Essential ingredients like hot red pepper paste, tart sumac, earthy cumin and sweet dried mint contribute to the rich flavors of Anatolian cuisine. Chef de Cuisine, Didem Hosgel will share stories of growing up in Turkey and describe how these spices enhance recipes including: Dried Apricot Soup with Wheat Berries; Lamb Ragout with Onions and Pomegranate Molasses, Celery Root, Potatoes, and Greens; and Anatolian Bulgur with Nuts and Dates. Leave class with a better understanding of how to use spices to transform the ordinary into the extraordinary!
Instructor: Didem Hosgel, Chef de Cuisine, Sofra
CLICK HERE to REGISTER for Everyday Anatolian Cuisine
All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!
Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date.