KUALA LUMPUR – The Turkish Embassy Tourism & Information Office in Kuala Lumpur recently held a food tasting session and gala dinner to introduce Malaysians to the their local fares, in conjunction with Turkish Cuisine Week, declared officially under the auspices of the Republic of Turkey’s first lady Emine Erdoğan with the support of its Ministry of Culture and Tourism.
The celebration of the nation’s culinary culture takes place annually between May 21-27, with the local equivalent hosted at Lemon Garden, Shangri-La Hotel Kuala Lumpur, for Malaysians to take part.
Known for its rich, flavourful, multi-layered, and diverse dishes, Turkish cuisine is a defining element in Turkish culture with its legendary flavours and creative presentations.
It spreads beyond the borders of İstanbul and Anatolia to the Balkans, Eastern Europe, North Africa, and the Middle East. Such interesting and diverse flavours have captured the hearts of Malaysians, which has led to an increased demand for authentic Turkish cuisine in Malaysia.
Tourism, Arts and Culture Minister Datuk Seri Nancy Shukri said her ministry is deeply interested to see how the Turkish tourism department is currently promoting their local delicacies to the world.
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“Food is something we all have in common. Every country or community in this sense has a certain history attached to the dishes prepared.
“For instance, when we talk about Turkish coffee there is a certain style that entails its identity. Just like our very own traditional coffee, which has a story to tell,” she said.
“The ministry is supporting this event with our attendance because it is the first, and personally, I would like to understand how the Turkish embassy is promoting their food to the world. Look at ways how we can adopt certain practices as well.
“What I hope is that our own chefs – some we have sent abroad – to emulate this kind of engagement where they can train other culinary practitioners to make and promote our own Malaysian food,” she added, noting that Malaysians are generally very adventurous.
“I am confident that they would find this gastronomic celebration appealing.”
Taste to tell
During the food tasting session, members of the press were introduced to several staple dishes that can be easily made at home, ranging from appetisers, to main courses and desserts.
Among the standout dishes include Yaprak Sarma, a type of bite-sized brined grapevine leaves stuffed with rice. This appetiser is a robust introduction to what Turkish flavour is all about.
The next would be a variety of lamb-based protein offerings, notably the Tandir (lamb leg confit) and Hunkar begendi (Lamb stew with eggplant puree). The former is one of the most beloved Turkish dishes where the lamb is so fragrant and tender that it melts in your mouth.
Lastly, the Cevizli kabak, a pumpkin confit with walnut, is a must try dessert as it fits with the Malaysian palate that appreciates the balance of sweet and mild tanginess.
Besides the incredible flavours, one other aspect of Turkish cuisine is zero waste – which has gained increased importance in today's world. Zero waste has been a feature of Turkish cuisine for centuries, and it inherits a kind of wisdom.
Turkish cuisine is based on the principle that nothing should be wasted. For example, dried bread is turned into homemade crackers, and peels of the edible fruit are used for making jam.
This perspective, which has been preserved for centuries with effort, patience, and wisdom, is a part of the culinary culture that owns unique dishes that take one or two days to prepare.
In addition, patrons who are interested in making the dishes can search for the cookbook titled ‘Turkish Cuisine With Timeless Recipes’, which intends to record centuries-old traditional recipes in their original form.
It features an impressive collection of up to 218 recipes and healthy storage and cooking techniques used in Turkish gastronomy. The book also presents recipes for waste-free, fermented, regional, local and gluten-free dishes. – The Vibes, May 23, 2022
*Those who wish to indulge in Turkish Cuisine can visit the Lemon Garden, Shangri-La Hotel from May 21 to 27 and the buffet is priced at RM168 nett (Tuesday-Thursday) and RM188 nett (Friday - Sunday & Public Holidays) for lunch; RM188 nett (Tuesday-Thursday) for dinner and RM248 nett (Friday - Sunday) for the premium dinner where guests can also sample an array of seafood and local Malaysian cuisine as well.
