Cooking Classes ,learn how to Cook Turkish food

You will be taken out for shopping to Market ,and get fresh ingreadience right from the farmers ,nothing but organic only . Then you will go home or to a Restaurant and will explaine /show you the course you wish to learn to cook and practise with you . Once the dish is completed you all will sit down together and enjoy it . And after your Holiday , you can invite your friends around to impress them with Turkish Dishes you have prepared ...
Classes are 2-3 person or it can taken single.
Price various between £10- £50 per person. ... give me a shout if interested

My Favourites are followings :

STUFFED EGGPLANT
Ingredients 6 Eggplants 400 gr. Ground meat 1/3 Glass Rice 2 Tablespoons Margarine 2 Onions 2 Tomatoes 1 Lemon (juice) 1/2 Tablespoon Salt 1 Bunch Parsley 1/2 Teaspoon Black Pepper 1 1/2 Glasses Water .
Peel eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant. Put margarine and chopped onions into a pan and saute until the onions are tender. Add pre-washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat, salt, black pepper, peeled- sliced-chopped tomatoes and chopped parsley, mixing all for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.

STUFFED VINE LEAVES WITH GROUND MEAT
Ingredients 500 Gr. Ground Meat 300 Gr. Wine Leaves (grape leaves) 3 Onions 1/3 Glass Rice 1 Tablespoon Margarine 1 Bunch Chopped Parsley 1 Lemon (Juice) 1/2 Tablespoon Salt 1/2 Teaspoon Black Pepper .
Place wine leaves in boiling salted water. At the same time, place the margarine and chopped onions into another pan and saute until the onions are tender. Add 1 glass of water and washed rice. Cover and cook over moderate heat for about 10 minutes. Remove from heat add ground meat, salt, black pepper and chopped parsley, mix together for about 5 minutes. Take a small amount of this and place it on the hairy side of each wine leaf. Fold the leaf from both right and left, roll it like a cigarette and then place in a deep pan. After having stuffed all leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon margarine and lemon juice and cook on moderate heat. When the leaves becom.e tender, remove from heat and serve.