Turkish Cuisine Week returns from May 21–27, 2026, celebrating Türkiye’s culinary heritage under the theme “The Heritage Table” (Bir Sofrada Miras).
Organised by the Ministry of Culture and Tourism of the
Republic of Türkiye, the event highlights how food reflects stories,
traditions, memories, and cultural identity passed through generations.
The theme presents Turkish cuisine as a shared heritage
shaped by migration, rituals, and centuries of communal dining traditions.
The initiative is built around three concepts: Dialogue,
emphasising the table as a meeting point for cultures and generations;
Transformation, focusing on recipes and culinary memory passed down over time;
and Archive, viewing kitchens as living records of unwritten history.
Celebrations will take place across Türkiye and at Turkish
embassies and cultural centres worldwide.
Activities include communal long-table dinners,
collaborations between Turkish and international chefs, workshops demonstrating
traditional cooking methods such as yufka rolling and slow cooking, and pop-up
“living kitchen archives” featuring historic recipes and tastings.
Featured dishes include UNESCO-listed “keşkek,” symbolising
unity and shared effort; baklava, representing craftsmanship and tradition;
mantı, reflecting migration and travel; dolma, showcasing culinary diversity;
and helva, associated with solidarity and remembrance. -TTN