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October 4, 2022

Feast of cuisine specialties with the Embassy of Turkey

Because the art of cuisine means both culture and tradition, Turkey’s Ambassador to Bucharest, H.E. Ayse Sinirlioglu, has recently inaugurated a series of cultural projects dedicated to Istanbul 2010 – European Culture Capital, by means of a real cuisine feast on display. Turkish gastronomy is known as one of Europe’s richest and full of flavour, H.E. Sinirlioglu said in her opening word which preceded the events. The ambassador urged the audience, mainly based of journalists and public figures, to get a taste of the eye-catching entrees, with the Romanian words “pofta buna” (bon appetite). Turkish cuisine cannot be distinguished with the basic meal but it stands out for its variety, ways of preparing and preserving food, techniques, eating manners, equipment and utensils required for preparation. Its diversity is expressed through the variety of products, interaction of various cultures in history, development of new tastes. Turkish dishes are rich and substantial, often prepared with vegetables, cereals, or meat. The Eastern region is famous for livestock farming, so butter, yogurt, cheese, honey, meat and cereals are pretty much the basic food.

For instance, in Konya, the great center of culture, people enjoy the clay oven kebab, meat and vegetable dishes and halva desserts. Further towards the west, due to fertile valleys, fruits and vegetables are really abundant, and olive oil is used in all the dishes.

The Black Sea coast abounds in hazelnuts, tea and corn. The sea here is home to a small fish called hamsi, served in more than 40 dishes. The Eastern part of the country is characterized by spicy food, kebabs and sweet pastries. However, the Marmara region stands out as the culinary center with variety of fruits, vegetables and flavoured lamb.

After briefly introducing the Turkish cuisine art and its history, Ambassador Sinirlioglu also reminded everyone how important gourmet traditions are important in the country’s hospitality, in a country where the very coffee serving is based on a sheer ritual.

H.E. also made reference to all the linguistic aspects of gourmet art Romanians share with Turks (in the Romanian vocabulary, 3,000 words of Turkish origin can be found, of them several are related to food).

„Pilaf”, „musaca”, „ciorba”, „sarmale”, „ghiveci”, these are only a few of the delicacies the two countries have in common, more reason for H.E. Sinirlioglu to say she does feel „at home in Romania, where she had the opportunity of tasting the most delicious „ghiveci” (vegetable stew) ever.

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