The taste of Turkey: From tradition to modern cuisine

The Turkish cuisine is much more than kebabs, börek and baklava. It is a cuisine of fire and flame, of shared tables, olive oil, yogurt, pomegranate and aromatic spices. A cuisine where the Mediterranean meets the Orient, while centuries-old traditions continue to inspire Istanbul’s contemporary culinary scene.

In this culinary experience, you will discover Turkey from a different perspective. You will transform its characteristic flavors and aromas into five refined dishes – from a fresh salad and mini lahmacun to grilled octopus, the famous Çökertme kebabı and a traditional Turkish milk dessert.

You will chop, knead, bake, caramelize and cook over high heat while discovering the small techniques and secrets behind the authentic flavors of Turkish cuisine.

And at the end, you will gather around the table to taste everything you have prepared, accompanied by a glass of fine wine.

During the course, you will prepare:

• Kaşık Salatası – finely chopped tomatoes, cucumbers and peppers with walnuts, pomegranate, sumac and pomegranate molasses. A fresh and aromatic salad with fresh herbs, crunchy walnuts and pomegranate seeds, finished with a sweet-and-sour dressing of pomegranate molasses, lemon and sumac.
• Grilled Octopus with Walnut Tarator – tender octopus grilled to perfection, with a smoky, caramelized crust, served over a velvety Turkish tarator made with walnuts, garlic, bread, lemon and olive oil. Fresh herbs, sumac and lemon add a refreshing contrast.
• Mini Lahmacun with Lamb and Beef – thin, crispy dough topped with an aromatic mixture of lamb and beef, tomatoes, peppers, parsley, biber salçası, pul biber and smoky isot. Prepared in the small fındık format and served with lemon, fresh red onion, sumac and parsley.
• Çökertme Kebabı – succulent beef, crispy potato strands, garlicky yogurt and spicy tomato butter. A dish that brings together contrasting temperatures, textures and flavors – from the cool garlic yogurt to the beef seared over high heat and the hot tomato and pul biber butter.
• Kazandibi – caramelized Turkish milk pudding with cherries and pistachios. The delicate milk pudding is caramelized on the bottom until it develops a dark, slightly smoky crust, then cooled and turned so that the caramelized side remains on top. Cherries and pistachios add freshness and complete the dessert with an elegant touch.

Lecturer: Chef Ivelina Ivanova

Location: Menu Culinary School, Sofia, 6–8 Maestro Mihail Milkov St.

Date and time: 19 January 2027
18:00–21:00

The voucher is valid for one participant.

Gift an evening of discovering Turkey through its aromas, techniques and flavors – and leave with new skills, inspiration and the memory of a truly memorable feast.