Ashraf AboArafe
AS part of the celebrations marking Turkish Cuisine Week 2026, a distinguished dinner reception was hosted at the Turkish Embassy in Cairo in May 2026, bringing together approximately 120 prominent figures from the worlds of diplomacy, culture, business, and the arts.
The event attracted significant interest from members of the diplomatic community in Egypt as well as leading personalities from Egypt’s cultural and artistic circles. Among the distinguished guests were former Egyptian Deputy Foreign Minister and Senator Hamdy Loza, Senator Hazem Omar, Prince Mohammed Ali, Pakistani Ambassador Aamir Shouket, along with a number of actors, actresses, singers, business leaders, former politicians, lawyers, and former governors.
The gathering was also attended by the ambassadors of Germany, the European Union, Singapore, Oman, Spain, and Brazil, underscoring the event’s international and multicultural character.
The menu, prepared by İren Pekmez, chef of the Turkish Embassy in Cairo, showcased a rich selection of traditional Turkish specialties, including Çeşmi Nigar soup, various types of stuffed vine leaves and dolma, mantı, çiğ köfte, keşkek, tandoor-cooked meat, and the iconic baklava.
The evening opened with remarks by Turkish Ambassador to Egypt, Salih Mutlu Şen, followed by a presentation delivered by embassy officials on the theme of Turkish Cuisine Week 2026: “Heritage on One Table.”
In his speech and presentation, Ambassador Şen highlighted that Turkish Cuisine Week was launched in 2022 under the patronage of Emine Erdoğan, wife of President Recep Tayyip Erdoğan. He emphasized that Turkish cuisine represents a deeply rooted culinary tradition that integrates sustainability, seasonality, local production, and waste reduction into everyday life. He also noted that the Turkish Embassy in Cairo has organized Turkish Cuisine Week annually since 2022.
The event underscored that Turkish cuisine is far more than a collection of dishes; it is a living reflection of shared values centered on hospitality, community, generosity, and cultural memory shaped over centuries. Guided by the belief that “the table is humanity’s oldest language of communication,” the presentation illustrated how Turkish dining culture creates meaningful social spaces that unite generations, regions, and cultures.
Guests were reminded that Anatolia has been home to numerous civilizations throughout history and that Turkish cuisine emerged from this rich, multilayered heritage. Traditional culinary practices such as tandoor cooking, dough-making, fermentation, and slow-cooking techniques were presented as invaluable forms of knowledge passed down through generations.
The presentation also explored the cultural symbolism behind the dishes served during the evening. Keşkek was described as a ceremonial dish symbolizing solidarity and collective production; mantı reflected the culinary influence of migration and intercultural exchange; dolma represented a shared gastronomic language across regions; and baklava stood as a symbol of craftsmanship, patience, and traditions handed down from generation to generation. Çiğ köfte was associated with sharing and community spirit, while tandoor cooking embodied the concepts of fire, time, and transformation.
In the final segment of the event, special attention was given to the role of gastronomy in cultural diplomacy. Speakers emphasized that shared meals constitute a universal human experience capable of fostering dialogue among societies, strengthening intercultural understanding, and creating genuine bonds between people.
Through flavors, stories, and centuries-old traditions, the evening demonstrated how cuisine can serve as a bridge between nations—transforming a dinner table into a space where heritage, friendship, and diplomacy meet.
