Turkish Cuisine

Introduction

Welcome! As Ece Şener Aslay and Efe Kaan Ulu, we will accompany you in the preparation of various olive oil dishes throughout this course. We wish you good lessons.

This course is designed for those who want to learn about the techniques about the olive oil braised dishes.

This course does not require any pre-knowledge or preparation.

After the course, :

you will be able to explore the braised olive oil dishes techniques

you will be able to cook braised celery with olive oil

you will be able to cook braised leek with olive oil

you will be able to cook stuffed wine leaves

Content

• Part 1 Braised Celery with Olive Oil (Zeytinyağlı Kereviz)

  • 1- Preparation

  • 2- Cooking

  • 3- Presentation

• Part 2 Braised Leek with Olive Oil (Zeytinyağlı Pırasa)

  • 1- Preparation

  • 2- Cooking

  • 3- Presentation

• Part 3 Stuffed Wine Leaves (Zeytinyağlı Sarma)

  • 1- Preparation

  • 2- Cooking

  • 3- Presentation

This course is designed to provide general knowledge about the culture and technique of Turkish foods. Throughout the course you will find applied examples and theoretical expression about the dishes. In this context, you will be able to apply olive oil dishes techniques.

Ece Şener Aslay – Lecturer at Bahçeşehir University Gastronomy and Culinary Arts Department

Efe Kaan Ulu – Research Assistant at Bahçeşehir University Gastronomy and Culinary Arts Department

Enjoy the Turkish Cuisine  and the dishes we prepared.