The Turkish Kitchen

The Turkish Kitchen

Duration: 1 Day

What makes Turkey so unique is it's placement between Eastern Europe and Western Aisia. Its unique geographical position has created a cuisine filled with cultural influences from Greece, Persia, Rome, Byzantine and of course, the powerhouse of the Ottoman Empire during which time it’s highly regarded and revered chefs created spectacular dishes for the sultans and pashas of the Ottoman palaces. 

Join Charismatic Turkish chef Hulya Erdal for an engaging insight into the Turkish Kitchen and learn to create an eclectic range of her favourite Turkish dishes including: 

Baked Hummus – We all love a good hummus but why not go one better and have a baked version instead? This is an Eastern Anatolian speciality infused with cumin and topped with pine nuts and spiced butter. 

Pide – Daily fresh, warm bread, out of the oven and to the table is a comforting and homely Turkish ritual that still lives on today. Even more delicious is when the pide is filled with ingredients such as cheese, mince, egg and spinach, shaped in a long oval and baked till golden and crisp.  

Hamsi – Well known in the black sea region of Turkey, are small anchovy/sprats style fish that are used in many dishes, from veiling rice, to crushing as a dip or quickly fried and served with a simple squeeze of lemon. Hulya’s favourite! 

Firin Kebab – Turks know their kebab, literally meaning meats, fish or vegetables either grilled or roasted. This is a succulent and hearty version roasted in the oven. Cyprus potatoes and lamb kofte are enveloped in a rich tomato sauce with green peppers, herbs and onions. 

Imam Bayildi – The great thing about a Turkish diet is the mass of vegetables we eat and the many that we stuff. Imam bayildi literally means the Priest that fainted! Probably from the sheer joy of such a divine dish of stuffed aubergines, packed full of flavour and perfect for vegetarians. 

Nohutlu Pilav – Every Turkish restaurant loves to serve their buttery, chickpea packed rice. It's works beautifully as an accompaniment to kebab or vegetable dish and is a great crowd pleaser. 

Kadayif Baklava – If you know Turkish cuisine, then you'll be familiar with their love of sweet desserts. This is a moreish take on the traditional baklava (filo pastry style) dessert. Kadayif, or shredded wheat pastry, is filled with nuts and rolled in Filo then drenched in butter and sugar syrup.

The day begins at 9.30am and we invite you to join us with a welcome tea or coffee in the cookery school’s dining room from 9.00am, where you will have a chance to meet your fellow delegates and chef. Your chef will talk you through the class menu and how the day will run before you are assigned a workspace in our fully equipped kitchen, overlooking the beautiful estate at Braxted Park. The step-by-step tuition is fun and easy to follow and the cookery school team will be available to assist you throughout the day.

At the end of a full day of cooking, everyone’s efforts will be rewarded with a glass of wine and a sit-down meal that has been cooked during the day, where hints and tips can be shared with the group while enjoying the food that you have prepared.

Please note that the dishes listed may vary due to the availability of fresh produce as a result of seasonal changes.

Please note Children over the age of 8 years old are welcome to attend and participate in any of our classes at the full cost of a place but MUST be accompanied by 1 paying adult. 

Class Dates


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Typical Day

A day at The Cookery School at Braxted Park is designed to be informative and fun.

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