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Turkish Cuisine Week begins today

Philippines joins the Turkish Cuisine Week, which begins in the country today.

The global event is happening simultaneously around the world with the goal of introducing the richness of Turkey’s gastronomic culture, historical roots and its sustainable nature. This year is also the centennial anniversary of the foundation of the Republic of Türkiye.

“Since the cuisine is one of the oldest, diverse and colorful aspects of Turkish culture, we believe promotion of our culinary heritage is the best way to celebrate the 100th anniversary of our Republic,” said Turkish Ambassador Niyazi Evren Akyol at the event’s preview in Peninsula Hotel.

Turkish classics — Biberli Ekmek (flatbread with red pepper paste); Kısır (fine bulgur salad); and olive salad
Turkish classics — Biberli Ekmek (flatbread with red pepper paste); Kısır (fine bulgur salad); and olive salad 

Turkish Ambassador Niyazi Evren Akyol opens the Turkish Cuisine Week at The Peninsula Manila
Turkish Ambassador Niyazi Evren Akyol opens the Turkish Cuisine Week at The Peninsula Manila 

Highlighted at the event were dishes from Hatay region of Türkiye (Turkey). As part of the Unesco Creative Cities Network in gastronomy, the city of Antakya in Hatay province has long been world-renowned for its diverse cuisine. Featuring more than 650 dishes, Hatay’s gastronomy is a Mediterranean cuisine characterized by fresh vegetables, quality olive oil, legumes and cereals.

History of Hatay dates back to the bronze age and being located at the epicenter of the birthplace of the civilizations, this city is sacred for all three monotheistic religions. The city of Antakya, formerly known as Antioch, hosts the first Church of the Christianity; Church of Saint Pierre and is still one of the most important pilgrimage sites.

“Of course Hatay is one of the most well-known parts of the Turkish cuisine but our cuisine is not limited with Hatay. All regions of Türkiye have their distinguished flavors, tastes and bears their own cultures and traditions,” Akyol proudly noted.

Located at the crossroads of Mediterranean, Middle East, Balkans and Black Sea regions, Turkey is rich in terms of different kinds of ingredients, benefiting from the favorable climate and diverse flora and fauna of the fertile geography.

Similarly, Turkish culinary heritage, shaped by countless civilizations that lived in the melting pot of Anatolia and carried over from the Central Asia by their nomadic ancestors to the Seljuks and the Ottomans, is among the richest cuisine cultures in the world in terms of methods of cooking and diverseness of the recipes.

“Besides all these features, the philosophy of the Turkish cuisine is based on sharing; our dining tables that have become a symbol of the spirit of sharing and solidarity are the essence of the famous Turkish hospitality,” Akyol said.

“Respect to the nature and avoiding waste has been the part of the tradition of the Turkish Cuisine for centuries. Using seasonal ingredients, benefiting from every component of every available product are the backbones of our gastronomic culture. Meals are prepared without wasting ingredients, and tables are laden with healing staples such as vinegar and pickles,” the ambassador added.

“It is actually with that spirit that Türkiye started the initiative of ‘zero waste’ in United Nations General Assembly this year with the auspices of our First Lady Madam Emine Erdoğan,” he finally said.

The Turkish Cuisine Week celebration in The Peninsula Manila runs until May 27. The hotel’s Escolta buffet will carry the exquisite Turkish dishes throughout the celebration.

Credit belongs to : www.manilatimes.net

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