This year, Türkiye is celebrating Turkish Cuisine Week for the fifth time. The initiative is being marked through a variety of events both in Türkiye and at the country's diplomatic missions abroad, including the Embassy of the Republic of Türkiye in Sofia.
In his opening remarks at the event in Sofia, Ambassador of the Republic of Türkiye to Sofia Mehmet Sait Uyanık said, "The dining table is more than just a place where meals are served. It is a shared space where friendships are fostered, generosity is kept alive, and human bonds are strengthened.''
At a special dinner held to kick off Turkish Cuisine Week, Chef Ebru Baybara Demir introduced traditional dishes such as keşkek, which is made with meat and wheat and originates from Central Anatolia; lamb-stuffed black cabbage rolls from the Black Sea Region; and stuffed onions from the Mediterranean Region.
The theme of Turkish Cuisine Week in 2026 is "The Heritage Table". Enthusiasts of Turkish cuisine can access recipes, videos demonstrating cooking techniques, and menu suggestions through a dedicated website.
Ambassador Mehmet Sait Uyanık noted that some dishes from Turkish cuisine can also be found in the Bulgarian culinary tradition. Uyanık said, ''This reminds us of the deep-rooted cultural traditions that unite our peoples.''