Banduma

Banduma (Islama) is a traditional and regional dish native to Kastamonu Province in Türkiye’s region of the Black Sea. Typically prepared in large quantities during winter months—especially on New Year’s Eve, weddings, and such ceremonial occasions—it is made with phyllo dough, goose or chicken meat, walnuts, and butter. It is also known by the name Islama. Banduma is regarded as both nourishing and filling, and is seen as an important part of the social solidarity and hospitality traditions.

Although the exact origins of Banduma are not fully documented, it is believed to bear traces of the culinary traditions of Turkic communities that migrated from Central Asia to Anatolia. The combined use of meat, phyllo dough, and walnuts closely resembles ancient Turkic food practices from Central Asia.

The widespread use of goose meat is a result of the long-standing tradition of goose farming in Kastamonu, particularly in its rural areas. Traditionally prepared during cold winter days using the meat of slaughtered geese, Banduma also reflects a culinary philosophy that avoids wasting any part of the animal.

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

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(Traditional method for 4–6 servings)

Ingredients:

• 1 whole goose (or large chicken)
• 8–10 thin sheets of phyllo dough (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 boiling the goose or chicken)

Preparation:

1. Boil the goose: Cook the goose meat in a large pot until thoroughly tender. Shred the meat and set aside the cooking broth for later use.
2. Soak the phyllo sheets: Place the homemade phyllo sheets (etli ekmek) on a large baking tray. Dampen each sheet individually with warm meat broth until softened.
3. Layer in the tray: Arrange the soaked phyllo 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 over the top layer. Optionally, add a little more broth to make the dish softer.
5. Serve: Cut into portions and serve hot. It is commonly accompanied by ayran or hoşaf.