To build a bridge between the Turkish and Hungarian cultures, the Istanbul Liszt Institute Hungarian Cultural Center will commemorate Easter Day on Tuesday.
The well-known chef Agnes Toth, who is renowned for her work in gastro-diplomacy, will be collaborating in the kitchen with the renowned Turkish chef Aylin Yazcolu.
The menu will feature traditional Hungarian dishes within the context of Easter gastronomic symbolism and the shared culinary legacy of Hungarian and Turkish cuisine as part of the cooperative cultural sharing activities. Turkish components will be used to revitalize Hungarian traditions.
The special menu will range from pea soup to Green Thursday’s spring vegetables, lamb, and new cabbage with sour cream and finally poppy bread dessert and vanilla sauce.
Easter is a significant holiday that is celebrated around the world by Christians and non-Christians alike. It commemorates the resurrection of Jesus Christ from the dead, which is the cornerstone of the Christian faith. The Easter holiday is also associated with springtime and the renewal of life, with symbols like eggs and bunnies representing fertility and rebirth. Beyond its religious significance, Easter is a time for families and communities to come together, share meals and participate in festive activities. It is a time to reflect on the themes of forgiveness, redemption and hope, and to reaffirm one’s faith in the power of love and life over death.
Source – Daily Sabah
