THE rich Türkiye cuisine, which has been shaped by millennia of culture, tradition, social heritage, storytelling and deep-rooted experience, continues to be shared with the world.
Launched in 2022 under the auspices of the Türkiye First Lady Emine Erdoan, the fifth edition of Turkish Cuisine Week was held under the theme The Heritage Table and was showcased from May 21 to 27.
The theme highlights the stories, memories, culture, traditions and heritage embedded in a shared culinary heritage.
Officials note that the Türkiye cuisine is waste-free, ecological and sustainable.
In addition to discussing the healthy storage and cooking techniques used in Türkiye gastronomy, the week was intended to introduce the centuries-old traditional Türkiye recipes and make them accessible to future generations.
This year, the Türkiye embassy in Harare collaborated with the Southern African Hospitality Training Centre (SAHTC) during the Turkish Cuisine Week.
Through this co-operation, young culinary and tourism school students learnt some of the traditional Türkiye recipes.
The embassy team, including the chefs Christine Katsomba and Rhoda Bandira, were on the ground supervising the students on masterclass sessions that were hosted at SAHTC on May 21 and 22.
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The students were taught how to prepare Mercimek çorbası (Lentil Soup), Köfte (Meatballs), Karnıyarık (Stuffed Eggplant), Şekerpare (dessert) as well as Turkish coffee.
The students took turns to express their delight on the experience of preparing the different cuisines and they all expressed interest in furthering their knowledge and exploring the cuisines in their culinary career.
“After this experience, I would like to further my knowledge in various cuisines and learn more about the Türkiye cuisines as I learnt different ways to use ingredients to create flavour. It was an interesting experience,” Rukudzo Mhlanga told NewsDay Life & Style.
“I found it interesting how the ingredients, including onions, tomatoes, spices and meat, were combined to create a rich and flavourful dish. I also enjoyed learning the proper cooking techniques used to prepare the eggplant and present the dish neatly,” Tanatswa Mavunga added.
“Preparing Karniyarik helped me to appreciate the richness of Türkiye cuisine and inspired me to learn more,” another student, Delight Mupanguri, shared.
“I enjoyed the seasoning process as it is different from what is occasionally done and the roll and press of the kofte was so fun to do as it reminded me of my childhood. It broadened my horizons to the endless possibilities of cooking. I want to explore the Türkiye cuisine especially the deserts and drinks,” Tsepho Masoha explained.
Türkiye ambassador to Zimbabwe, Berna Kasnaklı Versteden highlighted the importance of food and sharing of food in Türkiye culture.
“The embassy is happy to introduce some of the classical examples to Zimbabwean students during this week and showcase Türkiye’s annual celebration of its rich culinary heritage.”
She explained how food brings people together over important life events which she observed is similar to what happens in Zimbabwe.
The ambassador emphasised that co-operation with the hospitality school will bring new culinary and cultural horizons to students and inspire them to venture into different culinary experiences.
SAHTC director Michael Farrell stated that the collaboration has exposed the students to Türkiye’s cuisines as well as its unique cooking techniques.
