ABOUT THE CUISINE
Turkish cuisine is famous for its warmth, hospitality, and vibrant mix of flavours — a delicious blend of Middle Eastern, Mediterranean, and Balkan influences. Expect aromatic spices, fresh herbs, and colourful vegetables in every dish. From Karniyarik (aubergine stuffed with lamb mince) to Sarma (vine leaves filled with fragrant rice), Turkish cooking celebrates balance, generosity, and community.
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ON THE MENU (subject to change):
- Karniyarik (Fried Aubergine with Lamb Mince) | Meat (Lamb)
- Imam Bayildi (Stuffed Fried Aubergine) | Vegan
- Sarma (Stuffed Vine Leaves) | Vegan
- Kisir (Bulgur Wheat Salad) | Vegan; Gluten (Wheat)
- Haydari (Yoghurt and Cucumber Dip) | Vegetarian; Milk, Tree Nuts (Walnuts)
- Pilav (Turkish-style Rice with Vermicelli) | Vegetarian; Gluten (Wheat), Milk
- Pişi (Fried Bread) | Vegetarian; Gluten (Wheat), Eggs, Millk
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This menu contains meat (lamb) but is vegetarian-friendly, with 6 of 7 dishes meat-free. Allergens include: gluten, milk, tree nuts, and eggs.
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Please let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information.
