ISLAMABAD: Turkish Cuisine Week, taking place from 21-27 May, is presenting the rich and diverse flavors of Turkish cuisine to a global audience. This annual event, in its second year, aims to promote Türkiye’s gastronomic culture and highlight the sustainability of its age-old culinary traditions.
The Turkish embassy in Islamabad also organized an event to celebrate Turkish Cuisine Week. Speaking on the occasion, Turkish Ambassador to Pakistan, Dr. Mehmet Pacasi, said Turkish Cuisine Week offers a unique opportunity to explore the timeless recipes passed down through generations, emphasizing the philosophy of zero waste ingrained in Turkish cooking for centuries.
The event features a special menu from the cuisine of Hatay, a city in the Hatay province that is renowned for its culinary heritage. With more than 650 dishes, Hatay’s gastronomy offers a Mediterranean experience characterized by fresh vegetables, high-quality olive oil, legumes, and cereals. The Hatay menu showcased during this year’s international events includes mouthwatering dishes such as flatbread with red pepper paste, olive salad, hummus, kısır (fine bulgur salad), oven-baked kebap, and rose syrup.
Throughout Turkish Cuisine Week, a wide variety of dishes reflecting the timeless and sustainable aspects of Turkish cuisine will be prepared using local ingredients and traditional cooking techniques. Events will be held across all 81 provinces of Türkiye, showcasing the various elements of Turkish cuisine, including the renowned Turkish coffee, Turkish tea, and Turkish delight.
Evolution of Turkish Cuisine
Turkish cuisine has evolved over thousands of years, influenced by different cultures and nourished by the fertile geography and diverse flora and fauna of Türkiye. It boasts a rich heritage shaped by civilizations such as the Seljuks and the Ottomans, making it one of the world’s most diverse and fascinating cuisines. With its traditional recipes, healthy and waste-free practices, and timeless identity, Turkish cuisine offers a unique dining experience.
Turkish cuisine embraces local products from every region of the country, supporting a healthy and balanced diet through its rich biodiversity, high-quality natural ingredients, and diverse cooking methods. Furthermore, it offers numerous vegetarian and vegan options, drawing on a wide variety of field-to-table vegetables and fruits. Turkish cuisine’s alignment with diverse dining trends showcases its potential for synergy and adaptability.
The essence of Turkish cuisine lies in its sustainable approach, utilizing every component of each product and promoting a waste-free philosophy. The preparation of meals is done without wasting ingredients, and tables are adorned with delicacies such as vinegar and pickles made from food scraps. This gastronomic tradition not only preserves biodiversity but also highlights the cultural sustainability of Turkish cuisine. Dining and drinking rituals centered around unity, and solidarity are an integral part of Turkish culture, bringing people of all ages and backgrounds together. The generous and inclusive nature of traditional Turkish tables fosters a sense of shared community and has been a vital aspect of daily life for thousands of years.
Turkish cuisine is not only a significant component of Türkiye’s intangible social heritage but also ensures the transfer and sustainability of cultural traditions to future generations. With its timeless and sustainable flavors, Turkish cuisine is reclaiming its well-deserved place on the world stage.
