The food of Turkey was amongst the five favourite cuisines of Escoffier and yet is one of the least known among world famous cuisines. We hope on this course to help you to become better acquainted with this lovely style of cooking and some classic Turkish delights.Among the rich specialities of Turkish cuisine are the succulent roasts and lamb dishes combined with fruits, onions and pine nuts. Vegetable dishes dressed with rice, the cold dishes of the Ottomans prepared with fragrant olive oils. We will explore some of their soups, salads and pickles. Exciting vegetable entrees including my favourite stuffed vine leaves and stuffed unleavened bread and classic pastries and desserts. To enquire about this course contact Claire on 0789 1122616