Anatolia’s Zero-Waste Kitchen Masterclass with Chef Ali Açıkgül
Date: Monday, 9 May 2022
Time: 12 – 2 pm
Class Size: Min. 4 – Max.15 participants
The Anatolian kitchen has accumulated valuable traditional knowledge on low waste and sustainable practices over centuries. Ask any Turk about the aubergines their grandmothers would dry on balconies, the delectable desserts they would make out of extra sweet goods left around the house or the many, many uses for leftover bread!
Come along to Yunus Emre Institute London for a masterclass with chef Ali Açıkgül on tasty, easy, and zero-waste recipes that adorn the Turkish culinary tradition. Recipes taught will include how to make Cumur and Papara, simple, filling and down-right delicious dishes made of left-over bread that you can recreate at home to move your household forward in its sustainability goals.
Throw away less while adding to your recipe repertoire this London Craft Week!
Allergen information: The recipes in this workshop may contain traces of wheat, fish, dairy, eggs, soy and nuts. Unfortunately, the original recipes cannot be modified to accommodate any substitutions or alterations. Please contact us before booking your course if you need further information about the ingredients.