Turkish Cookery Class

About this course

Participants prepare a selection of Turkish dishes, including Kisir, stuffed dried aubergines and peppers, Manti, salads, cheese rolls and rice pudding. The class uses a family-style format: each person chooses one dish to focus on, while moving around the kitchen to assist with other recipes and learn from the wider menu. Preparation is carried out as a group, followed by a shared meal with the chef, facilitator and volunteers.

What you'll learn

• Prepare a selected Turkish dish from the class menu
• Contribute to the preparation of additional Turkish recipes
• Explore the ingredients and culinary traditions represented by the menu

Is this course right for you?

The course is listed as All Levels and is organised around shared kitchen work rather than entirely individual preparation. Participants focus on one dish while also helping with others, making group involvement a central part of the class.

• The menu includes beef, dairy, eggs, gluten, sulphites and pistachios
• Dietary requirements should be disclosed in advance, but ingredients will not be substituted

Before you go

• The menu includes Kisir, Ekşili Kuru Dolma, Manti, red cabbage salad, Sigara Boregi and Sutlac.
• The food contains beef and the listed allergens include eggs, gluten (wheat), milk, sulphites and tree nuts (pistachios).
• A sit-down meal is included after the preparation session.