Turkish cuisine reflects the history of the land - the ingredients and flavours of turkey are a mixture of Central Asian, Middle Eastern and Balkan cuisines, so it is no surprise that the food is fresh and full of flavour.
This 1-day course is an introduction to the key ingredients used in Turkish cuisine. Under the expert guidance of a Le Cordon Bleu chef, you will learn how to make and execute perfect Turkish dishes, learning key Le Cordon Bleu techniques, and knife skills along the way.
Dishes taught on the course:
- Şakşuka – Soft-coddled egg in a spicy tomato and pepper sauce
- Kıkırdaklı Domates Çorbası – roasted tomato soup with rice and chilli
- Peynirli yumurtalı pide – Cheese and egg flatbread
- Karnıyarık – Stuffed aubergines with beef and tomato
This class is part of our Culinary Voyage series, which features a different exciting world cuisine in each class. Choose from Spanish, Lebanese, Peruvian, Brazilian and Turkish cuisines.
Want to learn more about Turkish cuisine?
You can immerse yourself in Turkish culture and its cuisine by studying at Le Cordon Bleu Istanbul.
