Turkish Cooking Lesson and Masterclass in Istanbul
Turkish cuisine is the similar version of Ottoman cuisine with some additionals from Central Asia, Middle East, Balkanian & mediterranian cuisines.
Duration: 3 Hours ( Approx. )
Location: Meeting in Sultanahmet or from city center hotels / ISTANBUL
Tour Language: available in English, Russian and Turkish
Groups : Pls ask for discounted group prices ( Min. 2 ppl Required )
Turkish cuisine is the similar version of Ottoman cuisine with some additionals from Central Asia, Middle East, Balkanian & mediterranian cuisines. When you take a look at the whole frame, Turkish cuisine is full of varieties. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region’s cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as mantı and gozleme.
What you will see :
We have a Professional Kitchen located in Sultanahmet area for the travellers who are wants to learn about the Real Turkish Cuisine in a friendly, relaxed & not rushed atmosphere. we have different menu choices available and teach all different types of Turkish & Ottoman foods. If you want to learn something special, please let us know and we can teach you that recipe as well. In the kitchen; we can give you a brief introduction about Turkish Cuisine. After a nice conversation; wear our aprons and go down to the kitchen to prepare ourselves for the cooking class. This workshop will be very interesting and an adventure for you to experience the Turkish taste. When finished cooking; we start to prepare a nice table with the foods that we cooked & taste how delicious they are.
* On special request with additional cost, we can make Home Made Baklava & Turkish Manti.
* Vegetarian, Vegan or Dietary Turkish Cooking Workshops are available on Request !
What do we cook in the workshops ?
We will show you the traditional style Turkish & Ottoman Cuisine with Eggplants – Vegetables – Rice – Turkish mezes – Boreks and a wide variety of Turkish Sweets. We can teach you the recipes that you want as well. Just ask us
Cooking Lesason Starting Time :
Morning Lesson : 10:30
Afternoon Lesson A: 13:30
Afternoon Lesson B 16:30
Master Classes are professional teachings and can be half day or full day trainings and can be for weekly or longer as well. Please ask the details for Turkish Cuisine Masterclasses.
What is Included :
* Professional Turkish Chefs that are experienced in Turkish Cuisine.
* Fully Equipped Professional Kitchen.
* All Foods and Materials for the class.
* Pickup and drop for city center hotels.
* End of the workshop we will eat the foods that is prepared.
* Turkish Tea, water and Coffee tastings.
Additional Information :
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European, Armenian and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and pastırma), creating a vast array of specialities.
A Turkish Table
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy and includes maize dishes. The cuisine of the southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keskek, manti and gozleme. Food names directly cognate with mantı are found also in Chinese (mantou or steamed bun) and Korean cuisine (mandu). In fact, origin of Turkish mantı comes from Chinese mantou.
A specialty’s name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.
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