Turkish Cuisine Week Boost the Gastronomy Tourism of Türkiye

When it comes to Turkish Cuisine, the first thing that pop-up is Turkish Coffee and Baklava, however there are more. Turkish cuisine is a defining element in Turkish culture with its legendary flavours and creative presentations. To promote this unique cuisine around the world, the Republic of Türkiye presents the Turkish Cuisine Week from 21 May to 27 May 2022. In Malaysia, the Turkish Cuisine Week will be held at Lemon Garden, Shangri-La Hotel Kuala Lumpur.

Turkish Cuisine Week to Boost the Gastronomy Tourism of Türkiye 

Türkiye is known for its rich, flavourful, multi-layered, and diverse dishes that are spread beyond the borders of İstanbul and Anatolia to the Balkans, Eastern Europe, North Africa, and the Middle East. Such interesting and diverse flavours have captured the hearts of Malaysians which has led to an increasing demand for authentic Turkish cuisine in Malaysia. 

(Left) H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia and Dato' Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture, Turkish Cuisine Week

A Gala Dinner organised by the Turkish Embassy Tourism & Information Office in Kuala Lumpur and hosted by H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia was held at Shangri-La Hotel to launch the Turkish Cuisine Week. The Gala Dinner was also attended by Dato' Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture Malaysia, government officials, local chefs, invited guests, media, and influencers.

Türkiye is increasingly becoming one of the favourite destinations for Malaysians to travel to and experience its cuisine, architecture, traditional and Islamic culture and lifestyle. 

Turkish Cuisine Week Lemon Garden, Shangri-La Hotel from 21 May to 27 May

Besides the incredible flavours, one other aspect of Turkish cuisine is zero waste - which has gained importance in today's world. Zero waste has been a feature of Turkish cuisine for centuries, and it inherits a kind of wisdom. Turkish cuisine is based on the principle that nothing should be wasted. 

For example, dried bread is turned into homemade crackers, and peels of the edible fruit are used for making jam. This perspective, which has been preserved for centuries with effort, patience, and wisdom, is a part of the culinary culture that owns unique dishes that take one or two days to prepare.

Turkish Cuisine Week Lemon Garden, Shangri-La Hotel from 21 May to 27 May 

Those who wish to indulge in Turkish Cuisine can visit the Lemon Garden, Shangri-La Hotel from 21 May to 27 May and the buffet is priced at RM168 nett (Tuesday - Thursday) and RM188 nett (Friday - Sunday & Public Holiday) for lunch; RM188 nett (Tuesday - Thursday) for dinner and RM248 nett (Friday - Sunday) for the premium dinner where guests can also sample an array of seafood and local Malaysian cuisine as well.

The buffet will serve 35 types of dishes that consist of appetizers, main courses and desserts. Dishes that guests can look forward to include Saksuka (eggplants with tomato salsa), Kadinbudu kofte (fried minced lamb & rice), Yaprak Sarma (Stuffed Vine Leaves with Rice), Turkish Coffee and Fıstıklı Baklava (Baklava with Pistachio). The buffet also offers many options for vegetarian and vegan diets. 

Turkish Cuisine Week Buffer Menu (21st to 27th May, 2022)

Istah Acicilar (Appetizers)

Istah Acicilar (Appetizers)

Patlican Salatasi (Eggplant salad)

Kisir (Bulgur with tomato paste)

Barbunya Pilaki (Cooked dried beans in olive oil)

Acili ezme (Spicy tomato salsa)

Saksuka (Eggplants with tomato salsa)

Coban Salatasi (Fresh Vegetable cubes salad with feta cheese and kalamata)

Lahana Sarma (Stuffed cabbage leaves with rice)

Yaprak Sarma (Stuffed vine leaves with rice)

Arnavut Cigeri (Fried Lamb liver)

Cerkez Tavugu (Chicken breast paste with garlic sauce)

Humus (Chick pea paste with tahina)

Muhammara (Walnut paste with olive oil)

Cacik (cucumber and yoghurt)

Turkish bread rolls

Salata Bufesi (Salad Buffet)

Rich assortment of green salads, condiments and dressings

Ana Yemek (Main Course)

Ana Yemek (Main Course) 

Doner & Ekmek (Doner station with pita bread)

Tandir (Lamb leg confit) on Ic pilav (rice with lamb liver and sultanas)

Hunkar begendi (slow cooked veal on hot eggplant rague)

Kuzu sis (lamb skewer)

Tavuk sis (chicken skewer)

Kadinbudu kofte (fried minced lamb & rice)

Eksili kofte (minced lamb balls stew)

Izmir kofte (minced beef stew with potato)

Tatli (Dessert)

Tatli (Dessert)

Sekerpare (pistachio cookies with syrup)

Firin Sutlac (oven baked rice & milk pudding)

Cevizli kabak (pumpkin confit with walnut)

Irmik Helvasi (Semolina Halwa)

Su Muhallebisi (Rose Water pudding slices)

Profiterolls (Choux with with Vanilla Custard & Chocolate & Hazelnut Sauce)

Cevizli Kabak (Pupkin Confit with Walnut)

Muhallebi (Milk Pudding)

Antep Ozel

Cevizli Baklava

Fistikli Baklava

Cıkolatalı Baklava

Coffee or tea

Turkish cuisine, nurtured and shaped by the deep-rooted Anatolian history, stands out with its healthy characteristics, creative aspect, and sustainable structures. Recently, İstanbul one of the world’s leading centres for gastronomic tourism located in Türkiye was recognised in a special selection by the MICHELIN Guide as the most reputable restaurant rating compendium worldwide. 

In conjunction with Turkish Cuisine Week, a gastronomy book titled Turkish Cuisine With Timeless Recipes has been published under the leadership of First Lady Emine Erdoğan and the auspices of the Presidency, in cooperation with the Türkiye Tourism Promotion and Development Agency (TGA) with the support of the Ministry of Culture and Tourism. The gastronomy book not only features an impressive collection of recipes but also discusses healthy storage and cooking techniques used in Turkish gastronomy. 

Published in Turkish and English, the book presents 218 recipes for healthy and alternative diets, including recipes for waste-free, fermented, regional, local and gluten-free dishes and is intended to record centuries-old traditional recipes in their original form that allows them to be accessible to future generations. 

For more information on Turkish Cuisine Week, please visit turkishcuisineweek.com  and reservations can be made at ‎restaurantreservations.slkl@shangri-la.com or +6019-390 2257