ANKARA
The Turkish Embassy in Senegal has held various events as part of the newly launched Turkish Cuisine Week to promote the delicacies and food served in traditional Turkish cuisine.
The culinary students of Senegal National Tourism and Hotel Management School were offered hands-on training last week as part of a workshop on Turkish cuisine, which was held in collaboration with Yunus Emre Institute, a non-profit organization founded in 2007 to promote Turkish culture, language, and arts across the world.
Last Friday, a supper was held in a restaurant of the school with the participation of Turkish Ambassador Ahmet Kavas and many diplomats, Senegalese government officials, and representatives of various organizations.
The chef of the Turkish Embassy in Dakar himself introduced the traditional dishes of his country to the students attending the workshop for a week.
The flavor of Turkish dishes is nothing new for the Senegalese people as thousands of its citizens visit Türkiye annually and get accustomed to the Turkish food.
The workshop attendees were taught indispensable dishes of Turkish cuisine such as stuffed vine leaves, Ottoman sherbet – sweetened fruit juice – and Sultan's delight.
The ambassadors of Algeria, Italy, Iran, Morocco, Mauritania, and Ethiopia expressed their satisfaction with the dishes.
The participants were handed over the book titled “Turkish Cuisine of Centennial Recipes,” which was prepared under the leadership of Turkish first lady Emine Erdogan.
Türkiye introduced its rich and distinctive food in a series of events held across the country and at all its missions worldwide during the Turkish Cuisine Week, held for the first time this year from May 21-27.
