When you think of Turkish food, you likely can picture the spectacular array of small plates known as meze. From savory pastries filled with lamb and vegetables, smoky eggplant dips, crisp, stuffed flatbreads to char-grilled shish kebobs; Turkish cooking is all of this and so much more! Chef de Cuisine, Didem will discuss essential ingredients like red pepper paste, sumac and dried mint, which contribute to the rich flavors of this cuisine. Didem’s recipes include Kale Soup with semolina, Stuffed Quince with Jeweled Rice; and Lamb Stew with Chestnuts & Bulgur Pilaf. Leave class with a better understanding of how to use spices to transform the ordinary into the extraordinary!