Somali Envoy Lauds Turkish Cuisine During Ramadan Iftar Gathering

Somalia’s ambassador to Türkiye praised Turkish cuisine at an iftar event, noting its global excellence. He highlighted differences between Ramadan traditions in Türkiye and Somalia, particularly in food and daily life. Key Somali dishes, including the importance of bananas and rice, were also discussed, emphasizing the rich culinary heritage during Ramadan.

Somalia’s ambassador to Türkiye, Fathudin Ali Mohamed, has commended Turkish cuisine as one of the best globally, expressing his admiration for its traditional dishes. His remarks were made during an iftar gathering hosted by Somali students in Ankara, coinciding with the holy month of Ramadan, when Muslims observe fasting from dawn until dusk.

Ambassador Mohamed highlighted a key difference between Ramadan in Türkiye and Somalia, particularly in the culinary practices. In Somalia, individuals traditionally break their fast with soup and appetizers, followed by prayer before continuing their meal. In contrast, he noted that in Türkiye, the meal is often more diverse and vibrant.

Reflecting on his experience during his first Ramadan in Ankara, the ambassador observed that while many establishments in Somalia close for the holy month, daily life in Türkiye remains relatively unchanged. Furthermore, he mentioned the unique tradition in Türkiye of using drummers to wake people for sahur, the pre-dawn meal, whereas in Somalia, it is customary to call out the same.

Among the Turkish dishes that he enjoys are Iskander kebab, kofte, fish, and beloved desserts such as baklava and kunefe. Mustafa Hassan Abdirashid, the leader of the Somali student group, also shared insights into Somali iftar customs, starting with breaking the fast using dates and water, followed by a unique pastry filled with minced meat, onions, and coriander.

He explained that after prayers, the meal continues with soup and other dishes. Bananas hold significant importance in Somali cuisine, with eight different varieties available. Rice, prepared with spices, is a staple for iftar, often served with camel meat, though chicken or beef may be alternatives when camel meat is scarce. The meal concludes with dessert, along with Somali tea and coffee.

In conclusion, the Somali envoy to Türkiye has eloquently praised Turkish cuisine during a Ramadan iftar, noting the differences in culinary traditions between the two countries. Not only did he express his personal favorites from Turkish cuisine, but insights from Somali customs enriched the dialogue on global Ramadan practices. The cultural exchange highlighted the diversity and richness present in culinary traditions during this holy month.

Original Source: www.dailysabah.com