now, she puts on cooking courses for travellers from abroad. we have this group of americans are coming for a workshop to cook. right. so there s a menu i need to go through and do the shopping. we re on the hunt today for okra. 0kra, red peppers. and we re going to buy tonnes of stuff! 0k! what i like to do is, i mean, get something we like very much, do it maybe in a non traditional way as well to show people there are many other ways to enjoy the stuff. chef semsa is introducing me to a famous ingredient here in turkey. this is tarhana. they make a paste and then they dry it on tables. i make my own tarhana that i will be using for the meal. so off to the kitchen we go to cook with semsa s modern version of tarhana. turkish cuisine is a highly regional cuisine like the italians. i would like to share this with non turkish people
now i think we re ready for cocktails. huh? what do you think? yes! lessons over, it s time to treat our taste buds. will all of my hard work will have paid off? delighted exclamations it s almost a little bitter. yes. and you can taste. i remember the smell of the tarhana. i think it s earthy. earthy? yeah. you know, it reminds me of a risotto, but yeah, it s kind of, it is unexpected, actually. unexpected. surprising. how s it going? marvellous, i think. yeah. what do you think? everyone s enjoying themselves. yeah. yes, they have. they have enjoyed it. and i think they are my ambassadors now! it was delicious! thank you very much. thanks, nic. well, tuscany here in italy
what do you think? yes! lessons over, it s time to treat our taste buds. will all of my hard work have paid off? it s almost a little bitter. yes. and you can taste. i remember the smell of the tarhana. i think it s earthy. earthy yes. you know, it reminds me of a risotto, but, yeah, it s kind of, it is unexpected, actually. unexpected. surprising. how s it going? marvellous, i think. yeah. what do you think? everyone s enjoying themselves, yeah. yes, they have. they have enjoyed it. and i think they are my ambassadors now! it was delicious! thank you very much. ade: thanks, nick. well, tuscany here in italy is also well known for being a foodie destination. why didn t i get into
so, it s your own unique twist on tarhana? this is, yes, yes. and you can make a soup with this or, like we do today, i will make a porridge with oatmeal. i feel like i m tasting raw spices. am i? yes, you are. dried fava beans. fresh fava beans. is there lemon in this? yes, lemon zest in there. fresh marjoram, fresh dill, spring onions and artichokes. semsa will serve the tarhana infused porridge with her main course grilled squid. i need more of a tarhana flavour to this. sure. mm hm. while the tarhana porridge slowly cooks, we learn how to hand roll bureks, a samosa style turkish delicacy using a local dough called yufka. like this. start doing it. i m suddenly doing a jigsaw puzzle with pastries. now, i think we re ready for cocktails, huh?
americans are coming for a workshop to cook. right. so there s a menu i need to go through and do the shopping. we re on the hunt today for okra. 0kra, red peppers. and we re going to buy tonnes of stuff! 0k! what i like to do is, i mean, get something we like very much, do it maybe in a nontraditional way as well to show people there are many other ways to enjoy the stuff. chef semsa is introducing me to a famous ingredient here in turkey. this is tarhana. they make a paste and then they dry it on tables. i make my own tarhana that i will be using for the meal. so off to the kitchen we go to cook with sensa s modern version of tarhana. turkish cuisine is a highly regional cuisine like the italians. i would like to share this with non turkish people so they will come, learn, witness a bit of what we are, and then turn to their countries with thinking something different than kebab!