Zubair Qureshi
With over thousand years of cultures and traditions, social heritage and stories, the popular Turkish cuisine is back in town with its distinctive and diverse flavours to the world during Turkish Cuisine Week, 21-27 May. This year, according to a guest, though the event was not highlighted in the media and the word was not circulated as it was during the last year, yet a few food-lovers turned up to enjoy the typical mouth-watering Turkish cuisine.
Ambassador of Türkiye to Pakistan Dr Mehmet Paçaci inaugurated ‘Turkish Cuisine Week’, featuring unique recipes from local dishes of Hatay province. Representative of the Turkish Republic of Northern Cyprus, Dilşad Şenol was among the guests of honour on the occasion. Addressing the small gathering, the ambassador said, “Shaped by more than a thousand years of cultures and traditions, social heritage, and stories, Turkish cuisine presents its distinctive and diverse flavors to the world during ‘Turkish Cuisine Week’ from May 21-27. “In its second year, the cuisine introduces Türkiye’s rich gastronomic culture to a broad audience at home and abroad through the representations of the Republic of Türkiye,” the ambassador said.
While talking about the similarity of foods between Türkiye and Pakistan, the ambassador said, “The food in some regions of Türkiye was similar to the Pakistani food, especially the food of Khyber Pakhtunkhwa (KP) and northern regions.”
Featuring more than 650 dishes, Hatay’s gastronomy was a Mediterranean cuisine characterized by fresh vegetables, quality olive oil, and legumes and cereals.
