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
• Each day, the cooking session will consist of trying a completely different new Turkish Cuisine menu
• Clear and understandable recipes of each menu item prepared will be provided to participants.
selin@turkishflavours.com
ARTICHOKES IN OLIVE OIL
6 Large artichokes
2 cups(500 ml) cold water
3 tablespoons flour
juice of 2 lemons
3 small onions
1/2 cup(100 ml) olive oil
1 large carrot, diced
1 large potato diced
1/2 cup(50gr) peas
1 tablespoon sugar
salt to taste
1 cup (125 ml) hot water
1/2 cup (30gr) dill, chopped
Remove the leaves of artichokes until the hearts are exposed. Scrape the hairy surface of the hearts with a knife. Trim the bottom of the hearts. When cutting the stems make sure you leave about 2 inches (5cm) on the bottom of the hearts. Set aside.
Pour cold water into a bowl, sprinkle with flour and add lemon juice. Drop artichokes in it to prevent discoloration.
Saute onions that you have sliced in rings in olive oil in a saucepan for a few minutes. Add carrot and saute for another 5 minutes. Then add potato, peas, sugar salt and artichokes. Add water. Cook covered over high heat for 10 minutes. Lower heat and simmer for 45 minutes
until artichokes are tender and have some gravy. Cool. Transfer artichokes, stem side up in a serving platter.Pour vegetables and the gravy over. Garnish with dill. Serve cold as an entree.
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