Ankara NATO summit dinner showcases Turkish pistachio foam

During the NATO summit in Ankara, the evening menu highlighted a dessert called “Antep Pistachio Foam,” made with Gaziantep pistachios that hold a protected geographical indication. The dish, described as a modern technique that blends pistachio paste with cream, milk and powdered sugar, received enthusiastic approval from the international leaders in attendance.

The preparation details were widely shared after the summit, noting that 200 ml cold cream, 100 ml milk, three tablespoons of pistachio paste, a tablespoon of powdered sugar and finely ground pistachios are combined, chilled for 30 minutes, and then served as a light, airy topping.