Turkish Cuisine Week inaugurated
Turkiye Ambassador inaugurates Turkish Cuisine Week
ISLAMABAD: Ambassador of Turkiye to Pakistan H E Dr Mehmet Paaci here on Wednesday inaugurated Turkish Cuisine Week, featuring unique recipes from local dishes of Hatay province.
Addressing the audience, the Ambassador said, “Shaped by more than a thousand years of cultures and traditions, social heritage, and stories, Turkish cuisine presents its distinctive and diverse flavors to the world during Turkish Cuisine Week from May 21-27. “In its second year, the cuisine introduces Turkiye’s rich gastronomic culture to a broad audience at home and abroad through the representations of the Republic of Turkiye,” he added. Talking about the similarity of foods between Turkiye and Pakistan, he said, “The food in some regions of Turkiye is similar to Pakistani food, especially the food of Khyber Pakhtunkhwa (KP) and northern regions.” 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,” he told. Featuring more than 650 dishes, Hatays gastronomy is a Mediterranean cuisine characterized by fresh vegetables, quality olive oil, and legumes and cereals. Hatay menu, showcased in this years international events, includes flatbread with red pepper paste, olive salad, hummus, kisi (fine bulgur salad), oven-baked kebap, and rose syrup.
During Turkish Cuisine Week, numerous dishes reflecting timeless and sustainable Turkish cuisine will be prepared with local ingredients and traditional cooking techniques. Events held across Turkiye’s 81 provinces will showcase all aspects of Turkish cuisine, including Turkish coffee, Turkish tea, and Turkish delight. APP
