North Cyprus Turkish Cooking Lessons
Would you like to be introduced to Turkish Cuisine whilst enjoying your stay?
We will share the details of the ingredients typically used, and teach you how to prepare and combine these in different ways.
Select 5 of your preferred dishes from our list of starters and mains during our consultations prior to your arrival.
After a brief explanation of the dishes and their origins, you will be involved in each step of the preparation process for 2 to 3 hours.
Your fellow guests will be joining you to dine at the end of the cooking session. This will be your opportunity to share your personal highlights of the retreat and to enjoy the final evening together, accompanied with some glasses of wine from our renowned North Cyprus Vineyard - Gilliam's.
Vegetarians, allergies, gluten-intolerance and other dietary requirements can all be accommodated.
There is the added bonus, that you should be able to recreate the same dishes when you return home for your family and friends!
Book via our Guest App or complete the Contact Form below for further information.
A few of Louisa's culinary delights...
Ezme - Spicy Tomato Salad
Ezme (Spicy Tomato Salad)
A Turkish style of the world-renowned Spanish salsa or the Argentinian Chimichurri Sauce, this crimson, spicy dish is a beautiful accompaniment to any red meat dish or simply served as part of a delicious Meze feast.
Kisir (Cracked Wheat Salad)
The main ingredient in Kısır is the fine bulgur, which is typically soaked in hot water to soften it before being mixed with various flavorful ingredients. The softened bulgur is packed with a variety of herbs, onion, and lemon juice. Kısır is not only delicious, but also nutritious, as it is packed with fiber, vitamins, and minerals from the vegetables and bulgur. It is a suitable choice for vegetarians and vegans.
Zeytinyağlı Pırasa (Braised Leeks with Olive Oil)
A personal favorite of mine - Leeks braised in a tangy sauce. The key ingredient of the sauce is a good quality extra virgin olive oil, and just enough lemon juice to make it tangy without getting too sour. Wonderful served chilled with fresh hot village bread.
Hot Meze
Pitta Pockets
Grilled Helim or Sucuk and fresh tomatoes in toasted pitta bread
Sigara Borek (Cheese Pastry Cigars)
Helim, feta, and mint in a wrapped crispy phyllo sheet
Mucver (Turkish Zucchini Fritters)
Zucchini fritters are a classic Turkish dish that’s ready in 30 minutes. Grated zucchini, fresh herbs, and an optional extra with Helim. Delicious with a garlic yoghurt dip… maybe with a few chili flakes for a little kick.
Cigeri (Liver & Onions)
Sautéed Liver coated in seasoned flour, served with red onion, parsley, sumac, and lemon juice.
Mains
Karniyarik Turkish Stuffed Eggplant
Karniyarik is a classic Turkish stuffed eggplant recipe. Delicious eggplants are stuffed with tasty ground beef, pepper, and tomato filling and are baked to perfection.
Firin Markarna (Baked Macaroni)
This is a very popular Turkish version of lasagna, without the tomato sauce! A layer of long tubes of macaroni covered with seasoned mincemeat topped with a rich Helim & mint cheese sauce, finished with a crusty layer of grated Helim and cheddar. Wonderful with a fresh green salad.
Kuru Fasulye with Lamb (Dried white beans with lamb)
Kuru Fasulye is a hearty, rich Turkish stew made with white beans and diced lamb or beef slowly cooked in tomato sauce. Served with Turkish Rice Pilaf. We can also offer a vegetarian option.
Meet the Chef..
Hi, my name is Louisa and I am a self-taught culinary enthusiast with a deep passion for foods and cuisine from around the world.
Growing up in a family of world-class chefs, I was immersed in the culinary arts from an early age, developing a profound appreciation for the diverse flavors and techniques found in global gastronomy. Driven by an insatiable curiosity, I embarked on a personal culinary journey, exploring different cuisines and honing my skills through self-study and experimentation.
This autodidactic approach allowed me to develop a unique culinary perspective, blending traditional techniques with innovative ideas to create dishes that captivate the senses.
I Previously, owned and operated a highly acclaimed restaurant in Kalkan, Turkey. This endeavor allowed me to further refine my skills, gain invaluable experience in managing a successful culinary establishment, and immerse myself in the rich Turkish culinary heritage. The restaurant became renowned for its offering of around-the-world dishes cooked with love, warm ambiance, and commitment to providing a special dining experience.