Pulling inspiration from the Black Sea region of Turkey, Pinar is here to share two dishes you can cook all summer long. Using freekah, one of her favorite regional grains, shell teach you how to blend and enhance flavors as she makes Green Beans with Bulgur and Freekah. Youll make the most of peak-season picks as Pinar perfectly pan fries zucchini and mixes up a zesty Dill and Garlic Yogurt Sauce to serve alongside the summer squash.
Vegetarian with dairy 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 mothers kitchen and her fathers 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 to all registered students. 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.
- Green Beans with Bulgur and Freekeh
- Pan-fried Zucchini with Dill and Garlic Yogurt Sauce
Wednesday, June 16, 5:00 - 6:00 pmRegister for class