Turkish Cuisine Week Celebrated at Tel Aviv Embassy

Translation by Janet MITRANI

Turkey, promoting Turkish Cuisine Week at foreign missions for the second time, thanks to this significant week's events, introduced the unique recipes of ancient Turkish Cuisine to the masses.

This year out of Turkish Cuisine, where the pots have been boiling with zero waste philosophy, thus being sustainable with its many features for thousands of years, the local dishes of the ancient city Hatay were showcased.

Ambassador Torunlar, Chef Haksöz, Israeli Chef Uri, Elda Sasun

Hatay; A Painting of Civilizations

Hatay is one of the cities in Turkey that attracts attention with its distinctive cuisine. The Hatay cuisine combines high-quality olive oil produced in fertile soils dominated by the Mediterranean climate, with grains, legumes, vegetables, fruits, local herbs, and spices.

Fellah meatballs

The city which has hosted many different civilizations throughout history, draws attention with its culinary heritage and one-of-a-kind breakfast. Hatay, which is among the cities of Turkey that stands out with its original cuisine, is included in the UNESCO Creative Cities Network in the gastronomy field. Hatay cuisine, originated through the unique synthesis of centuries-old cultural heritage and the countless civilizations hosted by the city, is an exceptional Mediterranean cuisine where the city's cultural richness is reflected and where fresh vegetables, high-quality olive oil, legumes, and grains are predominantly used.

During the reception at the Residence of the Turkish Embassy in Tel Aviv, on May 24th, Ambassador Şakir Özkan Torunlar gave a speech expressing the day's importance. Then Chef Gamze Haksöz, who had come from Istanbul, took the stand and gave a speech.

Chef Haksöz prepared various dishes of Hatay cuisine for the participants of this event, held to promote Hatay and Turkish cuisine. Fellah meatballs, Ali Nazik Kebab, Samandağ Pepper, Tray Kebab (Tepsi kebabı), Firik Bulgur Rice, and Harbiye chicken were included in the menu. The guests had the opportunity to get to know the Hatay cuisine with Ambassador Torunlar and his wife who displayed a perfect example of Turkish hospitality as the hosts. The reception which came to an end along with the pumpkin dessert with tahini accompanied by tea and Turkish coffee, was greatly appreciated.

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