Doha, Qatar recently hosted the 3rd Turkish Cuisine Week at the Cultural Village Foundation-Katara, in collaboration with the Turkish Yunus Emre Cultural Centre. The event featured a workshop showcasing famous traditional Turkish dishes from the Aegean region, as well as a panel discussion on the similarities between Turkish and Arabic cuisines. The Director of the Turkish Yunus Emre Cultural Centre, Prof. Ahmed Oysal, moderated the panel discussion.
The Ambassador of the Republic of Turkiye to the State of Qatar, HE Dr. Mustafa Goksu, expressed his delight at Katara’s hosting of the 3rd Turkish Cuisine Week. He highlighted the focus on famous foods from the Aegean region, noting that the area boasts an ancient cuisine with a wide variety of dishes that reflect a history of diverse civilizations. The event aimed to showcase the rich culinary heritage of Turkey and foster cultural exchange between Qatar and Turkey.
The workshop at the Turkish Cuisine Week provided attendees with the opportunity to learn about and taste traditional dishes from the Aegean region of Turkey. Participants gained insights into the ingredients, cooking techniques, and cultural significance of these dishes. The event served as a platform for promoting Turkish cuisine and encouraging cross-cultural dialogue through the shared experience of food.
During the panel discussion moderated by Prof. Ahmed Oysal, the similarities between Turkish and Arabic cuisines were explored. The discussion highlighted common ingredients, cooking methods, and culinary traditions that are shared between the two cultures. By showcasing these similarities, the event sought to strengthen cultural ties and mutual understanding between Turkey and Qatar.
The 3rd Turkish Cuisine Week at Katara provided a unique opportunity for attendees to immerse themselves in the culinary traditions of Turkey, particularly the Aegean region. The event celebrated the diverse flavors and influences that have shaped Turkish cuisine over the centuries. Through workshops, panel discussions, and culinary demonstrations, participants were able to gain a deeper appreciation for the rich food culture of Turkey.
Overall, the 3rd Turkish Cuisine Week at Katara was a successful celebration of Turkish culinary heritage and a testament to the strong cultural ties between Turkey and Qatar. By showcasing traditional dishes, facilitating cultural exchanges, and exploring similarities between Turkish and Arabic cuisines, the event contributed to a greater appreciation and understanding of the shared culinary traditions of the region. The event served as a reminder of the power of food to bring people together and bridge cultural divides, highlighting the importance of cultural exchange and dialogue in fostering mutual respect and cooperation.
