KUALA LUMPUR, 21 May 2026 – Turkish Cuisine Week (TCW), Türkiye’s annual celebration of its rich culinary heritage, is celebrated each year from 21 to 27 May, both in Türkiye and around the globe, under the auspices of First Lady H.E. Emine Erdoğan. Returning for the fifth time, the week continues to emphasise what truly gives a dish its significance. The Ministry of Culture and Tourism of the Republic of Türkiye announced that the official theme for this year is “The Heritage Table” (Bir Sofrada Miras), which will be observed across Türkiye and at Turkish diplomatic missions and cultural centres worldwide.
This year’s theme presents Turkish cuisine not just as a set of dishes, but as a vibrant, shared cultural heritage developed over centuries through migration, rituals, collective effort, and longstanding traditions at the table. It highlights the stories, memories and customs embedded in shared culinary experiences, reminding food lovers that it is not only the flavours we taste that matter, but also the heritage they carry. Rooted in a millennia of culture, tradition and lived experience, Turkish cuisine continues to share its unique journey with the world, reflecting a rich tapestry of social memory and storytelling that transcends generations.
“The table is the oldest language of togetherness. Food connects people across time,” reads the central message of this year’s theme. “The Heritage Table” reflects how Turkish cuisine is shaped not only by flavours, but also by the stories, traditions, and shared experiences passed down through generations. It positions the table as a space where cultures meet, memories are preserved, and culinary traditions continue to evolve, offering a living expression of Türkiye’s rich and enduring heritage.
Turkish Cuisine Week was marked by a series of events both in Türkiye and around the world, hosted by Turkish embassies and missions. In Malaysia, Turkish Cuisine Week kicked off with an exclusive luncheon hosted by the Embassy of the Republic of Türkiye’s Tourism and Information Office at the Ambassador’s residence, celebrating the diversity, warmth and depth of Türkiye’s culinary heritage. The gathering brought together guests for an authentic experience of Turkish hospitality, honouring this year’s theme of the table as a living space where culture, memory and tradition come together.
“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. We hope every guest leaves not only with a taste of Türkiye, but with a deeper appreciation of the living heritage behind every recipe,” said H.E. Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur.
The celebration continued with a workshop organised in collaboration with Le Cordon Bleu. The workshop brought together 40 students for an immersive introduction to the essence of Turkish culinary heritage. Led by Chef Leyla Özdemir, Head Chef at the Embassy of the Republic of Türkiye, participants were guided in preparing traditional dishes such as Kuzu Tandır (slow-roasted lamb) and Keşkek (wheat and meat porridge).
Mustafa Korkutata, Cultural and Tourism Affairs Counsellor at the Embassy of the Republic of Türkiye’s Tourism and Information Office, 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. This direct engagement helps build a deeper understanding and appreciation of the richness and diversity of our culinary culture,” he said.
Reflecting this year’s theme, the workshop went beyond hands-on cooking, serving as a platform for cultural exchange, shared learning, and a deeper appreciation of the stories and traditions carried through Turkish cuisine.
Spotlight Dishes
This year’s featured dishes highlighted both cultural richness and culinary excellence. UNESCO-listed keşkek, the slow-cooked wheat and meat porridge, symbolised shared celebration and collective effort. Baklava represents the craftsmanship and the passing of traditions through generations. Mantı (Turkish dumplings) reflect themes of migration and travel. Dolma showcased the diversity within a shared culinary language, while helva signified solidarity and memory.
Inside The Heritage Table
Take a closer look at several dishes highlighted during Turkish Cuisine Week 2026, each reflecting a different part of Türkiye’s living culinary heritage.
For more information on Turkish Cuisine Week, including menus, recipes, technique videos, branding assets, posters and social media materials, please visit turkishcuisineweek.com.
