Exploring Türkiye’s flavours at Turkish Night
A 4-course dinner event celebrating Turkish cuisine and culture was held at the Royal Lake Club Kuala Lumpur
TURKIYE is known as a gastronomic heaven with its distinctive seafood, world-famous kebabs, nuts and fruits, coffee, as well as its ancient wine that boasts more than 600 indigenous grape varieties.
Exploring Türkiye without bringing one’s passport was made possible as the Royal Lake Club Kuala Lumpur organised a Turkish Night recently in collaboration with the Embassy of The Republic of Türki̇ye Tourism and Information Office.
The 4-course dinner event was organised for the members of the club and media, specially prepared by a Turkish chef. The dinner was attended by H.E Ambassador Emir Salim Yüksel (Turkish Ambassador to Malaysia), Datuk Zahairi Baharim (Undersecretary West Asia, Ministry of Foreign Affairs), Datuk Dr Mohd Yusoff Sulaiman (CEO of Malaysian Industry-Government Group for High Technology, MIGHT), Tan Sri Datuk Seri Dr Sulaiman Mahbob (Chairman of Malaysian Investment Development Authority, MIDA) and Mr Manjit Singh Dhilon (President of Royal Lake Club Kuala Lumpur).
(L) H.E Ambassador Emir Salim Yüksel, Turkish Ambassador to Malaysia. (L-R) Manjit Singh Dhilon (President of Royal Lake Club Kuala Lumpur), Tan Sri Datuk Seri Dr Sulaiman Mahbob (Chairman of Malaysian Investment Development Authority, MIDA) and spouse, Ambassador Yüksel, Datuk Zahairi Baharim (Undersecretary West Asia, Ministry of Foreign Affairs) and spouse and Datuk Dr Mohd Yusoff Sulaiman (CEO of Malaysian Industry-Government Group for High Technology, MIGHT) and spouse. – Pic courtesy of Türkiye Tourism Promotion and Development Agency
H.E Ambassador Emir Salim Yüksel, Turkish Ambassador to Malaysia, said: “As the Turkish Ambassador to Malaysia and on behalf of the Turkish Embassy, we are delighted to be able to bring the taste of Türkiye to Malaysia. Gastronomy plays an important role in promoting Türkiye to the world. We are happy to contribute to the organisation by introducing a few iconic Turkish cuisine and music to our Malaysian friends.”
The 4-course dinner started with cold appetisers such as Vişneli Yaprak Sarması (Stuffed Vine Leaves with Sour Cherries), Firik Bulgurlu Cacık (Yoghurt with Cucumbers and Wheat), Çerkez Tavuğu (Chicken Breast Paste with Garlic Sauce), Şaksuka (Eggplants, potato and peppers with tomato paste) and Acılı ezme (Spicy chilli dip). The hot appetiser, which was Sucuk içli muska böreği (Fried Turkish filo pastry with pepperoni and mozzarella) complimented the beginning of the Turkish Cuisine exploration journey.
(L-R) Turkish cuisine appetisers, Gavurdağı Salatası, İç Pilavlı Kuzu tandır and Patates Püreli Kebap. – Pic courtesy of Türkiye Tourism Promotion and Development Agency
A salad bowl, Gavurdağı Salatası (Turkish Salad with tomatoes, cucumbers, chillies, pomegranates, walnuts) was then served before the main course meal, İç Pilavlı Kuzu tandır (Lamb leg confit with rice with lamb liver and sultanas) and Patates Püreli Kebap (Beef Goulash with Mashed Potato). Guests were also served Turkish delights such as Fıstıklı Baklava (Baklava with Pistachio), Fıstık Sarması (Pistachio Rolls), Kazandibi (Caramelised Milk Pudding), Kaymaklı Kabak Tatlısı (Pumpkin confit with clotted cream) and İrmik Tatlısı (Warm Semolina Halwa). Freshly brewed Turkish coffee provided a memorable end to the 4-course meal.
From left Osman Eksi from Van Yuzuncu Yil University (Baghlama) and Dr Evrim Kasikci, a soloist and accordion player from Trakya University. – Pic courtesy of Türkiye Tourism Promotion and Development Agency
While guests enjoyed the meal, they were entertained with exceptional performances from Dr Evrim Kasikci, a soloist and accordion player from Trakya University, Osman Eksi from Van Yuzuncu Yil University (Baghlama) and Fauziah Gambus.
source – The Vibes
