Yunus Emre Institute builds cultural bridges from tables to hearts by bringing the unique tastes of Turkish cuisine to different parts of the world with the gastrodiplomacy activities it carries out and hosts in its foreign representative offices around the world.

Under the auspices of the Embassy of the Republic of Turkey in Zagreb, the Croatian-Turkish Friendship Association presented the book "Turkish Recipes for Croatian Cooks" written by Franka Miriam Brückler.

The event hosted by Zagreb Yunus Emre Institute on February 2, 2023 was attended by Turkish Ambassador to Zagreb Yavuz Selim Kıran, Zagreb Yunus Emre Institute Coordinator Fuat Korkmaz, Franka Miriam Brückler, representatives of Turkish institutions, Croatians interested in Turkish cuisine and guests.

Turkish Ambassador to Zagreb Yavuz Selim Kıran stated, "We are proud to read our dear friend's words about the rare and delicious dishes of our beautiful Turkey and Anatolia in Croatia. I know that the cuisines of our countries have common elements, just as we have common words."

Ambassador Kıran emphasized the importance of gathering around the dinner table in Turkish culture and noted that "Turkish Cuisine Week" is celebrated every year between May 21-27 in different parts of the world.

COMMON WORDS, COMMON TASTES

Zagreb Yunus Emre Institute Coordinator Fuat Korkmaz stated that there are certain dishes in Turkey and Croatia with the same names such as sarma, kaymak and dolma.

Brückler emphasized that he admired the fact that Turkish gastronomy, which he witnessed closely during his visits to Turkey, varies from region to region.

At the end of the program, the participants had the opportunity to experience the rich tastes of Turkish cuisine, which is also included in Brückler's book.

YUNUS EMRE INSTITUTE'S GASTRODIPLOMACY ACTIVITIES AROUND THE WORLD

Yunus Emre Institute continues to bring people living in different regions together with Turkish cuisine by organizing many events to promote Turkish cuisine, which is one of the most distinguished cuisines in the world with different flavors, as part of its activities promoting Turkey's cultural heritage in a wide range of activities.