A Turkish Cuisine Workshop event was held in Budapest, the capital of Hungary, in cooperation with the Turkish Embassy in Budapest and Budapest Yunus Emre Institute (YEI) within the framework of Turkish Cuisine Week.

The event was attended by Turkish Budapest Embassy Temporary Charge d’Affaires First Under-Secretary Meltem Güney, Yunus Emre Institute Coordinator Mustafa Aydoğdu, and many guests, including famous food bloggers.

TURKISH DELICACIES HAVE BEEN PROTECTED BY UNESCO

Addressing the guests, Charge d’Affaires Güney said that Turkish cuisine has a unique place in the world with its richness, traditional Turkish cuisine has been handed down from generation to generation, abugannuş, oruk, künefe, lokum, kaymak, pöç, and sucuk have been protected by UNESCO.

Noting that every piece of food left in Turkish cuisine contributes to sustainability by turning into a completely different product with zero-waste techniques, Güney stated that Turkish recipes are also healing resources that observe the delicate balance between soul and body.

THE SECRETS OF HEALTHY AND WASTE-FREE NUTRITION ARE IN THIS BOOK

Introducing the book “Turkish Cuisine with Centennial Recipes’’, which was prepared under the leadership of President Recep Tayyip Erdoğan’s wife Emine Erdoğan and published by the Ministry of Culture and Tourism, Güney noted that the book is not just about recipes but also contains the secrets of creating a healthy and waste-free nutrition culture in a time when fast-eating culture has become more and more widespread in the world.

TURKISH DELICACIES WILL BECOME WIDESPREAD IN HUNGARY

Pointing out that the work on the translation of the book at issue into Hungarian has begun, Güney added that this would enable the unique tastes of Turkish cuisine to be spread on Hungarian tables.

During the event, which attracted great attention, the guests had the opportunity to prepare the menu consisting of stuffed grape leaves with cherry, stuffed meatballs, İslim Kebab, rice pilaf with raisins and pistachios, almond pudding accompanied by Embassy Chef Songül Coşkun, and taste the flavors of Turkish cuisine.