More Byzantine to Istanbul

Ozlem returns with this extremely popular and fascinating class with new recipes tracing the tradition of Byzantine food in Istanbul and using this as inspiration to create an enticing menu, perfect for entertaining or sharing with your family.

 These dishes are still cooked in West of Turkey and Greece today in taverns and local drinking houses called ‘meyhane’. They are packed with flavour and highly nutritious.

You will learn the culinary habits and cooking techniques of this era with cultural notes and customs of the empire and their relationship to health and the seasons, love and medicine.

 You will learn to cook:

• Eksili dolma – Stuffed greens/swiss chard, simmered in saffron avgolemono sauce topped with shallots, smoked paprika butter
• Girit ezmesi - Pistachio and parsley mezze 
• Horta pogaca – Crunchy mini dill, olive and halloumi pies
• Soufra – Ruffled filo custard cake with nuts, fruit and poppy seed