Duet of famous chefs in Turkish Cyprus

KYRENIA

The third “Chefs’ Duet” event, hosted by the Elexus Hotel in Turkish Cyprus from 12 to 15 July, introduced guests to the rich culinary culture of the Mediterranean and Cyprus.

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During the three-day event, led by the hotel’s Executive Chef Veli Bayraktar and Chef Mehmet Yalçınkaya, who made his name through the television show ‘Masterchef Türkiye’, traditional flavours of Mediterranean cuisine were presented with modern touches. While guests sampled outstanding examples of Mediterranean cuisine, they also discovered the cultural heritage of Turkish Cyprus with a visit to the historic Kyrenia Castle.

On the first day of the event, a special dinner was organized where guests were served excellent examples of Mediterranean and Cypriot cuisine. On the second day, a visit was made to one of the island’s most important historical monuments, the seventh-century Kyrenia Castle, which features traces of Byzantine, Lusignan, Venetian, Ottoman and British architecture and overlooks the island’s old port. This visit provided guests with a unique opportunity to both explore the history of Cyprus and experience the island’s local flavors.

At the “Chefs’ Duet” evening, participants experienced the unique flavors of Mediterranean cuisine with special tasting menus prepared by Bayraktar and Yalçınkaya. They also informed the guests about the cultural and gastronomic synthesis of the Mediterranean region and showed each other the influence of culinary cultures on the region.

Flavors such as butter with squid ink, salted butter and coffee butter were among the notable flavors of the starters. Traditional flavors such as domat prepared with Aegean cheese, Gemlik olives and walnut-sugar tomato paste were combined with modern touches in the menu, while mackerel tarator prepared with mackerel, tarator sauce, yedikule salad, salmon egg and turnip was among the examples of Mediterranean synthesis.

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One of the most famous dishes on the menu was “Mussel with vine leaf”, prepared with vine leaves, turnips, honey and lemon sauce. “Granyoz”, specially prepared by the chefs, was served with basil, lemon jelly and grilled sea beans. Another dish that was very popular was the unique variant “Serseri”, prepared with octopus, beef fillet, pickled cucumber, cardamom and walnuts.

For dessert, the menu included a mandarin dessert with cream, mandarin juice, pine nuts and brittle. Guests were served the traditional Revani, which is made with milk cream, lemon and anise.

This special gastronomic event offered participants the opportunity to experience the finest flavors of Mediterranean cuisine.

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Cypriot culture and Mediterranean cuisine

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Commenting on the event, Chef Bayraktar said: “The island’s cultures have left their mark on Cyprus over the centuries. These marks are still alive, from the cuisine to the traditions. These influences can also be seen in Kyrenia Castle. Each culture has brought its values ​​to this special island. At the first Duet of the Chefs event, we experienced Cypriot cuisine with modern touches and at the second event, we discovered the common dishes of Turkish and Greek cultures. Now, at the third event, we presented Mediterranean flavours. This event revealed the cultural and gastronomic synthesis of the Mediterranean, thus strengthening our cultural ties.”

The event’s guest chef Yalçınkaya said, “The Mediterranean Basin, which lies at the crossroads of Southern Europe, Southwest Asia and North Africa, is a region with a rich culinary culture. Its geographical structure, climate and historical background have created a unique culinary synthesis through the interaction between West and East. It was our great pleasure to showcase the unique flavors of Mediterranean cuisine by combining traditional recipes with modern techniques. This event offered a cultural exchange and learning experience beyond food and provided participants with an unforgettable taste journey.”