The inspiration behind some of the delightful cuisine at Sofra and Oleana are the traditional Turkish street food dishes that are full of flavor! Spices like tart sumac, sweet dried mint, earthy cumin and hot red pepper paste are just a few of the key ingredients that add such depth to these dishes. Chef de Cuisine, Didem Hosgel will share her stories of growing up in Turkey and prepare some of her favorite recipes like, Red lentil soup with potato, cumin and Turkish red pepper paste and Chick pea pilaf with tomato, onion and lamb. She will also put a spin on a classic Istanbul-style fish sandwich. The class will leave you with spice filled memories and inspiration to make your own amazing Turkish dishes at home!
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At Sofra, we think breakfast is the most essential meal of the day! Sofra’s Pastry Chef de Cuisine, Emily Weber will show you some of our secrets and inspire you to add a new fall repertoire of amazing breakfasts, at home. Recipes include Sofra-style English muffins; our seasonal Fall Pumpkin Jam; Pumpkin seed granola and warm apple turnovers with Syrian spices. Layer some of these recipes between Greek yogurt, like the granola and pumpkin jam and you have a parfait that’s perfect for eating on the go! You’ll find reasons to make time for a special breakfast more often!
Meze are small plates packed with big flavor meant to be savored and shared! Throughout the Eastern Mediterranean and Middle East meze are a common way to start a meal. These small plates of food are a way to gather friends and family for sharing of food, drink, story telling and conversation. Join Chef de Cuisine, Didem Hosgel as she demonstrates how to make meze for your next party or family dinner. Recipes will include: Carrot, red cabbage & black eyed peas salad with sumac; Chopped salad with tahini and almonds; Zucchini fritters; and Fish cakes with pine nuts, currants and herb sauce. You’ll learn how fun it is to make a meal out of many small plates!
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Overwhelmed? Freeze it!
Too much of a good thing can sometimes be…well, just a little bit too much. Anyone who’s been tempted to leave baskets of zucchini and tomatoes on a neighbor’s porch under the cover of night knows how much fresh food summer can provide. And what irony that everything can come in and be gone before you’re ready to use it. Despite being an avid veggie eater, on several occasions I have found myself overwhelmed with the sheer amount of produce that has come in all at once. In spite of my best...read more