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Thu, 14 May


ZOOM Webinar

SHOM Cooking Class - Online - Hatay Yaprak İçi/ Kısır -Turkish cold dish

To relax and try to disconnect from new reality at least for an hour, you are warmly invited to participate in online cooking lessons kindly offered by Alicia Santana (UNDP) and her Chief friends. Turkish foodie Şebnem Udum from Ankara will be cooking and lecturing about Turkish cuisine

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SHOM Cooking Class - Online - Hatay Yaprak İçi/ Kısır -Turkish cold dish
SHOM Cooking Class - Online - Hatay Yaprak İçi/ Kısır -Turkish cold dish

Time & Location

14 May 2020, 18:00 – 19:00

ZOOM Webinar

About the Event

To join this Zoom Meeting, please enter with the link and password below 

ZOOM meeting Link

Meeting ID:                     865 8643 6634 

Password:                      028715  


  • 1 glass (200 cc) of fine bulghur *  
  • Boiled water (1 glass) 
  • 1 small onion  
  • 5-6 pieces of garlic  
  • 1 tomato  
  • Parsley 
  • Green onions 
  • 2 tablespoons of pepper paste 
  • 2.5 tablespoons of tomato paste 
  • Pomegranate paste ** (Nar Ekşisi
  • Olive oil (to will)


  • 1 teaspoon of mixed meatball spice (in Turkey ***Köfte baharı) 
  • 3 teaspoons of ground cumin 
  • 1 teaspoon of cinnamon 
  • 2 teaspoons of dried mint (if possible homemade****
  • 1.5 teaspoon black pepper 

 Side dish 

  • Lettuce
  • Arugula
  • Cress
  • Tomatoes
  • Cucumbers
  • Pickles  


  • Two wide round trays (at least 40 cm in diameter and 4 cm deep), another one to cover on top of it. Or if you have only one tray, you can soften the bulgur in a glass bowl with a covering.  
  • Kettle (or a pan with hot water)  

Preparation before the class:  

Chop the onions into small pieces 


Some observations on this recipe...

*Fine bulghur Known in Turkey as köftelik ” or “ kısırlık’ 

**Pepper and pomegranate paste. 

The quality of both items is essential for this dish. For those living in Turkey, try to get them from special markets searching for Gaziantep or Hatay origin pepper paste, which is not too hot (tatlı biber salçası), and pomegranate paste (nar ekşisi). 

If you must take it from a regular market, please search for “nar ekşisi” and not “nar ekşili sos”. The latter will spoil the taste. 

Substitute for pomegranate: in case you are not living in Turkey, please find some pomegranate substitutes on this link 

Substitute for pepper paste (biber salçası): in case you are not living in Turkey, please find pepper paste recipe on pepper-paste-biber-sal%C3%A7as%C4%B1 

***Köfte baharı (meatball seasoning) is a mixture of meat, onion and grains (bread/oatmeal) as well as spice blend used to give the meatball a special smell and taste. Although its main ingredient is coriander, it is added in black pepper, sweet red pepper, turmeric, sumac, cumin, sometimes a small amount of cloves, bay leaf, thyme 

****Homemade fresh mint 

You can get fresh mint and leave it for drying for a week until the class. Home- dried mint enriches taste 

This event has a group. You’re welcome to join the group once you register for the event.

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