Islamabad, 6 June 2022 (TDI): Turkish Embassy in Islamabad celebrated the 6th of June as a Breakfast Day event with a reception.
The event started with the welcome remarks by Zlatomira Yurdakul, spouse of the Turkish Ambassador. The program’s main aim was to share the knowledge of Turkish Cuisine with the people of Pakistan.
So for this purpose, in the Embassy of the Republic of Turkiye Islamabad, people gathered to celebrate the Week with a delicious breakfast which is one of the famous parts of Turkish Cuisine.
After the welcoming remarks, short videos on Turkish Cuisine were screened. During the Programme a raffle was held and the winner was gifted a “Turkish Cuisine-Timeless Recipes” book.
The journey of Turkish food culture has been in continuous development from the past, beginning from Central Asia, Seljuk, and Ottoman Empire to Republican eras, and has excelled.
The great diversity of fauna and flora in Turkiye also contributed to a great variety of regional cuisines. The Western and Turkish Aegean cuisine is based on the remnants of the Ottoman court and the Greek cuisine with a preference for rice over the bulgur.
Fewer spices are used, compared to other regional Turkish cuisines, and seafood is abundant and enjoyed in any season.
In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees delicious meals.
Kebab are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty.
Lamb is the basic meat of the Turkish kitchen. Pieces of lamb are threaded on a skewer and grilled over charcoal to make the famous Shish kebab known in many countries of the world.
Doner kebab is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try different types of Kofte as typical meat dishes.