Although the 36th NATO Summit of Heads of State and Government, held in Ankara on July 7-8, has concluded, discussions about the events continue.
Modern.az reports that the official gala dinner organized in honor of NATO leaders at the Turkish Presidential Palace is among the topics being discussed.
Turkish media writes that the gala dinner menu was prepared by two-Michelin-starred chef Fatih Tutak.
According to the information, leaders of 32 NATO member countries, invited heads of state, and high-level delegations attended the gala dinner hosted by Turkish President Recep Tayyip Erdoğan.
Fatih Tutak, who has chosen to promote Turkish cuisine internationally as one of the main directions of his career, presented Turkey's gastronomic heritage to world leaders at the official gala dinner.
The famous chef stated in his announcement regarding the gala dinner:
“It was a great honor for us to represent Turkish cuisine at such a special table. In this menu, we wanted to present products from different regions of Turkey, the labor of producers, and our culinary memory in a modern language. Being a part of this important meeting hosted by Turkey is very valuable to us.”
Leaders including US President Donald Trump, French President Emmanuel Macron, German Chancellor Friedrich Merz, UK Prime Minister Keir Starmer, and Italian Prime Minister Giorgia Meloni were presented with a special gala menu reflecting the rich heritage of Turkish cuisine.
The menu was based on Anatolia's regional product diversity, cooperation with local producers, and the ancient traditions of Turkish cuisine. Traditional Turkish flavors were re-prepared with modern techniques and elegant presentation and served to the guests.
The menu, created after weeks of preparation, combined the characteristics of traditional Turkish cuisine with a modern culinary approach. Chef Fatih Tutak, who personally managed all stages from product selection to dish preparation, prepared the menu in accordance with the principles of seasonality, local production, and sustainability.
Most of the products used in the menu were sourced from producers in various regions of Turkey. Thus, the gala dinner became not just an official reception menu, but also a gastronomic presentation showcasing Turkey's product richness, culinary culture, and producer labor.
The menu included pide prepared in a stone oven, Trabzon butter and Hizan karakovan honey, olive oil vegetable bayıldı, burnt Denizli yogurt, sea bass and tarama, Urla mastic artichoke with Tokat grape leaves, freekeh bulgur with lamb and mushroom mixture, tandoor-baked veal ribs, burnt Trabzon butter and eggplant, manti with smoked Ayaş tomato sauce, “milk baklava”, Antep pistachio foam and Maraş ice cream with bergamot.
A.Gorkhmaz
