"Turkish Cuisine Week" Event has started at airports

The "Turkish Cuisine Week" activities of BTA, the food and beverage subsidiary of AV Airports, coordinated by the Ministry of Culture and Tourism, started at Istanbul Airport.

The Turkish Cuisine Week, organized for the second time this year, features the regional cuisine of Hatay, the "26th Gastronomy City of the World" determined by UNESCO Creative Cities Network, and sustainable and zero waste production practices in Turkish food culture.

Tadında Anadolu, which presents over 600 recipes from all regions of Turkey in accordance with the originals, with ingredients obtained from producers working with traditional methods, is also participating in the Turkish Cuisine Week events this year.

This year's special menu consists of local recipes from Hatay, which is included in the UNESCO Creative Cities Network. Hatay cuisine, which draws attention with its unique breakfast and more than 650 dishes, is known as a unique Mediterranean cuisine where fresh vegetables, high quality olive oil, legumes and cereals are mainly used.

Tadında Anadolu, the brand of BTA that carries the cultural heritage of Anatolian cuisine to the present, participates in the events with its branches at Istanbul Airport international departures and Izmir Adnan Menderes and Ankara Esenboğa Airport domestic lines.

Visitors to Tadında Anadolu branches during Turkish Cuisine Week events have the opportunity to learn about the rich biological diversity of ancient Turkish cuisine while tasting local dishes of Hatay prepared using local ingredients and traditional cooking techniques.

This year's Hatay menu includes pepper bread, olive salad, hummus, barley, tray kebab and künefe, while Turkish coffee, Turkish tea and Turkish delight are served at the events.

In his speech at the event, BTA Chief Executive Baha Bülbül emphasized the importance of choosing Hatay for this year's special menu in Turkish Cuisine Week events. He said that a message of unity and solidarity was given once again with the menu prepared with local products obtained from the local producers of the city, which needed support after the earthquake disaster in Turkey.

Baha Bülbül continued his words as follows:

"As BTA and Taste of Anatolia, we are making great efforts to protect the ancient values of the geography we live in, the hero producers and products of Anatolia, to carry them to the next generations, and to ensure that our foreign guests meet this rich culture.

We are happy to fulfill this mission once again in the Turkish Cuisine Week organized with the initiative of the Ministry of Culture and Tourism. We will continue to demonstrate our spirit of generosity, sharing and solidarity with our tables, which are one of the main elements of social cohesion."

Turkish Cuisine Week events will continue until May 27.