BRUSSELS/ISTANBUL

Traditional Turkish dishes were showcased in the Belgian capital of Brussels as part of Turkish Cuisine Week, at an event hosted on Wednesday at the residence of Ambassador Faruk Kaymakci, Türkiye’s permanent representative to the European Union.

Kaymakci spoke at the event attended by diplomatic and military officials, ambassadors from EU member states, foreign mission chiefs, representatives from EU institutions, and journalists.

He highlighted Turkish cuisine's deep cultural roots and diversity, which have been shaped by centuries of Anatolian tradition and heritage.

In addition to its rich cultural legacy, he stressed that Turkish cuisine contains a diverse range of ingredients, including fish, vegetables, and fruits.

This year's menu included a homemade dish of dried eggplant and stuffed peppers, which are typical of daily Turkish cuisine.

Kaymakci also emphasized that Turkish cuisine promotes sustainability, both ecologically and culturally, through its zero-waste approach. He gave the example of using produce not only in the summer, but also dried in the winter, to avoid waste and make the best use of each ingredient.

Guests were served an array of traditional dishes prepared by Turkish chefs.

Now in its fourth year, Turkish Cuisine Week is held under the auspices of the Turkish Presidency with support from the Ministry of Culture and Tourism. This year's event takes place from May 21 to 27.