Bilecik’s regional dishes came to light

Bilecik’s local products gained the most attention with kokoreç, quail kebab, and yogurt flatbread.

As part of the Turkish Cuisine Week held in Bilecik, a program was organized in the Museum Directorate garden. Bilecik Governor Şefik Aygöl, mayors, provincial directors, and many invited guests attended the program. Delivering a speech on the importance of the week, Bilecik Provincial Director of Culture and Tourism Serkan Bircan stated, ‘The rich Turkish cuisine, which is the result of a culture spanning thousands of years, traditions, social heritage, stories, and deep experience, is once again sharing its unique adventure with the world alongside its abundant table from May 21 to 27. During the Turkish Cuisine Week, where the rich gastronomic culture will be introduced for the third time by Turkey’s foreign representatives and domestically, Turkey is introducing the unique recipes of ancient Turkish cuisine to wide audiences thanks to the activities of this important week. We aim to introduce our nearly a hundred culinary culture in Bilecik, the city that has hosted and liberated many civilizations, during the Turkish Cuisine Week. We aim to pass down this rooted gastronomy and culinary culture, which is inherited to us, to future generations by registering it in the Intangible Cultural Heritage and UNESCO International Inventory with the Ministry of Culture and Tourism, Bilecik Governorship, Public Institutions, and Organizations.’

Following the speech, the opening of the Bilecik Local Foods Exhibition took place, with kokoreç, quail kebab, and yogurt flatbread receiving the most attention. In addition, regional products such as lentil mantı, Yörük package, sour soup, plum porridge, göbete, lamb closure, dızmana, nur dessert, keşkek were enjoyed heartily.