Somali Ambassador Celebrates Turkish Cuisine During Ramadan Iftar

Somalia’s Ambassador to Türkiye, Fathudin Ali Mohamed, lauds Turkish cuisine, noting it as one of the best worldwide during an iftar event. He contrasts Ramadan traditions between Türkiye and Somalia, particularly in food and customs. Mustafa Hassan Abdirashid adds insights into Somali iftar practices, highlighting unique dishes and the importance of community in both cultures.

Somalia’s ambassador to Türkiye, Fathudin Ali Mohamed, recently praised Turkish cuisine as among the finest globally, lauding its diversity during an iftar event hosted by Somali students in Ankara. He highlighted the cultural differences in Ramadan observances between Türkiye and Somalia, particularly regarding traditional meals.

Ambassador Mohamed remarked that in Somalia, breaking the fast typically begins with soup and appetizers, which are followed by prayers and then the main meal. In contrast, life in Türkiye does not come to a halt during Ramadan; daily activities persist, enhancing the communal aspect of the celebrations.

He expressed his appreciation for unique Turkish customs, such as the tradition of drummers waking people for sahur, the pre-dawn meal, compared to Somalia, where the call to sahur is vocal. Among his favorite Turkish dishes are Iskander kebab, kofte, fish, and the celebrated desserts baklava and kunefe.

Mustafa Hassan Abdirashid, a representative of a Somali student group in Ankara, provided insight into Somali iftar traditions. He noted that the fast is typically broken with dates and water, followed by a special Somali pastry filled with minced meat, onions, and coriander. After prayers, the iftar meal continues with soup.

He also emphasized the significance of bananas in Somali cuisine, sharing that there are eight distinctive varieties available in the country. Additionally, rice, often spiced, serves as a staple during iftar, typically accompanied by camel meat, or chicken or beef if camel is not available. Dessert is enjoyed later, along with Somali tea and coffee.

In summary, the exchange between Somali and Turkish culinary traditions during Ramadan highlights the rich diversity found within both cultures. Ambassador Fathudin Ali Mohamed’s appreciation for Turkish cuisine and Mustafa Hassan Abdirashid’s insights into Somali customs reflect the unique practices of breaking fast. Together, they emphasize the importance of community and tradition during this holy month.

Original Source: www.dailysabah.com