Text by Corina Tan
Shangri-La’s Lemon Garden hosts this year’s Turkish Cuisine week from May 21-27, 2022. The exquisite cuisine is a defining element in Turkish culture established on the foundations of various cultural civilisations for more than thousands of years. With its legendary flavours and creative presentation, Turkey is known for its rich, flavourful, multi-layered, diverse dishes spread beyond the borders of Istanbul and Anatolia to the Balkans, Eastern Europe, North Africa, and the Middle East.
Hoping to promote a deep appreciation of Turkey’s unique culinary tradition, the First Lady of The Republic of Turkey, Emine Erdoğan and the Ministry of Culture and Tourism of Turkey, headed by Mehmet Nuri Ersoy, declared the auspicious occasion. A Gala Dinner hosted by the Turkish Embassy Tourism & Information Office in Kuala Lumpur, and hosted by H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia was held at Shangri-La Hotel to launch the Turkish Cuisine Week. The Gala Dinner was also attended by Dato’ Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture Malaysia, government officials, local chefs, invited guests, media and influencers.
The Turkish Cuisine Week Buffet is open to all who wish to indulge in Turkish Cuisine. The buffet will serve 35 types of dishes that consist of appetizers, main courses and desserts. Dishes that guests can look forward to include Saksuka (eggplants with tomato salsa), Kadinbudu kofte (fried minced lamb & rice), Yaprak Sarma (Stuffed Vine Leaves with Rice), Turkish Coffee and Fıstıklı Baklava (Baklava with Pistachio). The buffet also offers many options for vegetarian and vegan diets.
Turkish cuisine, nurtured and shaped by the deep-rooted Anatolian history, stands out with its healthy characteristics, creative aspect, and sustainable structures. Recently, İstanbul which is one of the world’s leading centres for gastronomic tourism was recognised in a special selection by the MICHELIN Guide as the most reputable restaurant rating compendium worldwide.
The lunch buffet is offered at a price of RM168 nett from Tuesday to Thursday, and RM188 nett from Friday to Sunday, while the dinner buffet is priced at RM188 nett from Tuesday to Thursday. A special premium dinner at RM248 nett will be available from Friday to Sunday which offers an array of seafood and local Malaysian cuisine as well.
For more information on Turkish Cuisine Week, the public can visit turkishcuisineweek.com and reservations can be made at firstname.lastname@example.org or +6019-390 2257.
View the Full Menu Below
Istah Acicilar (Appetizers)
Patlican Salatasi (Eggplant salad)
Kisir (Bulgur with tomato paste)
Barbunya Pilaki (Cooked dried beans in olive oil)
Acili ezme (Spicy tomato salsa)
Saksuka (Eggplants with tomato salsa)
Coban Salatasi (Fresh Vegetable cubes salad with feta cheese and kalamata)
Lahana Sarma (Stuffed cabbage leaves with rice)
Yaprak Sarma (Stuffed vine leaves with rice)
Arnavut Cigeri (Fried Lamb liver)
Cerkez Tavugu (Chicken breast paste with garlic sauce)
Humus (Chick pea paste with tahina)
Muhammara (Walnut paste with olive oil)
Cacik (cucumber and yoghurt)
Turkish bread rolls
Salata Bufesi (Salad Buffet)
Rich assortment of green salads, condiments and dressings
Ana Yemek (Main Course)
Doner & Ekmek (Doner station with pita bread)
Tandir (Lamb leg confit) on Ic pilav (rice with lamb liver and sultanas)
Hunkar begendi (slow cooked veal on hot eggplant rague)
Kuzu sis (lamb skewer)
Tavuk sis (chicken skewer)
Kadinbudu kofte (fried minced lamb & rice)
Eksili kofte (minced lamb balls stew)
Izmir kofte (minced beef stew with potato)
Sekerpare (pistachio cookies with syrup)
Firin Sutlac (oven baked rice & milk pudding)
Cevizli kabak (pumpkin confit with walnut)
Irmik Helvasi (Semolina Halwa)
Su Muhallebisi (Rose Water pudding slices)
Profiterolls (Choux with with Vanilla Custard & Chocolate & Hazelnut Sauce)
Cevizli Kabak (Pupkin Confit with Walnut)
Muhallebi (Milk Pudding)
Coffee or tea