A Taste of Türkiye

About this course

Participants prepare köftes using lamb or a plant-based alternative, alongside cucumber and tomato salad, sumac pickled onions and garlicky tahini sauce. The class introduces knife skills, traditional preparation methods and the use of pul biber, sumac and pomegranate molasses to balance smoky, sweet and sour flavours. Teaching chefs demonstrate each stage before learners cook in pairs at their stations. The finished dishes are served at a shared chef’s table, with the option to pack them to take home.

What you'll learn

• Prepare, shape and fry köftes using traditional techniques
• Develop knife skills while making a cucumber salad
• Make garlicky tahini sauce and quick-pickled onions
• Use pul biber, sumac and pomegranate molasses in cooking
• Balance smoky, sweet and sour flavours

Is this course right for you?

Listed as suitable for all levels, the class combines chef demonstrations with paired cooking at shared stations. Learners can attend alone and may be paired with another participant, so it suits those comfortable taking part in a collaborative format.

• Suitable for gluten-free diets
• Not adaptable for vegan or vegetarian diets
• Solo bookings may be paired with another participant

Before you go

• All ingredients, cooking equipment and aprons are provided.
• A digital recipe pack is included for recreating the dishes at home.
• Finished dishes can be eaten at the chef’s table or packed to take home.
• The class is suitable for gluten-free diets but cannot be adapted for vegan or vegetarian diets.