Turkish Cuisine Week was celebrated at the residence of the Ambassador of the Republic of Türkiye in Ashgabat.
During the gala reception on this occasion, the cuisine of the Aegean region was presented.
Ambassador Ahmet Demirok addressed the guests and recalled that the Turkish Cuisine Week project was launched by First Lady Emine Erdogan to promote the richness of Turkish culinary diversity. Under her leadership, a gastronomic book entitled “Turkish Cuisine with Timeless Recipes” was published.
Turkish cuisine covers countless dishes from a vast territory stretching from the Caucasus to the Balkans, from the Middle East to the Aegean Sea, from the Black Sea to the Mediterranean Sea. Turkish cuisine, which is based on a wide variety of fruits and vegetables coming from the field to the table, offers many vegetarian and vegan options.
The Aegean region of Türkiye is a place where delicious olive oil and vineyards are held in high esteem. And the cuisine in these parts is famous for its light and healthy dishes made from herbs, vegetables, fish, seafood and locally produced olive oil.
During the reception, guests were offered delicacies from the Aegean region. The Aegean menu included olives and cheeses, tarhan soup, mukver, an Aegean-style appetizer, gozleme with spinach, Izmir-style meatballs and a fig dessert with mastic ice cream.
