BUJUMBURA, May 27th ABP) – On Friday 24 May, the Embassy of the Republic of Turkey in Burundi organised a breakfast to present the specialities and tastes of the Aegean region during the week of traditional Turkish cuisine from 21 to 27 May.
During those ceremonies, the Turkish ambassador to Burundi, Mr. Alp Işikli, said that they had been organised with a view to introducing people to the various dishes that make up breakfast in the Aegean region, namely olives, curd cheese, embroidered cheese from İzmir, Kasséri cheese, flower and fir tree honey from Marmaris, beef sausage (sucuk) from Afyon, pistachio dessert (Baklava), grape jam accompanied by tea from the Eastern Black Sea region, as well as Turkish coffee. He added
that during that Turkish cultural breakfast, the participants had the pleasure of sharing delicious Burundian specialities, including eggs, dairy products, fresh fruit and vegetables, a sign of the values of sharing and conviviality with the aim of reflecting Turkish-Burundian friendship and exchanges in the cultural and culinary fields.
According to Mr Işikli, the participants in that event had the opportunity to examine the book on Turkish cuisine entitled “Recipes from Centuries of Turkish Cuisine” written by the First Lady of the Republic of Turkey, Mrs Emine Erdoğan.