Starting from the concept of introducing the different cuisines of Turkey to the inhabitants of Beringen we decided to start of with the Black Sea region. Vuslat could rely on volunteers in realizing this banquet, who were supportive and skilled in the regional cuisine. The participants were able enjoy an open buffet with an extensive menu. The dish that was most eagerly awaited and typical of the Black Sea cuisine was anchovies. . The main course consisted of anchovies, anchovy with rice, rolled cabbage leaves and the popular mihlama. The starter consisted of cabbage soup, which is widely consumed in the region. The banquet ended with the serving of Turkish sweets.
It was a pleasant evening where some 150 people came across the floor. The participants all enjoyed the delicacies from the Black Sea cuisine. The festival was accompanied by horon music, which is mainly produced by 2 instruments. These are the bagpipes and the kemençe, a stringed instrument.
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