Cappadocia, located in Turkey’s Central Anatolia region, may be best known as the home of the fairy chimneys of Göreme, but it’s also an excellent place to experience Turkish cuisine. And after tasting the local specialties, you may even find yourself wondering how to recreate them at home. Here’s what you need to know about cooking classes in Cappadocia.
- Learn to make Turkish specialties, such as bulgur soup, börek (pastries stuffed with feta), yaprak sarmasi (rice wrapped in vine leaves), manti (Turkish dumplings), stuffed eggplant, and baklava (a dessert made with filo pastry and chopped nuts) during cooking classes led by a local chef.
- Shop for ingredients in a local market and chat with traders, all with help from an interpreter-guide.
- Absorb the ins and outs of Turkish cooking from a local host in their home kitchen before sitting down together to eat and sip coffee.
- Take home recipes so you can recreate what you’ve learned for family and friends.
- Pair your meal with wines from Cappadocia; some are made using indigenous grapes such as narince and emir (white grapes), and kalecik karası, bogazkere, and öküzgözü (red grapes).