Beginners Turkish and Aegean Sea cooking courses around North West England also gift vouchers are available all year round. We have many recipes from the heart of Turkey. Turkey’s food culture is as diverse as its architecture and people, with influences coming from the Persians and Ottomons of the past. It’s Middle Eastern neighbours, the Greeks, Armenians, Turks and Kurds; nearby European and Asian countries; and Christians, Orthodox, Muslims and Jewish communities. The result is a amazing blend of tastes, in dishes cooked using the best of locally sourced and seasonal ingredients from both the surrounding countryside and the Mediterranean, Aegean and Black sea.
Celebrations and meals out usually start with a selection of meze dishes, some hot and some cold, for everyone to share. Many restaurants don’t have menus, but instead waiters bring round the huge trays full of diffrent mezes for you to pick up from, or beckon you to choose from the counter. They can be anything from cabbage and cornishon pickles and variety of dips to fried vegetables, salads, chesses, fish, meat and poultry dishes. Meze are not meant to be rushed, choose two or three per person, plus some freshly made bread or pide or lavas (pitta breads) for scooping, and nibble them alongside with some excellent Turkish wine, a cold glass of aniseed raki or a Turkish beer. We say “Afiyet olsun” everybody around the table when we start eating which means “Enjoy your food” also we praise the person who made them saying “Elinize Saglik” means “health to your hands”.
Turkish Tomato Paste ( Domates Salcasi): Turkish tomato paste is very dark red and concentrated paste of slowly cooked sun soaked ripen tomatoes which are harvested in middle of summer when outside temparature around mid 35 C. Turkish tomato paste will keep for weeks once opened, in the fridge, as long as you pour a layer of olive oil over the top to prevent the air getting in and forming bacteria.
Red Pepper Paste ( Biber Salcasi): This can be mild or hot – make sure you check before adding in the dishes because hot really means hot!..You can use red pepper paste in stews and marinating the lamb or chicken.
Cumin and oregano: In most of the meat dishes and kebabs, soups, stews touch of cumin and oregano widely used to give nice aromatic taste but nothing overpowers other flavours.
Yoghurt; Yoghurt is key element in Turkish cooking, from cakes to marinating lamb dishes making filo pastries and dips used alot in Turkish kitchen.
Pul Biber ( Red Pepper Flakes )This is scattered over food in Turkey like Italian’s grind black pepper. The taste vary from spicy to mild one and used alot in stews, soups, meats. When you go soup house there is always a mixture of red pepper flakes, oregano and cumin mixture in the middle of the table.
Pomegranate Molasses: It’s used in salad dressings, especially with bulgur wheat, and for marinading.
Sumac : Sumac is a dark red spice with a zesty sharp flavour. Usually sprinkled over finely sliced raw onions, on grilled kebabs ( around Adana and Hatay near Sryian border ), salads sometimes over fish and chicken or meatball dishes.
Beginners‘ Turkish and East Mediterranean cookery course with School of Food in Manchester North West of England. Learn to cook great food in fun enviroment.
Spaces available 2016 throughout the year.
Send a message to following mail box to book a place
£25 Per Person / half day 3,5 hours course and we teach how to cook 4 dishes.
Minumum 4 people , Maximum 6 people.
Private courses also available for one, two or three people one to one basis as well.
You can book our cookery courses as gift voucher for birthdays, wedding anniversary and special occasions.