Workshop Insel, Markthalle Neun
The highlight dish for all celebrations and festivities in Anatolia. Everything about life from poverty to wealth, sorrow to joy, pleasure to misery are conjured up in this delicious, traditional plate. Thin bulgur, spices, spring onions, tomatoes and red peppers are kneaded together into a paste like consistancy and squeezed into balls. Served on lettuce leaves topped with fresh herbs, lemon and pomegranate molasses. We will be speaking about its legendary origins as we work our way through a journey of flavors. Held by Gamze İneceli Culinary Curator, Researcher of Anatolian Food Studies Özhan Şivetoğlu, chef and head instructor of MSA Culinary Arts Academy / Istanbul. The workshop will be in English.
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