Manzara Turkish Cooking School

18/10/2022

Please get in touch if of interest in the coming months

Thanks Angie for organizing this workshop at Manzara. This was my first ever cooking class, so I was a bit apprehensive, but once we donned on Turkish headscarves, I knew this meant serious business! 😆 Makbule and her team really directed the day in an enjoyable, relaxing yet professional manner.
Apart from mastering the technique of making Manti from scratch, I now can confidently make a few mezes and dessert!! ( now that's quite an achievement for someone who's disastrous in a kitchen!)
Chef demonstrated and explained how and why certain techniques were used and we followed with a practical. Kimmie was our interpreter and made sure that we understood everything.
Apart from the cooking experience and sitting down to the delicious meal we had prepared, I also met a bunch of awesome women that made this day ...priceless! ❤
If anyone is thinking about taking this class, I highly recommend it!!
Trish Patricia Lourens

All credıts to our photographer KIM GOULD ###

21/09/2022

Many thanks Ozlem

I absolutely adore pickles or turşu as we say in Turkish. This is my pickled beetroot and cauliflower I prepared over 1,5 months ago, we loved it so much that it’s almost finished. We are a nation of pickle, turşu lovers, and it’s an ancient tradition for us, dating back to 14th Ottoman cuisine, with hundreds of varieties. We enjoy pickles as part of meze, aside to grills, casseroles, in salads. I find pickles cooling, refreshing and of course they have many health benefits too and they are gut friendly. The pickled juice - especially from beets and turnip, şalgam suyu- is also a much loved street drink especially in southern Turkey.

Turkish approach for making pickles is quite simple. Here I used 850ml sterilised glass jar. For pickling, I had 8 garlic cloves, 285g/10oz small cauliflower florets, 200g/7oz beetroot peeled and cut into small chunks and a handful of parsley. I placed half of the garlic cloves to the bottom of the jar, then packed the beets and cauliflower, gently patting down. Placed the remaining garlic cloves over. For the pickling liquid, I combined 50ml distilled malt vinegar (5% acidity - grape or apple vinegar is traditionally used at home) with 1tbsp rock salt and 340ml drinking water, stirred until salt dissolved and poured into the jar. Placed the parsley on top and seal the jar. Shook gently to make sure the liquid penetrates all through. Keep the jar in a dark, cool place and it is really in 4 weeks time.

The natural sweetness of beets and cauliflower is divine when pickled, and so vibrant - hope you can give this a go, Afiyet Olsun.

13/09/2022

One hellova breakfast

08/09/2022

‘Tis that time of year when Turks stock their winter pantry with tomato and pepper pastes prepared when the ingredients are at their peak in the final...

06/09/2022

Winter preparations mostly mean food storage with different traditional methods in Türkiye. Let's learn what methods Turks use for long-lasting foods...

05/09/2022

Hanging on to summer with this Aubergine kebab with yoghurt marinated chicken, Patlıcanlı tavuklu kebap. This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked, Southern Turkish style, which intensify their flavor. In Southern part of Turkey, especially in the regions of Gaziantep and Antakya, locals would use up the left over grilled or barbecued aubergines, eggplants to make this delicious, home style kebab the next day. A tradition in Antakya is to prepare the kebab at home and take the tray to the local bakery to be baked in the wood fired oven, providing amazing, melt-in-the mouth flavors. You can prep ahead and leftovers freeze well too.

Recipe from cookery book, and in my blog, recipe link also here👇, I hope you enjoy it. Afiyet Olsun.

https://ozlemsturkishtable.com/2015/05/eggplant-kebab-with-yoghurt-marinated-chicken-patlicanli-kebap/

01/09/2022

Bugün 1 Eylül 🕊️

Barış ve doğa ile uyum içerisinde yaşayabileceğimiz, ekolojik bir yaşam mümkün!



İllüstrasyon: Neval Ergün

31/08/2022

Turkish delight or lokum consist of small, fragrant cubes of jelly, traditionally flavoured with rosewater and dusted with icing sugar.

30/08/2022

IYI BAYRAMLAR

Today is Zafer Bayram, or Victory Day as it's called in English, and 2022 marks one year shy of the 100th anniversary of Turkey becoming a republic. If it wasn't for the bravery of ordinary soldiers and the leadership skills of Ataturk, Turkey likely wouldn't exist today. Find out why Turks proudly fly their flag today in this post
https://www.insideoutinistanbul.com/zafer-bayram/