The Yunus Emre Institute and Turkish Cultural Centre in Johannesburg organized Turkish cooking classes that provided South African participants with a memorable experience. Over five weeks, they learned to prepare various Turkish dishes while enjoying the company of one another.
In the first week, participants made Künefe, Lentil Soup, and Cacık (a yogurt and cucumber appetizer). The second week included Alinazik, Eggplant Salad, and Yayla Soup. Subsequent weeks featured Tomato Soup, Köfte (Turkish meatballs), Hummus, Sütlaç (rice pudding), Chicken Soup, and Bulgur Pilaf.
During the final week, participants showcased their culinary skills by preparing the dishes they had learned. Top cooks received recognition from DTİK member and Turkish businessmen Mr. Halil Erdoğan and Mr. Faik Topaçoğlu.
Abdulaziz Yiğit, Acting Director of the Yunus Emre Institute and Turkish Cultural Centre, highlighted the value of the classes, stating, “Participants not only learned to cook but also connected with one another in a delightful atmosphere, discovering a new culture along the way.” He noted that attendees expressed interest in continuing the classes next year to further explore Turkish cuisine.
Chef Yunus Kılıç, who led the sessions, remarked on the increasing interest among South Africans in Turkish cooking, indicating plans to introduce more diverse menus in the future.
These successful classes strengthen the ties between South African and Turkish cultures, fostering friendships along the way.
