Session # 6 Photos

Last session of Turkish Cooking classes was last Saturday, December 5th. We had a very exciting "Sarma Competition". All participants were very good at making sarma's, however, who could make as many and as beautiful rolls in 5 minutes was the winner.

Janie, the winner of the Sarma Competition with her special gift.Melanie received "Chef's Special Gift" upon attending all classes this semester.Fine Bulgur Salad
Cooking Class Completion Certificate Ceremony. Melanie and Tawa President Ipek Isikli.
Janie and Mrs. Isikli
Turkish Pastry
It was a great time, thank you all very much, especially our chef, Nevin and everybody in the cooking class team. We are so grateful for these fantastic classes and recipes. Not to mention the students, it would not have been any good without your presence :)
We will have a semester break and our classes for the Spring semester will start in January.

Hope to see you all in our classes!

Session # 6 Recipes

BOREK (Turkish pastry)
1 package Turkish style triangle phyllo dough
1 cup feta cheese
1 cup finely chopped parsley
½ tablespoon flour

Mash feta cheese and mix with parsley and flour. Put down one teaspoon of feta cheese on the large side of the triangle shaped phyllo dough, fold the two edges inside and roll towards the pointing edge. Deep fry in oil.

KISIR (Fine bulgur salad)
2 cups fine bulgur
2 cups hot water
5 green onions
½ bunch of parsley
1 onion
2 tomatoes
1 cucumber
1 tablespoon tomato paste
1 tablespoon red pepper paste
5 pickled cucumbers
Olive oil
1 lemon
Black pepper, red pepper, salt
Romaine lettuce

Add hot water on the bulgur in a pot, close the lid and let the bulgur absorb the water.
In a separate pot, sauté the onion with olive oil add tomato and red pepper paste. Let the onion cool and add into the bulgur. Add the spices and lemon juice, mix very well. Chop green onion, parsley and add to the mixture. Serve with pickled cucumber and tomatoes.

REVANI (Semolina dessert)
4 eggs
1,5 cups sugar
1 cup yogurt
1 package vanilla
1 package baking powder
1 cup flour
1,5 cup semolina
5 cups sugar
5 cups water
few drops of lemon juice

Whisk eggs with sugar and vanilla, add yogurt and continue to whisk. Add flour, semolina and baking powder, mix well and pour onto an oil sprayed tray. Bake at 350F.
Prepare the syrup by boiling water and sugar, add the lemon juice after it reaches the boil and continue to boil for 7-10 minutes. Pour hot syrup on to cooled cake.
Serve with dried coconut flakes.

Session # 6 @ December 5th

Hi everybody!

This would be the last session of Turkish Cooking Classes this semester. We will have a "Brunch Menu" including

Turkish Pastry (Sigara Boregi)
Fine Bulgur Salad (Kisir)
Semolina Dessert (Revani)
Stuffed Grape Leaves (Sarma) COMPETITION

We have a jury of talented experienced cooks for the Sarma competition. The winner would definitely have a special gift but also all students will get Turkish Cooking Classes completion certificates.

Come join us on December 5th and let's enjoy healthy and tasty brunch specials.

After this class we will have a semester break and our classes for the Spring semester will start in January.

Hope to see you all in our classes!

Session # 5 Photos

Hi there, Turkish Cooking Class followers!

Our fifth session of Turkish Cooking Classes was today. We had a great time learning and sharing our knowledge on dishes of the menu which included:

Winter Salad
Baked Trout Fish
Rice with Almonds
Rolled Baklava

In the mean time, we introduced some new Turkish words especially the words for the dishes of the menu. We had fun learning the correct pronunciations of words by "repeat after me" method :)

Come join us for the next cooking class. It is a lot of fun and you get way more than what you pay for. Plus, if you would be coming for the first time, guess what, yes you are going to be our guest!
Hope to see you all on December 5th!

Students also had the chance to try making rolled baklava themselves and we found out that they were all very good at this.

Session # 5 Recipes


Trout fish
2 finely chopped tomatoes
Lemon and pepper seasoning
Olive oil
½ cup parsley leaves

Wash the trout fish, marinate with olive oil and seasoning. Place them on an oven tray. Sprinkle chopped tomatoes and parsley leaves on the fish. Bake at 350F until tender.


2 cups white rice
¾ stick butter
2 cups hot water

Soak the rice in salty warm water for 15 minutes. Drain the water and rinse the rice well. Stir the rice with half stick butter for couple minutes and add salt. Add boiled water and close the lid. Cook on low heat until the water is drained.
In a separate pot, melt the remaining butter and roast the peeled almonds. Serve the rice with roasted almonds on top.


2 carrots
5 small radish
½ red cabbage
Romaine lettuce
Lemon juice, olive oil, salt

Grate the carrots and radishes. Slice the red cabbage thin and rub with salt. Slice the lettuce and mix them all. Sprinkle lemon juice and olive oil before serving.


1 package Athens brand phyllo dough
2 sticks butter
3 cups finely chopped walnuts

2,5 cups sugar
2,5 cups water
Few drops of lemon juice

Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry.
Lay two layers of phyllo dough and sprinkle 1 tablespoon of melted butter. Spread 2 tablespoons of walnut on the long side and roll with a thin stick. Constrict the two edges towards the center and remove the stick carefully. Cut the roll into 4 equal pieces, place onto an oven tray tightly. Sprinkle the remaining melted butter on top and bake at 350F.
In a separate pot add 2,5 cups of sugar and 2,5 cups of water and bring it to a boil. Squeeze few drops of lemon juice and boil around 5 minutes. Add warm syrup onto cooled baklava.

Session # 5 @ November 21st

Fifth session of Turkish Cuisine Classes will be held next Saturday, November 21st.

Our menu for this week is as follows:

* Winter Salad
* Rice with Almonds
* Baked Trout fish
* Rolled Baklava

Please mark your calendars to attend and kindly RSVP to if you are planning to attend.

Make sure you secure your spots ahead of time as our seating is limited.

Hope to see you this Saturday!

Session # 4 Photos

TAWA organized the fourth session of Cooking Classes for Fall 2009 this Saturday, November 7th. We had a great time learning Shepherd's Salad, Sarma (Stuffed Grape leaves), Roasted chicken with Mushrooms and Pyramid Cake. Students had the chance to learn rolling Sarmas individually and get prepared for the upcoming "Making Best Sarma" competition on December 5th. Roasted Chicken with Mushrooms was delicious and everybody loved how easy and how tasty Tea Biscuit Cake could be!

Do not hesitate to e mail us for your questions and comments. To RSVP for our next class on November 21th, simply send an e-mail to

Session # 4 Recipes



1 lb chicken breast

10 mushrooms

1 medium onion


3 tablespoons flour

5 cups milk


Grated mozzarella cheese

Saute the onions in vegetable oil. Add small chopped mushrooms and diced chicken breast; continue to sauté with high heat until the water drains. Add some salt and pepper and pour into an oven tray.

In a separate pot, mix the melted butter with flour and add the milk. Stir milk and flour until it reaches a pudding thickness. Add some salt and spread over the chicken. Sprinkle some grated mozzarella cheese and bake until cheese gets golden brown.



1 jar canned grape leaves

2 cups calrose rice

1 medium onion

Olive oil

1 teaspoon tomato paste

1 teaspoon red pepper paste

Salt, pepper, dried mint

Boil grape leaves for 5 minutes to get rid of excess salt. Sauté the chopped onions in a separate pot. Add tomato paste, red pepper paste, rice and spices. Add 1 cup water and cook little bit on low heat. Break off the stem of the leaf and put about 1 teaspoon of the filling and roll. Line stuffed leaves into a pot tightly and add 2 cups of water. Place a plate on the top to prevent unrolling and lower the heat after it reaches a boil.



1 medium onion

2 baby cucumbers

2 tomatoes

½ cup chopped parsley

Dried mint

Olive oil

Lemon juice


Cut the onion from middle, slice thinly. Add half teaspoon salt; rub salt and onion and then rinse to remove the salt. Add cubed cucumbers, tomatoes and chopped mint and parsley. Pour olive oil, lemon juice and salt right before serving.



1 cup flour

1,5 cup sugar

4 tablespoons cocoa

5 cups milk

1 tablespoon butter

1 egg yolk

2 packages of tea biscuits

½ cup coconut

Mix flour, sugar and cocoa in a medium size pot. Add milk and butter and constantly stir on medium heat until it reaches pudding thickness. Add the egg yolk and mix well, remove the pudding from the heat.

Dip one biscuit into the pudding and place vertically into a rectangular pyrex tray and follow by a non dipped biscuit. Continue with one dipped and one non-dipped biscuit. Spread the remaining pudding onto the cake. When cools, sprinkle coconut on the cake.

Session # 4 @ November 7th

This Saturday TAWA will have the fourth session of Cooking Classes. We will have :

Shepherd's Salad
Roasted chicken with mushrooms.
Sarma (Stuffed Grape leaves)
Mosaic Cake

Come and have a lovely Saturday afternoon trying delicious Turkish dishes and making new friends.

Our classes are held in Turquoise Center:
1416 E. Collins Blvd. Richardson, TX 75081

In addition we will have a competition on "Making Best Sarma" in our last session December 5th!

Please mark your calendars to attend and kindly RSVP to

Session # 3 Photos

Third session of Cooking Classes was this Saturday. We had three Azerbaijani cooks, Sevinc, Asmar and Pervin. Not only they taught how to cook four delicious Azerbaijani dishes, they also danced and sang for us. We had a lovely afternoon enjoying new taste of freshly cooked dishes and also had the pleasure of meeting new Cooking Class students. If you have missed this class, do not worry! RSVP for our next class on November 7th. Before the class
Pervin, Sevinc and Asmar
This is our class. We had many new students..
Serving Dumpling Soup with garlic in vinegar..
Preparing Chicken Salad

Chicken Salad is ready..
Making Zebra Cake
Seeing on the computer screen is not enough, you should come and taste it. Especially for the dumpling soup, you need to be trained by the cooks to learn the right way to fold it. We are thankful to our cooks, we all had a great time. Hope to see you next time!

Session # 3 Recipes

2 cups all-purpose flour, plus extra for kneading
½ teaspoon salt
1 egg
2/3 cups water
8 oz / 225g ground lamb or beef
1 small onion, finely chopped or grated
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons oil (corn or vegetable) or butter
1 small onion, finely chopped
1 tablespoon tomato paste
1/3 teaspoon salt
8 cups water
To serve
About 6 tablespoons grape vinegar mixed with 2 gloves crushed garlic

In a mixing bowl, combine flour, salt, egg and water and stir using your hands until a rough ball forms. Knead for about 5 minutes, or until the dough is smooth and put it into a bowl. Cover the bowl with a dishtowel or a plastic wrap. Leave the dough to rest while you prepare the filling. To prepare the filling, in a mixing bowl combine ground meat, onion, salt and pepper. Using your hand, knead thoroughly until well blended. Transfer the dough onto a lightly floured surface. Pat the dough into a disc and using a rolling pin begin rolling out into a flat circle, about 1/8 inches (3mm) thick. Flour the dough lightly if it sticks to the pin. Continue rolling until you obtain a paper-thin circle about 16 inches (40 cm) in diameter. Using a sharp knife cut the dough into small squares, about 1 inch / 2.5cm. Place a little filling into the middle of each square. Bring two opposite corners together and seal the edges to make a triangle. Bring the two farthest ends of the triangle together and seal. Arrange the dumplings on a lightly floured surface, apart from each other to prevent from sticking together. Prepare the broth. In a medium pan, heat the oil over medium heat. Add onions and sauté for about 5 minutes, or until translucent. Add tomato paste and stir fry for another half a minute. Add salt, then pour in water and bring to a boil. Reduce the heat to medium. Drop dumplings into the pan in small batches. Stir gently once and cook for about 7-10 minutes. Cooked dumplings will surface to the top. Check to see if the dough and the filling are cooked. Cook longer if needed. Adjust seasoning. Remove from heat. Ladle the dumplings and the broth into individual serving plates and garnish with fresh cilantro or dried mint. Serve immediately, with the vinegar-garlic sauce on the side, to be added to taste, as desired.

Serves 4
1 pound (450 g) skinless boneless chicken breast halves
1/2 teaspoon salt, for boiling
1 medium fresh cucumber, peeled (you can substitute with pickled cucumber)
2 medium carrots, boiled and peeled
1 medium green bell pepper, cored and seeded
1 medium red bell pepper, cored and seeded
1 medium yellow or orange bell pepper, cored and seeded
1/3 cup or more, to taste, fresh chopped dill
salt, to taste
ground black pepper, to taste
For the dressing:
4 tablespoons lite mayonnaise (You can also mix 2 tablespoons of mayonnaise with 2 tablespoons of sour cream)

1. Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut the chicken into julienne (long thin) strips using knife or tear it using your hands.
2. Cut the cucumber, carrots and bell peppers, into julienne (long thin) strips.
3. In a mixing bowl, combine the chicken, vegetables, and fresh dill. Season with salt and pepper to taste. Stir to mix. Serve slightly chilled.

4 cups chopped fresh cilantro (coriander)
4 cup chopped fresh dill
2 cup chopped fresh green onions
1 cup chopped fresh mint
1 cup chopped fresh spinach (optional, can be substituted with cilantro)
1cup chopped fresh green garlic, green parts only
8 eggs
salt, ground black pepper
8 tablespoons unsalted butter
garlicky-yogurt sauce

In a large mixing bowl, combine the chopped fresh herbs and eggs. Add salt and pepper to taste and mix thoroughly.
Melt the butter in a medium frying pan over medium heat.
Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon or by slighlty tilting the pan. Cook for about 10 minutes, or until golden brown on the bottom. Using a knife, carefully cut the omlette into 4 wedges (or smaller ones), and with the help of a spatula, gently turn them over to brown the other side for another 10 minutes. Add more butter if needed. Remove from heat. Transfer the ommlette wedges onto a serving platter. Serve immediately with garlicky-yogurt sauce and bread on the side or as the addition to rice pilaf. Or, chill it and serve as an appetizer.

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed
In a large mixing bowl, combine eggs and sugar. Using an electric mixer beat until the mixture is creamy and light in color. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT to prevent air pockets from forming in the batter. Divide the mixture into 2 equal portions. Keep one portion plain. Add cacao powder into another and mix well. Preheat the oven to 350F (180C). Lightly grease the pan with oil. Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cacao batter and pour it in the center on top of the plain batter.


Session # 3 @ October 24th

Third session of Turkish cooking classes Fall 2009
will be held on October 24th. We will be enjoying Turkic dishes such as Dumpling soup, Chicken Salad, Spinach Dish and Zebra Cake.
Please mark your calendars to attend and also kindly RSVP to

Session # 2 Photos

Second session of Turkish Cooking Classes was held on October 10th. As always, we had a great time learning, tasting and enjoying new dishes from Mediterranean cuisine. Do not worry if you have missed this class, join us on October 24th for the next one!

Turkish black tea was served in its original way..

Potato SoupFreshly Baked Moist Cacao Cookies

Manisa Kebabs

They were all very delicious..We are grateful to our cooks Nevin Gezgin and Zuhal Torlak. Thank you very much!...