AA / Ankara
The Türkiye Embassy in Senegal has organized several events as part of the newly launched Turkish Food Week to promote the delights and riches of traditional Turkish cuisine.
Cooking students from Senegal’s National School of Tourism and Hospitality received hands-on training over the past week in a workshop on Turkish cuisine, organized in collaboration with the Yunus Institute Emre, a non-profit organization founded in 2007 to promote Turkish culture, language and arts around the world.
Last Friday, a dinner was organized in a restaurant of the school with the participation in the presence of the ambassador of Türkiye in Dakar, Ahmet Kavas, many diplomats, Senegalese government officials and representatives of various institutions.
The chef of the Turkish Embassy in Dakar himself presented the traditional dishes of his country to the students who took part in the workshop for a week.
Workshop participants learned essential dishes of Turkish cuisine such as Stuffed Grape Leaves, Ottoman Sherbet, Sweet Fruit Juice and Sultan’s Delight.
Attendees of the event received the book titled “Turkish Cuisine of Centennial Recipes”, which was prepared under the guidance of Turkish First Lady Emine Erdogan.
Türkiye showcased its rich and distinctive cuisine at a series of events across the country and in all its missions around the world during Turkish Cuisine Week, held for the first time this year May 21-27.
* Translated from English by Alex Sinhan Bogmis
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