The chef who served Anatolian cuisine to world leaders at the NATO summit tells the details
One of the chefs who participated in preparing the official dinner for world leaders during the 36th NATO summit in Beştepe, Ankara, revealed the details of the menu, which included heritage dishes from Turkish and Anatolian cuisine.
The echoes of the special dinner served to world leaders in Peshtepe, on the sidelines of the 36th NATO Summit hosted by Ankara on July 7 and 8, are still continuing.
The menu prepared for the high-ranking delegations included traditional dishes, including stuffed zucchini blossoms with olive oil, artichokes with fava beans, boiled kofta in the Mardinian style, bigandi (eggplant purée), and meat slices. Beef, a steamed vegetable dish, semolina dessert with almonds, and baklava.
The chef participating in preparing the menu, which was supervised by the Presidential Communications Committee, said that all the dishes were prepared with great care and represented the diversity of Turkish and Anatolian cuisine.
He explained that the delegations’ banquet included 300 people, and that a special menu had been prepared and presented for approval before final decisions were taken, stressing that presenting a stuffed dish was essential on the menu.
This story was produced with machine-translation assistance, then went through human editorial review for accuracy and sourcing.
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