Turkish cuisine tells a thousand-year heritage through tables full of flavour and colour

Turkish Ambassador to Vietnam Korhan Kemik and his spouse Dr. Deniz Kemik welcome international guests at the Turkish Cuisine Week 2026 in Hanoi. (Photo: Xuan Huy)

On May 26 in Hanoi, the Embassy of Turkiye hosted a reception on the occasion of Turkish Cuisine Week 2026, attended by ambassadors, diplomats, business representatives, and scholars with a deep appreciation for the cultural heritage of Anatolia.

In his opening remarks, Turkish Ambassador to Vietnam Korhan Kemik said that the Cuisine Week, held from May 21-27, was not merely an event to introduce dishes, but also a way for Turkiye to tell its rich culinary heritage to the world.

The Ambassador noted that this was the second time the program had been organized in Hanoi following the success of last year’s edition. He added that Turkish diplomatic missions around the world were simultaneously holding similar activities during the same period.

According to Ambassador Korhan Kemik, ahead of the main reception, the Embassy had cooperated with Vin University and Hanoi College of Commerce and Tourism in organizing a variety of activities aimed at helping the public gain a deeper understanding of Turkish culture.

The Ambassador's spouse, Dr. Deniz Kemik, introduces the theme "Heritage on the Table", narrating the deep historical and cultural fusion in Turkish cuisine. (Photo: Xuan Huy)

Continuing the cultural narrative introduced by Ambassador Korhan Kemik, the Ambassador’s spouse, Dr. Deniz Kemik, guided guests through the historical journey behind the dishes served at the reception.

Inspired by the historical depth and cultural intersections of Anatolia, Dr. Deniz Kemik introduced the theme “Heritage on the Table” as a way of recounting the evolution of Turkish cuisine across generations.

According to her, Anatolia has long been regarded as a crossroads of great civilizations, creating a cuisine that is both rich in flavor and deeply rooted in cultural heritage.

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Dr. Deniz Kemik explained that understanding modern Turkish cuisine requires looking back at three major historical periods, beginning with the Anatolian Seljuk era, when Turks migrated from Central Asia to Anatolia in the 11th century and adopted many new ingredients and cooking techniques.

She described the Ottoman era as the “golden age” of Turkish cuisine, noting that the imperial kitchens of Topkapı Palace employed hundreds of cooks and prepared meals for thousands of people every day.

As the Ottoman Empire stretched from the Balkans to the Middle East and the Mediterranean, its culinary culture absorbed influences from numerous communities. As a result, many dishes today are considered part of a common culinary heritage across the region.

Following the establishment of the Republic of Turkiye in 1923, Turkish cuisine continued to evolve alongside modernization and urbanization. Nevertheless, traditional cooking techniques and the spirit of family bonding around the dining table have been preserved almost intact.

“For us, the dining table is not merely a place to eat, but also a space to connect people, build new friendships, and deepen existing relationships”, Dr. Deniz Kemik shared.

Many guests expressed delight when experiencing traditional Turkish dishes prepared by chef Hasan Aydin Yigit during the event. (Photo: Xuan Huy)

Unlike Turkish Cuisine Week 2025, which focused on classic dishes together with the spirit of family and sustainable living, this year’s event carried a stronger historical dimension, with each dish representing a cultural slice of Anatolia.

The atmosphere of the reception became increasingly lively with open conversations and the enthusiasm of guests enjoying traditional Turkish dishes and appreciating the rich culinary heritage of Turkiye.

Ambassador Korhan Kemik and his spouse take a commemorative photo with international ambassadors and diplomats attending the Turkish Cuisine Week 2026 banquet. (Photo: Xuan Huy)

Guests were taken on a distinctly Turkish culinary journey through a menu inspired by different historical eras.

Among the highlights was slow-cooked Tandoor lamb served with Keşkek prepared in traditional Ottoman style. The table also featured signature meze dishes such as Circassian chicken with walnuts, muhammara made from roasted red peppers, garlic and walnuts, and mutebbel prepared with grilled eggplants, garlic yogurt and tahini.

Among the other flavours were bulgur balls stuffed with meat and vine leaves filled with rice.

For dessert, guests enjoyed muhallebi milk pudding, walnut kadayif, and pear dessert served with cream, all carrying the rich flavors of the Mediterranean.

The Turkish Ambassador and his spouse interact with guests and diners in a space rich with Anatolian cultural colors in Hanoi. (Photo: Xuan Huy)

Many international guests expressed admiration for the way Turkiye uses cuisine as a form of soft diplomacy, bringing culture closer to the public through intimate and emotionally engaging experiences.

Several business representatives attending the event noted that such cultural exchanges help strengthen mutual understanding between cultures while also opening new opportunities for cooperation in tourism, trade, and education.

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