The gathering was organised in partnership with the Yunus Emre Institute, an organization dedicated to promoting Turkish culture globally, and the event also saw the participation of the Chef of the Turkish ambassador to The Gambia with local Gambian chefs.
Dennis Elverir, Chief Executive Officer (CEO) of AIC Solar Energy, in an interview with The Point newspaper, noted that they collectively exchanged techniques, stories, and traditions, highlighting one of Türkiye’s most cherished dishes - Lahmacun, commonly known as Turkish pizza.
He also noted that during the session, Turkish chefs showcased the authentic process of making this popular Turkish dish - Lahmacun from preparing the dough to adding toppings and baking while Gambian chefs engaged actively, absorbing the intricate details of the recipe and its cultural significance.
This exchange, he added, transcends mere cooking as it accords them the opportunity to represent a sincere moment of cultural dialogue and mutual respect.
After the practical demonstration, guests came together to savor the freshly made Lahmacun.
The table transformed into a venue for conversation, laughter, and connection, complemented by drinks and informal discussions regarding food, culture, and collaboration between Türkiye and The Gambia.
Most importantly, the event underscored how gastronomy can act as a significant bridge between cultures.
By sharing a meal, participants celebrated diversity while uncovering shared values through tradition, craftsmanship, and hospitality.
“It was not just about food,” one participant emphasised. “It was about connection, learning, and building friendships.”
However, the evening session at DUNE LOUNGE exemplified how cultural exchange, approached with sincerity and openness, can leave lasting impressions and foster meaningful partnerships.
