At the table, Türkiye tells its story

Some of the best diplomacy happens over a meal.

- CAROLYN RAMORAN HAMILTON

Not because food solves political disagreements, but because it lowers barriers almost instantly. People become curious. They ask questions. They compare flavors to childhood memories, family gatherings, places they have traveled to, or places they suddenly want to visit. Before long, a country no longer feels distant. Its people, no longer strangers.

That was exactly the atmosphere at the lunch recently hosted by Turkish Ambassador Niyazi Evren Akyol and his wife, Indri Akyol, in collaboration with Wildflour Hospitality in celebration of Turkish Food Week.

Held at the ambassador’s residence in Manila, the gathering brought together diplomats, media, and guests around a menu developed by the ambassador’s official chef, Ilhami Kiliç and Wildflour Hospitality’s Chef Carlo Miguel. Their goal was straightforward: introduce authentic Turkish dishes using Filipino ingredients while staying true to the spirit of Turkish cuisine.

And the food did exactly what good food is supposed to do. Lunch began with “manti”, delicate Turkish dumplings filled with seasoned beef and served with garlic yoghurt and butter sauce. There were stuffed vine leaves, flaky cheese börek, and “imam bayildi” the slow-cooked eggplant dish whose name famously translates to “the imam fainted.”