We meet in a spacious professional kitchen in Küçükçekmece, a suburb of Istanbul along the Küçükçekmece Lake, a large inlet of the Marmara Sea. Along with the capable students of the regular Friday cooking class, we connected with Filiz Hosukoglu, a culinary researcher and expert in preparing (and eating) the cuisine of Gaziantep.
With instructions from Filiz in Gaziantep, we prepared one of her favorite dishes, a traditional and very healthy purslane dish with beans, lentils, chick peas and bulgur.
Info: interesting things about Küçükçekmece
a collaboration of Julie Upmeyer and Ezgi Ariduru
included as part of the Portable Art Project of the Visual Arts Department within the Istanbul 2010 European Capital of Culture activities.