Enjoy your own mezes!
Event Date: 2013-11-08
KATADROM will hold an Oriental cuisine workshop for the second time at Katadrom’s Office on Friday, 8th November at 5 pm. While some of you will jointly prepare several Turkish mezes (haydari, kısır and yaprak sarma), instructed by Arif Laleci the others get to learn how to play “tavla” and properly philosophize about the world. In return for your sweaty services, we will spend a cozy dinner together, followed by an obligatory Turkish coffee and the explanation of some basic fortune telling skills, every exchange student should take home.
The workshop will be hold for six people, having the opportunity to cook with Arif Laleci, learn how to play ‘tavla’ with ÖzlemYıldırım, make Turkish Coffee with Sibel Çamalan and spend a lovely dinner together. The workshop is free of charge and you are welcome (and encouraged) to bring your own ‘rakı’ and other beverages. In order to gain exclusive insight into Turkish food preparation, please apply with the form.
ORIENTAL TURKISH CUISINE
Türk mutfağı (Turkish cuisine) is largely the heritage of Ottoman cuisine which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkish elements from Central Asia, creating a vast array of specialties – many with strong regional associations.
Turkish cuisine varies across the country; The cooking of Istanbul, Bursa, Izmir and the rest of the Aegean region inherits many elements of Ottoman court cuisine with a lighter use of spices, a preference for rice over bulgur and a wider use of seafood. The cuisine of the Black Sea Region uses fish extensively, has been influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the southeast is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. A specialty’s name sometimes includes that of a city or region and may refer to the specific technique or ingredients used in that area.