Turkish Cuisine Week has been celebrated between 21 and 27 May since 2022. Since its inception and for the third year, the Permanent Delegation of Türkiye to the EU, with the support of the İzmir Commodity Exchange, has organized a dinner in Brussels to mark the occasion.
The Turkish Cuisine Week was established under the auspices of the Presidency of the Republic of Türkiye to promote the hidden gems of Turkish tastes. Each year, the events are themed around a specific region and concept. As the world attaches more importance to sustainability and reducing food waste, this year’s theme is dedicated to Aegean Cuisine, which for centuries has been a symbol of ancient traditions that form the foundations of sustainability and the circular economy.
The event in Brussels, on 27 May, showcased the exquisite flavours of the Aegean region under the guidance of Michelin Star Chef Osman Sezener, who has been working on establishing Urla as a prime gastronomy destination in the Aegean region. These events represent an opportunity for cultural exchange and culinary exploration, celebrating the diversity and richness of Turkish food culture.
“The Turkish Cuisine Week is an excellent opportunity to share our vibrant culinary traditions with our friends in the rest of Europe and in EU circles”, said Ambassador Faruk Kaymakci, the Permanent Delegate of Türkiye to the EU. “We are proud to present the flavours of the Aegean region, which is known for its rich, healthy and delicious cuisine. One of the interesting contributions of the Turkish membership to the EU will also be rich, colourful, tasty and sustainable cuisine as well as food safety.”
It is an honour to bring the flavours of Urla and the Aegean to Brussels, the EU capital. Our cuisine is not just about food. It’s also about the traditions, and passion that go into every dish.
Chef Osman Sezener
The İzmir Commodity Exchange has been a pivotal institution in promoting the agricultural and economic development of the Aegean region. Its commitment to enhancing the global presence of Turkish products is reflected in events like the Turkish Cuisine Week.
The head of the Izmir Commodity Exchange Delegation, Deputy President Mr. Ercan Korkmaz mentioned the traditional aspects of the Aegean cuisine and the natural heritage supporting the sustainability and circular economy dimension.
Chairperson of İzmir Commodity Exchange, Mrs. Isinsu Kestelli, expressed enthusiasm about the event, saying it “underscores the importance of gastronomy in promoting cultural understanding, agriculture and tourism. The Aegean region’s cuisine is a testament to the natural bounty and culinary creativity of Türkiye and we are proud to build the bridges between agriculture and gastronomy”.
Turkaegean Cuisine is renowned for its use of fresh, seasonal ingredients and a variety of herbs and spices. Dishes from this region are known for their simplicity, health benefits and vibrant flavours. The cuisine reflects the region’s agricultural abundance, with an emphasis on olive oil, fresh vegetables and seafood.
