As part of Turkish Cuisine Week, the rich gastronomic culture of Anatolia, which is full of flavours and traditions, is being celebrated worldwide from 21 to 27 May 2024. On the first day of Turkish Cuisine Week, H.E. Rauf Alp Denktaş the Turkish Ambassador to Poland and his wife invited guests to a lunch combined with a cooking workshop in their garden at the residence to talk about Turkish cuisine and present a menu straight from the Aegean region.
In the last days of May, not only Warsaw, but the entire world became acquainted with the rich culinary traditions of Anatolia during the annual Turkish Cuisine Week. This year’s edition, the third in a row, brought with it aromas and flavours straight from the Aegean region, known for its abundance of vegetables, seafood and excellent oil and wines. The event was organised by the representations of the Republic of Türkiye abroad, who prepared events and social media campaigns to introduce the world to the rich gastronomic culture of Anatolia.
The picturesque Aegean coastline, where blue skies meet the deep green of olive groves, provided the inspiration for this year’s menu. Vast farmland, fragrant with fresh herbs and juicy, sun-ripened vegetables formed the basis of many dishes. For centuries, olive oil from this region has been considered the secret to longevity. It has health-promoting properties, contains antioxidants and healthy fats, and has even been recognised by UNESCO, which in 2010 recognised the Mediterranean diet as Intangible Cultural Heritage of Humanity. It is this oil, pressed using traditional methods from centuries-old trees, that gives dishes their unique flavour and aroma, being the basic ingredient in most of the dishes served.
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