Turkish Cuisine Week in Cappadocia | Slow Food, Ancient Recipes & Culinary Heritage

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Esra Durust heads to the magical landscapes of Cappadocia — best known for its fairy chimneys and hot air balloons — where the fourth annual Turkish Cuisine Week has transformed the region into a hotspot for food lovers.

Chefs across Türkiye and embassies abroad revived ancient recipes with a modern twist, highlighting regional specialties like the Testi Kebab, a signature Cappadocian dish slow-cooked in a sealed clay pot and dramatically cracked open before serving.

With support from First Lady Emine Erdoğan, the celebration honours Türkiye’s culinary roots through local markets, female-led food enterprises, and Slow Food Earth Markets focused on sustainability, transparency, and tradition.

From sun-dried ingredients and handmade baklava to chemical-free produce and stories of mothers passing down recipes to daughters — this is food as cultural legacy, served with soul.

Chapters:
00:00 – Welcome to Cappadocia for Turkish Cuisine Week
00:36 – Chefs Revive Ancient Cooking Techniques
01:15 – This Year’s Theme: Classic Turkish Dishes
01:34 – The Art of Testi Kebab
02:00 – Culinary Tourism & Anatolian Roots
02:18 – Local Markets & Handmade Goods
02:45 – Women-Led Food Businesses
03:06 – The Slow Food Earth Market Movement
03:31 – Ethical Farming & Sustainable Practice
03:55 – Closing Reflections from Cappadocia

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