The captivating world of Turkish cuisine has found a new admirer in Somalia’s ambassador to Türkiye. In an evocative conversation, the envoy shared his admiration for a myriad of traditional dishes that weave the rich culinary tapestry of this fascinating country. He hailed Turkish cuisine as being among the world’s finest, echoing the sentiments of many gastronomic enthusiasts worldwide.
Ambassador Fathudin Ali Mohamed expressed these heartfelt sentiments during an engaging interview with Anadolu Agency. The conversation took place amid a lively event in Ankara, where Somali students had gathered for iftar—the cherished communal meal which breaks the daily fast during Ramadan, the sacred month embraced by Muslims globally.
The ambassador couldn’t help but reflect on the cultural novelties between Ramadan in Türkiye and his homeland, Somalia. “The food,” he began thoughtfully, “is the primary and most delightful distinction.” In the hushed evenings of Somalia, families commence their iftar with warming soup and tantalizing appetizers before pausing for their evening prayers—a rhythmic ritual uniting faith and family.
However, in Türkiye, life takes on a different pace. Reflecting on his first Ramadan since arriving in Ankara, Mohamed noticed an intriguing norm; businesses and restaurants buzz with the usual vigor. It’s a city unfazed by the holy month, bending not to the mood of the sacred calendar.
One tradition that stretches across borders is the pre-dawn meal, the suhoor. But even here, differences spout their heads. Türkiye’s streets come alive as drummers make their rounds, awakening the faithful with a rhythmic call. “In Somalia,” Mohamed reminisced, his eyes perhaps softened by nostalgia, “We rely on the gentle chorus of ‘suhoor, suhoor’ to wake each other.”
With an evident fondness, Mohamed didn’t shy away from listing his favorite Turkish delicacies. “Iskender kebab, kofte, fresh fish,” he recited with genuine enthusiasm. And who could forget the sweet symphony of baklava and kunefe? Indeed, Turkish desserts seem to hold a universal appeal.
Iftar in Somalia
Adding to this cultural dialogue was Mustafa Hassan Abdirashid, who leads a vibrant group of Somali students in Ankara. He painted a vivid picture of iftar back home—a melodic blend of tradition and taste. Beginning with dates and water, the meal is a testament to ingenuity, with unique pastries filled with savory minced meat, onions, and the fragrant touch of coriander.
“After prayers,” Abdirashid narrated, a smile playing on his lips, “we return to enjoy hot soup.” The mention of bananas—an emblem of Somali cuisine—revealed something unique. Eight distinct varieties grace the tables, each adding its character to the meal. The iftar is a culinary journey, sometimes featuring camel meat—a staple brimming with cultural heritage. When this isn’t available, chicken or beef takes its place, keeping the traditions alive.
To conclude this spiritual and culinary pilgrimage, the Somali community finds solace in dessert, followed by the rich aromas of Somali tea and coffee, which weave another thread in the fabric of these cherished memories.
The beauty of these narratives lies in their ability to transcend mere food discussions. They invite us to ponder: How do our traditions shape our identities and the way we connect with others? After all, food is a universal language—a delicious dance of culture and heritage, a bridge linking diverse stories across oceans.
Edited By Ali Musa
Axadle Times International–Monitoring
