gastronomy
THE CELEBRATION OF ANATOLIAN FLAVORS TURKISH CUISINE REFLECTS CENTURIES-OLD KNOWLEDGE AND CULTURAL HERITAGE
Held for the first time this year from May 21 to 27, Turkish Cuisine Week aimed to showcase Turkish dishes with all their original qualities as the crown of the tables. The event was celebrated with culinary events in Türkiye and abroad. In Hungary, the main events on the agenda included a gala dinner and a culinary workshop organized by the Embassy of the Republic of Türkiye in Budapest. Turkish cuisine, nurtured and shaped by deep-rooted Anatolian history, stands out with its healthy characteristics, creative aspect and sustainable approach. The flavors of Turkish dishes, influenced by thousands of years of history and the Seljuk and Ottoman palaces, carry a vast cultural accumulation to the present day. Dishes and meals that utilize every element of a product, without waste, reveal an ecologically sustainable tradition of taste. Offering countless options for vegetarian and vegan diets along with restorative pickles and vinegars, Turkish cuisine is also a world cuisine with the potential to respond to all dining trends, the organizers say. In the framework of this program series, Turkish cuisine presented to the world its legendary flavors, each of which reflects centuries-old knowledge and cultural heritage. During Turkish Cuisine Week, menus prepared with creative presentations by Türkiye’s world-famous chefs were offered to guests and visitors in different countries. At the same time, menus created specifically for the Turkish Cuisine Week in Türkiye allowed guests to experience the best examples of Turkish cuisine in different restaurants around the world.
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EMBASSY OF THE REPUBLIC OF TURKEY
Representing cultural identity On the occasion of the Turkish Cuisine Week, Meltem Güney, Chargé d'Affaires a.i. of the Embassy of the Republic of Türkiye in Budapest, hosted a gala dinner – sponsored by the Özyer Group – at the Matild Palace in Budapest, of which she said “We could not think of a more suitable venue than the exquisite Matild Palace.” In her speech, she highlighted that “For each culture, cuisine represents cultural identity. Food carries much more meaning than merely being the basic biological and nutritional requirements for human survival. It reflects culture, history, faith and identity. Today, Turkish cuisine has a very unique place in the world. It comprises a wide range of ingredients and consists of elements that extend from the country side to the palace. With our unique geographical location, the richness of our cuisine comes from the intersection of different cultures throughout centuries. It is a vast treasure that dates back hundreds of years.” She added that Turkish dining tables are a symbol of the spirit of sharing and solidarity. To date, dining tables have been one of the most w w w . d t e u r o p e . c o m
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powerful forms of communication, the means of connecting and bringing people together. An important characteristic of Turkish cuisine, she pointed out, is that it creates a delicate balance between the body and soul. For example, when someone says “Şifa olsun” which means “To your good health” when they are eating, this indicates that the main purpose of eating is being healthy. Recipes for meals that heal the sick, restore the weak and soothe the soul were handed down from generation to generation. “In this respect, Turkish cuisine is like an antidote against the harms of industrialized food that gives temporary pleasure, but also eliminates the traditions of food culture,” she said.
Unique flavours of Turkish cuisine Going into details about the uniqueness of Turkish cuisine in the world, Meltem
D I P L O M A C Y
Güney said that with its richness, traditional Turkish cuisine has been passed down from generation to generation and recipes like abugannuş, oruk, künefe, lokum, kaymak, sucuk and pöç are under the protection of UNESCO. She pointed out that all the food that is left over during preparation in Turkish cuisine can be transformed into completely different dishes using zero waste techniques, thus contributing to sustainability, while many recipes have healing powers by paying attention to the delicate balance between the body and soul. Introducing the book "Turkish Cuisine with Timeless Recipes," Chargé d'Affaires Güney said that in today's world where fast food culture is on the rise, this book is not only about recipes but also about the secrets to creating a healthy and waste-free food culture. She added that work is already underway to translate the book into Hungarian, thus
enabling the unique flavors of Turkish cuisine to be widely enjoyed by Hungarians. The gala dinner at the Matild Palace was attended by more than 100 guests, including Anikó Lévai, Spouse of Prime Minister Viktor Orbán and Head of the Board of Editors of Magyar Konyha; Ernő Schaller-Baross, Member of the European Parliament and Ministerial Commissioner; András Baranyi, Deputy State Secretary at the Ministry of Foreign Affairs and Trade, high level officials, many foreign Ambassadors, businessmen and renowned Hungarian chefs. At the fine-dining gala dinner, some of the unique flavors of Turkish cuisine selected from the book "Turkish Cuisine with Timeless Recipes" were served. The delicacies prepared by Songül Coşkun, the Embassy's Chef, and Franz Pichler, the Matild Palace's Executive Chef, were received with great acclaim. During the evening, the guests also enjoyed a concert of classical music by pianist Berkay Özkan, who played music by famous Turkish and Hungarian composers. At the end of the evening, the guests were presented with chocolate covered gourmet rose and pistachio lokum, a traditional Turkish delight, made by the master confectioners of ‘Divan’ – the world’s premier producer of this delicacy – as a farewell gift.
Turkish Culinary Workshop Another important event organized by the Embassy of the Republic of Türkiye in Budapest in the framework of the Turkish Cuisine Week in Hungary was held in cooperation with the Yunus Emre Turkish Cultural Center in Budapest. The ‘Turkish Culinary Workshop’ took place in the presence of famous gastronomy bloggers and food lovers. During the well-attended event, participants had the opportunity to prepare a menu of stuffed grape leaves with sour cherry (Vişneli Yaprak Sarma), meat stuffed bulgur balls (İçli Köfte), eggplant parcels stuffed with stewed lamb (İslim Kebabı), rice pilaf with currants and pine nuts (İç Pilav), almond pudding (Keşkül), as well as taste the unique flavors of Turkish cuisine, under the guidance of the Embassy's Chef Songül Coşkun.
THE MENU OF THE GALA DINNER AT THE MATILD PALACE
Vişneli Yaprak Sarma, Mercimek Köftesi, Humus, Peynirli Köz Biber Stuffed Vine Leaves with Sour Cherry, Red Lentil Kofta, Hummus, Roasted Red Pepper Rolls Stuffed with Tulum Cheese *** İçli Köfte ve Ispanaklı Börek Meat Stuffed Bulgur Balls and Layered Pastry with Spinach *** Bostana Salata Fine Cut Tomato Salad with Pomegranate Sauce *** İslim Kebabı - İç Pilav ile Eggplant Parcels Stuffed with Stewed Lamb Served with Rice Pilaf with Currants and Pine Nuts *** Ayva Tatlısı ve Fıstıklı Baklava Quince Dessert and Pistachio Baklava *** Gül Şurubu (Rose Syrup) Zencefil Şerbeti (Ginger Sherbet) Çay ve Kahve (Tea and Coffee)
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