Our Presidency's Nutrition Unit Branch Directorate organized a training session on “Regional Hatay Cuisine” for our staff on August 7, 2025.

The training was given by Master Chef Abdullah KATIRCIOĞLU from Hatay. Participants had the opportunity to learn about the rich culture and history of Hatay cuisine and the techniques used to prepare its dishes, both theoretically and practically. Traditional recipes, local ingredients, and cooking methods were shared, blended with the chef's experiences.

Today, the menu prepared during the training will be offered to our University staff in our Presidency's cafeterias. Our menu features prominent flavors of Hatay cuisine, such as Babagannuş, Hummus, Tepsi Kebab, Firik Pilaf-Salted Chicken, and Cheese Halva.

This event has both supported the professional development of our internal staff and contributed to the promotion of our local culinary culture.