The official lunch held in honor of the heads of state and government attending the informal summit of the Organization of Turkic States (OTS) in Budapest featured a unique cultural gesture: the menu was prepared in Azerbaijani as well.
According to Report, the high-level event offered distinguished guests a selection of exquisite dishes, including a salad made from green asparagus sourced from the village of Cengele and mushrooms marinated in licorice vinegar, alongside sturgeon, langoustines, and a mussel sauce flavored with dill and caviar.
