To celebrate “Turkish Cuisine Week”, an exquisite dinner was hosted by the Ambassador of Türkiye Niyazi Evren Akyol, and his lovely wife, Mme. Indri Puspitasari Akyol, to introduce the richness and diversity of Turkish gastronomy at the Turkish residence in Makati on May 23.

The guests were welcomed to the Akyol’s residence with an elegant atmosphere decorated with the famous Iznik pottery, a type of Turkish ceramic ware, mosaic lamps, and a Nazar amulet.

The “Turkish Cuisine Week” is celebrated every year between May 21 to 27 through various events across Türkiye and around the world. This year’s event aims to build intercultural bridges with a focus on classic dishes, the backbone of Turkish cuisine. The Turkish classic dishes menu features healthy and nutritious flavors that are staples in Turkish households.

To get the service started, Indri introduced a Turkish welcome ritual of spraying one’s hands with kolonya (lemon cologne spray) before dining.

Ambassador Akyol then started the meal by describing each dish, its origin, ingredients, and preparation in full detail. Admittedly, he does not cook, but shares that he knows how to appreciate good food.

First on the menu is the smooth and velvety Mercimek Corbasi (Lentil soup), with the vibrant flavor of onion, tomatoes, olive oil, and spices. Followed by cold appetizers collectively named Mixed Dolma (Stuffed vegetables), composed of imambayildi (stuffed eggplant), kabak dolma (sliced zucchini), and lahana sarma (rolled cabbage). Then the Borek, a savory layered pie of phyllo dough, spinach, and feta cheese, was served.

Another eggplant dish on the menu was the Karniyarik (split eggplant filled with minced meat) served with Sehriyeli Pilav (rice pilaf with vermicelli cooked in butter). The menu is further enriched with a refreshing Coban Salatasi (shepherd’s salad), a Turkish Salad made of tomatoes, green peppers, olives, cucumbers, and pickles with a tangy dressing made of extra virgin olive oil and lemon juice.

A light and delightful dish, Etli Kuru Fasulye (white bean stew with beef), was served alongside Cacik (yogurt with cucumber and herbs), also steals the spotlight.

These dishes are complemented with a sweet-ender Baklava (a rich, layered pastry made with phyllo dough, pistachio or walnuts, and light syrup) and Kazandibi (creamy milk pudding caramelized on the bottom for a smoky, slightly burnt flavor).

It was an evening of a gastronomic experience that encompassed the enjoyment of food and drink with a brief exploration of Turkish history and culture associated with those culinary traditions. Elinize Sağlık!