Traditional Eastern Mediterranean cooking

Join chef Sultan Tuğçe Arslan for a two-day culinary journey into the rich traditions of Turkish cuisine and Eastern Mediterranean meze. With a degree in Gastronomy and Culinary Arts and experience from renowned restaurants, including Noma in Copenhagen and a Michelin-starred restaurant in Kyoto, Japan, Sultan brings a passion for culinary exploration and craftsmanship to the kitchen. Today, she works as a chef at the Michelin-starred restaurant Syttende in Sønderborg.

During this hands-on workshop, you’ll learn to prepare a variety of traditional dishes from scratch, from smoky vegetable dips and fresh herb patties to homemade flatbreads and crispy pastries. Discover new techniques, explore authentic flavours and experience the joy of preparing and sharing good food around the table.

Day 1: Homemade bread, roasted vegetables and fresh herbs

The first day focuses on yeast dough, roasting techniques and the art of balancing flavours and textures. You’ll work with fresh ingredients and learn traditional methods step by step.

Mercimek Köftesi – red lentil and bulgur patties

Learn how to combine red lentils and fine bulgur to achieve the right texture, then add tomato paste, fresh parsley, spring onions and spices. You’ll shape these flavourful patties by hand. Naturally vegan and vegetarian.

Homemade Bazlama – turkish flatbread

Discover how to knead yeast dough, shape individual flatbreads and cook them on a cast-iron skillet to create soft, freshly baked bread.

Mütebbel – smoky aubergine dip with strained yoghurt

Learn how to roast aubergines and combine them with strained yoghurt, tahini, garlic and olive oil to create a smooth, creamy dip with a rich, smoky flavour.

Kabak Mücver – crispy courgette fritters

Find out how to prepare courgettes for the perfect texture, bind them with eggs and fresh herbs, and fry the mixture until golden and crisp.

Day 2: Hand-rolled pastry, olive oil cooking and traditional dips

On the second day, you’ll explore traditional dough-making, gentle cooking techniques and the art of creating meze with contrasting flavours and textures.

Sigara Böreği – crispy cheese-filled pastries

Learn to prepare unleavened dough, roll it into thin sheets and fill it with savoury cheese. You’ll shape and fry the pastries until golden and crisp.

Portakallı Zeytinyağlı Kereviz – celeriac with orange and olive oil

Discover how to prepare celeriac and gently braise it in olive oil with orange. You’ll learn techniques for preserving its colour, balancing sweetness and acidity, and allowing the flavours to develop as the dish cools.

Antakya-Style hummus

Explore a traditional hummus preparation inspired by Antakya, with a generous amount of tahini and olive oil for a smooth, velvety texture. Learn how to prepare and present it with crunchy radishes, pickles and fresh carrots.

Muhammara – roasted red pepper and walnut dip

Create this rich, flavourful dip by combining roasted red peppers, walnuts, pomegranate molasses and spices. You’ll learn how to balance its sweet, tangy and savoury notes without cooking the finished mixture.

Who can join?

This workshop is suitable for everyone, from complete beginners to experienced food enthusiasts. No previous cooking experience is needed. All techniques are demonstrated and practised step by step in a hands-on setting.

At the end of each day, we’ll gather around the table to enjoy the dishes we’ve prepared, served with freshly baked bread and crispy börek. It’s an opportunity to experience the flavours of the Eastern Mediterranean and Turkish cuisine while sharing food and conversation.

Practical information

Please bring a kitchen apron, comfortable clothing and closed-toe shoes. You’re also welcome to bring food containers if you’d like to take any leftovers home.

Ingredients:

Ingredient costs of approximately 200kr. per participant are paid directly to the instructor.