Turkish Cuisine Week Haberleri - Son Dakika Turkish Cuisine Week Haber Güncel Gelişmeler

Hatay dishes were introduced at Istanbul Airport

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.

The tastes of Rize were introduced at the "Turkish Cuisine Week"

Within the framework of the "Turkish Cuisine Week", an event was organized in the Çay Çarşısı in cooperation with the Governorship of Rize and the Provincial Directorate of Culture and Tourism. Black cabbage soup, which has an important place in Rize cuisine, Hemşin kete, which is used as a snack on the highland road, and the famous Laz pastry were offered to the participants. "Tea Brewing and Presentation Contest" was also organized by the Rize Commodity Exchange at the event. Governor Kemal Ceber told reporters that Turkey has a very wide cuisine and said, "There is a concept of Turkish cuisine that is generally accepted in the world. It is an important value that we must protect." Noting that Rize tea is also special, Çeber said, "It is a product that we try to use with everything. It is one of the most important products of our country. We also use Rize tea a lot in our kitchen activities." Marwah Khudur, a student at Recep Tayyip Erdoğan University Faculty of Medicine, who participated in the competition, said, "Rize tea is very nice and light. I used to use sugar when I drank tea in my own country, now I don't, it has a mild taste."

Tastes of Turkish cuisine were introduced in Bosnia and Herzegovina

Turkish Cuisine Week, as part of the event organized by the Turkish Embassy in Sarajevo, flavors of Hatay were presented to food lovers at the International University of Sarajevo (IUS). Meals were prepared by IUS chef Kamil Ağar and students of East Sarajevo 28 June Hotel Management and Tourism School. Ağar said, "It is a special honor for me to be in such an organization and to share the food and culture of my own city with these beautiful students in Bosnia and Herzegovina." Ahmet Atabaş, Culture and Tourism Counselor of the Turkish Embassy in Sarajevo, stated that the Turkish Cuisine Week was held on May 21-27 with events in Turkey and in foreign representative offices, "Turkish cuisine is a well-known cuisine in the world. We want to introduce Turkish cuisine with its different dimensions, not just with its flavor part." Atabaş said, "Hatay is a very important city in terms of gastronomy, culturally very rich, has hosted various civilizations and reflected this in its cuisine."

Turkish cuisine and Hatay flavors were introduced at OECD center

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."

"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.

#Turkish Cuisine Week

Hatay dishes were introduced at Istanbul Airport

The tastes of Rize were introduced at the "Turkish Cuisine Week"

Tastes of Turkish cuisine were introduced in Bosnia and Herzegovina

Turkish cuisine and Hatay flavors were introduced at OECD center

"Turkish Cuisine Week" Event has started at airports