A cooking class is a good way to understand why people fall in love with Turkish food. Meze, the small plates that begin a meal in this part of the world, are built on seasonal vegetables, olive oil, herbs, yoghurt and fish, and the cooks of the Aegean and Mediterranean coast are particularly good at them. This class begins with a visit to the local market, where a host points out which vegetables, greens, fruits and cheeses are in season, and explains what to buy and how to choose. It then moves to a kitchen, where you chop, stir, roll and season a spread of dishes under the guidance of someone who has cooked them all their life. Menus change with the season and the market, but typical dishes include stuffed vine leaves, aubergine in olive oil, yoghurt with garlic and herbs, sautéed wild greens and tomato-based salads. You eat what you make, usually at a table with bread and a glass of something to drink, and you leave with recipes that you can cook at home. The format is relaxed and social, suited to small groups, couples or families with older children.
What you learn
You will pick up practical skills such as how to cut vegetables evenly, how much olive oil to use, how to build flavour with lemon, sumac and fresh herbs, and how to fold vine leaves into neat parcels. A good teacher shares the cultural context too, such as the way a meze table is built for sharing and the difference between cold and hot dishes. Most hosts speak clear English and welcome questions.
The market visit
Markets in Kaş and the surrounding area are vibrant and often have farm produce straight from the villages. Expect olives, cheeses, herbs and spices, piles of tomatoes and peppers, and seasonal fruit such as figs, pomegranates or citrus. Ask your host for tips on the best spice shops to buy gifts. If the class takes place on a day when the weekly market does not run, the shopping may take place at a local grocer or greengrocer.
Dietary needs
Meze are naturally friendly to vegetarians, and many recipes are vegan or easily adapted. If you avoid gluten, nuts or dairy, mention it when you book. Alcohol is sometimes served with the meal, and non-alcoholic options are always available. Because the menu depends on the market, a flexible attitude helps.
Planning tips
Classes usually take place late morning or in the afternoon, which means you can fit one around a boat day or a hike. Arrive hungry, wear comfortable clothes and closed shoes, and bring a bag for recipes and leftovers. Group sizes are small, so booking ahead in high season is wise. A cooking class is a good option on a rainy day, or on a hot afternoon when you want a break from the sun.
After the class
Many guests visit a spice shop or the market again to buy sumac, dried mint, pul biber and good olive oil to take home. Ask your host which shop they trust, and which products travel best in a suitcase. Wrap bottles well, and check airline rules on liquids if you travel with hand luggage only.
What to expect
The experience
A hands-on class that starts with a market visit and ends with a shared meal of the dishes you have cooked.
Best time
Late morning or afternoon, any season.
How long
Three to four hours.
Tips
Come hungry, mention dietary needs when booking and wear closed shoes.
Quick picks
- Best for
- Food lovers who want to learn a few dishes to cook at home.
- Families
- Suitable for older children who like to help in the kitchen.
- Couples
- A fun, social activity with a good meal at the end.
- Pair with
- A walk through the old town or a sunset on the harbour.
- Time needed
- Three to four hours.
Good questions
Is the class suitable for vegetarians?+
Yes. Meze are mostly vegetable based. Mention vegan or other needs when you book.
Will I get recipes?+
Hosts normally share the recipes so you can cook the dishes at home.
Does the class include a market visit?+
Yes, the format includes a market or grocer visit to choose ingredients.
What is the group size?+
Small, which keeps the class personal. Confirm when you book.
Is alcohol served?+
Sometimes, with non-alcoholic options always available.