If you remember, I had a cooking class while we were in Turkey. This was more of a demonstration than a hands-on cooking class which in some ways was better as it allowed me to observe more closely how flavors were developed. This post is filled with action packed videos!
The meal consisted of 1 soup, 4 mezzes, one main and one dessert
The Chef
Mohammed
He actually smiled lots during this
Prep
Let's make soup!
The filling for the stuffed eggplant
Making the mezzes which were a salad of broad beans, a salad of purslane and mint, a puree of fava beans and a hot liver mezze
The master sauce is garlic pounded with salt mixed with olive oil and lemon juice
It went on all the salads
The liver mezze
The bean salad
And the bean puree
And the purslane/mint salad
On to the eggplant dish
Dinner is served
3 comments:
the house and food both look welcome and beautiful
How did they stuff the eggplants? It looks like they were roasted whole, and then slit open, stuffed, and cooked in sauce. Is that right?
That is correct RMG
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