Somali Ambassador Praises Turkish Cuisine During Ramadan Iftar

Somalia’s ambassador to Türkiye lauds Turkish cuisine, stating it ranks among the world’s best. He compares Ramadan traditions, underscoring differences in meal structures and societal practices in Türkiye and Somalia. Ambassador Mohamed shares his favorite Turkish dishes, while Somali student leader Mustafa Hassan Abdirashid elaborates on iftar traditions in Somalia, including staple foods and culinary significance.

Somalia’s ambassador to Türkiye, Fathudin Ali Mohamed, commended Turkish cuisine, declaring it among the finest globally during an event organized by Somali students in Ankara for iftar. He emphasized the variety of traditional dishes that highlight the culinary excellence of Turkey.

Ambassador Mohamed remarked on the notable differences in Ramadan traditions between Türkiye and Somalia, particularly regarding food. In Somalia, individuals typically break their fast with soup and appetizers prior to prayer, while in Türkiye, the meal’s structure varies significantly.

Regarding his inaugural Ramadan in Ankara, he noted the contrast in public life during this holy month. In Somalia, many establishments close for Ramadan, whereas in Türkiye, activities continue as normal. He pointed out the unique Turkish custom of drummers waking people for sahur, contrasting with Somalia’s tradition of vocal notifications for sahur.

Among his preferred Turkish dishes are Iskander kebab, meatballs (kofte), fish, and desserts such as baklava and kunefe. Meanwhile, Mustafa Hassan Abdirashid, a leader of the Somali student group, provided additional insights into Somali iftar traditions, highlighting the breaking of the fast with dates and water, followed by a special pastry.

Abdirashid emphasized the significance of bananas in Somali cuisine, mentioning the nation’s eight varieties of the fruit. Additionally, rice, often spiced, is a staple part of iftar, complemented by camel meat or, when unavailable, chicken or beef. The iftar concludes with dessert, Somali tea, and coffee.

In summary, the article illustrates the deep appreciation expressed by Somalia’s ambassador toward Turkish cuisine while also detailing the distinctive Ramadan traditions in both Türkiye and Somalia. The variations in meal preparations and societal customs highlight the rich cultural tapestries of both nations during the holy month. The commentary from both Ambassador Mohamed and Mustafa Hassan Abdirashid underscores the unique culinary practices that define the breaking of fast in Somali culture compared to their Turkish counterparts.

Original Source: www.dailysabah.com