The Turkish Cuisine Week events, organized nationwide under the auspices of the Presidency, started in Burdur. Prof. Dr. Hüseyin Dalgar, Rector of Burdur Mehmet Akif Ersoy University, attended the Turkish Cuisine Week events. The events started with a parade march.
The parade march, which started from the front of the Burdur Museum and ended at Bakibey Mansion, was attended by Governor Türker Öksüz, Burdur Deputy Prof. Dr. Adem Korkmaz, Rector Prof. Dr. Hüseyin Dalgar, Director of Culture and Tourism Emre Gürsoy, protocol members, students of MAKU Tourism Management and Hotel Management School Gastronomy and Culinary Arts, and English, Russian, Lithuanian, Azerbaijani, Uyghur and Kazakh Turkish Groups. The presence of camels in the parade created colorful images.
Amazing Rose Sherbet from Burdur Food Agriculture and Livestock Vocational School Culinary Program Students
At the Turkish Cuisine events continuing at Bakibey Mansion, rose sherbet prepared by the students of Burdur Food Agriculture and Livestock Vocational School Culinary Program was first served by. Later, Governor Türker Öksüz, Deputy Prof. Dr. Adem Korkmaz and Rector Prof. Dr. Hüseyin Dalgar pounded wheat and stirred keşkek. The local flavors of Bağsaray Village were also served to the protocol members and all participants.
The opening ceremony was then held. The program started with a moment of silence and the reading of the National Anthem, and the opening speech was made by the Director of Culture and Tourism, Emre Gürsoy. Gürsoy provided information about the Turkish Cuisine Week events. Then, Governor Türker Öksüz made a speech. In his speech, Governor Öksüz emphasized the importance of gastro tourism and the importance of promoting products with geographical indications, emphasizing that in addition to the touristic values of Burdur, its gastronomic values should also be highlighted.
The Turkish Cuisine opening ceremony ended with the serving of local products, especially Keşkek and Gölhisar roast.
