Börek was created in the 7th century as a practical food for nomadic Turkish herders, who cooked it over open fires and carried it in travel bags. Its ingredients were accessible and the layered paper-thin yufka (also known as phyllo) dough was a travel-friendly allusion to the thick, fluffy breads they only had access to in city markets. Now you can find these savory pastries all over Turkey, and we’re excited to welcome Timur and Erin Arslanoglu to show us how to make them at home. You’ll make lamb and potato börek; spinach, onion, and feta börek; Çoban salatası (salad with tomatoes, Kalamata olives, cucumbers, red onions, feta, parsley, and lemon dressing); and cacık (garlicky yogurt sauce with cucumber and dill).
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!