Page 59 - IN Diplomacy Annual 2017

REPUBLIC OF TURKEY

Ratification of TRSFTA During the official visit of Prime
Minister Binali Yıldırım to Singapore,
the two Prime Ministers welcomed
the completion of the ratification
process of the Turkey-Singapore Free
Trade Agreement (TRSFTA), which
was concluded and signed in 2015.

TRSFTA entered into force in October 2017, following the
completion of the necessary diplomatic procedures. The agreement
is the most comprehensive bilateral FTA signed to date by
Turkey and includes new areas such as services, trade and public
procurements.

Singapore is a major trade partner for Turkey in the Asia-Pacific Minister Elvan also visited various institutions of economic
region. Trade figures have jumped from US$200 million 10 years importance in Singapore such as the JTC Corporation, where he
ago to the current level of around US$1 billion. The TRSFTA is was briefed about the Jurong Island petrochemicals cluster as well as
expected to bring fresh impetus to mutual trade and investments. One North.
An important highlight of H.E. Elvan’s visit was the information
Visit by Development Minister session organized by the Embassy for potential Singaporean
companies looking to invest in Turkey. Minister Elvan briefed the
His Excellency Lütfi Elvan, Minister of Development of the Republic companies on the incentives offered by the Turkish government and
of Turkey (photo top right), paid a working visit to Singapore answered their questions on the state of Turkish economy as well as
between 14-16 November 2017. During the visit, Minister Elvan met opportunities for foreign investors.
with his Singaporean counterpart, Minister for Trade and Industry
S Iswaran. The two Ministers agreed to explore specific fields in
which economic cooperation between Turkey and Singapore can be
further deepened.

CELEBRATION DISHES OF THE WORLD

Dolma

This Dolma (grape leaves stuffed with rice) recipe by Ms Idil Lutem will serve 6 to 8 people and takes
about 30 mins to prepare and an hour to cook.

(Serving tip: If you have patience wait until the day after to enjoy the Dolma).

Ingredients • 4 tbsp currants, washed
• 2 cups rice, uncooked, soaked in water and • 1 tbsp tomato paste
• 4 cups warm water
drained • 2 tsp dried mint
• 1 cup good quality extra virgin olive oil • 2 bunch of dill, washed and finely chopped
• 10 medium-sized onions, chopped • 3 tbsp sugar
• 1 jar grape leaves, drained • 2 tsp salt and black pepper
• 4 tbsp pine nuts, stirred in a dry pan over the • 1 tsp allspice

fire until the colour has changed (careful not to
burn them)

Method over the filling and roll up. (Do not throw away damaged or unused
1) Boil approximately I litre water and boil the grape leaves for 3 minutes. ones, as you will need some of them at the bottom of the pot.)
4) Place the rolled leaves on top of the leaves in the pot. Once a layer is
Then drain the leaves. When the leaves have cooled, cut off the stems. formed start the next layer.
Mix 1 cup warm water and tomato paste, set aside. 5) When all the leaves are finished add the remaining 3 cups of water and
2) In a saucepan heat half of the olive oil and sauté the onions. When olive oil. Place an upside down plate on top of them and cover the pot.
they are translucent add rice, water with tomato paste, pine nuts, Bring to boil. Reduce heat to simmer approximately 45 minute to an
currants, dill, mint, sugar, allspice, salt and pepper. Mix well and hour. Take out the dolma, set aside. Refrigerate when they are cooled.
simmer until the water is absorbed. Set aside to cool.
3) Take a grape leaf, vein side up, depending on the size of the leaf, put
1-2 teaspoons of the rice filling in the middle of the leaf, fold the sides

www.indiplomacy.com IN Diplomacy Annual 2017 59