Türkiye showcases cuisine, culture alongside NATO diplomacy
As Türkiye hosts the July 7–8 NATO summit in Ankara, the nation is leveraging the gathering not only for high-level diplomacy but also to showcase its cultural heritage gastronomy and traditions to world leaders, their spouses and the thousands of international journalists covering the event.
President Recep Tayyip Erdoğan and first lady Emine Erdoğan welcomed heads of state and government attending the summit at the Presidential Complex, where guests were served a menu highlighting ingredients and recipes from across Türkiye. The meal featured regional specialties including stone-baked pide with Trabzon butter and Hizan honey, Kayseri mantı, sea bass prepared with produce from Urla and Tokat, slow-cooked beef ribs accompanied by firik pilaf and the traditional dessert Sütlü Nuriye with Maraş ice cream and pistachio foam.
Turkish cuisine also took center stage at the summit’s international media center, established at the Presidential Nation’s Library, where around 2,500 journalists are expected to cover the meeting. The center offers an extensive selection of regional dishes ranging from soups, olive oil-based appetizers and cheeses to kebabs, dolma, mantı, pide and desserts, such as baklava, aşure, sütlaç and Turkish delight.
