THINK Turkish cuisine and chances are the heavily spiced kebabs is the first thing that comes to mind. But it is so much more than that as food from this part-Mediterranean, part-Asia nation is as multi-layered and exotic as its geographical location.
Every year, a specific region is selected, and the traditional cuisine, made with locally harvested ingredients and prepared with unique techniques, are celebrated by the Turkish embassies around the world.
This year, the Turkish Cuisine Week was dedicated to the Aegean region, one of seven regions in Turkiye, with Izmer being the largest city in a cluster that includes Manisa, Aydin, Denizli, Muğla, Afyonkarahisar and Kütahya.
The Embassy of the Republic of Türkiye, in collaboration with Le Cordon Bleu, held a cooking demonstration recently to promote and celebrate Turkish culinary heritage and to appreciate Turkish cuisine and culture.
