Newsletters
Turkish Cuisine Week was marked across a wide international network this year. Events took place in Athens, Tirana, Kuwait, Dakar, Madrid, Paris, and Moscow, introducing Türkiye's culinary culture under the theme "A Heritage at One Table."
The annual program, held between May 21 and 27 under the leadership of Emine Erdogan, the wife of President Recep Tayyip Erdogan, brought together diplomats, local officials, chefs, journalists, gastronomy professionals and invited guests around traditional Turkish flavors. The theme placed the focus not only on food, but also on shared cultural memory carried through recipes, hospitality and table traditions.
In Athens, Türkiye's Ambassador to Greece Cagatay Erciyes and his wife Hala Erciyes hosted guests at the ambassadorial residence for an event presenting Turkish cuisine and culinary culture. The program highlighted the wider theme of heritage at the table, bringing Turkish culinary traditions to an international audience in the Greek capital.
A similar diplomatic setting shaped the program in Tirana, where Türkiye's Ambassador to Albania Baris Ceyhun Erciyes hosted foreign mission representatives and many guests at the ambassadorial residence. Speaking at the event, Erciyes said this year's program marked the fifth edition of Turkish Cuisine Week.
"Food is not only about eating. Food is a warm and sincere way of bringing people together. It means friendship and solidarity," he said.
Erciyes also underlined the richness of Turkish cuisine and culture, saying Turkish cuisine is not only Türkiye's own heritage, but also part of a shared legacy stretching from the Middle East to the Balkans.
In Kuwait, Türkiye's Embassy organized an event at a hotel, where guests were offered an open buffet as well as live stations preparing traditional Turkish dishes. Manti, cig kofte, carsaf boregi, pacanga boregi, Turkish coffee and tea were among the flavors presented.
The event brought together senior Kuwaiti officials, including representatives from the National Council for Culture, Arts and Letters, along with diplomatic mission representatives, chefs, food sector figures, gastronomy content creators, businesspeople and civil society guests. Türkiye's Ambassador to Kuwait Tuba Nur Sonmez said she was pleased to organize this year's Turkish Cuisine Week program.
In Belgrade, Türkiye's Embassy introduced five dishes from Turkish cuisine during a program held as part of the week. Türkiye's Ambassador to Serbia Ilhan Saygili said the aim was to promote the richness of Turkish gastronomy, especially in regions with similar culinary heritage and across the wider world.
In Argentina, Turkish Cuisine Week events organized by the Yunus Emre Institute, a Turkish cultural institution that promotes Turkish language and culture abroad, drew interest in Buenos Aires. Chefs Idris Guler and Ilgi Isik, who came from Türkiye, met Argentine gastronomy professionals, students and guests during a three-day program.
On the first day at the Yunus Emre Institute workshop, Argentine chefs and journalists had the chance to experience traditional Turkish flavors closely.
In Dakar, the Turkish Embassy residence hosted a two-day program as part of Turkish Cuisine Week. Türkiye's Ambassador to Senegal Dilsad Kirbasli Karaoglu welcomed Senegalese guests on the first day, while the program also included a hands-on moment in which the ambassador rolled sarma with foreign ambassadors.
In Abu Dhabi, Türkiye's Embassy held a reception at Avlu Restaurant under the same "A Heritage at One Table" theme. Türkiye's Ambassador to the United Arab Emirates Lutfullah Goktas hosted foreign diplomatic mission representatives and Turkish citizens.
In Astana, Türkiye's Embassy hosted a gala dinner where well-known Turkish chefs brought traditional Turkish cuisine together with modern interpretations. The event was attended by Türkiye's Ambassador to Kazakhstan Mustafa Kapucu, Kazakh bureaucrats, representatives from culture and media circles, and diplomatic mission chiefs.
In Doha, Türkiye's Embassy introduced the rich flavors and deep-rooted gastronomic culture of Turkish cuisine to guests in Qatar.
In Tunisia, the Turkish Embassy organized an event at the Movenpick Hotel in Tunis, bringing together Tunisian officials, chefs, gastronomy writers, journalists and businesspeople.
In Madrid, Turkish Cuisine Week was held together with a Cappadocia photography exhibition. Spanish photographer Pio Cabanillas' exhibition, titled "Rock, Shelter, Faith, Life," opened at the Museo del Traje and focused on Cappadocia and its surroundings, one of the most preferred destinations by Spanish visitors to Türkiye.
In Sofia, a gala dinner was held under the auspices of Türkiye's Embassy. Bulgaria's Deputy Prime Minister and Minister of Economy, Investments and Industry Aleksandar Pulev, Interior Minister Ivan Demerdzhiev, former prime minister Simeon Sakskoburggotski, embassy staff and foreign mission representatives attended the event. The menu, prepared by chef Ebru Baybara Demir, presented the diversity of Turkish cuisine under this year's theme.
In Zurich, Türkiye's Consulate General and Culture and Promotion Office hosted an event attended by Consul General Fazil Corman, Culture and Promotion Attache Aydin Yildirim Duran, foreign mission chiefs, diplomats, Swiss mainstream media journalists, and Turkish and Swiss guests.
Corman said they were pleased to welcome guests in an atmosphere celebrating an important dimension of Turkish culture and culinary heritage.
In Baku, Türkiye's Embassy and the Yunus Emre Institute organized a program introducing traditional Turkish flavors as part of the week.
In Paris, Türkiye's Communications Directorate held an event titled "Turkish Cuisine: A Living Heritage Between Tradition and Modernity" at Ferrandi, a gastronomy and hospitality school. The program presented Turkish cuisine as a living heritage shaped by both continuity and modern interpretation.
In Moscow, Turkish Cuisine Week was celebrated at the Turkish ambassadorial residence with a cooking workshop hosted by Betul Aksoy Bilgic, wife of Türkiye's Ambassador to Russia Tanju Bilgic. Members of the International Women's Club from countries including Russia, Mexico, Cuba, India, Italy, China and Azerbaijan learned how to prepare kisir, manti and bulbul yuvasi.
Together, the programs presented Turkish Cuisine Week as a global cultural initiative built around hospitality, shared heritage and traditional flavors carried from Türkiye to international tables.
Set as preferred source
Set as preferred source
2 min read
