Aegean Dishes Introduced as part of Turkish Cuisine Week in Poland

Aegean Region dishes were promoted within the scope of the "Turkish Cuisine Week", which was organized for the third time this year in Warsaw, the capital of Poland, under the auspices of the Presidency of the Republic of Türkiye and under the coordination of the Ministry of Culture and Tourism of the Republic of Türkiye.

An event was held at the residence of the Turkish Embassy in Warsaw within the scope of Turkish Cuisine Week, which was celebrated on 21-27 May at home and abroad this year under the leadership of Emine Erdoğan, wife of President Recep Tayyip Erdoğan.

Representatives of culture, tourism, gastronomy and press in Poland, resident foreign diplomats and their spouses, as well as names from the Turkish community attended the event organized in cooperation with the Turkish Embassy in Warsaw and Warsaw Yunus Emre Institute (YEI).

At the event, where various treats from the Aegean cuisine were offered, the guests also learned how to make stuffed grape leaves and participated in a workshop.

Rachel Denktaş Explaines that Olive Oil is Very Valuable in the Aegean Region

Speaking at the opening of the program, Rachel Denktaş, wife of Türkiye's Ambassador to Warsaw Rauf Alp Denktaş, informed the participants about the history and basic features of the Aegean cuisine, which is the focus of this year's Turkish Cuisine Week.

Denktaş explained that human beings have perfected the ways of cooking the products they obtain from the rich Aegean lands since they started harvesting grain and olives in the region, and drew attention to the waste-free, sustainable, delicious and healthy eating culture in the region.

Denktaş stated that olive oil, which is the cornerstone of the Aegean cuisine, is not only used for cooking, but also is an important component that gives its own flavor to the dishes, increases the taste of other ingredients and the nutritional value of the food, and stated that olive oil is very valuable in the Aegean Region.

Denktaş stated that the treats offered reveal the creativity and resourcefulness of Aegean cooks.

Denktaş stated that the fact that the embassy members from the Aegean region wanted to use the delicate and delicious grape leaves they procured from this region in the wrapping workshop at the event was a good example of Turkish hospitality and pride in their cuisine.