Turkish vegan cooking in no time
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About this class
In this course, you will prepare the most popular plant-based Turkish dishes — without meat substitutes. We focus on speed.
Who am I I'm a food educator. With experience from the fermentation laboratory of the 3-star restaurant Noma and specialized nutritional training, I can help you prepare natural plant-based meals in a flash without sacrificing taste.
This gives you exciting insights into the culinary and cultural diversity of Turkish cuisine, which I can authentically convey through my own background and years of experience with traditional, wholesome vegan recipes.
We cook together:
- Fascinating and satisfying salad with walnuts, olives and pomegranate seeds
- Rice seasoned with cardamom, paprika powder, cumin topped with nuts and dried fruits - Celery, orange, carrot and potato soup, seasoned with lemon
We also focus on dishes such as kumpir (stuffed baked potatoes) and lahmacun (Turkish pizza) and discover together how varied and surprising Turkish cuisine is. In addition to these classics, I will also show you lesser-known but incredibly aromatic dishes that have unfortunately often been forgotten.
These dishes reflect Turkey's inconspicuous diversity, as found in climate, landscape and ethnoculture.
Look forward to an interactive cooking experience in which we not only prepare these dishes together, but also enjoy them in good company at the end.
What you’ll do in the class
First, I'll give you exciting insights into the topic and explain the basics of Turkish cooking. I will answer any questions that you bring with you or that arise before we go straight to the practical part. We'll all eat together afterwards.
Who is the class suitable for?
This course is aimed at anyone who is curious about Turkish cooking, values practical implementation or has little time.
Details to remember
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Veredelt Euer Menü mit einer besonderen Dessertoption: Schonend dehydrierte Feigen – intensiv im Geschmack, natürlich süß und herrlich aromatisch. Perfekt als purer Genuss oder in Kombination mit Käse und Nüssen. Ein Genussmoment, der das Event abrundet und kulinarisch in Erinnerung bleibt.
Plant-Based Flow
Onur Malay is a food educator. With experience from the fermentation laboratory of the 3-star restaurant Noma and specialized nutritional training, he will help you prepare natural plant-based meals in a flash without sacrificing taste.
