In Beyond the Yogurt Bowl, discover why yogurt is one of the most versatile ingredients in the Turkish kitchen and how it goes far beyond just breakfast. In this hands-on class we’ll explore four savory ways to cook with yogurt, from silky poached eggs and a comforting traditional soup, to pasta and a rich tahini-yogurt sauce. Along the way, we’ll learn how to season, temper, and pair yogurt with warm spices, herbs, nuts, and browned butter.

What’s on the menu:

• Çılbır – Turkish Poached Eggs - garlic yogurt, poached eggs, Aleppo pepper brown butter, fresh herbs

• Yayla Çorbası, Turkish Yogurt Soup - yogurt, rice, fresh herbs, dried mint butter

• Turkish-Style Pasta with Yogurt & Walnuts - garlic yogurt, toasted walnuts, herbs, spiced butter

• Pistachio Beef Meatballs with Tahini Yogurt - spiced beef, pistachios, creamy tahini yogurt, fresh herbs

Registration Fee: $88 per person
This class is welcome to all ages and BYOB for adults 21+

What you’ll take home:

• All the delicious leftovers from class

• Recipe cards

About the chef:

Chef Didem Hosgel is the chef and owner of Tasteful Sini, a Boston-based private chef and catering business. Originally from Turkey, she brings more than 20 years of professional cooking experience, including a decade working alongside acclaimed chef Ana Sortun at Oleana and Sofra. Her cooking is rooted in the flavors of Turkey and the Eastern Mediterranean, with a focus on seasonal ingredients, bold spices, and the joy of gathering around the table.