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The Yunus Emre Institute (YEE) hosted a “Turkish Cuisine Days” event in Venezuela, offering participants in the capital Caracas a practical introduction to Türkiye’s culinary traditions through an interactive cooking workshop.
At the YEE cultural center in Caracas, the event centered on a guided kitchen workshop in which participants learned to prepare manti, a traditional Turkish dish often described as small dumplings filled with spiced minced meat.
Widely found across Central Asia and Türkiye, manti is typically served with yogurt, garlic and melted butter sauce, reflecting centuries-old culinary traditions that connect regions across Eurasia.
Participants were taken through the process step by step—from preparing the dough and filling to shaping and cooking.
As they followed along in the kitchen, Venezuelan guests experienced the dish not only as a recipe but also as a cultural practice, learning the details that define its preparation and presentation.
The manti prepared during the workshop was served with garlic yogurt, melted butter and spiced sauces, allowing participants to taste the final result of their work. Alongside this main dish, guests were also offered a selection of classic Turkish treats, including simit (a sesame-coated bread ring), sekerpare (a syrup-soaked pastry) and revani (a semolina-based dessert).
The program extended beyond food, as conversations over Turkish coffee created space for cultural exchange and dialogue between participants.
Speaking after the event, YEE Coordinator Hasan Nalbant said the institute organizes Turkish Cuisine Days on a monthly basis to introduce Venezuelan audiences to different aspects of Turkish gastronomy.
He noted that manti stood out this month both for its preparation process and presentation, adding that participants’ enthusiasm during the workshop encouraged the team to continue expanding such initiatives.
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