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.