August 25, 2012

NY Times: Cooking Classes Help Spread Flavor of Turkey

Joan Nathan *

The aroma of sautéed onion and pepper wafted from a converted two-story office space next to a shopping center here. The ingredients were to be combined with red lentils, scallions and parsley, then molded into balls and wrapped in lettuce leaves, an appetizer from Oktay Usta, a famous Turkish chef.