“Week of Turkish cuisine”: in Poland introduced dishes of Aegean region

In Poland, Warsaw, in the framework of the “Week of Turkish Cuisine” presented dishes of the Aegean region.

“Week of Turkish cuisine” is held in many countries of the world on May 21-27 under the patronage of the wife of Turkey President Emine Erdogan.


The organizers of the event in Warsaw were the Turkish Embassy and the Institute of Yunus Emre.

The program was attended by representatives of the fields of culture, tourism, gastronomy and Polish press, as well as foreign diplomats and their spouses.

The guests were presented to the kitchen of the Aegean region of Turkey. As part of the event, master classes were held, where guests were taught to prepare the traditional dish “Sarma from grape leaves”.

Rachel Denctash, the wife of the ambassador of Turkey in Warsaw Rauf Alp Denctash, told about the history and culture of the Aegean region.


Denctash drew attention to the non -waste, stable, tasty and healthy food culture in this region.

According to her, olive oil, which is an integral part of Aegean cuisine, is not only used for cooking, but also an important component that gives the dishes its own taste and increases the taste of other ingredients and the nutritional value of food.

Denctash added that it is for this reason that olive oil is a very valuable product in the Aegean region.