We joined four other people (for a total of six in the group) for the cooking class/dinner. The evening was a lot of fun. Our host was Mara, and Chef Feyzi, who has a wicked sense of humour, helped us amateurs in preparing the ingredients for a wonderful four-course Turkish meal: dried okra soup as the first course, an appetizer of a spicy tomato and onion salad and a broad bean puree with dill, a main course of lamb stew in tomato sauce on a bed of eggplant puree, and quince in syrup with grated apple as the desert. Both Mara and Chef Feyzi were very patient with our peeling and chopping efforts, including our semi-successful attempts to make quenelles with a couple of spoons. We then sat at a table in the restaurant part of the establishment and ate with enthusiasm what we had helped to prepare. It was a highly successful and entertaining way of learning about Turkish food.