We invite you to join us in celebrating the diverse and rich Anatolian Cuisine with the Bay Area Turkish Society (The Berkeley Turkish School). This event will be the third in a series of Culinary Gatherings in Berkeley, and we would love for you to be a part of this experience with us.
We feel that sharing culture through cuisine is an inclusive and beautiful process. Once a month, we will come together and learn how to cook traditional dishes from different regions and ethnicities in Anatolia from a culinary expert within our community. After cooking together, we will set the table, gather around and will enjoy the delicious meal we prepared together with the lovely company of the participants.
If you are interested, you can book your seat for our October gathering here. There is limited seating. If you cannot make it to this event, and are interested in the next events, please let us know so that we can email you our announcements.
Date: Sunday, October 6th, 2019
Time: 4 pm to 7:30 pm
Location: Bauman College, 1007 University Ave, Berkeley, CA 94710
Price: $75 (includes 4 courses + dessert - tea and coffee)
About our instructor: Nur Sağlam
Nur Saglam is a real estate professional, serving the Bay Area since 2003. Before becoming a real estate agent, Nur worked as a software engineer at Morgan Stanley Dean Witter.
Originally from Istanbul, Turkey, Nur's culinary journey started long before she moved to the U.S. Her love of cooking has its roots in the motherland of Turks: Anatolia. She was raised and influenced by the cuisine of two different parts of Anatolia - the Black Sea Coast and Istanbul.
Nur loves cooking delicious and nutritious Mediterranean food and sharing her culture. She is very excited to share the art of Anatolian Cuisine with her Bay Area community and is looking forward to meeting other food enthusiasts. Her menu is especially unique in combining modern Mediterranean flavors with traditional Turkish cooking styles.
Notes about the menu from Nur:
“Impressive Dish for Eggplant Lovers and a must try for Eggplant haters - it will change your opinion about eggplant! This is a very popular dish in Turkey and traditionally, it's made with ground lamb or ground beef but we are making it with ground beef and simple ingredients - onions, tomatoes and green peppers, parsley, oregano and sweet paprika.
Eggplant is one of the staple dishes of the Ottoman Cuisine and it's said that there at least 280 original recipes of eggplant. To make this dish healthier, instead of frying we cook them on open fire on stove top and we think that it tastes better this way. This musakka recipe is light and healthy and perfect when the eggplants are in season. CACIK is very similar to Tzatziki. 'Cacık' (JAH'- juck), or yogurt with cucumbers and herbs, is yet another Turkish favorite made with yogurt. It has only 3 ingredients, yogurt, cucumber, garlic. It is served cold like gazpacho.
Cacik; yogurt, cucumber and dried mint; delicious and refreshing. Plain yogurt is a staple in Turkish cuisine. It's used for everything from appetizers and salads to soups, toppings and desserts. Main ingredient in Cacik is yogurt.'Cacık' is a very simple dish that's served cold. It's eaten with a spoon, like soup, but it's enjoyed before or during the meal in place of a salad. “
Rice with Orzo / Sehriyeli Pilav
Pumpkin Dessert/ Kabak Tatlisi
Turkish tea and coffee
Collected funds will support the enhancement and further development of programs of the Berkeley Turkish School, a 501c3 non profit organization.
Thank you. We look forward to welcoming you.
The Berkeley Turkish School