"Turkish Cuisine Week" Celebrated At Toros University

Within the scope of "Turkish Cuisine Week", the local flavours of the earthquake provinces were introduced at the event held at Toros University.
Under the auspices of the Presidency of the Republic of Turkey and Emine Erdoğan, wife of President Recep Tayyip Erdoğan, and with the support of the Ministry of Culture and Tourism, Toros University Cookery Programme students presented dishes from the cuisines of the earthquake provinces at the 45 Evler Campus as part of the Turkish Cuisine Week activities based on the book "Turkish Cuisine with Centuries-old Recipes".
Within the scope of the event, the academicians and students of the Cookery Programme presented delicious local dishes such as belen pan, bostana salad, internal pilaf, tray kebab, yuvalama meatballs and mahlepli donuts.
Making a statement within the scope of the event, Toros University Vocational School Cookery Programme Lecturer. Lecturer. Uğurcan Metin gave information about how the dishes have survived until today. Metin; "We prepared a buffet consisting of the flavours of Turkish Cuisine within the scope of Turkish Cuisine Week between 21-27 May. Our buffet consists of the dishes of 11 earthquake provinces affected by the disaster centred in Kahramanmaraş. We started our gastronomy movement in order not to lose our cultures. I would like to thank our cookery programme students and teachers who contributed to this event."