cuisine characterized by fresh vegetables, quality olive oil, and legumes and cereals. Hatay menu, showcased in this year’s international events, includes flatbread with red pepper paste, olive salad, hummus, kısır (fine bulgur salad), oven-baked kebap and künefe (Kadayıf dessert with cheese).
Events will be held across Türkiye’s 81 provinces and will showcase all aspects of Turkish cuisine, including Turkish coffee, Turkish tea, and Turkish delight.
Izmir Culture and Art Factory will promote national and traditional dishes to the world, the Izmir Governor’s Office announced Thursday.
Gastronomy and Culinary Arts students from Dokuz Eylul University in Izmir will offer the attendees traditional foods that are referred to as social heritage during the event.
Seminars on “Waste Free Cuisine,” the “Modernization of Local Tastes by Preserving Their Traditional Essences” and the “Sustainability of Turkish Cuisine” will be held.
At the same time, many traditional foods and beverages will be served to the participants throughout the event.
Ankara will also host Turkish Cuisine Week at Ankara National Garden (Ankara Millet Bahçesi).
Within the scope of Turkish Cuisine Week, in the organization where all the districts of the Capital will participate with their own unique flavors, Ankara’s rich and deep-rooted gastronomic culture will be exhibited, and the products of local producers, produced with natural and traditional methods, will be offered for sale in the established organic market.
The event, which draws attention with its rich program flow that will continue for four days, will host panels and interviews, gastronomy conversations, cooking competitions and gastro shows with the participation of important names from the gastronomy world. (AA)
