It was Turkish Cuisine Week at the Turkish Embassy in Cairo on Monday.
The first celebration of Turkish gastronomic delights was last year with the launch of the book “Turkish Cuisine with Timeless Recipes” published under the leadership of First Lady Emine Erdoğan and under the auspices of the Presidency.
Didem Çevik Bal, the Third Secretary at the Embassy, said that Turkish Cuisine Week introduces the country’s rich gastronomic culture while highlighting the sustainability of an age-old culinary tradition guided by the philosophy of zero waste for millennia.
“Our culinary tradition was shaped over the centuries with the use of new ingredients, the spread of new cooking techniques as well as the geographical and cultural diversity. Beyond its nutritional character, our cuisine defines us and traces our history, culture and faith,” Çevik Bal added.
The dining table is also a symbol of the spirit of sharing and solidarity as they bring families, neighbours, friends and people together, she said.
This year, there is a special focus on Hatay Province, which was seriously affected by the earthquake that hit Türkiye on February 6.
The city of Antakya in Hatay Province is listed in the UNESCO Creative Cities Network in gastronomy.
“It features more than 650 dishes and is characterised by fresh vegetables, quality olive oil and cereals,” Çevik Bal said.
Hatay menu includes flatbread with red pepper paste, olive salad, hummus, kisir (fine bulgur salad), oven-baked kebap and künefe.
