Distinguished guests are afforded an immersive journey into the heart of Turkish gastronomy thanks to a Turkish Cuisine Workshop organised by Yunus Emre Enstitüsü in collaboration with the Embassy of Tükiye in Brunei. The workshop was conducted by the embassy’s Executive Chef, Adem Can, who demonstrated dishes like Tarhana, a fermented grain soup, and Karniyarik which is a Turkish-style stuffed eggplant. Participants also got to experience the new facilities of the Culinary School at Laksamana College of Business, where the event was hosted
