TURKISH CUISINE WEEK CELEBRATES TIMELESS CLASSICS

Turkish Cuisine Week, the annual celebration of Turkey’s rich culinary heritage, returns for its fourth edition from May 21 to 27, spotlighting sustainable, healthy, and traditional cooking methods.

PHOTO: Pixabay

This year’s theme — Classic Dishes of Turkish Cuisine — honors the backbone of Turkish gastronomy: timeless recipes passed down through generations, TU Magazine reports.

Each year, Turkish Cuisine Week is marked by a series of events and social media campaigns organized by representatives of the Republic of Türkiye, both domestically and abroad. The initiative aims to highlight Turkey’s culinary legacy, shaped by millennia of cultural exchange, sustainable practices, and deeply rooted gastronomic traditions.

While each edition focuses on a different theme to showcase the diversity of Turkish food, this year's spotlight on classic dishes celebrates the essence of Turkish hospitality through traditional flavors and cultural rituals.

Anatolian Traditions on the Table

Turkey’s culinary landscape is deeply embedded in its fertile land and centuries-old traditions, making it a true haven for gastronomes. Classic home-cooked meals, based on timeless recipes and lovingly prepared in kitchens across the country, are at the heart of this rich and varied cuisine.

Core ingredients made with local, seasonal produce and simple yet thoughtful techniques reflect the essence of Turkish culinary identity. These dishes, rooted in tradition and mindful of health and sustainability, also embody the enduring values of Anatolia: hospitality, unity, and togetherness. At their core, they are the cornerstone of warm Turkish gatherings that bring together families, friends, and guests alike.

A Celebration of Culinary Icons

The 2025 Turkish Cuisine Week menu features beloved staples that have stood the test of time. Under the theme Classic Dishes of Turkish Cuisine, the curated selection includes lentil soup, tarhana soup, imambayıldı (eggplant stuffed with onions and tomatoes), mantı (Turkish dumplings), and savory börek pastries filled with ingredients ranging from potatoes to minced cheese.

Flavorful combinations such as karnıyarık (eggplant stuffed with ground meat), rice with cacık, kuru fasulye (white bean stew), rice with pickles, and assorted dolma (stuffed vegetables) will offer a wholesome journey into the soul of Turkish home cooking. Refreshing salads like bostana and çoban, alongside various fruit-based hoşaf (compotes), will round out the experience — all leading to a sweet finale of iconic Turkish desserts such as tavukgöğsü (chicken breast pudding), kazandibi (caramelized milk pudding), and baklava.

A Taste of Regional Diversity

Turkish Cuisine Week also serves as a stage for the country’s vibrant regional diversity. Each of Turkey’s 81 provinces will present its own take on traditional recipes, shaped by local ingredients, climate, and centuries of cultural fusion.

From olive oil–based dishes along the Aegean coast, to bold, spicy specialties of the southeast, and seafood-rich meals from the Black Sea region, this week promises a culinary journey through Turkey’s many flavors.

Local events will showcase these regional classics, giving visitors an authentic taste of provincial specialties and a deeper understanding of everyday life and cultural heritage across the country.

Turkish Cuisine Week is a perfect opportunity to explore the timeless flavors of this remarkable country — or even try your hand at recreating your favorite Turkish meals and sweets at home.