Elvira Kadyrova
On the evening of 21 May 2026, the Ambassador of Türkiye in Turkmenistan Ahmet Demirok hosted an event to mark the launch of Turkish Cuisine Week in Ashgabat. This annual global campaign, designed to introduce the world to the gastronomic treasures of Anatolia, brought together diplomats, cultural figures, and distinguished guests. The Minister of Culture of Turkmenistan, Atageldi Shamyradov, attended the evening as the chief guest from the Turkmen side.
Welcoming the guests against the backdrop of a picturesque pool and a residence bathed in the setting sun, the Ambassador Extraordinary and Plenipotentiary of Türkiye, Ahmet Demirok, emphasized that through events hosted by the Turkish diplomatic missions, “we share more than just food; we share our history, hospitality and values.”
The project, launched under the auspices of Türkiye’s First Lady Emine Erdoğan, is based on the unique book entitled “Turkish Cuisine with Timeless Recipes.”
“As the heir to an imperial heritage, Turkish Cuisine exemplifies a colorful mosaic. It embraces and refines countless flavors from a vast geography spanning the Caucasus, the Balkans, the Middle East, the Aegean, the Black Sea, and the Mediterranean. Over centuries, these diverse influences blended seamlessly into unique, sophisticated recipes,” the diplomat noted.
The Ambassador also recalled the ancient concept of “Tanrı Misafiri” (Guest of God), according to which “the Turkish table is a sacred space where families gather, and where a visitor is never just a visitor, but always welcomed as a ‘Guest of God’ (Tanrı Misafiri). These tables bring together people of all ages, backgrounds, and social classes, serving as a powerful tool for social harmony and mutual respect.”
The evening’s gastronomic map transported the guests thousands of kilometers away to the cozy restaurants of Turkish cities. The organizers prepared an exclusive set menu for the guests, blending classic recipes from the Seljuk and Ottoman eras with modern healthy lifestyle trends:
- “Tarhana” soup — a fermented mixture powder of plain yogurt, vegetables, yeast and flour.
- “Gavurdağı” salad — a vibrant chopped tomato-cucumber salad with verdure and walnut.
- Stuffed grape leaves with olive oil — tender, flavorful rolls.
- “Su Böreği” — the famous multi-layered pastry with a juicy cheese filling.
- “Çiğ Köfte” and “İçli Köfte” — Turkish spicy bulgur wheat patties and crispy bulgur wheat stuffed with ground meat.
- Lamb tandoor, Traditional wheat stew and roasted tomatoes and peppers — tender oven-braised lamb served with traditional Keşkek and roasted vegetables.
The evening was accompanied by live performances of traditional music. The mesmerizing sounds of the qanun, clarinet, and oud created an immersive atmosphere of a cozy Istanbul courtyard.
The highlight of the celebration was a presentation by the evening’s sponsor, the famous brand MADO. Professional masters put on a spectacular show, stretching the famous chewy Turkish ice cream (Dondurma), which was served alongside crispy pistachio baklava.
Turkish Cuisine Week in Ashgabat proved that shared cultural values, hospitality, and a love for tradition bind Turkmenistan and Türkiye stronger than any words. And the best way to feel this connection is to share a festive table. Afiyet olsun! /// nCa, 21 May 2026
Here are some photos from the event:
