A Turkish Feast – suitable for vegans
25 January 2022
Honesty Cookery School
The recipes and flavours of Turkey are vibrant and fresh – sunshine on a plate. This new course by our Turkish tutor, Ozlem Graves, will give you an introduction to the key ingredients that can be used in vegan Turkish cookery including spices, pulses, fresh herbs, vegetables and pickles. Turkish cookery uses the best seasonal vegetables and abundant herbs, with spices such as cumin, Allepo chilli, paprika and lemon and lends itself perfectly to creating delicious and unusual vegan meals.
You will learn to cook:
- Nohutlu Bamya – okra and chickpeas cooked in a rich tomato sauce
- ‘Sarma’ vine leaves stuffed with rice, currants, lemon and fresh herbs, served with garlic sundried tomato sauce
- Zeytinli Meze – pomegranate, walnut and green olive salad
- Kabak tatlisi – Baked butternut squash in cardamom syrup served with tahini, grape molasses and pistachio.
You will sit down to enjoy the fruits of your labour with a complementary glass of wine.
8 people max. All abilities welcome