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TAILOR MADE FOOD TOURS

We can  custom design gourmet itineraries that perfectly match your tastes and lead you to the best suppliers and restaurants in Istanbul.We can even organize  Kosher lunch or dinner in a home while you are in Istanbul.
 
Everyone knows that Istanbul is a great place to shop. The problem is knowing exactly where to find the most exclusive of treasures; the best olive oil, olives, cheese, pistachio nuts, Turkish Delight – lokum , marzipan, Turkish Coffee, butarga, caviar, pomegranate syrup, spices, baklava, wooden spoons, Turkish coffee cups, Turkish tea glasses ...
Turkish Flavours can offer you a compilation of latest addresses in town...Where to have a drink over looking the Golden Horn? Where to tour on horse ridden carriage?..Where to watch Asia from Europe? Where to find the prettiest sultan’s dress? Where is a milonga tonight? Is Sting in town? Is the Sultan’s boat available? Are there any bric a brac shops around?
Our custom designed gourmet tours can also include restaurant reservations, cooking class reservations, market tours, a meal to explain Turkish dining customs.
We can also help you reserve your hotel and dinners of your stay and organize culinary holidays throughout Turkey.

Turkish Cooking at Its Best

  • Cooking classes may be organized for individuals or groups. We work with each client to design the perfect  "Turkish Flavours" experience.
  • Turkish Flavours can create perfect custom designed events that will suit perfectly an incentive program in Istanbul. Each event has a unique flavour!
  • Hands on’ cooking will be practiced in all cooking classes, where participants can understand the ingredients, feel and learn the actual cooking by doing it themselves.
  • Cooking classes will be conducted mainly in English (subject to request and availability courses in other languages can also be arranged)
  • The menu prepared will  be tasted on spot, together by the end of each cooking class
  • Shopping for ingredients at local markets will be the fun part of the culinary adventure during non-cooking hours.
  • Clear and understandable recipes of each menu item prepared will be provided to participants.
 Do you wish to learn more about Turkish Wines?
 
TURKISH WINES UNLIMITED
Owing to its favourable climatic conditions and good soil a wide variety of grapes can be grown in Turkey. Visitors in Turkey are beginning to discover that there are some very good wines being made here. Turkey ranks sixth in world grape production. Although vineyards are spread all over the country, product?on is ma?nly concentrated in the Aegean, Mediterranean and Central Anatolian regions. Most Turkish wines are made from native wine grape varieties. Turkish wine producers are also using the native grapes in combination with European varieties to create high quality new wines with a new taste for the world wine market.
 
Some of the native grapes and their characteristics:
SULTANIYE
Produced in the town of Manisa and Denizli, situated in the Aegean province of Turkey bordering the Mediterranean province the grape is being produced at 200 meters above sea level and 1200 meters high in the town of Denizli. Sultaniye grape is light in texture, producing pleasant wines with fruit and spice aromas. It is highly recommended with all seafood, chicken and cheese as well as with all sweet pastries.
NARINCE
Produced in Tokat a town situated in North Central Anatolia region close to Black Sea province. Narince is a variatel wine with a yellow and greenish color. This elegant wine has flowery and strong fruit aromas. Goes well with seafood, chicken and cheese.
MISKET
The original name is Misket of Bornova.This variety is mostly grown in Izmir. The grains are medium size and round shaped.When ripe it has a red  colour. It does not have too much must.This variety has a characteristical flavour and savour which consists of tropical fruits, flower, citrus, thyme anddaphne. Both dry and sweet Muscat wines are produced. Produces aromatic,live,light,easy to drink,clear golden yellow colored wines. Has basil,rose,mint,honey,bergamot,jasmine, melisa,orange blossom, daisy,grapefruit and melon aromas. Misket wine is a perfect aperitif wine. It is very coherent with neutral cheese,nuts,appetizers with sea food and slades that do not overshadow its aroma.
KALECIK KARASI
Produced from the grapes of Kalecik town in Ankara. The characteristics of this wine is burgundy red with bright purple hue, fresh red fruit at first followed by vanilla, banana, cherry, caramel aromas. Displays medium body and leaves velvet softness in the mouth. Kalecik Karas? is goods for aging 8 to 10 years. Recommend either with red meat and cheese.
OKUZGOZU
Produced from the grapes of certificated Okuzgozu vineyard in Elaz?g near the Euphrates river in Southeastern region of Turkey. The characteristics of this wine is medium body, well balanced, good quality soft tannins, dark in color with purple hue, very in rich aromas of red fruits also soft touch of tobacco and leather notes. This special wine aging very well and good up to 8 years. Recommended with red meat, kebabs and steaks, spaghettis, pastas & cheese.
BOGAZKERE
Produced from the grapes of certificated Bogazkere vineyards of Elaz?g near the Tigris river in Southeastern region of Turkey. The characteristics of this wine is strong body, very enjoyable long finishing, dark red color with dark blue hue, very rich and strong aromas of dried red fruits, spices. Good for aging up to 10 years. Recommended with red meat kebabs, turkey, salmon and cheese. Especially eastern Anatolian cheddar or Gruyere cheese.
Wine is a culture gradually gaining more prestige in Turkey, and seems that the production and consumption have also increased in Turkey. There are efforts to establish its place among quality product in the global market. There are many wine boutiques in big cities. Moreover, some wine lovers have begun to produce their own wine at home.

Doluca Özel Kav (red)
With a deep red color and produced from grapes grown in the Diyarbakır and Elazıg regions, Özel Kav is delicious with aromas of carnation, vanilla, damson and blackberry. It is produced with a well-balanced blend of Boğazkere and Öküzgözü grapes. Harvested in 2000, it was awarded with the gold medal at the Challenge International du Vin in France in 2001 and with the silver medal at Mode Selection contest in Belgium the same year. It is a fine accompaniment to meat, kebap, lasagna, ravioli and tortellini when served at 16-20 degrees. Özel Kav can be stored for 7-8 years.
 
Sarafin Merlot
Sarafin Merlot has a deep ruby color and is made from Merlot grapes. Sarafin Merlot has rich fruit flavors, is light and has a strong body. The 2001 vintage was produced from 10-year-old Merlot vines of the Saroz region. The 2000 vintage won the silver medal at Challenge International du Vin in France in 2001 with its particular fruit character. It best accompanies lamb, veal, kebap and pastry and is best served at 16-18 degrees. It can be stored for 6-7 years.
 
Sarafin Cabernet Sauvignon
The color is dark purple-ruby. The wine is aged in small French oak barrels for 18 months. Besides the flavors peculiar to Sauvignon grapes, it carries a vanilla flavor gained as the result of its being aged in the barrel. It has a full body and great intensity and is 14% alcohol, which is the percentage sought after in a Cabernet Sauvignon of international quality. The 2000 vintage was produced from 11-year-old Cabernet Sauvignon vines. It is best with spaghetti and red meat with heavy sauces. Cabernet Sauvignon is served at 16-18 degrees and can be kept for 10 years.
 
Kavaklıdere Boğazkere
Kavaklıdere Boğazkere is deep red in color and has an aroma of dried fruit and fig. It is monocépage (meaning made from a single kind of grape) and has a rich, strong and sharp flavor. The wine has been aged in oak barrels for 12 months and the aroma of the oak mixes with that of the grapes. As a result, Boğazkere contains aromas of fruit, spice and boisé (oak scent). The maturation of the wine is followed for one year after bottling. It can age for 10 years when necessary conditions are provided. It goes well with both red and white meat.
 
Sarafin Chardonnay
It has a deep straw color and a fruit flavor peculiar to Chardonnay. Its strong body and acrid flavor make it a perfect choice to drink alongside the main course. The Sarafin Chardonnay '99 won the silver medal at the Vinalies Internationales competition in France in 2001, the bronze and silver medals at Challenge International du Vin in France in 2000 and 2001 respectively, the bronze and silver medals at Chardonnay du Monde in France in 2002 and 2003 respectively and the gold medal at the Ljubljana Wine Competition in 2004. It is served at 8-10 degrees with main courses, spaghetti with sauce, and fish. It can be stored for 5-6 years.
 
Kavaklıdere Kalecik Karası
It is produced from the Kalecik Karası kind of grapes grown in Kalecik near Ankara. The wine has a rich and well-balanced structure. This prestigious special wine consists of lasting and effective red fruit aromas. The wine has a ruby color and a vanilla, cacao and red fruit flavor. Kalecik Karası has won seven awards since 1995. It goes well with meat, cheese varieties and especially with Château Brillant.
 
Kavaklıdere Öküzgözü
The color is bright red and rich. Kavaklıdere Öküzgözüis a dry wine with oak, fruit and spice aromas. It is aged in oak barrels for 12 months and then the maturation is followed for one year after bottling. It has cherry, blackberry, raspberry and dried plum flavors. It was awarded the bronze medal at the International Wine and Spirit Competition, England and the gold medal at Ecologico Internazionale, Italy, in 2000. Grills, cheese varieties and poultry are good companions to Öküzgözü. It is best served at 16-18 degrees.
 
Kavaklıdere Narince This monocépage wine is stored in oak barrels for one year and in bottles for the following year. It is produced from the famous Narince grapes of Tokat. It is dull yellow and greenish and has aromas of citrus fruits and daisy. It has a strong, full body and goes well with appetizers, seafood and poultry. Served at 8-10 degrees.
 
Sarafin Sauvignon Blanc
The color is yellow and greenish and it has a rich aroma evoking green apple, green plum and fresh green spices. It is produced from the grapes of the Saros region. It is a fruity, dry wine. Sarafın Sauvignon Blanc won silver medals at the Vinalies Internationales competition in France in the years 2000 and 2002. It is best with any kind of seafood, Far Eastern and Indian cuisine. It should be served at 8-10 degrees and can be stored for 2-3 years.
 
Doluca Safir
The only dessert wine in the best of Turkish wines list, Safir is produced from Misket grapes and has the rich aroma of citrus fruits, honey and daisy. The color is golden yellow and the taste is sweet, smooth and refreshing. Safir's 2000 vintage has been awarded with silver and gold medals at the Vinalies Internationales competition in 2000 and 2002. It goes best with desserts, cakes, fruits and ice cream and should be served at 6 degrees. Safir can be stored for 2-3 years.
 
 

BON VIVANT

  • Pronunciation: ˌbän-vē-ˈvänt, ˌbōⁿ-vē-ˈväⁿ
  • Function: noun
  • Inflected Form(s): plural bons vivants ˌbän-vē-ˈvän(t)s, ˌbōⁿ-vē-ˈväⁿ(z) or bon vivants same
  • Etymology: French, literally, good liver
  • Date: circa 1695
  • : a person having cultivated, refined, and sociable tastes especially with respect to food and drink


Recipe Of The Month

KOFTES de PRASA- Leek and meat patties
From the TURKISH - SEPHARDIC CUISINE for Passover
Serves 8
 
3.3 pounds leeks
About half a pound of ground meat
1 1/ 4 ( or more if needed) pieces of matzod soaked in water and squeezed dry
2 Normal size lightly beaten eggs
Salt
Freshly ground pepper
About 1 cup matzo meal for dipping
Cut the roots and the tougher green parts off of the leeks and discard.
Slice leeks in half the long way and wash thoroughly to remove all the sand.
Chop the leeks and place them in a saucepan with enough cold water to cover.
Cook the leeks until they are tender – about 45 minutes.
Drain the leeks and let them cool.  Squeeze out as much water as possible.
This is very important in order to make the meatballs firm.
Place about 1/ 2 cup or more of matzo meal for dipping on a plate.  Place lightly beaten eggs in a bowl.
In a food processor, place the drained leeks, meat, the matzod, egg, salt and pepper to taste.  Blend to combine mixture into a soft paste.
Shape into little round flat cakes of about 2 1/ 2-inches wide and dip them in to matzo meal, and then dip each into beaten egg.
In a large skillet or fry pan, heat the oil (enough to at least cover the bottom of the pan) and lower patties gently into sizzling oil, and fry until they are brown on each side. Lower the heat, so as not to brown them too quickly and turn over once.
Drain well on paper towels and serve hot.