Anatolian cooking class

The class is run by a local chef in a teaching kitchen, a village house in Cappadocia or a restaurant kitchen in Istanbul or Izmir. Teams of six get their own station, ingredients laid out and a printed recipe card for each dish.

The chef demonstrates each step, then teams cook a full menu: two or three mezes, mantı folded by hand, a regional main such as testi kebabı or Aegean herbs with olive oil, and baklava or sütlaç to finish. Teams can be scored on taste and presentation by the chef for a competitive edge.

At the end, everyone sits down at a long table to eat what they made, with local wines or soft drinks. Guests take home the recipe booklet.