The Gastronomy and Culinary Arts Department of Near East University’s Tourism Faculty hosted a unique workshop introducing international students to Turkish Cypriot cuisine. The event brought together 30 students from different countries, offering them a hands-on experience to prepare traditional dishes like “Badadez Köftesi” (potato meatballs), “Mücendıra” (authentic Cypriot rice), and “Gullirikya” (a local dessert).

 

 

Before the workshop, a 10-minute presentation highlighted the rich cultural heritage and cuisine of Cyprus. Students then had the opportunity to practice making these flavors, learning not just the recipes but also the stories behind the dishes.

 

 

 

Dean of the Tourism Faculty, Prof. Dr. Nesrin M. Bahçelerli, emphasized the importance of gastronomy in preserving cultural heritage. “These events help our international students experience Turkish Cypriot culture and share it when they return home. It enriches their academic and cultural journey at our university,” she said.

 

 

 

Near East University, home to students from 143 countries, is renowned for its diverse and international campus. As part of Northern Cyprus’s “education island” mission, the university organizes cultural workshops to prepare students as ambassadors of Turkish Cypriot heritage.

 

 

Prof. Dr. Bahçelerli also highlighted that the Tourism Faculty’s recent full membership in EURHODIP, a global association representing over 150 tourism and hospitality institutions, strengthens its role in promoting cultural heritage. “Such workshops not only showcase our cuisine internationally but also align with our vision to create global awareness of Turkish Cypriot culture,” she added.

 

More Information: https://neu.edu.tr/international-students-studying-in-different-faculties-experienced-the-cyprus-cuisine-in-practice-in-the-workshop-conducted-by-the-gastronomy-and-culinary-arts-department-of-the-tourism-faculty-of-nea/?lang=en