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Wed, 02 Dec


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SHOM Online Cooking Class - Meet the chef - Ebru Baybara DEMIR

To launch the new session of online cooking classes, SHOM Cooking Club coordinator, Alicia, invites you to join her online to cook along famous Turkish Chef Ebru Baybara DEMIR. Ottoman dish Firkiye will be prepared.

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SHOM Online Cooking Class - Meet the chef - Ebru Baybara DEMIR
SHOM Online Cooking Class - Meet the chef - Ebru Baybara DEMIR

Time & Location

02 Dec 2020, 18:00 – 19:30 GMT+3

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About the Event

You can find the step by step recipe on the Group Activity Cooking Club  page.


Firkiye is a special aperitive dish inherited from traditional Ottoman cuisine. Using fruits within the kitchen as an ingredient makes

Ottoman meals distinctive from the other world cuisine.

Firkiye, as an authentic dish, distinguishes from other famous traditional dishes special to the Southeast Turkey region because of having a sour taste. Even though the hot dishes comes to peo- ple’s minds when focusing on Southeast Turkey cuisine, the dominant taste of traditional cuisine of Mardin is sour.

Traditionally, sumac (rhus) is used for giving the special sour taste, however, we choose using lemon for everybody reaching easily.

As it is said, Firkiye, in the essence, is an aperitive dish yet it has been served as a main meal as it is healthy by containing less calories


- 1/2 kg lamb cubed meat

- 1/2 kg green almond (or marrow andgreengage plum) * * The unripe almond or plum could be used as pickle, if it is not their -growing season

- 2 medium onions

- 4 bunches of scallions

- 4 bunches of parsley

- Juice of 3 lemons

- 2 tablespoons of butter

- Salt


- Pot

- Cutting board

- Knifes

- Spoons

Renowned Turkish chef and social entrepreneur Ebru Baybara Demir, whose family hails from Mardin, was born in Edirne and lived in Istanbul throughout her childhood and youth. İn 2018, Ebru has been selected as one of the 10 finalists from among 110 worldwide nominees for the Basque

Culinary World Prize, an international award given to chefs who improve society through gastronomy.

Demir was nominated for her project, the Harran Gastronomy School, an initiative to improve the employability of economically vulnerable Turkish and Syrian women through culinary training.

In 1999, Demir moved to Mardin for good and opened her restaurant, Cercis Murat Konağı, a build- ing that fascinates visitors with its mystical atmosphere and impressive 19th century motifs, where the best examples of the traditional Mardin cuisine are served.

With the United Nations (UN) World Food Program (WFP), Ebru works in a project to aimed to im- prove the current conditions of vocational high schools that provide gastronomy and tourism educa- tion in Mardin.

Ebru on Instagram: ebrubaybarademir

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

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