Join our teacher and “cook for one night” Filiz, in our Taalhuis kitchen for a dive into Turkish culture and cuisine. Learn how to prepare a traditional Turkish dinner: patatesli mantı (potato dumplings), mor lahana salatası (purple cabbage salad), and kereviz salatası (celery root salad).

These dishes are staples of Turkish cuisine. Although dumplings are found in the cuisines of many countries and cultures, the Turkish interpretation transforms them into a completely different flavor. In this workshop, you will make a vegetarian version of Turkish mantı from start to finish: you’ll start by making the dough, then prepare the filling. You’ll shape the cut dough into dumplings and top it with garlic yogurt and sauce.

Mor lahana salatası is a crispy, slightly sour Turkish meze made by softening finely chopped purple cabbage by rubbing it with salt and olive oil, frequently served as a side dish in Turkish restaurants. For kereviz salatası, a much-adored winter salad, we’ll combine celery root with lemon, walnuts, garlic, yoghurt, and dill.

During this 2,5 hour workshop, you will get your hands dirty while making your own Turkish meal. While you’re on the job, you’ll learn the necessary cooking vocabulary in Turkish and some interesting stories and anecdotes about traditional Turkish cuisine.

When the preparations are done, we’ll set the table and taste a few starters. And then it’s time to taste this Turkish comfort food and chat about Turkish culture, cuisine, and language.

The program:
17:00: cooking
19:30: appetiser and setting the table
20:00: let’s eat!