Hatay dishes were introduced at Istanbul Airport

Hatay flavors were introduced at Istanbul Airport as part of the Turkish Cuisine Week.

TUM, which provides pre- and post-flight food and beverage services to passengers with more than 90 businesses at Istanbul Airport, organized an event at the Istanbul Airport International Departures Terminal due to the Turkish Cuisine Week.

Speaking at the event, Kadri Samsunlu, Chairman of the Executive Board and General Manager of İGA Airport Operations, said that Istanbul Airport hosts many passengers from all over the world.

Expressing his satisfaction with the organization of the event, Samsunlu said, "Here, our passengers describe the taste they taste in their country. In this context, this organization that introduces Turkish cuisine to our passengers is of great importance. Our aim is to introduce the flavors of our cuisine to the whole world."

"Making our passengers ambassadors of Turkish cuisine is our greatest mission"

TUM Chief Executive Officer (CEO) Hüseyin Dönmez stated that they assume a great responsibility to introduce the richness of Turkish cuisine to international passengers.

Stating that one of the most important elements of keeping Hatay, the city of civilizations alive and transferring it to future generations, is to explain the great contribution it has made to Turkish cuisine, Dönmez said, "We are proud to bring together the important tastes of Hatay cuisine with world travelers during the Turkish Cuisine Week. It is our greatest mission to make our passengers, who disperse from the airport to different parts of the world, ambassadors of Turkish cuisine."

TAYA Hospitality Services and Retail Group Senior Manager and TUM Board Member Sadettin Cesur drew attention to "sustainability", one of the themes of the Turkish Cuisine Week, and said, "All wastes taken from food businesses at IGA Istanbul Airport, as well as coffee pulp, are composted and used in landscaping. Thanks to this transformation, we reduced the irrigation of the landscape here to 2 days a week. In this way, while reducing waste, we also improve the soil and save water."

At TUM's tasting event, ashur, olive salad, hummus, barren, mutebbel, fellah's meatballs, babagannuş, muhammara, compote and künefe were offered to passengers and airport employees.