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Turkish cuisine was introduced in Tunisia during the “Flavors of Anatolia” themed Turkish Cuisine Days on Friday, organized under the coordination of the Yunus Emre Institute with the support of the Sheraton Hotel and Turkish Airlines.
Türkiye’s Ambassador to Tunisia, Ahmet Misbah Demircan, said in remarks to Anadolu Agency at the event that cultural activities held through overseas representations carry great importance.
He noted that one of the most effective aspects of cultural engagement is culinary culture, adding that Türkiye has been highly successful in this field.
Demircan said the strong interest seen in previous multi-cuisine events has continued during the current program, which will run for several days. “The level of interest is extremely positive,” he said.
Pointing out that culture is defined by elements such as food, music, clothing and architecture, Demircan said activities held in these areas consistently attract attention. He thanked all those who contributed to organizing the event.
Chef Ali Bedri Celikhan, who traveled from Türkiye to take part in the event, said he came to Tunisia as part of a joint project between the Yunus Emre Institute and Gaziantep University aimed at promoting Turkish cuisine.
Celikhan said dishes from all seven regions of Türkiye were presented, with two dishes from each region offered to guests.
He added that traditional sherbets and beverages were also served, alongside lamb shank tandir, pide and lahmacun. “We are very happy to be here today,” he said.
Sheraton Tunis Hotel Marketing Officer Emira Sadfi said the Turkish Cuisine Days are being held from Dec. 11 to Dec. 14.
Sadfi said the event opened Dec. 11 and will continue through Dec. 14, with an open buffet available daily from 7:00 p.m. to 11:00 p.m.
The program will conclude with a special brunch. She noted that the hotel has previously hosted cuisine days for many countries and chose Türkiye this time to introduce Turkish cuisine to guests.
Sadfi said the event is being organized as part of year-end celebrations in cooperation with the Yunus Emre Institute and Turkish Airlines.
She added that chefs were specially invited from Türkiye to prepare selected dishes, that an Anatolian theme was used in the decor, and that Turkish musicians were accompanying the program.
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