Banduma (Islama), a traditional and regional dish unique to Kastamonu province, located in the Black Sea Region of Turkey. It is generally prepared in large quantities during winter months, especially on special occasions such as New Year's, weddings, and mevlit celebrations. This dish, also known as Islama, is made with ingredients such as yufka (a type of flatbread), goose or chicken, walnuts, and butter. Both filling and nutritious, Banduma is considered an important part of the social and hospitality tradition.

History

While the exact origins of Banduma are not fully documented, it is believed that the dish carries traces of the culinary culture of Turkic communities who migrated from Central Asia to Anatolia. The combined use of meat, yufka, and walnuts shows similarities to ancient Turkic cooking habits in Central Asia.

The widespread use of goose meat is a result of goose farming, which has been sustained from the past to the present, especially in the rural areas of Kastamonu. Traditionally made in cold winter days, usually from slaughtered geese, Banduma also reflects a culinary understanding where no part of the animal is wasted.

In Kastamonu culture, Banduma is not just a meal, but a traditional event where it is made together and eaten together. Its preparation through the "imece" system (mutual help) among women highlights the social aspect of this dish.

^{Banduma (Gastromanya)}

Banduma Recipe

(Serves 4-6 traditionally)

Ingredients:

• 1 goose (or a large chicken)
• 8-10 thin yufka sheets (preferably homemade, "etli ekmek" type)
• 1 cup of crushed walnuts
• 3-4 tablespoons of butter
• Salt (pepper, optional)
• 6-8 cups of broth (goose or chicken)

Instructions:

1. Boil the goose: Boil the goose meat in a large pot. Once cooked thoroughly, shred the meat and set aside the broth.
2. Soak the yufka: Place the homemade yufka sheets on a large tray and soften them individually with warm broth.
3. Layer in the tray: Layer the soaked yufka sheets on the tray. Sprinkle shredded goose meat and crushed walnuts between each layer. Repeat until all ingredients are used.
4. Drizzle with butter: Drizzle melted butter over the top layer. You can add some broth for a softer dish.
5. Serve: Serve warm, sliced. It is commonly served with ayran (a yogurt drink) or compote.