From L to R: Chef Ramazan Bingöl, Turkish Celebrity Chef, His Excellency (H.E.) Emir Salim Yüksel, The Ambassador of Türkiye to Kuala Lumpur, Ms Ming Ho, General Manager of Le Cordon Bleu Malaysia, Doreen Heng, Senior Marketing Manager of Le Cordon Bleu Malaysia, & Chef Sylvain Dubreau, Chef Cuisine Instructor at Le Cordon Bleu Malaysia kicking off Turkish Cuisine Week 2024 that happens annually from 21 May to 27 May 2024.

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Turkish Cuisine Week highlights ‘The Aegean flavours’ in 2024

Turkish Cuisine Week, from May 21 to 27, 2024, will celebrate Anatolia’s rich culinary traditions with events and social media campaigns by Türkiye’s representatives worldwide.

Turkish Cuisine Week, from May 21 to 27, 2024, will celebrate Anatolia’s rich culinary traditions with events and social media campaigns by Türkiye’s representatives worldwide.

KUALA LUMPUR, 17 May 2024 – Embracing the flavours and ancient traditions of a fertile geography, Anatolia’s rich gastronomic culture will be celebrated around the world during Turkish Cuisine Week from 21 to 27 May 2024. The annual Turkish Cuisine Week, now in its third year, will host events and social media campaigns organised by the representatives of the Republic of Türkiye abroad and in Türkiye. While the delicious, healthy, traditional, and waste-free recipes of sustainable Turkish cuisine will be highlighted with various activities throughout Turkish Cuisine Week, this year’s international events will present Turkish gastronomy’s Aegean-style menus that showcase the vibrant fusion of country’s history, culture, and nature. 

In celebration of Turkish Cuisine Week 2024 in Malaysia, the Embassy of The Republic of Türkiye Tourism and Information Office organised an exquisite Turkish cooking presentation on 10 May 2024 at Le Cordon Bleu featuring renowned Turkish Celebrity Chef Ramazan Bingöl. Centered around the rich flavours of Turkish Aegean cuisine, Chef Bingöl captivated guests with a demonstration showcasing the art of preparing Aegean dishes offering a tantalizing journey through Türkiye’s rich gastronomic heritage.

İzmir köfte (spiced lamb meatballs) prepared by Chef Ramazan Bingöl

“This year, Turkish Cuisine Week shines a spotlight on the Turkish Aegean cuisine which is known for its sustainable practices, a key pillar of Turkish culinary tradition. Emphasising the healthy, traditional, and waste-free features of Turkish cuisine, the Aegean Mediterranean diet is a sustainable example that reflects Türkiye’s cultural heritage. Hence, this year’s special menu consists of local dishes from the cuisine of the Aegean Mediterranean region,” said H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur at the event. 

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H.E. Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur giving his opening speech

Uniting History, Culture and Nature: Aegean Flavours

Türkiye’s Aegean coast, a fantastic landscape of green and blue, attracts attention with its magnificent scenery, deep-rooted history, and healthy food culture. In 2010, UNESCO recognised the Mediterranean Diet as an Intangible Cultural Heritage of Humanity. These coastal regions are famed for vegetables such as artichokes, zucchini blossoms, local herbs, and abundant seafood. The Aegean region is also known for its centuries-old olive trees and healthy olive oils, the secret of a long life. So much so that olive gardens stretch like a route from Çanakkale to Muğla, revealing the region’s cultural heritage that expands with olives and olive cultivation. In the region, İzmir and Milas stand out as the two stops of “The Routes of the Olive Tree”, registered by the Council of Europe. The findings in the ancient Klazomenai in Urla, home to Anatolia’s oldest olive oil workshop, attest to the 2,600-year-old history of olive processing methods still used today.

Chef Ramazan Bingöl showcased the rich tapestry of flavours created with the offerings of the Aegean region in a series of culinary delights. Dishes presented included İzmir köfte (spiced lamb meatballs) and Tel kadayif (shredded kadayif dough baked in syrup with crushed nuts) providing a sweet conclusion to the gastronomic journey. The brewing of Traditional Turkish coffee was also demonstrated, adding a rich and aromatic element to showcase the importance of coffee in Turkish culture.

Chef Ramazan and Chef Sylvain serve freshly baked Izmir köfte to H.E. Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur

The Aegean region of Türkiye is an extraordinary destination celebrating the good life with delicious olive oil products and surrounding vineyards. In recent years, restaurants opened in the region are home to innovative chefs who create culinary miracles while bringing products grown in nearby fields directly to the tables with sustainable production methods.

Staple ingredients of Aegean cuisine

In conjunction with Turkish Cuisine Week, Curate at Four Seasons Hotel Kuala Lumpur will be presenting a Turkish culinary extravaganza from 21 to 26 May. Indulge in a spectacular gastronomic journey with Chef Karabatak and Chef Atacan Uras, specially flown in from Four Seasons Hotel Sultanahmet in Istanbul, presenting a feast of exquisite flavours. Each day features a new variety of flavours from timeless favourites such as kebabs and pilaf to rare delights such as Kuzu Tandir (Turkish Roasted Lamb). The buffet period starts on 21 May and is priced at RM288+ for dinner (Tuesday to Sunday), and RM 170+ (Wednesday – Saturday) and RM238+ (Sunday) for lunch.

For more information on Turkish Cuisine Week, please visit turkishcuisineweek.com

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