Indulge in a culinary adventure with us as we embark on a journey through Istanbul's renowned Spice Market. Experience a private Turkish Spices Tasting session at a family-owned shop, steeped in five generations of tradition – a genuine Spice Odyssey! Following this, enjoy a picturesque ferry ride across the Bosphorus to the Asian side of Istanbul, where you'll join Selin at her home for a hands-on cooking experience. Participate in crafting a traditional Turkish meal in a setting that mirrors a genuine Turkish Culinary School. The dishes, designed for ease of replication, offer a taste of authentic Turkish flavors. The highlight comes as you savor your creations for lunch – a six-course menu accompanied by carefully selected boutique Turkish wines. The recipes, evolving with the seasons and featuring fresh farm-to-table ingredients, provide a personalized Turkish culinary experience. As a member of Slow Food, Selin prioritizes healthy, locally sourced, fresh, artisanal, and sustainable food. We make vegetarian and gluten-free Turkish options effortlessly delightful, incorporating exciting recipes into our culinary repertoire. Upon request, Selin's family recipes, showcasing Turkish-Sephardic cuisine, can also grace the menu. Cooking classes unfold in Selin's Home Kitchen, with instruction available in English or French. Geared towards the home cook, detailed recipe booklets containing 55 recipes are provided for you to take home and try. Sample Menu: Crispy cheese and herb-filled pastry rolls or Flaky Turkish Borek with feta and herb filling or Zucchini flan with feta cheese and herbs Bulgur wheat salad - Kısır or Carrots with garlic-infused yogurt and tahini dressing or Cacik Leeks, green beans, celery root, or artichokes in olive oil Purslane Salad with mint and yogurt or Green Olive Salad with sumac and pomegranate molasses Spicy bulgur or Tomato rice pilaf or pilaf with Orzo Split Belly Eggplant stuffed with meat – Karniyarik or Aromatic Rice Stuffed Bell Peppers with Olive Oil or Zucchini stuffed with meat, rice, and herbs in a tomato sauce or Baked Sea Bass with vegetables or Eggplant in Earthenware casserole with lamb or Swiss Chard rolls Apricots stuffed with Kaymak (clotted cream) or Roasted Figs infused in honey with bay leaves or Revani – Turkish Semolina sponge cake