Tashkent, Uzbekistan (UzDaily.com) -- The opening event “Meeting of Centenary Pleasures: Turkish Cuisine in Seven Regions” took place at the Presidential Complex in the capital of Türkiye. 

It was organized with the support of the First Lady of Türkiye, Emine Erdogan, wife of President Recep Tayyip Erdogan, as part of the Turkish Cooking Week from 21 to 27 May.

The First Lady of Türkiye, speaking at the opening of the program, emphasized the importance of a deeply rooted culinary culture that brings together different sectors of society at the same table, as well as the people of the many countries it has inspired over the centuries. She also expressed her belief that all people have the right to clean, healthy, local and authentic food.

The event, “A Meeting of Centenary Delights: Turkish Cuisine in Seven Regions,” was designed to showcase the richness and diversity of Turkish cuisine, as well as its historical and cultural significance. In her speech, First Lady Emine Erdogan emphasized that Anatolia is the source of human knowledge and cultural development, and Turkish cuisine is the result of the fusion of traditions of many civilizations that passed through these lands.

She also noted that despite the recognition of Turkish cuisine among world culinary traditions, only a small number of Turkish recipes have received international recognition. In this context, she emphasized the importance of preserving authentic recipes from local culinary traditions.

The event also presented a wide exhibition of Turkish culinary traditions and products from seven regions of the country.

Emine Erdogan, together with the Minister of Culture and Tourism of Türkiye Mehmet Nuri Ersoy and the head of the Presidential Complex Fahrettin Altun, visited the exhibition stand, where products from seven regions of Türkiye were presented, including Gaziantep baklava, Aydin fig, Malatian apricot and others.

Traditional recipes and products reflecting Türkiye’s culinary culture and tables were also showcased. Emine Erdogan also highlighted the important role of the Ministry of Culture in promoting and protecting Turkish culinary culture, and thanked all the ministry’s staff for their hard work.

The event concluded with a video depicting the traditional, healthy and win-win cultural heritage of Turkish cuisine.

The event was an important step in promoting Turkish culinary culture both nationally and globally.