If you’ve been wanting to learn the art of cooking Turkish food, here is your chance! The Istanbul Culinary Institute is hosting a Turkish Cuisine Days series from July 16 to July 20, between 11am - 2pm, focusing on various angles of the Turkish Kitchen with institute instructor Pamela de Andria.
The first, a lesson in zeytinyağlı, or cold vegetable dishes in olive oil, on July 16 will guide participants through the preparation of classic plates, such as green beans, artichokes, and stuffed grape leaves in oil. Typically included in meze platters or as mere casual snacks, zeytinyağlı are a must for the aspiring Turkish chef. Spend an afternoon learning, playing, and dining at the Istanbul Culinary Institute, then wow your friends and family by mastering these classic dishes.
Then on July 17, de Andria will instruct students in meze staples like pepper and tomato puree, red lentil balls, minted yogurt, and tahini white beans. Preface your summer feasts with these traditional Turkish appetizers.
On July 18, learn to bake such buttery indulgences as a zucchini or feta cheese pastry, fried dough bursting with minced meat, or the classic gül böreği, or rose-shaped pastry stuffed with spinach or lor cheese. One of the final frontiers of Turkish cuisine, phyllo pastries are a hard-won but rewarding addition to any chef’s repertoire.
On July 19, the challenges and joys of preparing Turkish meat dishes, such as beef and molasses stew, lamb wrapped in eggplant slices, and roasted lamb with yogurt gravy will be solved. Lastly, on July 20, you'll learn how to prepare Turkish favorite desserts, such as mastic pudding, semolina helva, and syrup-soaked sugar dough as well as a phyllo dough pastry filled with cottage cheese and drizzled with a sour cherry sauce. Finish your meal with a flourish in this capstone course in Turkish cuisine.
How much: From the venue: 120 TL (single workshop, 130TL for July 19), 500 TL (5-day course)