Aegean Cuisine Introduced in Azerbaijan

In Azerbaijan, flavors from the Aegean cuisine were introduced within the framework of Turkish Cuisine Week.

Under the leadership of President Recep Tayyip Erdoğan's wife, Emine Erdoğan, a program was organized in Baku by the Ministry of Culture and Tourism within the scope of Turkish Cuisine Week, celebrated around the world on 21-27 May.

In the program, the guests were offered dishes and desserts such as olives and cheeses specific to the Aegean Region, tarhana soup, fava, hash browns, green beans with olive oil, stuffed peppers with olive oil, herb pastry, shrimp casserole, Izmir meatballs, fig noodles, Turkish delight, prepared by the instructors of the Department of Gastronomy of the Aegean University.

In his statement to the press, Ambassador Bağcı stated that they introduced Hatay cuisine last year within the scope of Turkish Cuisine Week, and this year's concept consists of Aegean cuisine.

"Our aim is to introduce thousands of years of tradition, our natural products, most of which are based on soil, and the dishes of the Aegean region, the geography of taste. We highlight this aspect of the Aegean cuisine, where every plant grown from the soil is evaluated and turned into food,” Bağcı said.