Turkish Cuisine Week, the annual celebration of Türkiye’s rich culinary heritage, is back for its fourth edition from May 21 to 27, to celebrate the sustainable, healthy and traditional cooking methods. This year’s theme, “Classic Dishes of Turkish Cuisine,” highlights the backbone of Turkish Cuisine – the timeless classics.
Every year, Turkish Cuisine Week is marked by a series of events and social media campaigns organised by the Republic of Türkiye’s representatives within the country and abroad. The initiative aims to spotlight Türkiye’s rich culinary heritage, shaped by thousands of years of cultural exchange, sustainable practices, and deeply rooted gastronomic traditions. While a different theme takes centre stage each year to show the depth of Turkish Cuisine, this year’s theme honours classic dishes that are the backbone of Turkish Cuisine through different events with the warmth of traditional Turkish hospitality.
Turkish Staples from Anatolian Tables Open up to the World
Türkiye’s rich culinary landscape is deeply rooted in its fertile geography and centuries-old traditions, making it a ‘true gastronomic haven’. The classic homemade dishes, based on timeless recipes handed down through generations and prepared lovingly in kitchens across the country, are at the heart of this diverse cuisine.
These staples, crafted with local, seasonal ingredients and thoughtful yet straightforward techniques, reflect the essence of Turkish culinary heritage. Carrying Turkish cuisine’s traditional, wholesome, and waste-free values into the present day, these classics also symbolise Anatolia’s enduring values: hospitality, togetherness, and unity. After all, they are the cornerstone of the warm, welcoming Turkish tables that bring together families, friends, and guests.
The 2025’s Turkish Cuisine Week menu features iconic dishes that have stood the test of time. The menu for the theme “Classic Dishes of Turkish Cuisine” will feature many staples, including Velvety Lentil Soup and Tarhana Soup, İmambayıldı (Eggplants with onion and tomato filling), Mantı (Turkish dumplings) and Börek (savoury pastries) that filled with everything from potatoes to cheese, herbs to minced meat. Flavourful combinations such as Karnıyarık (Split eggplant filled with minced meat)-Rice-Cacık, Kuru Fasulye (White bean stew)-Rice-Pickles, and Mixed Dolma (Stuffed vegetables)-Yogurt will also offer a wholesome journey through the heart of home-cooked Turkish cuisine. While refreshing Bostana and Çoban Salads and a variety of Hoşaf (fruit compotes) will complement this culinary experience, many tasty Turkish desserts, such as Tavukgöğsü (chicken breast pudding), Kazandibi (caramelised milk pudding), and Baklava, will provide the perfect sweet ending to the feast.
Savouring Türkiye’s Diversity with Regional Classics
Turkish Cuisine Week also serves as a showcase for the country’s rich regional diversity. Each of Türkiye’s 81 provinces will present its own interpretations of traditional recipes, shaped by local ingredients, climate, and centuries of cultural exchange. From the olive oil-based dishes of the Aegean coast to the bold, spice-laden specialties of the Southeast and the seafood-rich cuisine of the Black Sea, the week offers a culinary journey through Türkiye’s varied destinations. Regional events will highlight these local classics, offering visitors an authentic taste of provincial flavours and a deeper insight into the everyday life and heritage of each region.
Download link for images: https://docs.tga.gov.tr/cj90wlnr