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Turkish Cuisine Introduced in South Africa

Yazıcı-dostu sürüm

Yunus Emre Institute (YEI) organized a Turkish cuisine promotion event in Johannesburg, South Africa.

In the event held at Rosebank Capsicum Culinary Studio, traditional Turkish dishes were served to hundreds of South Africans.

Turkish Ambassador to Pretoria Ayşegül Kandaş, Embassy officials and the Ambassadors of Kazakhstan, Azerbaijan and Iraq to Pretoria were also present at the event.

In his speech here, Ambassador Kandaş explained the rich variety and origins of Turkish cuisine to South Africans.

Kandaş emphasized the importance of gastronomy diplomacy for Turkey-South Africa relations.


Abdülaziz Yiğit, Coordinator of Johannesburg Yunus Emre Institute and Turkish Cultural Center, expressed his pleasure that South Africans showed interest in Turkish cuisine and the event.

Yiğit stated that they are working on opening a Turkish gastronomy school here in line with the intense demand from South Africans.

The guests were served Turkish delicacies such as ayran soup, hunkarbegendi, kısır, lokma, Turkish coffee, dolma and baklava.



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