In this class, we’ll be preparing some of the most beloved Turkish dishes – fully plant-based and without using any meat substitutes. Along the way, you’ll gain unique insights into the rich culinary and cultural heritage of Turkish cuisine, which I share through my own background and years of experience with traditional, whole-food vegan recipes.
- Mung bean salad with mint, pomegranate seeds, and walnuts (Maş Piyazı)
- Aromatic celeriac with orange and carrots
- Spiced rice, the way it’s loved in Turkey
We’ll talk also about dishes like plant-based Kumpir (stuffed baked potatoes) and Lahmacun (Turkish flatbread pizza), and discover just how flavorful and diverse Turkish cooking really is. Beyond these classics, I’ll also introduce you to lesser-known, incredibly aromatic recipes that are often overlooked but deeply rooted in tradition.
These dishes reflect the subtle diversity found across Turkey’s climate, landscape, and cultural mosaic.
Fee: 60€
This workshop takes place in a professionally equipped private kitchen in a beautiful apartment. It's a cozy setting with a maximum of 6 participants to ensure a warm atmosphere and plenty of personal guidance.
There are already 4 seats booked, 2 are currently free.
Look forward to a hands-on cooking experience where we’ll not only prepare everything together, but also enjoy the meal in good company at the end!
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Onur Malay has worked at 3-Michelin star and 5x World’s Best Restaurant Noma. Moreover, he is certified in Plant-Based Nutrition by the Center for Nutrition Studies and Cornell University.
