Tuesday, October 3
6:30 pm - 9:30 pm
Long known for its venerable court cuisine, Turkey also has a fascinating culinary history associated with the Mevlevi Sufi tradition where the founder of the whirling dervishes made his home. With Myra as your tour guide, you’ll explore and savor Turkey’s authentic piquant flavors from her latest book, Cooking with the Muse, using Maras and Urfa peppers, nigella, sumac, and pekmez (grape syrup) – one of the original sweeteners before sugar – as well as pomegranate molasses.
I-Sold-my-Birthright Red Lentil Soup with Dried Mint
Turkish Cherry Tomato Salad with Pomegranate Molasses Dressing
Green Romano Beans with Grape Pekmez and Tahini
Turkish Zucchini Pancakes with Feta, Parsley, Dill, and Mint
Duo of Caciks: Classic with Purslane; With Beets
Fire-Roasted Eggplant with Tahini
Shaved Mystic Zucchini, Green Apple, and Dill Salad
*This vegetarian menu includes grass-fed dairy (feta and yogurt), as well as eggs.
Myra Kornfeld is a chef, author and educator. Her most recent cookbook is Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare, co-authored with Stephen Massimilla. Myra teaches in the graduate nutrition program of the Maryland University of Integrative Health. She also specializes in team-building events and cooking parties. Visit cookingwiththemuse.com and MyraKornfeld.com.
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