*** l loved this session! was a great introduction to vegetarian turkish cooking... learnt to make dolmas, artichokes in olive oil, red lentil soup, kisir salad, hummus and figs & apricots in honey walnut cream :) i had a private class so had the chef all to myself, i cant wait to make these dishes at home. Apl was really helpful in helping me choose the recipes. cant wait to come back and learn more cooking. highly recommended!

*** We made several dishes: Etli dolma (Stuffed peppers and zucchini), Haydari (a garlic, mint and yogurt sauce), Potlican Meze (eggplant and cheese paste), Portehdli Irmih (a sweet seomlina dessert) that were very tasty. Come hungry!

The thing I loved most about this class was how personable everybody was. There was a vibrant energy and clear passion for the country, culture and food of Turkey. They were eager to share and dove in deep whenever I had questions (about Turkish coffee, the chicken breast pudding, Turkish tea brewing methods, etc - I had a lot of questions). The spice market tour was thorough and leisurely. I felt like I had all the time in the world to discuss and learn from the crew. This was a highlight of my trip!

*** We've had great experiences with cooking classes in other countries, and very much looking forward to learning to replicate some of the Turkish flavors we'd been eating all week. Our tour leader Alp was very friendly, informative and hospitable. He led us over from the main office to the the smaller workshop house where the chef was waiting for us. This is not a formal class type scenario with individual workstations. Instead it's more of an observing scenario, where you get to help chop things and do some mixing. The food was all very good, but I was hoping for a little more for our €60 per person fee. We didn't even get recipe cards. Instead we had to write down notes on scrap paper and guesstimate quantities. Fun class, but a little over priced.