The Embassy of the Republic of Türkiye on Tuesday celebrated the ‘Turkish Cuisine Week’ through both cooking and tasting sessions of Turkish food as only few know how to prepare them despite its internal reputation.

Turkish Ambassador to Bangladesh Ramis Sen and his wife Juhal Sen and chefs of some reputed hotels joined the special event at the residence of Turkish Ambassador.   

“I enjoy cooking. It’s like a meditation for me,” said Juhal Sen, who prepared some of the dishes in front of the chefs of leading hotels.

Shaped by the fertile lands of Anatolia, enriched by the traces of countless civilizations over centuries, Turkey’s rich gastronomic culture is continued to be shared with the world with the Turkish Cuisine Week.

Celebrated every year between May 21-27 through various events across Turkiye and around the world, this year's Turkish Cuisine Week aims to build intercultural bridges with a focus on the backbone of Turkish cuisine: ‘Classic Dishes’.

As the carriers of Turkish cuisine's traditional, healthy and waste-free culinary heritage, the Classic Dishes stand out as the shining gems of the cuisine, embodying its naturalness, rich flavors and unique preservation and cooking techniques.

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Through their simplicity and natural flavors, each dish reflects the traces of centuries-old traditions from Anatolia's fertile soil and showcases the diversity of Turkish cuisine and its universal value, said the Embassy.

Although their name is widely known internationally, only few know how to prepare them, the Embassy said.

So, this year's theme invites a rediscovery of these classic recipes, with a particular emphasis on their historical roots and their ability to thrive in a modern world that increasingly values sustainability and health.

The celebration of Turkish cuisine with classical dishes, therefore, becomes a reflection not only of the country's culinary tradition but of a broader narrative: how ancient practices can find relevance and vitality in contemporary times.