TÜrkiye Showcases Culinary Heritage Through TCW 2026 In Malaysia

KUALA LUMPUR, May 21 (Bernama) -- Turkish Cuisine Week (TCW), an annual celebration of Türkiye’s rich culinary heritage and traditions, continues to strengthen the country’s cultural and tourism presence in Malaysia.

Held from May 21 to 27 every year, the fifth edition is themed ‘The Heritage Table’ (Bir Sofrada Miras) and highlights how Turkish cuisine reflects centuries of migration, rituals, collective effort, and shared cultural experiences.

TCW 2026 in Malaysia was marked by a luncheon hosted by the Embassy of Türkiye Tourism and Information Office in Kuala Lumpur at the ambassador’s residence on Thursday.

Ambassador of Türkiye to Malaysia Emir Salim Yüksel said this year’s theme reflects the importance of food as a symbol of togetherness, memory, and cultural continuity.

“The table has always been where stories are shared and traditions kept alive, and that is exactly what this year’s theme ‘The Heritage Table’ captures.

“Bringing Turkish Cuisine Week to Malaysia not only means sharing our flavours but also centuries of memory, movement, and togetherness shaped by generations who gathered, cooked, and connected,” he said.

The ambassador expressed hope that every guest would leave not only with a taste of Türkiye, but also with a deeper appreciation of the living heritage behind every recipe.

Head chef at the embassy, Leyla Özdemir, prepared traditional dishes such as kuzu tandır (slow-roasted lamb) and keşkek, a UNESCO-listed wheat and meat porridge.

Featured dishes highlighted during the celebration included baklava, mantı, dolma, and helva, each representing different elements of Türkiye’s culinary traditions and storytelling heritage.

Meanwhile, Cultural and Tourism Affairs Counsellor at the Embassy of Türkiye Tourism and Information Office Mustafa Korkutata emphasised the significance of presenting Turkish cuisine through both shared dining and hands-on engagement.

“Workshops like these create a valuable opportunity for participants to engage with Turkish cuisine in a more meaningful and interactive way.

“Complementing the luncheon, this session was designed to move beyond observation, allowing participants to experience the techniques, ingredients, and traditions firsthand,” he said, adding that such direct engagement helps build a deeper understanding and appreciation of the richness and diversity of Turkish culinary culture.

The celebration, organised under the auspices of Türkiye’s First Lady Emine Erdoğan and coordinated by the country’s Ministry of Culture and Tourism, will be held across Türkiye and at Turkish diplomatic missions and cultural centres worldwide. More information on TCW is available at turkishcuisineweek.com.

-- BERNAMA