A Feast of Flavors for NATO Leaders: Award-Winning Chef Fatih Tutak's Signature

On the first day of the NATO Summit, the dinner menu for the 32 state and government leaders who came to Ankara was prepared by Turkey's award-winning chef, Fatih Tutak. The guests were treated to a variety of Turkish flavors, from manti to short ribs, and from stone oven pita to Sütlü Nuriye dessert.Chef Fatih Tutak, who has been awarded the most prestigious award in the gastronomy field twice, prepared the special dinner menu for the world leaders. The starter section of the meal included stone oven pita, Trabzon butter, and Hizan Karakovan honey, accompanied by zeytinyagli vegetable sauté and burnt Denizli yogurt.In the intermediate hot section, Kayseri manti was served, accompanied by burnt Denizli yogurt and smoked Ayaş sauce. The main course options included sea bass and slow-cooked short ribs. The sea bass was served with tarama, Urla sakız artichoke, and Tokat leaf, while the short ribs were served with burnt Trabzon butter, roasted eggplant, and kuzugöbeği mushroom pilaf.The special dinner of the summit was completed with the traditional Turkish dessert Sütlü Nuriye. The dessert presentation combined Turkish regional flavors with Antep pistachio foam, Maraş ice cream, and bergamot.