The Turkish Embassy in Pretoria celebrated Turkish Cuisine Week, which is held annually from 21 to 27 May. Currently in its third year, Turkish Cuisine Week introduces Türkiye’s rich gastronomic culture to a broad audience in both Türkiye and around the world through official events. In South Africa, it was celebrated with various activities, one of these being a masterclass on 31 May given by renowned Turkish chef Tayfun Aras at the Defy showroom in Midrand, followed by Turkish Breakfast Day on 1 June at the Turkish Ambassador’s Residence.
Guest of honour, former First Lady of South Africa Ms Gugu Motlanthe, was welcomed by Director Mr Abdulaziz Yiğit from the Yunus Emre Cultural Institute in Johannesburg. Established in 2009 in more than 80 countries, the South African office opened in 2017 with the aim of building a healthy relationship between Türkiye and South Africa in the fields of culture, education, and art. The Institute also introduces Turkish cuisine to guests throughout the year. This event saw Chef Tayfun Aras from Cape Town demonstrating how to prepare Izmir köfte, zucchini fritters, and stuffed figs.
The timeless recipes draw attention to the famous Turkish cuisine and its ecological, sustainable, and zero-waste features as advocated by the First Lady. The Aegean menu consists of flavours and recipes symbolising the abundance of the region, where a Mediterranean-style diet has long been emphasised. The flavours were shared in South Africa and around the world under the leadership of First Lady Ms Emine Erdogan, under the auspices of the Presidency of the Republic of Türkiye, and with the support of the Ministry of Culture and Tourism.
Türkiye has a total of 2,218 products registered by the Turkish Patent Institute. The geographically marked products come from different regions and provinces within Türkiye and illustrate the ecologically sustainable flavour tradition through natural production methods and quality.
H.E Ms Ayşegül Kandaş said: “We planned three events on the occasion of Turkish Cuisine Week.”
H.E Kandaş went on to explain the three events, which focused on the theme of the Aegean Kitchen. Guests had the opportunity to sample the Aegean delicacies and enjoy the warm Turkish tea.
Afiyet olsun!
by Marion Kate
