18/8/2025–|Last update: 18:37 (Mecca time)
Turkish cuisine is one of the most ancient and diverse kitchens in the world, as it brings together the legacy of thousands of years from the Anatolian table to the pift of the Ottoman cuisine. While food is an integral part of the cultural identity of peoples, the Turkish cuisine is highlighted as a civilized bridge that reflects a mixture of traditions and innovation.
In this context, the “Yunus Emerma” Institute is organizing the “Summer School for the Turkish Kitchen” program to give chefs from all over the world an opportunity to closely discover this heritage, and exchange experiences about the secrets of flavors and the originality of the Turkish table.
As part of the “Summer School for the Turkish Kitchen” program, the opportunity was provided for 13 Chea who came from different countries to discover Anatolia flavors closely. During the current year, Türkiye received 735 students from 69 countries as part of that initiative.
During the program, he accompanied the chefs and Turkish experts in the art of cooking trained, to inform their counterparts of the traditions of kitchens in the cities of Istanbul (northwest), Konya (center), Gaziantep, and Chanli Urfa (south).
In Gaziantep, foreigners offered to the chefs, the methods of preparing the two classes “Al -Biran” and “Al -Jlama”, were also allowed to get to know the local kitchens in Konya and Urfa, and the program also included seminars that presented local recipes and techniques for preparing Anatolian dishes, before the dishes prepared for their taste were presented by the guests.
The chefs, the participants in the program, hosted the tables of Turkish families in the cities they visited, as they tested the culture of the Turkish table closely, in addition to their visit to sites linked to the heritage of Turkish cuisine and their participation in applied lessons.
The history of the Turkish cuisine extends for two thousand years
The Istanbul tour witnessed the definition of chefs with the culture of Ottoman cuisine and the story of Turkish coffee. The Chairman of the Board of Directors of “Que Koy Gallooglu” and the famous baklava maker Nader Gllo presented a practical presentation of the method of preparing baklava.
As for Seljuk Qaraj, coordinator of the summer school of the Turkish cuisine at the Yunus Emrah Institute, he said that the program “included a special symposium that dealt with the history of the Turkish cuisine extending for two years.”
He explained that the participants toured famous places dedicated to introducing the culture of Turkish cuisine.
“After a symposium on the Ottoman table, the guests took us to the kitchens department at the Top Kabi Palace in Istanbul. Our goal was to introduce them to the details of the Turkish cuisine, from arranging the table to the diversity of dishes.”
Qara Qalij indicated that the program “also aims to develop dialogue and exchange experiences between Turkish chefs and their foreign counterparts.”
He went on to say, “We have practically informed of the guests how to prepare baklava and how to eat it, because it represents an important element in promoting Turkey.”
He stated that “the basic goal of the summer school is to highlight the ancient models of our kitchen, and to link the guests, especially experts from them, with each other.”
As for the baklava maker Nader Gllo, he expressed his “happiness by providing a culture of baklava to the guests,” stressing that “the kitchen of any country is part of its culture.”
“I am an artist and my hand, and when I convey this Ottoman culture, I feel great pleasure. People realize the originality of this art that we inherited, as they realize that baklava is a stand -alone art,” Nader Gllo added.
Transfer the culture of Turkish cuisine
“When I return to Canada, I would like to introduce my students with this rich cuisine.
“I learned a lot about the originality of the Ottoman cuisine, and I gained important experiences from professional chefs in Türkiye,” he added.
For its part, the Azerbaijani Chef, Einur Ahmedova, coming from the United Kingdom, expressed her “great love for the Turkish cuisine.”
“What I like most about this kitchen is the wide dependence on local components,” she said.
“I will carry what I learned here to Britain, and everyone must get to know the Turkish cuisine, taste its feeding, and see its rich store and authenticity,” she concluded.
(Tagstotranslate) Lifestyle (T) Peoples (T) Middle East (T) Türkiye