Overview
Description
Ottoman & Turkish Cuisine Practices
Total Duration: 7 Days (6 classes per day)
Group Size: 12 participants
Fee: €500 per participant
Day 1: Starters and Beverages
• Objective: Learn to prepare traditional Ottoman beverages and starters that introduce rich flavors and textures.
• Content Outline:
1. Ottoman Sherbets: Preparation of classic fruit and flower-based sherbets (rose, pomegranate).
2. Dried Fruit Drinks: Preparing drinks using apricots, raisins, and dates.
3. Compotes: Techniques for making fruit-based desserts like quince and pear compote.
4. Appetizer Plates: Preparing simple cold starters like hummus and olive spreads.
• Activities:
• Hands-on preparation of sherbets and compotes.
• Peer feedback on flavor balance and authenticity.
• Plating traditional starters for Ottoman-style presentation.
Day 2: Soups
• Objective: Learn the art of making roux-based and tempered soups from Ottoman and Turkish cuisine.
• Content Outline:
1. Lentil Soup (Mercimek Çorbası): Perfecting texture and seasoning.
2. Tempered Yogurt Soup (Yayla Çorbası): Mastering tempering techniques.
3. Tarhana Soup: Using dried fermented dough for a classic Turkish soup.
4. Chickpea and Meat Soup: Incorporating slow-cooked flavors.
• Activities:
• Preparing different types of traditional soups.
• Learning techniques for tempering and thickening soups.
• Group tastings with a focus on seasoning and presentation.
Day 3: Main Courses
• Objective: Master slow-cooking large cuts of meat and classic Ottoman main course techniques.
• Content Outline:
1. Lamb Tandır: Techniques for slow-roasting lamb.
2. Yahni: Stews with rich sauces (chickpeas and lamb combinations).
3. Pilaf (Rice Dishes): Ottoman-style rice dishes (saffron rice, iç pilav with nuts and dried fruits).
4. Börek: Preparing stuffed pastries (cheese and spinach fillings).
• Activities:
• Hands-on preparation of meat and rice dishes.
• Group critiques of texture and flavor.
• Plating main courses for an authentic Ottoman feast presentation.
Day 4: Vegetables
• Objective: Learn techniques for preparing Ottoman-style vegetable dishes with complex flavors.
• Content Outline:
1. Kalye: Preparing braised vegetables with olive oil.
2. Borani: Yogurt-based vegetable dishes with sautéed spinach or eggplant.
3. Oturtma: Layered vegetable dishes with meat and tomato sauce.
4. Zeytinyağlı Dishes: Slow-cooked vegetable dishes in olive oil (green beans, artichokes).
• Activities:
• Hands-on preparation of vegetable dishes.
• Group feedback on taste and authenticity.
• Focus on traditional plating and serving techniques.
Day 5: Meatballs (Köfte)
• Objective: Learn to prepare different styles of Turkish meatballs and incorporate them into versatile dishes.
• Content Outline:
1. Traditional Köfte: Grilled minced meat patties with spices.
2. İnegöl Köfte: Soft-textured meatballs with breadcrumbs.
3. İçli Köfte: Stuffed meatballs with bulgur and ground meat.
4. Meatball-Based Dishes: Köfte in tomato sauce and baked meatballs with vegetables.
• Activities:
• Preparing various types of meatballs.
• Practicing shaping and seasoning for consistent results.
• Taste testing and group evaluation of texture and seasoning.
Day 6: Mezzes
• Objective: Prepare a variety of mezzes that showcase the richness of Turkish and Ottoman cuisine.
• Content Outline:
1. Hummus: Preparing traditional chickpea and tahini dip.
2. Babaganoush: Smoked eggplant dip with garlic and yogurt.
3. Haydari: Thick yogurt mezzes with garlic and herbs.
4. Lentil Balls (Mercimek Köftesi): Vegetarian meatball-like snacks.
5. Ezme: Spicy tomato and chili dip.
• Activities:
• Hands-on preparation of mezzes with authentic recipes.
• Group feedback on flavors and consistency.
• Assembling and presenting mezze platters.
Day 7: Desserts
• Objective: Learn to prepare classic Ottoman and Turkish desserts with a focus on halva and milk-based sweets.
• Content Outline:
1. Basic Halva: Preparing semolina halva with pine nuts.
2. Güllaç: Layers of starch sheets with milk, rosewater, and nuts.
3. Muhallebi: Turkish milk pudding.
4. Zerde: Saffron-flavored rice pudding.
• Activities:
• Preparing desserts individually and in teams.
• Practicing techniques for creating smooth textures and balanced flavors.
• Plating desserts with a focus on traditional presentation.
Key Features of the Course
1. Cultural Depth: Highlights the history and significance of Ottoman and Turkish cuisine.
2. Practical Skills: Focuses on hands-on learning with authentic recipes.
3. Authentic Presentation: Emphasizes traditional plating and serving styles.
