This shore excursion from our cruise was like no other day off the boat. Our cooking class really started at the farmer's market where our chef identified the vegetables and provided additional information on many items such as the variety of goat cheese. We were able to sample a few items as well. Other items like dried fruit, bowls and bowls of olives, and filo dough were displayed beautifully along with radishes the size of softballs, and bags and bags of greens.
Our chef purchased a few items for our lunch.
Back at the restaurant and private home kitchen each of us had a cutting board and utensils to help prepare our lunch as directed by our chef. We learned a couple Turkish cooking secrets like putting an eggplant directly on a hot grill to cook, turning occasionally. Then run the eggplant under cold water to remove the skin; proceed with the recipe.
Our chef explained the recipes as we helped prepare our meal, and we learned the 'secret Turkish ingredients' before a short walk to the restaurant. We then sat down to enjoy the fruits of our labor along with some additional Turkish food to create a sumptuous meal in a beautiful setting. We especially enjoyed the focus on learning about Turkish cuisine and the lack of promotional selling that often typifies such classes. This was educational not a sales pitch.
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