Who and with what treated NATO leaders at the official reception in Ankara - PHOTO
The official gala dinner for NATO leaders who gathered for the summit in Ankara was prepared by Turkish chef Fatih Tutak, holder of two Michelin stars.
The dinner concept was dedicated to Turkey's rich gastronomic heritage. The menu combined products from across the country and traditional recipes reinterpreted using modern culinary techniques and elegant presentation.
Preparation took several weeks. According to the chef, special attention was paid to seasonality, local products, and principles of sustainability when developing the menu. Most ingredients were supplied by producers from various regions of Turkey.
The gala dinner menu included:
- Stone-oven pide with Trabzon butter and honey.
- Stewed vegetables with olive oil and yogurt.
- Sea bass with artichokes.
- Bulgur with veal ribs.
- Manti with yogurt and smoked tomato paste.
- Milk baklava with pistachio topping and bergamot.
- Kahramanmaras ice cream.
Commenting on his team's participation in the event, Fatih Tutak noted:
"It was a great honor for us to represent Turkish cuisine at such a special reception.
With this menu, we wanted to tell about products from different regions of Turkey, the work of our farmers, and the rich culinary memory of our country. It was very valuable for us to become part of this important international event."
Source: Habertürk
