Turkish cuisine and Hatay flavors were introduced at OECD center
Turkish cuisine and Hatay flavors were introduced at OECD center
Turkish cuisine and dishes from the Hatay region were introduced at the Organization for Economic Cooperation and Development (OECD) center in Paris, the capital of France.
Haber Giriş Tarihi: 24.05.2023 13:40
Haber Güncellenme Tarihi: 24.05.2023 13:40
Kaynak:
Haber Merkezi
https://www.tourismjournal.com.tr/
Under the auspices of President Recep Tayyip Erdoğan and his wife, Emine Erdoğan, within the scope of the "Turkish Cuisine Week" held in May every year, special dishes from Hatay were promoted at the OECD Center.
The event hosted by Kerem Alkin, Permanent Representative of Turkey OECD, was attended by Turkey's Ambassador Paris Ali Onaner, International Energy Agency (IEA) President Fatih Birol, OECD Deputy Director General Yoshiki Takeuchi and permanent OECD representatives of many countries.
Delicacies such as hummus, firik pilaf and muhammara were served to the guests.
Speaking at the opening of the event, Kerem Alkin reminded that the promotion of Hatay cuisine was chosen within the scope of the Turkish Cuisine week, which was held for the second time this year.
Alkin stated that in two major earthquakes in Turkey in February, 9 hours apart, 11 cities shook and more than 50 thousand people died.
Kerem Alkin thanked OECD Secretary General Mathias Cormann for the support of OECD staff and secretariat during this process.
Stating that the book "Asırlık Tariflerle Türk Mutfağı" was published under the auspices of Emine Erdoğan two years ago, Alkin pointed out that they will continue to promote the cuisine of different regions of Turkey.
In his speech at the event, OECD Deputy Director-General Yoshiki Takeuchi said, "While talking about Turkish cuisine, it is impossible not to mention Turkey's contribution to global food security and access to basic food products by millions of people through the Black Sea Grain Corridor."
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Turkish cuisine and Hatay flavors were introduced at OECD center
Turkish cuisine and dishes from the Hatay region were introduced at the Organization for Economic Cooperation and Development (OECD) center in Paris, the capital of France.
Under the auspices of President Recep Tayyip Erdoğan and his wife, Emine Erdoğan, within the scope of the "Turkish Cuisine Week" held in May every year, special dishes from Hatay were promoted at the OECD Center.
The event hosted by Kerem Alkin, Permanent Representative of Turkey OECD, was attended by Turkey's Ambassador Paris Ali Onaner, International Energy Agency (IEA) President Fatih Birol, OECD Deputy Director General Yoshiki Takeuchi and permanent OECD representatives of many countries.
Delicacies such as hummus, firik pilaf and muhammara were served to the guests.
Speaking at the opening of the event, Kerem Alkin reminded that the promotion of Hatay cuisine was chosen within the scope of the Turkish Cuisine week, which was held for the second time this year.
Alkin stated that in two major earthquakes in Turkey in February, 9 hours apart, 11 cities shook and more than 50 thousand people died.
Kerem Alkin thanked OECD Secretary General Mathias Cormann for the support of OECD staff and secretariat during this process.
Stating that the book "Asırlık Tariflerle Türk Mutfağı" was published under the auspices of Emine Erdoğan two years ago, Alkin pointed out that they will continue to promote the cuisine of different regions of Turkey.
In his speech at the event, OECD Deputy Director-General Yoshiki Takeuchi said, "While talking about Turkish cuisine, it is impossible not to mention Turkey's contribution to global food security and access to basic food products by millions of people through the Black Sea Grain Corridor."
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