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OTTOMAN CUISINE-TURKISH COOKING CLASS, MIDDLE EASTERN DISHES
Rating: 4.5 out of 5(6 ratings)
67 students

OTTOMAN CUISINE-TURKISH COOKING CLASS, MIDDLE EASTERN DISHES

A great variety of mouth watering dishes in Turkish cuisine which is mostly the heritage of Ottoman cuisine.
Created byDarma Academy
Last updated 12/2020
English

What you'll learn

  • Learn to cook Turkish traditional mezes and dishes in a very simple way
  • Engaging with one of the richest cuisine in history
  • Gain the newest kitchen skills
  • A new perspectives on every day food

Explore related topics

Course content

2 sections • 9 lectures • 37m total length

  • LENTIL BALLS, MERCİMEK KÖFTESİ4:18

    A special and traditional Turkish vegatarian meze prepare with red lentil and bulgur wheat.

  • MÜCVER, ZUCCHINI CAKE3:18

    It might sound weird to have zucchinis in pancakes but wait until you try this one. :) An extremely delicious pancake recipe, it is very common in Turkey, as a side dish or as a starter. This is basically pancakes but with vegetables.

  • EGGPLANT SALAD, PATLICAN SALATASI2:36

    Eggplant salad is one of the most common Turkish meze. It is also called baba ghanoush recipe in some countries. One of the best companions of Rakı (or Ouzo). It is so simple, healthy ad delicious at the same time.

  • MENEMEN3:00

    Menemen is a very good and famous dish. This delicious Turkish scrambled eggs dish is good especially for breakfasts, but also for other meals. Here is a classic menemen recipe to recreate another great taste of Turkish cuisine.

Requirements

  • Passion for cooking and engaging new cultures. Everybody from all aspects are welcome to this class.

Description

Ottoman - Turkish Cuisine: A Celebration of Culture, History, and Flavor

Turkish cuisine is widely recognized as one of the world’s most diverse and delicious culinary traditions. Rooted in centuries of history, it reflects the rich cultural tapestry of the region, shaped by the legacy of the Ottoman Empire and influenced by Central Asian, Middle Eastern, and Balkan cuisines. The result is a remarkable blend of flavors, techniques, and ingredients that create a truly unique gastronomic experience.

What makes Turkish cuisine so vibrant is not just its variety, but also the natural abundance of the land. Situated in Anatolia—a region blessed with a diverse climate—Turkey is one of the few countries in the world that can sustain itself by producing nearly all of its own food. From lush vegetables and fragrant herbs to grains, dairy, and meats, the ingredients are fresh, seasonal, and locally sourced.

Spices are used thoughtfully. While most traditional dishes are not spicy, the southeastern region—especially cities like Gaziantep and Şanlıurfa—embraces bold flavors with influences from Arabic cuisine. Today, you can find spicy dishes across Turkey, satisfying every palate.

Vegetables hold a special place in Turkish cuisine. One charming detail is how vegetable dishes are categorized: some are prepared with meat, while others are purely vegetarian. Both versions are equally flavorful, often slow-cooked in olive oil or simmered with tomatoes, onions, and fragrant spices.

Whether you’re savoring a rich stew, a refreshing meze, or a sweet pastry, Turkish cuisine offers something for everyone—an invitation to explore culture through taste.

Who this course is for:

  • Who likes enjoying cooking, food and culture

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