Aegean Flavors Introduced in Morocco
Hosted by Türkiye's Embassy in Rabat, within the scope of Turkish Cuisine Week, celebrated around the world on 21-27 May by the Ministry of Culture and Tourism, under the leadership of President Recep Tayyip Erdoğan's wife, Emine Erdoğan.
A program was held with the support of Rabat Yunus Emre Institute (YEE) and Turkish Airlines (THY).
Türkiye’s Ambassador in Rabat Mustafa İlker Kılıç and his wife Ayşe Aslı Kılıç, Azerbaijan's Rabat Ambassador Nazım Samadov and his wife, Kazakhstan's Rabat Ambassador Savlakül Saylavqızı, Russia, Germany, Ambassadors of South Korea, Somalia, Iraq, Japan, the Sultanate of Oman, Bulgaria, Romania, Thailand and Kenya, representatives of diplomatic missions, Moroccan parliamentarians, senior bureaucrats and business people attended the program held at the Tourism and Hotel Management School facilities in the Temara region of the capital Rabat.
Speaking in the program, Ambassador Kılıç talked about the richness of Turkish cuisine. Stating that the Aegean cuisine is an important part of this richness, Kılıç thanked the chefs Necati Yılmaz and Osman Sunal and their assistants Mustafa Akkaya, who came from Türkiye for the program. Rabat Yunus Emre Institute Coordinator Reha Ermumcu stated that they are excited to share their unique adventure with the world, accompanied by the abundant table of Turkish cuisine, and to introduce the rich gastronomy culture in Morocco.
Chef Necati Yılmaz greeted the participants and gave information about the Aegean cuisine menu they prepared.
After the speeches, Rabat YEI Coordinator Reha Ermumcu performed Turkish music with the law.
Afterwards, guests will be treated to Aegean music accompanied by Aegean cuisine such as olive paste, herb pastry, fava, tarhana soup, olive oil stuffing, hash browns, shrimp casserole, artichokes, green beans with olive oil, lamb tandoori with kashk, fig noodles and lokma, and ayran, compote and pomegranate blossoms sherbet was served as drinks.
While the flavors of the Aegean were highly appreciated by the guests, Turkish chefs Necati Yılmaz and Osman Sunal's Lamb tandoori display was applauded.
