Turkish flavors impressed NATO guests
Osman Sezener, one of the three chefs who prepared the official dinner menu for international delegations attending the 36th NATO Summit of Heads of State and Government, has shared details about the dishes served to guests and the philosophy behind the menu.
Speaking at his restaurant in Bodrum, Sezener—whose three restaurants are included in the 2024 Michelin Guide selection for Istanbul, Izmir, and Bodrum—said the menu was designed to showcase Türkiye's culinary heritage by featuring geographically certified products and signature flavors from all seven regions of the country, CE Report quotes Anadolu Agency.
In addition to the dinner hosted by Emine Erdoğan, wife of President Recep Tayyip Erdoğan, for the spouses of heads of state and government at Çankaya Mansion, Sezener said his team also prepared breakfast, lunch, and dinner buffets for guests, delegations, and members of the media at the Presidential Complex.
For the spouses' dinner, the dishes were served on specially crafted ceramic plates. The meal began with seven appetizers representing Türkiye's seven regions, including specialty honey with Erzincan tulum cheese, Trabzon butter, Antalya-style hibeş, and tarhana appetizer.
The main courses included Urla mastic artichoke with Bodrum gambilya fava, a salad featuring nectarine and Armola cheese from Seferihisar, Anatolian-style stuffed zucchini flowers, and a modern interpretation of stuffed vine leaves.
Guests could choose between slow-cooked beef ribs with firik bulgur or grouper served with a sauce made from Çeşme mastic gum. Dessert featured white chocolate yogurt mousse prepared with premium Aegean yogurt and forest berries.
Sezener said the buffet menus also showcased a wide variety of regional specialties, including Tire meatballs, octopus from Urla, calamari, fish stew, Adana kebab, freshly carved döner, and keşkek.
According to the chef, guests greatly enjoyed tasting dishes from across Türkiye and expressed appreciation after the meals. He noted that many were especially impressed by the Urla mastic artichoke, while the grouper with Çeşme mastic sauce offered a unique culinary experience.
Sezener described participating in the summit as a great honor, saying Türkiye successfully introduced its rich gastronomic traditions to international visitors.
He added that around 70 kitchen staff worked in coordination with the Presidential culinary team to serve meals to more than 20,000 people during the summit.
Preparations began weeks in advance, with premium ingredients sourced from across Türkiye. Sezener also said Emine Erdoğan was closely involved throughout the planning process, reviewing every detail and personally tasting and approving all dishes before they were served to guests.
Photo: Instagram
