The cuisine of the Levant (the region comprising Lebanon and the Eastern Mediterranean) rivals that of Turkey for variety as well as pure deliciousness. At this workshop entitled Levanten Yemekleri with Instructor Chef Pamela de Andria, you’ll learn how to make sea bass soup; Levantine patties (with meat and vegetables); rakı-flavored fried mussels with garlic sauce; and squid & spinach rice pilaf.

If you decide on attending, sign up on ICI’s website to reserve your place(s).

How much: From the venue: 140 TL.

Language: ENG with TR translation