Turkish Cuisine
Turkish Cuisine
Introduction
Welcome! As Ece Şener Aslay and Efe Kaan Ulu, we will accompany you in the preparation of various olive oil dishes throughout this course. We wish you good lessons.
This course is designed for those who want to learn about the techniques about the olive oil braised dishes.
This course does not require any pre-knowledge or preparation.
After the course, :
you will be able to explore the braised olive oil dishes techniques
you will be able to cook braised celery with olive oil
you will be able to cook braised leek with olive oil
you will be able to cook stuffed wine leaves
Content
Part 1 Braised Celery with Olive Oil (Zeytinyağlı Kereviz)
1- Preparation
2- Cooking
3- Presentation
Part 2 Braised Leek with Olive Oil (Zeytinyağlı Pırasa)
1- Preparation
2- Cooking
3- Presentation
Part 3 Stuffed Wine Leaves (Zeytinyağlı Sarma)
1- Preparation
2- Cooking
3- Presentation
This course is designed to provide general knowledge about the culture and technique of Turkish foods. Throughout the course you will find applied examples and theoretical expression about the dishes. In this context, you will be able to apply olive oil dishes techniques.
Ece Şener Aslay – Lecturer at Bahçeşehir University Gastronomy and Culinary Arts Department
Efe Kaan Ulu – Research Assistant at Bahçeşehir University Gastronomy and Culinary Arts Department
Enjoy the Turkish Cuisine and the dishes we prepared.
Cooking
Url: View Details
What you will learn
- They will have the basic theoretical and technical knowledge of the olive oil- braised dishes category which is an important part of Turkish cuisine.
![](https://img-c.udemycdn.com/course/240x135/3816880_1dd9_3.jpg)
Rating: 4.45
Level: Beginner Level
Duration: 41 mins
Instructor: Bahcesehir University
Courses By: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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