The Yunus Emre Institute (Yunus Emre Enstitüsü, YEE) in collaboration with the Embassy of the Republic of Türkiye organized a Turkish Cuisine Culinary Workshop held yesterday for several invited guests at the Culinary School, Laksamana College of Business. The exclusive workshop gave the participants a chance to learn how to prepare and cook several uniquely Turkish dishes from the Executive Embassy Chef, Adem Can. On hand to guide, translate and explain to the participants was YEE Coordinator for Brunei, Lale Ersoy. The Ambassador of the Republic of Türkiye to Brunei Darussalam, Prof. Dr. Hamit Ersoy in his opening remarks related how the ‘kitchen’ “has become a medium for cultural diplomacy”.

Adding that, terms such as “gastro-culture”, “gastro-tourism” and “gastro-diplomacy” signal “the centrality and importance of the ‘kitchen’ for diplomacy, tourism, a nation, an identity and more”.

Participants of the workshop learnt how to prepare a three-course meal starting with Tarhana, a traditional fermented yoghurt soup, then Karnıyarık, eggplant riven belly, a main course meal made with minced meat, then lastly Kabak Tatlısı, a pumpkin based dessert. Certificates from the Yunus Emre Institute (YEE) were presented to all participants that included spouses of ministers, senior ranking government officers and high level members of the private sector.

Source:
@BRUDIRECT.COM

by Embassy of the Republic of Türkiye

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