Making Mezzes
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New York - May 5, 2009: Turkish cuisine is known for its rich flavors and exotic spices, a perfect blend of East and West. Istanbul's Çýraðan Palace Kempinski is known for amazing Ottoman cuisine and, now, guests of the hotel can learn to make these dishes under the supervision of the Michelin Star Executive Chef, Olivier Chaleil and Tuðra Restaurant's awarded Turkish Chef Uður Alparslan. These special cooking classes will teach guests a whole host of traditional Ottoman cuisine, including:
Pistachio "Piruhi" -- pistachios cooked with onions and garlic -- was often found on Fatih Sultan Mehmet's dinner table and was the one of the leading dishes of Ottoman cuisine in the 15th century.
Börek, the favorite afternoon tea dish of the 19th-century's Ottoman Palace, is a steamed, thin pastry baked with spinach and served with a yoghurt-mint sauce.
Ottoman Pilaf was the only Ottoman dish that could be served on its own. Made with rice, currants, nuts, cumin, cinnamon, onions, dill and mint, this dish is a feast of its own.
Turkish Salads: Cucumbers were a staple of Ottoman cuisine and are seen in almost every salad or mezze, especially in the summer. Some Europeans were so amused by the large consumption of cucumber that they started the myth that Turkish women give cucumbers to the babies to stop them from crying.
About Chef Chaleil: French-born Olivier Chaleil has worked in 5-star hotels from Indonesia to Mauritius to France and is bringing his knowledge and expertise to the Çýraðan Palace Kempinski. Chef Chaleil is responsible for all food and beverage at the Çýraðan Palace Kempinski from the pool-front Gazebo Lounge to the award-winning Tugra fine-dining restaurant.
About Çýraðan Place Kempinski:
The hotel -- some of whose public rooms and finest suites occupy the former Sultan's palace -- reflects a harmonious blend of the old and the new amid elegant surroundings, lavish décor and every modern convenience. The hotel is comprised of 11 luxurious VIP suites, 22 suites and 280 luxury rooms. In the Palace Wing, the Tuðra Restaurant serves traditional Ottoman and Turkish dishes. The Laledan Restaurant in the hotel wing features the freshest seafood and other mezzes and the Gazebo Lounge, famous for afternoon tea with breathtaking views of the Bosphorus, also serves lunch and dinner.
Pistachio "Piruhi" -- pistachios cooked with onions and garlic -- was often found on Fatih Sultan Mehmet's dinner table and was the one of the leading dishes of Ottoman cuisine in the 15th century.
Börek, the favorite afternoon tea dish of the 19th-century's Ottoman Palace, is a steamed, thin pastry baked with spinach and served with a yoghurt-mint sauce.
Ottoman Pilaf was the only Ottoman dish that could be served on its own. Made with rice, currants, nuts, cumin, cinnamon, onions, dill and mint, this dish is a feast of its own.
Turkish Salads: Cucumbers were a staple of Ottoman cuisine and are seen in almost every salad or mezze, especially in the summer. Some Europeans were so amused by the large consumption of cucumber that they started the myth that Turkish women give cucumbers to the babies to stop them from crying.
About Chef Chaleil: French-born Olivier Chaleil has worked in 5-star hotels from Indonesia to Mauritius to France and is bringing his knowledge and expertise to the Çýraðan Palace Kempinski. Chef Chaleil is responsible for all food and beverage at the Çýraðan Palace Kempinski from the pool-front Gazebo Lounge to the award-winning Tugra fine-dining restaurant.
About Çýraðan Place Kempinski:
The hotel -- some of whose public rooms and finest suites occupy the former Sultan's palace -- reflects a harmonious blend of the old and the new amid elegant surroundings, lavish décor and every modern convenience. The hotel is comprised of 11 luxurious VIP suites, 22 suites and 280 luxury rooms. In the Palace Wing, the Tuðra Restaurant serves traditional Ottoman and Turkish dishes. The Laledan Restaurant in the hotel wing features the freshest seafood and other mezzes and the Gazebo Lounge, famous for afternoon tea with breathtaking views of the Bosphorus, also serves lunch and dinner.
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