7 Days Cooking Classes Bodrum Turkish Culinary Retreat

  • Erenler Sofrasi Restaurant, Cumhuriyet Cad. Armutalan Sok 9/a Ortakent, Bodrum, Turkey

Turkish Culinary Tour

We love our food in Turkey. We believe it is one of the best and healthiest cuisines of the world. We offer recreational cookery experiences in a wonderful setting in a olive garden. Being in the heart of very fertile lands and cultures, our Turkish cuisine became a melting pot of many traditions. There are endless varieties of recipes. Bodrum area is very special since we can get fresh vegetables, fruits and herbs all year round; making it the place for a school of Aegean Turkish Cuisine which is based mainly on olive oil and vegetables.

Highlights

  • 2 market visits, farm visit
  • Wine tasting, cheese tasting
  • 5 cooking classes, baking class
  • Learn about ancient wine making
  • Farewell dinner with beautiful music
  • 6 breakfasts, 4 lunches, 4 dinners
  • Culinary cruise on gulet yacht
  • 6 nights accommodation
  • 5 days with instruction
  • English
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You may choose to stay in villa or 4-star hotel during the holiday.

Day 1, Saturday - Arrival

  • When you arrive in Bodrum, you will be met at the airport or at the cruise port and take you to your chosen accommodation either villa or hotel on the beach.
  • Tonight, a welcome dinner will be awaiting you at our Erenler Sofrasi where you will be introduced to south western cuisine of Turkey.

Day 2, Sunday - Cooking class, market visit

  • First cooking class and market visit for a start to Turkish cuisine.
  • After breakfast, a small lecture about the local produce and cuisine will be given by the chef and will be followed by a market trip to one of the local markets where you will be buying the ingredients for the hands-on cooking session.
  • Today, you will start cooking meze - the Turkish name for a starter cooked with fresh vegetables or fruits. Five different courses will be cooked today and tasted, along with a glass of fine Turkish wine.
  • At dinner, you will taste three different Turkish wines.
  • Meal plan: Breakfast, lunch, and dinner.

Day 3, Monday - Boat ride, free time

  • A culinary cruise on a gulet yacht.
  • Gulets are traditional wooden yachts first built in Bodrum for fishing and sponge hunting, but with the rise of the Blue Cruise concept, gulets became spacious motor- sailing yachts for people to enjoy a cruise in the untouched bays around the Aegean coast of Turkey. It is a perfect way to enjoy swimming in the blue waters as well as to try more of the local cuisine.
  • Every Monday, from April to November, set sail on a spaciously built wooden gulet with the owner who is a gifted cook. She will be cooking lunch for you to be served on board, and share some of her recipes, while you will cruise along the blue bays of the Bodrum Peninsula.
  • You will have a chance to swim and relax on the sun beds or under shade on deck.
  • Meal plan: Breakfast and lunch.

Day 4, Tuesday - Free time, wine making, wine tasting, cheese tasting, farm visit

  • Wine and cheese tasting tour to an ecological farm.
  • You will have some free time in the morning.
  • In the afternoon, you will be taken to a farm.
  • Bodrum was one of the major wine exporting ports in the ancient and medieval times. An enthusiastic couple have started an ecological farm and vineyard and you will be visiting them today to learn about wine making in the ancient times and tasting their wine and homemade cheese at a breath-taking location surrounded by olive trees.
  • Dinner will be at a seaside location serving seafood.
  • Meal plan: Breakfast and dinner.

Day 5, Wednesday - Market visit, cooking class, free time

  • Cookery workshop; classical Turkish cuisine and farmers market tour.
  • After breakfast, a market trip to Ortakent Farmers market where you will be buying the ingredients for the afternoon's hands-on cooking session.
  • Today, you will learn to cook five new and different courses and of course, taste the fruit of your labor.
  • Bodrum is very well-known for its restaurants, bars and nightlife. Tonight, you will be taken to the central Bodrum just 15 minutes away.
  • Meal plan: Breakfast and lunch.

Day 6, Thursday - Baking class, free time, cooking class, farewell dinner, entertainment

  • Traditional bread making and Mant (Turkish ravioli) rolling class.
  • Today, start with a morning trip to take you to rural Kizilagac, about 15 minutes drive, to learn to make local bread over a wood fire. With your freshly cooked bread breakfast will be served including homemade jam, self-harvested olives, free range chicken eggs and more.
  • After breakfast, return to Yarbasan for some free time to enjoy the pool, the beaches or walk around the tangerine orchards.
  • During the afternoon cooking session, you will learn to make Turkish pasta - Manti served with yogurt or Piruhiserved with basil and pine nuts. You will also taste these at a late lunch.
  • A farewell dinner with music will finalize a week of food, history, taste, and fun.
  • Meal plan: Breakfast, lunch, and dinner.

Day 7, Friday - Market visit, cooking class, departure

  • Last cooking session and market visit of the week.
  • After breakfast at Yarbasan, you will be going to Bodrum's largest food market on a guided tour, aiming to return to the kitchen with the produce you liked for another full menu course cooking class. The meal will be served with your usual glass of chosen Turkish wine.
  • Your class and meal will be completed by 15:00.
  • You can go to the airport for your onward flights, or you are very welcome to extend your stay for a couple of days of quiet relaxation.
  • Meal plan: Breakfast and lunch.

In the summer season many cultural events like concerts and exhibitions take place. Your host will let you know of them at the time of booking.

  • Chiara Guerrieri

    Chiara began to study yoga in 1983 as a way to rehabilitate and strengthen herself after a car accident. She learned how to breathe, how to use the breath to connect with her body, how to track physical sensations from moment to moment, and how to find an internal wisdom to guide her movement and choices toward well-being. She not only has studied a wide-range of bodymind disciplines-hypnosis, neuro linguistic programing, massage, meditation, and non-violent communication, but she's also worked to master the material deeply enough to teach in each of these areas.

Aegean and Turkish cuisine

Asli finds that Fodors travel guide sums it up perfectly: Aegean cuisine is in many ways different from Turkish food elsewhere in the country. The shared Turkish and Greek culture of the region's past, the climate and soil suitable for growing a wide range of vegetables, and the prevalence of olive trees and olive-oil production have helped the region develop a much more varied and probably healthier way of eating than elsewhere in Turkey.

Turkey is an olive country, there many orchards along the long coastline starting from the Marmara Sea, all the way down to the Eastern Mediterranean. Olive oil replaces butter and fish replaces meat on most menus. The class of dishes generally called zeytinyagl (literally "with olive oil") mostly comes from this region; it means vegetables cooked in olive oil, mostly with tomatoes and onions, and served cold. Vegetarians will be in heaven.

She says This explains very well our cuisine in this part of our country. I would also add that we take particular care to use the many herbs and vegetables that are grow wild, such as the nettles, mallows, coltsfoot, chicory, mushrooms, wild asparagus, and from the seashore- wild samphire. We also add the flavors of the many citrus orchards around the Bodrum area to some of our dishes, adding a zest and balance to the olive oil. Most of the vegetables found in farmers markets are naturally organic, brought direct from the farmers and village men and women who rise so early to harvest before taking up their spot in the marketplace. I take care to try and use their produce, and would like to introduce our guests to them.

Olive oil in Turkish cuisine

Olives always had an important role in our lives when I was growing up. It was one of the most liked items on our Turkish Breakfast menu. Where the other musts were feta cheese made from sheeps milk called Ezine and Cay (chai) Turkish Tea and ofcourse bread that was bought from our local bakery (frn) still luke warm when it was brought to our table.

From time to time Turkish Bagels covered with sesame seeds (simit) would accompany our traditional daily breakfast. If it was a holiday, the breakfast in our house would take longer and would include home made jams, preserves, sun dried fruits, tomatos and cucumbers. Coming back to olives, it was always important where they came from and how they were treated. Everybody in the family had different favorites, my father would always ask for sele which are black olives from the Marmara Region majorly from Gemlik close to Bursa, treated with salt in baskets and it takes almost a year until you can eat them.

This kind of olives would be brought from Gemlik, in the later years my father followed his love for olives and bought land near Gemlik and started making his own sele zeytin. Zeytin means olives in Turkish. They are totaly different than what you can call olives in the western world, very delicious and mature. My mother would go for her own fathers way, an emigrant from Northern Greece who was forced to leave his mother land after the first World War, the Greek and Turkish governments exchanged peoples lands and his family was given olive lands in Pergamon (Bergama). Bergama is western Turkey, two hours drive to the North of zmir.

For many years he neglected this land maybe because he did not want to remember what had happened in those years which were very painful. But later when it came close to his retirement with the search of his roots he remembered these Olive Orchards he owned.

It was a major treat for us kids, we loved going there picking the olives, taking them to the classical olive press and experiencing the whole procedure. There treating the olives is a different story.

First of all olives are picked just before they turn black, the color is like turning from olive green to olive Brown. Once you pick them you make three cuts and you soak them into water to take out the bitterness.

You have to keep changing the water at start every day, than every week, than every two weeks and about 3 months later the becomes edible than you either put salt in it or lemon salt. In our house it was lemon salt since my mother loved the soury taste of these olives. I have to confess here that I was the one who would finish the jar at nights.

Coming from a western Turkish family, I thought for a long time that olives were just for our Turkish Breakfast. Than when going to school in the U.S I realised that pizzas had olives on them but the olives on the pizza did not taste as olives to me, our understanding of olives are totaly different than they are in Italy.

I love the Italian food and wine very much and feel we have so much in common but I can not say that for olives! Anyways in the later years when I first met my in laws from Southern Turkey, Adana I was surprised to see the olives in the salad, I mean in olive salad not a green salad, with walnuts and pomogranate syrup.

And these olives were treated different again. First they were picked up when they were very green, they had a very small seed where as we are used to larger seeds in green olives in the west, and they were not cut but cracked. They tasted more like the italian olives and went very well in the salad. Now in Cooking Classes Bodrum, at our Olive Harvesting courses we try to teach all these methods and sometimes show our mixed methods. Olive Harvesting starts from November and goes on to January. We have great time picking the olives, cutting them, cracking them, getting olive oil out of them, its our fun time.

  • Bodrum Jazz Festival (usually in May every year): Bodrum Jazz Festival is organized at the Marina Yacht Club every year by Karsanat, Karia Arts & Culture Foundation.
  • Turgutreis International Classical Music Festival (usually in July every year): The D-Marin Turgutreis International Classical Music Festival is staged every year since 2005 at the D-Marin in Bodrum Turgutreis under the founding sponsorship of the Dou Group to help promote classical music in Turkey and bring it to greater audiences as one of the primary channels of the universal legacy of art and to pave the way for Turkish artists to sign their names under world-class achievements. The only festival taking place in a marina, the festival retains its distinctive character in Turkey for featuring nothing but classical music, offering a total seven concerts in four days at sunset and by night.
  • Gumusluk International Classical Music Festival (usually in July and August every year): The Gmlk International Classical Music Festival and Eklisia summer school is held in the small fishing village of Gmlk on the south west coast of Turkey. It began in 2004 as a series of concerts and has grown to be a meeting place for internationally renowned musicians and up-and-coming performers. It was the brainchild of Mesut Pekergin and is now run by Eren Levendolu, a graduate of the Guildhall School of Music and Drama. Glsin Onay, one of Turkey's most famous living pianists is the artistic advisor. The concerts are held in the 250 year old church, in nearby hotels and restaurants and various venues around the Bodrum peninsula.The organisers seek to maintain a relaxed atmosphere to counterbalance the often stressful environment of music conservatoires; teachers and students are encouraged to interact as much as possible, both musically and socially.
  • International Bodrum Ballet Festival (usually in August every year): The General Directorate of State Opera and Ballet, has been bringing together topnotch artistic quality events and artlovers from various countries at exceptional historic sites, and Bodrum is one of them. The festival bearing the quality of being the first and only ballet festival of Turkey since 10 years, has overtaken a position of earning the attention and acclaim from not only the art organizations but also from public with its international level it reached today.
  • Bodrum Baroc Music Festival (usually in September every year): Bodrum Baroc Music Festival is organized at a historic location every year by Karsanat, Karia Arts & Culture Foundation.
  • International Bodrum Carnival (usually in September every year): Bodrum is home to many civilizations and the carnival reflects the multi cultures of the area. For a week many concerts, exhibitions, performances take place in public areas at Bodrum down town.
  • Bodrum Yacht Festival (3rd week of October every year): The Bodrum Cup is an annual yacht regatta organized by ERA Bodrum Sailing Club. The primary intention is to promote interest and skill in sailing among the captains and crews of Bodrum's charter fleet. It is also a celebration of the ending of each year's cruising season, a means to bring together in a friendly encounter charter yachts that normally cruise on their own. This is a fun event organized since 1989, held every third week in October.
  • 6 nights accommodation
  • A full day Gulet Cruise
  • All cookery courses as stated above
  • Meals as mentioned above
  • Transfers from and to Bodrum airport
  • Wine and cheese tasting

Bodrum, Turkey

Cooking Classes Bodrum offers daily and residential weekend and weekly Turkish home-cooking classes at an artist's home.

from --

7 days / 6 nights

Availability

Available from March to January with arrival on Saturday.

Departure:
Friday December 1, 2017
(7 days / 6 nights)

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