Turkish Cuisine: in the Footsteps of Wheat and Bounty event held in Palestine

15/03/2019

Yunus Emre Institute has held an event in Palestine to promote the Turkish cuisine in the footsteps of the wheat and bounty within the framework of the "Year of Göbeklitepe."

The second instance of the Turkish cuisine event, launched by Yunus Emre Institute to promote different aspects of the Turkish cuisine and advertise Turkey's cuisine culture and history, was performed at different cities across Palestine between March 11 and 13, 2019 with the attendance of Turkish cuisine history researcher and famed chef Ömür Akkor, who wrote award-winning cuisine books. 

The series of events started with a lecture on the Turkish cuisine for the students of Gastronomy Department at Palestine's only state university Palestine Technical University, located in the city of Tulkarm, and then, a Turkish cuisine workshop was held at Ramallah Yunus Emre Turkish Cultural Center. At the program held at historic Jerusalem Hotel, which was one the finest cases of the Palestinian civil architecture located in east Jerusalem and which was had been used as the Ottoman police station in the past, famous chefs, Ömür Akkor and Şevki Dilmaç, prepared some examples of dishes from the Turkish cuisine. As part of the program where mutual exchange of knowledge occurred, the chefs prepared unique dishes from the Turkish cuisine, including "Ali Nazik" (eggplant purée and grilled meatballs), "Cennet Çamuru" (a dessert served with cream made from cheese and pastry) and "Akdeniz Ekmeği" (Mediterranean bread) and talked about the history and intricacies of the Turkish cuisine which earned worldwide reputation.

The events lasted for three days and garnered a huge interest in Palestinians, and at the end of the program, Akkor asserted that it was a challenging task to cook dishes in Palestine, a country with fertile lands and a rich cuisine, and expressed his satisfaction to visit the country. Akkor noted that Turkish and Palestinian cuisines have many parallels.

Yunus Emre Institute has held an event in Palestine to promote the Turkish cuisine in the footsteps of the wheat and bounty within the framework of the "Year of Göbeklitepe."

The second instance of the Turkish cuisine event, launched by Yunus Emre Institute to promote different aspects of the Turkish cuisine and advertise Turkey's cuisine culture and history, was performed at different cities across Palestine between March 11 and 13, 2019 with the attendance of Turkish cuisine history researcher and famed chef Ömür Akkor, who wrote award-winning cuisine books. 

The series of events started with a lecture on the Turkish cuisine for the students of Gastronomy Department at Palestine's only state university Palestine Technical University, located in the city of Tulkarm, and then, a Turkish cuisine workshop was held at Ramallah Yunus Emre Turkish Cultural Center. At the program held at historic Jerusalem Hotel, which was one the finest cases of the Palestinian civil architecture located in east Jerusalem and which was had been used as the Ottoman police station in the past, famous chefs, Ömür Akkor and Şevki Dilmaç, prepared some examples of dishes from the Turkish cuisine. As part of the program where mutual exchange of knowledge occurred, the chefs prepared unique dishes from the Turkish cuisine, including "Ali Nazik" (eggplant purée and grilled meatballs), "Cennet Çamuru" (a dessert served with cream made from cheese and pastry) and "Akdeniz Ekmeği" (Mediterranean bread) and talked about the history and intricacies of the Turkish cuisine which earned worldwide reputation.

The events lasted for three days and garnered a huge interest in Palestinians, and at the end of the program, Akkor asserted that it was a challenging task to cook dishes in Palestine, a country with fertile lands and a rich cuisine, and expressed his satisfaction to visit the country. Akkor noted that Turkish and Palestinian cuisines have many parallels.