From May 21 to 27, Turkish Cuisine Week was celebrated for the fourth time. This annual event honours the richness and diversity of Turkey’s culinary heritage. This year’s central theme, “Classic Dishes of Turkish Cuisine,” highlighted the foundation of Turkish gastronomy — its timeless classics.
On May 23, His Excellency Rauf Alp Denktaş, the Ambassador of the Republic of Turkey, and his spouse, Rachel Denktaş, inaugurated Turkish Cuisine Week 2025 in Warsaw with a ceremonial lunch at the Turkish restaurant, The Efendi. Members of the diplomatic corps, Sejm representatives, the Mufti of the Muslim League in Poland, and friends of the Embassy came together to celebrate classic Turkish dishes and experience Turkish hospitality and culinary tradition.
Each year, our embassies around the world highlight different aspects of Turkish cuisine for our host countries and friends. Last year, we featured dishes from the Aegean Sea, and the year before that, we showcased the diverse flavours of Hatay. This year, we are celebrating classic Turkish recipes. These recipes have stood the test of time, carrying with them centuries of Anatolian tradition and reflecting the depth of our cultural heritage. These dishes can be found in every region of Turkey—they are not specific to any single province or ethnic group. Whether you are in Istanbul or eastern Anatolia, the ingredients, methods, and flavours remain largely the same. A key part of this celebration is recognizing that Turkish cuisine is delicious, diverse, and sustainable. Some of these dishes may be familiar to you, while others are treasured homemade meals that may be delightful new discoveries. With these words, Ms Rachel Denktaş introduced the guests to Turkish Cuisine Week.
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