BOGOTA (AA) – At the event held within the scope of “Turkish Cuisine Week” in Colombia, Turkish table culture and traditional flavors were introduced within the framework of the theme “Heritage on a Table”. Within the scope of the “Turkish Cuisine Week” celebrated on May 21-27 under the leadership of Emine Erdoğan, wife of President Recep Tayyip Erdoğan, a practical Turkish cuisine workshop was organized by the Turkish Embassy in Bogota for the kitchen staff and chefs working at an international educational institution in the capital Bogota.
In the workshop, the preparation of prominent flavors of Turkish cuisine such as yoghurt soup, barley, meatballs and chicken sauté was explained in practice. The prepared meals were served to the students at lunch, and students from different nationalities had the opportunity to get to know Turkish cuisine. While the event was met with interest by students and school administration, positive feedback was received about the flavors of Turkish cuisine.
At the invitation held at the Turkish Embassy residence, ambassadors working in Bogota and representatives of foreign missions were hosted. At the event, Turkish dishes and desserts from different regions of Anatolia were served to the guests. In the program, guests were informed about the purpose of Turkish Cuisine Week and this year’s theme of “Heritage at a Table”. It was emphasized that Turkish cuisine is not only gastronomy but also an important part of cultural heritage.
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