Banduma

Banduma (Islama) is a traditional and regional dish specific to the Kastamonu area of Türkiye, Black Sea Region. It is typically prepared in large quantities during winter months, especially on special occasions such as New Year’s Day, wedding, and mevlit like. The dish is made with goose or chicken meat, walnut, and butter. It is also known by the name Islama. Banduma is both filling and nutritious and is regarded as an integral part of the social solidarity and hospitality traditions of the region.

Although the exact origins of Banduma have not been documented as complete, it is believed to bear traces of the culinary traditions of Turkish communities that migrated from Central Asia to Anatolia. The combined use of meat, thin pastry, and walnuts closely resembles ancient Turkic food practices from Central Asia.

The use of goose meat reflects the longstanding tradition of goose farming in Kastamonu, particularly in rural areas. Traditionally prepared during cold winter days using meat from slaughtered geese, Banduma also embodies a cultural ethos of zero waste, ensuring no part of the animal is discarded.

In Kastamonu culture, Banduma is not merely a dish but a communal activity—one that is prepared and eaten together. Its preparation through the imece system, especially among women, highlights its strong social dimension.

^{Banduma (}Gastromanya⁾

(Traditional method for 4–6 servings)

Ingredients:

• 1 whole goose (or large chicken)
• 8–10 thin sheets of yufka (preferably homemade, “etli ekmek” style)
• 1 glass of crushed walnut kernels
• 3–4 tablespoons of butter
• Salt (and black pepper if desired)
• 6–8 glasses of meat broth (from goose or chicken boiling water)

Preparation:

1. Boil the goose: Place the goose in a large pot and boil until fully cooked. Remove the meat and shred it finely. Set aside the cooking broth for later use.
2. Moisten the yufka sheets: Place the homemade yufka sheets on a large baking tray. Dampen each sheet individually with warm meat broth until softened.
3. Layer in the tray: Arrange the moistened yufka sheets in layers on the tray. Between each layer, sprinkle shredded goose meat and crushed walnuts. Repeat until all ingredients are used.
4. Spread the butter: Melt the butter and drizzle it evenly over the top layer. Optionally, add a little more broth to make the dish softer.
5. Serve: Cut into portions and serve warm. It is commonly accompanied by ayran or hoşaf.