Monday, January 31, and I Chef Jean Michel Carasso we held in Florence, a lecture-dinner tied to the World-turkish ottoman, catering on the premises of "La Buona Tavola. Guest
was Dilek, a Turkish lady who lives a few years in Florence. A special thanks she told us that its traditions and also thanks to Eleanor, now frequent participant in our courses and appointed official photographer of this event.
OTTOMAN TURKISH CUISINE
Small börek çaçik cheese with yogurt and mint
"Terkib çesidiyye-i" or lamb and dried fruit aromas (flat Ottoman '600)
Bayildi Eggplant Imam (one of jewels of the Turkish cuisine)
pilaf with raisins and cinnamon to the Middle East
Rice Pudding with black tea or coffee in librik
turkish pide bread and pastry yufka (demonstration of Luisa Ghetti)
The lesson will conclude with a dinner where we will eat all cooked foods and breads.
will be held from 18.30 to 22.30. We will provide copies of the recipes prepared.
Special guest: Dilek Gulmen our Turkish friends, who will judge ...
Small börek çaçik cheese with yogurt and mint
"Terkib çesidiyye-i" or lamb and dried fruit aromas (flat Ottoman '600)
Bayildi Eggplant Imam (one of jewels of the Turkish cuisine)
pilaf with raisins and cinnamon to the Middle East
Rice Pudding with black tea or coffee in librik
turkish pide bread and pastry yufka (demonstration of Luisa Ghetti)
The lesson will conclude with a dinner where we will eat all cooked foods and breads.
will be held from 18.30 to 22.30. We will provide copies of the recipes prepared.
Special guest: Dilek Gulmen our Turkish friends, who will judge ...
Here is a selection of photos taken by Eleonora Pellegrino.
Thanks to ALL!
PS: no one has mentioned the turkish coffee at the end of the evening?
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