Somali Envoy Praises Turkish Cuisine at Iftar Event in Ankara

Somalia’s Ambassador to Türkiye, Fathudin Ali Mohamed, extolled Turkish cuisine at an iftar event. He compared Ramadan traditions between Türkiye and Somalia, noting differences in meal practices. Ambassador Mohamed shared his favorite Turkish dishes while Somali student leader Mustafa Hassan Abdirashid discussed traditional Somali iftar customs.

Somalia’s Ambassador to Türkiye, Fathudin Ali Mohamed, has lauded Turkish cuisine as one of the finest globally, expressing his appreciation for its diverse traditional dishes. His remarks came during an iftar event organized by Somali students in Ankara, celebrating the break of fast during the holy month of Ramadan.

Ambassador Mohamed highlighted the primary differences in Ramadan customs between Türkiye and Somalia, particularly in meal offerings. In Somalia, individuals traditionally break their fast in the evening with soup and appetizers, followed by prayers before continuing their meal, in contrast to the practices observed in Türkiye.

Reflecting on his inaugural Ramadan in Ankara, the Ambassador noted that many Somali restaurants and businesses close during the holy month, whereas Türkiye’s daily routine remains largely uninterrupted. He also mentioned the unique tradition in Türkiye of drummers awakening citizens for sahur, compared to the calling out of “sahur, sahur” in Somalia.

The Ambassador shared his favorite Turkish dishes, which include Iskander kebab, kofte (meatballs), fish, as well as desserts like baklava and kunefe. Mustafa Hassan Abdirashid, leader of a Somali student group in Ankara, elaborated on Somali iftar customs, starting with breaking the fast using dates and water, followed by a traditional pastry filled with minced meat, onions, and coriander.

After breaking their fast and performing prayers, participants typically enjoy soup before proceeding to the main meal. The leadership emphasized the significance of bananas in Somali cuisine, with eight varieties available. Rice, often infused with spices, serves as a staple of the iftar, generally accompanied by camel meat, or chicken or beef if camel meat is lacking. Concluding the meal, individuals partake in dessert, followed by Somali tea and coffee.

In conclusion, the celebration of iftar in Ankara not only showcases the rich culinary traditions of both Turkish and Somali cultures but also highlights the distinctive customs associated with Ramadan. The ambassador’s appreciation for Turkish cuisine and the descriptions of Somali fasting traditions illuminate the diverse gastronomic heritage and unique experiences during this holy month for both communities.

Original Source: www.dailysabah.com