Thursday, August 4th

6:30 p.m.-10:00 p.m.

HANDS-ON

Located at the crossroads of two worlds–Asia and Europe–Turkey boasts a rich and varied cuisine influenced by the rich and varied cultures of both continents. Expand your horizons as you learn the finer points of this vibrant culinary tradition. Join Chef Myra Kornfeld to prepare an exciting plant-based meal from Cooking with the Muse. As Kornfeld and Massimilla point out in the book, this meal is fit for a sultan, with Turkish spices such as sumac, black cumin, and the legendary peppers known as Marash, Urfa, and Aleppo. Turkey is also the country of yogurt dishes; legend has it that the poet and mystic Rumi feasted on garlicky yogurt (cacik) before performing an ecstatic dance (the Sema) for 40 days. This vegetarian menu is also gluten-free.

DISHES WE’LL COVER

I-Sold-My-Birthright Lentil Soup
Turkish Cherry Tomato Salad with Pomegranate Molasses Dressing
Grilled Romano Beans with Grape Pekmez and Tahini
Turkish Zucchini Pancakes with Feta, Parsley and Mint
Duo of Caciks: Classic with Purslane; with Beets
Braised Herbed Rice-Stuffed Grape Leaves
Shaved Mystic Zucchini, Green Apple, and Dill Salad
Amaretti Cookies with Orange Blossom Water