Gurugram: Hyatt Regency offering exquisite dishes from Turkey till June-16
Hyatt Regency Gurgaon, in association with Turkish Airlines, has organized "Turkish Culinary Delight" event, is offering exquisite dishes from Turkey be it grained-based, grilled meats, seafood, or desserts. The event inaugurated by Turkish Ambassador Sakir Ozkan Torunlar is on till June 16. The dishes are prepared by expat guest chef Sonay Oguz, who brought some ingredients from Turkey, which aren't available locally. Here's more.
What does the event offers for non-vegetarians?
Non-vegetarians can relish items like Pacanga boregi (turkey ham with cheese, green pepper, parsley, and filo pastry), Kuzu tandir (oven roasted fresh thyme marinated lamb leg), Kuzu beykoz kebap (fried eggplant, lamb meat, bechamel, cheese, and almond rice). Other non-veg dishes are Izgara tavus sis (grill chicken skewer, pita bread, green pepper pickle, bulgur rice), Izgara levrek (grilled seabass rocket leaves and grill lemon).
Yummy dishes for vegetarians are there too!
For vegetarians, there are dishes like Kabak mucver (deep fried vegetables, garlic yogurt, mint), Etsiz mor sogan dolmasi (red onions with chili and fresh herb rice, yogurt sauce) and Izgara sebze sis (chargrill vegetable skewer, green pepper pickle, ajuka, tomato rice). Kabak tathsi (pumpkin dessert with sesame paste, walnut flakes), Ayva tathsi (quince dessert with clotted cream, cinnamon), Sutlac (Turkish style rice pudding).
Event offers fast-breaking menu for Iftar meal
There is also a fast-breaking menu for those looking for an Iftar meal. It has premium dates, assorted dry fruits, fruit compote, marinated olives, Turkish cheese plate, pita bread, yogurt drink, sherbets, and many more.
Ingredients that the chef brought from Turkey
The ingredients that chef Oguz brought from Turkey include Turkish Baldo rice (bigger than other rice), Kapya pepper paste, crushed wheat (which is also used in cooking pilaf and has no sugar content),m and pomegranate molasses (for salad dressing). He says the evolution of Turkish cuisine is a combination of a nurturing environment, the imperial kitchen, and a long social tradition.
