From May 21 to 27, the Week of Turkish Cuisine was held in a number of countries, organized by Turkish diplomatic missions abroad with the assistance of the Ministry of Culture and Tourism of the Republic of Türkiye.
The Turkish Cuisine Week was dedicated to the Hatay region. The participants of the cultural event were invited to prepare dishes common in this region using local ingredients, using traditional culinary techniques, which are based on virtually waste-free production. The guests of the event were also offered the famous Turkish coffee and tea with oriental sweets.
The city of Hatay is included in the UNESCO Creative Cities Network in the “Gastronomy” nomination. The basis of the cuisine of this region of Türkiye is vegetables, fruits, legumes, cereals, olive oil, local herbs. The culinary heritage of Hatay has absorbed the traditions of many civilizations that have existed in this territory since ancient times.
Within the framework of the Week, such hatai dishes as biberli ekmek (flatbread with red pepper paste), olive salad, hummus, kysir (ground bulgur salad), tepsi kebab (oven kebab) and kunefe (kadaif vermicelli dessert with cheese) were presented).
