Turkey is home to a rich mosaic of food cultures, traditions and beliefs. Drawing on her memories of Easter celebrations in Istanbul, Pinar will prepare two celebratory dishes served in the springtime in this cosmopolitan city. She will make Paskalya Coregi, a rich bread of Greek and Armenian origin similar to challah, that is flavored with mahlep or cardamom and topped with almonds. For dessert, she’ll craft Narenciyeli Anasonlu Yoğurtlu Kek, a yogurt cake with citrus and fennel seeds.
Vegetarian with dairy, eggs and gluten.
About the instructor: Pinar was born in Diyarbakir in the south eastern region of Turkey. She lived in Istanbul for 17 years before following the love of her life all the way to Seattle. As a former language teacher, she established a new teaching career in the U.S. in cooking which helped to ease her longing for her home country. She has taught Kurdish, Turkish, Middle Eastern and Mediterranean cooking classes in and around Seattle. She has also been a chef at a Turkish restaurant and has held Turkish/Kurdish pop-ups in several restaurants. Pinar blends her Kurdish heritage with other ethnic traditions found in her Anatolian homeland. She loves to share her passion for food which originated in her mother’s kitchen and her father’s produce store.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Tuesday, March 30, 5:00 - 6:00 pmRegister for class