Turkish Cuisine Week celebrates culinary traditions in Türkiye, abroad

“Turkish Cuisine Week” events, organized under the auspices of the Turkish Presidency and Emine Erdogan, and supported by the Ministry of Culture and Tourism, are taking place from May 21-27.

These events aim to present the historical and cultural heritage of Turkish cuisine through a series of celebrations both in Türkiye and abroad.

The initiative, led by Emine Erdogan, focuses on the rich culinary traditions and unique flavors of Turkish cuisine, emphasizing its sustainable, healthy and waste-free aspects.

The week-long celebration features a variety of events, from tasting sessions to cooking competitions, each designed to emphasize the cultural significance and diversity of Turkish food.

Turkish cuisine events around the world

A taste of the Aegean in London

In London, the Turkish Embassy hosted an event featuring Aegean cuisine. The program emphasized sustainability and health, highlighting zero-waste recipes from Turkish cuisine.

UNESCO World Heritage Sites in the Aegean and Mediterranean regions were also shown through video presentations. Türkiye’s Ambassador to London, Osman Koray Ertas, emphasized the unifying role of Turkish cuisine, stating: “Turkish cuisine brings families and communities together.”

Renowned chef Huseyin Ozer and olive oil producers Ayse Ozgur and Asena Balsari also shared insights into traditional Turkish culinary culture.

Promoting Turkish Aegean cuisine in Sofia

In Sofia, the capital of Bulgaria, an event under the Turkish Presidency’s auspices focused on Aegean cuisine. Guests enjoyed dishes such as Aegean olives and cheeses, artichokes wrapped in vine leaves and Izmir meatballs.

Türkiye’s Ambassador to Sofia, Mehmet Sait Uyanik, said, “Turkish cuisine is among the world’s top 10 cuisines.” Bulgarian Culture Minister Nayden Todorov praised the cultural similarities between Bulgaria and Türkiye, noting: “Both our cultures share a rich culinary heritage.”

Ege region delicacies in Sarajevo

In Sarajevo, Bosnia and Herzegovina, the Turkish Embassy organized an event at the International University of Sarajevo. Dr. Erol Taskin and Dr. Ibrahim Cekic from Gaziantep Islamic Science and Technology University taught high school students how to prepare Aegean dishes like “yayla” soup and Izmir meatballs.

Türkiye’s Cultural Attache in Sarajevo, Ahmet Atabas, said: “We aim to familiarize students with Turkish cuisine, hoping they will include these flavors in their future careers.”

Turkaegean flavors travel to Skopje

In Skopje, North Macedonia, Türkiye’s Ambassador Fatih Ulusoy’s wife, Seyma Nur Ulusoy, hosted an event showcasing the flavors of the Aegean region. Participants learned to make stuffed grape leaves and took part in a cooking competition. Ulusoy spoke about the diverse influences on Turkish cuisine, saying: “Our cuisine blends Middle Eastern, Balkan, Mediterranean, and Central Asian flavors.”

Turkish Cuisine events in Türkiye

Ankara becomes the meeting point for centuries-old flavors

In Ankara, the Presidential Complex hosted a program and exhibition themed “A Meeting Point for Centuries-Old Flavors: Turkish Cuisine in Seven Regions.”

The event featured the natural and cultural heritage of Türkiye’s diverse regions. Attendees could experience Turkish cuisine through all five senses. The exhibition included traditional kitchen utensils, handwoven items and table settings, illustrating the richness and hospitality of Turkish culinary culture.

Sivas showcases registered breakfast delicacies

In Sivas, attendees enjoyed a variety of registered breakfast delicacies. Governor Yilmaz Simsek stated the event’s goal, saying, “We are proud of Sivas’s rich culinary heritage, which reflects the influences of various civilizations.”

Mayor Adem Uzun discussed Sivas’s rich gastronomic culture. Participants sampled products like Sivas katmeri, ketesi, pastirma, and Zara honey.

Tekirdag’s ‘Turkish Cuisine Week’ features geographically indicated products

In Tekirdag, the Yahya Kemal Beyatli Cultural Center hosted an event featuring the city’s geographically indicated products. İl Kültür ve Turizm Müdürü Ahmet Hacioglu explained: “We are presenting Tekirdag’s culinary richness to both local and international tourists.”

The event included tastings of Malkara old cheese, Hayrabolu dessert and Velimese boza.

Kastamonu presents centuries-old products

Kastamonu hosted an event at the Vedat Tek Cultural and Arts Center, featuring products made from “Hitit wheat,” geographically indicated Taskopru garlic and other local delicacies.

“Turkish cuisine is one of the world’s leading cuisines, with a rich array of flavors from every corner of Anatolia,” Governor Meftun Dalli stated.

Tasting local flavors and attending competitions in Sinop

Sinop’s events included tastings of local flavors and cooking competitions. Governor Mustafa Ozarslan commented on the uniqueness of Turkish cuisine, saying: “Fast food is making global cuisines look alike, but Turkish cuisine offers distinctive and nostalgic flavors.”

Edirne demonstrates culinary richness

In Edirne, an event at a shopping mall featured liver sarma and dishes made with Edirne white cheese and Meric peanuts. Provincial Director of Culture and Tourism Kemal Soyturk remarked: “Edirne’s culinary history reflects a rich cultural mosaic, from the Thracians to the Ottomans and beyond.”

Women’s cooperatives attend fair in Kayseri

Kayseri’s Recep Tayyip Erdogan National Garden hosted the opening of the 2nd Women’s Cooperatives Fair. Governor Gokmen Cicek praised the achievements of women’s cooperatives, saying: “You have written a success story, showing courage and determination.”

The event featured traditional products like Kayseri mantisi and baklava, with local women preparing and selling these items.

Turkish Cuisine Week events continue to celebrate and present the diverse and rich heritage of Turkish culinary traditions, both within Türkiye and globally.