Vegetable dishes from the Aegean
24 September 2020
Honesty Cookery School
Our Turkish tutor Ozlem will teach this class. With her passion for all things Mediterranean, this healthy and delicious plant based Aegean cuisine offers unusual food pairings resulting in delicious dishes that celebrate vegetables.
The menu will include:
- Ezogelin Corbasi – Traditional red lentil, rice and bulghur wheat soup, cooked with sundried tomato paste served with crispy croutons, halloumi cheese and mint and paprika butter sauce
- Peynirli Biber Dolma – Small fresh peppers filled with crumbly white cheese, walnuts, dill and nigella seeds then baked and served with smoked red pepper sauce
- Terbiyeli Kereviz – Celeriac, broad beans, potatoes and carrots cooked in creamy orange, dill and butter sauce
- Kabak Talisi – Butternut squash cooked in cinnamon and cloves sherbet then served with tahini and mulberry molasses sauce
Class size 8 max. All abilities welcome.