Türkiye is all set to be adorned with the colours and aromas of its rich culinary heritage during the annual Turkish Cuisine Week from May 21 to 27.
This year’s theme will be Sustainable Turkish Cuisine: Healthy, Traditional, Zero Waste, drawing inspiration from the ‘Zero Waste Project’ launched by Türkiye’s First Lady Emine Erdoğan in 2017.
Exploring the Richness of Turkish Cuisine
Turkish cuisine is a vivid tableau of flavours which is also reflective cultural synthesis. It is particularly noted for its healthful and hearty use of vegetables, which are the cornerstone of countless traditional dishes.
Vegetable-Centric Dishes: In Turkish kitchens, vegetables are the stars of the table. Dishes like imam bayıldı, the stuffed eggplant dish whose name means ‘the imam fainted’, supposedly because it was so delicious, and karnıyarık, where the eggplants are slit and stuffed with minced meat and herbs, showcase the central role of vegetables. These dishes not only offer culinary delight but also align with zero waste principles as they use the whole vegetable.
Legumes and Grains: Türkiye’s use of legumes and grains demonstrates a tradition of extending the earth’s bounty to provide filling, nutritious meals. Dishes such as kısır is made out of bulgur wheat salad with tomatoes, cucumbers, and herbs, and ezogelin çorbası, a hearty soup made from red lentils, bulgur and rice seasoned with pepper paste and mint, are perfect examples of how staple pantry items are turned into exquisite meals that are both satisfying and sustainable.
Olive Oil and Spices: Olive oil is not just a cooking medium but a cultural symbol, used lavishly to bring out the delicate flavours of food. Use of spices and herbs like mint, sumac and thyme in dishes such as mezze platters enhances flavours without needing excessive seasoning or ingredients, which supports waste reduction.
Bread and Pastries: Bread, in its many forms, underscores the Turkish table. From the sesame-studded simit enjoyed during breakfast to the stuffed börek pastries, these staples are made daily, ensuring freshness and minimising waste. Often, leftover bread is transformed into dishes like pazı or chard with chunks of bread in a yoghurt sauce, demonstrating a practical approach to zero waste.
Sustainable Turkish Cuisine
Turkish Cuisine Week not only celebrates the rich culinary diversity of Türkiye but also emphasises a profound commitment to sustainable eating practices. This event showcases how traditional Turkish culinary practices, which have inherently utilised principles of sustainability, can be adapted and revived in modern cooking. This focus provides valuable lessons on reducing food waste, using seasonal and local ingredients, and promoting healthier eating habits.
Turkish culinary tradition offers a multitude of ways to minimize waste. Many Turkish recipes are designed to use the entire ingredient, leaving little to discard. For example, vegetable trimmings are often used to make stocks or added to dishes like soups and stews. Bread that has gone stale is never wasted; it’s transformed into croutons, bread pudding, or incorporated into soups like Ezogelin.
The Turkish Cuisine Week also features workshops and demonstrations that teach these zero-waste techniques, showing participants how to apply them in everyday cooking to reduce their environmental impact.
Emphasising the use of local and seasonal produce is another cornerstone of sustainable cuisine that is prevalent in Turkish cooking. Ingredients like olives, figs, citrus fruits, and greens are used amply when in season and often preserved for use throughout the year. By celebrating these practices, Turkish Cuisine Week encourages consumers to support local agriculture which not only reduces the carbon footprint associated with food transportation but also helps in maintaining the local biodiversity.
The traditional Turkish diet is rich in vegetables, legumes, whole grains, and lean proteins, all of which are pillars of a healthy diet. Turkish Cuisine Week promotes these nutritious components, showcasing their role in maintaining health and preventing diseases. Events during the week highlight how these ingredients can be creatively used to produce dishes that are not only sustainable but also beneficial to our health.
A significant aspect of promoting sustainability during Turkish Cuisine Week is through educational programmes that reach out to all segments of society, from school children to professional chefs. These programmes focus on teaching the principles of sustainable food sourcing, waste reduction, and energy-efficient cooking methods. The aim is to inspire a new generation to think critically about how their food choices affect the environment and their health.
The organisers say that by integrating these elements, Turkish Cuisine Week serves as a model for how traditional culinary practices can lead to a sustainable future in gastronomy.
Nationwide Celebrations
During Turkish Cuisine Week, cities across the country each bring their unique culinary traditions to the forefront, promoting local and seasonal eating which naturally supports sustainability:
Istanbul: This city, straddling two continents, is a gastronomic melting pot. Its events focus on innovative zero waste cooking methods that reflect its cosmopolitan culinary scene.
Ankara: The capital’s most special recipes will be presented to visitors through the demonstrations of famous chefs. The capital city also emphasises educational aspects, with workshops aimed at teaching food sustainability in urban environments.
Izmir: Here, the spotlight is on Aegean cuisine with its abundance of fresh seafood and vibrant vegetables, showcasing regional techniques for sustainable seafood and vegetable preparation.
Antalya: Known for its lush produce, Antalya’s events are centred around exploiting the full potential of farm-to-table practices.
Cappadocia: The city offers a backdrop of historical landscapes where traditional cooking techniques using minimal resources are demonstrated. Visitors will have the opportunity to taste regional products.
Ordu: It celebrates the bounty of the Black Sea with festivals that focus on sustainable fishing practices and local seafood recipes.
Bodrum: In addition to the region’s historical and cultural sites, local flavors will also be showcased. Visitors will be offered a variety of dishes native to the region.
Pamukkale: Visitors will have the opportunity to taste dishes from the Aegean cuisine.
Similarities Between Turkish and Indian Cuisine
Turkish and Indian cuisines, both rich and diverse, share several similarities that stem from historical connections and similar agricultural and culinary practices. Despite geographical distances, the overlap in spice usage, preparation methods and the importance of communal dining highlights a shared culinary philosophy that emphasises flavour and tradition.
Both Turkish and Indian cuisines are renowned for their elaborate use of spices. Turkish dishes frequently incorporate spices like cumin, sumac, paprika, and mint, which enhance the flavour profiles of meats and vegetables. Similarly, Indian cuisine is famous for its use of a wide range of spices, including cumin, cardamom, turmeric, and coriander. These spices not only add depth and complexity to dishes but also possess health benefits and have been used traditionally to treat various ailments.
Bread plays a central role in both Turkish and Indian eating habits. In Türkiye, varieties like pide and simit are staples, often served with meals throughout the day. India offers a similarly vast selection of breads, such as naan, roti, and paratha, which are integral to most meals and serve as perfect vehicles for picking up food and sauces.
Both cuisines make extensive use of grains and pulses. Turkish meals often feature dishes like bulgur pilaf and lentil soup, while Indian cuisine includes a wide variety of lentil dals and rice dishes like biryani. These staples are not only filling and nutritious but also cater to the high vegetarian populations in both cultures.
Grilling or roasting meat is prevalent in both Turkish and Indian cuisines. Turkish kebabs, including varieties like Adana and Urfa, are similar to Indian kebabs such as seekh and boti. These dishes often involve marinated meats grilled over a flame, which is a method shared across both culinary traditions.
Yogurt is another common ingredient found in both Turkish and Indian kitchens. In Türkiye, yogurt is used in many dishes, served as a side, or incorporated into sauces like haydari. Similarly, in India, yoghurt is used extensively in marinades, drinks like lassi, and dips such as raita, reflecting its cooling properties and importance in balancing spicy flavours.
Both cultures place a significant emphasis on communal meals, often associated with religious and festive occasions, which underscores the social aspect of eating. Meals are typically seen as a time to gather and share, whether it’s over Turkish meze or an Indian thali, highlighting the role of food in cultural and family traditions.
Whether intricate flavours, the health benefits, or the sustainable practices of Turkish cooking, this week offers a unique opportunity to experience the deep cultural connections that Turkish cuisine shares with other great cuisines of the world, including Indian cuisine. Turkish culinary art is designed not just to satisfy the palate but also to bring people together in celebration and appreciation.
(Cüneyt Yavuzcan is the Turkish Consul General in Mumbai)