I attended a cooking class at The Hood Kitchen yesterday held by Tarkan Kardaslar and his wife Marissa of Spice & Tulips. Their shop at Union Market at The District in Tustin is a cornucopia of delights, with the best spices you’ll ever encounter.
I love hanging out with Tarkan and Marissa. Tarkan is extremely passionate about food and cooking, which spills through during the class. If you’ve visited their store, and experienced the journey Tarkan takes you on with the various spices, you’ll know what I’m talking about.
On this evening, the class is entitled Byzantine Mezza, and we are learning how to make Turkish appetizers the way Tarkan grew up eating in his native Turkey. Volunteers help with prepping, and I had the job of chopping up Anaheim chiles. Of course, I get some on my hands and then on my face, which starts to burn after a while. Oh boy!
Our first appetizer is Haydari, a yogurt dip using labne (a yogurt cheese, or thick Greek yogurt) European style yogurt, garlic, dill and olive oil.
Spices used: sweet paprika and Byzantine spice blend
Next is Acili Ezme or spicy tomato dip. Red pepper paste is mixed with tomato paste, walnuts, bread crumbs, pomegranate molasses for a hint of sweetness, garlic and butter.
Spices used: Cumin, Turkish Oregano and Urfa Chile
Piyaz is a white bean salad with white beans, onions, cherry tomatoes, hard boiled eggs, garlic, tahini, parsley, lemon juice, apple cider vinegar and a little sugar.
Spices include: Sumac, Marash Chile and Pink Peppercorn Salt
One of my favorite Mediterranean dips is Baba Ganoush — roasted eggplant — and Tarkan’s version is exceptionally delicious. The smokiness of the eggplant hits your first, then the subtle accompaniments of tahini, walnuts, yogurt, labne and garlic start filtering into the palate. It’s so freaking good!
Spices include: Grand Bazaar spice blend
We watched Tarkan make Turkish-Style Hummus so quickly in the food processor. Garbanzo beans (or chickpeas) are blended with garlic, lemon, tahini, salt, and cumin with pine nuts added once the mixture is completed.
Spices include: Marash Chile and Rumeli Mezze spice blend
Sauteed Carrots are surprisingly good considering I don’t particularly care for carrots. It is so easy to make — saute shredded carrots until soft and top with a garlic yogurt sauce which Tarkan makes using olive oil and spices from the store.
Spices include: Grand Bazaar spice blend
Last but not least, Beet Salad. Roasted beets are tossed with garlic, vinegar, olive oil, lemon and a little pomegranate molasses. You can taste the richness on the palate, but it is still light and refreshing.
*All spices available from Spice and Tulips
Spice & Tulips cooking classes can be found on their website. The next class is Sunday, October 9th, and the one after is Sunday, Oct 23rd. Classes fill up quickly so make sure you sign up immediately if you are interested!
Leave a Reply