Turkish Cuisine is Back on the World Stage
Islamabad, The Gulf Observer: In its second year, Turkish Cuisine Week introduces Türkiye’s rich gastronomic culture to a broad audience at home and abroad through the representations of the Republic of Türkiye. 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.
Shaped by more than a thousand years of cultures and traditions, social heritage and stories, Turkish cuisine presents its distinctive and diverse flavours during Cuisine Week, 21-27 May
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 rose syrup.
Events held across Türkiye’s 81 provinces will showcase all aspects of Turkish cuisine, including Turkish coffee, Turkish tea, and Turkish delight.
Turkish cuisine is naturally waste-free, with recipes that use every component of each product and stand out with a sustainable structure. Meals are prepared without wasting ingredients, and tables are laden with healing specialties such as vinegar and pickles that are made of food scraps.
