Turkish Cuisine Week returns
Türkiye’s Ministry of Culture and Tourism will host Turkish Cuisine Week from May 21–27, 2026, under the theme ‘The Heritage Table,’ celebrating culinary traditions as a shared cultural legacy. Events include communal dinners, chef collaborations, workshops, and tastings of UNESCO-listed dishes like keşkek and baklava, held nationwide and at Turkish embassies globally.
Türkiye’s Ministry of Culture and Tourism will host Turkish Cuisine Week from May 21–27, 2026, under the theme ‘The Heritage Table’ (Bir Sofrada Miras). The event highlights how food embodies stories, traditions, and cultural identity across generations, emphasizing migration, rituals, and communal dining. Organized around three pillars—Dialogue, Transformation, and Archive—the initiative frames the table as a cultural meeting point, recipes as living history, and kitchens as archives of unwritten heritage. Activities span Türkiye and Turkish embassies worldwide, including long-table dinners, chef collaborations, and workshops on traditional techniques like yufka rolling and slow cooking. Featured dishes reflect Türkiye’s culinary diversity: keşkek (UNESCO-listed for unity), baklava (craftsmanship), mantı (migration), dolma (regional variety), and helva (solidarity). Pop-up ‘living kitchen archives’ will showcase historic recipes through tastings and demonstrations. The event underscores Turkish cuisine as a shared heritage shaped by centuries of communal traditions and cross-cultural exchange. Workshops and collaborations aim to preserve methods while fostering dialogue between generations and international culinary communities.
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