• Ufak Sokak - This class is held at Rojda’s residence in Beyoglu, in the very kitchen where she learned to cook with her family, and where she now invites guests to join her in cooking.

After a warm welcome with tea, the cooking begins. Depending on the season, participants will prepare mantı (hand-folded Turkish dumplings served with garlicky yogurt and butter sauce) or dolma (stuffed grape leaves rolled in the traditional manner), all made from scratch. While the main dish is being prepared, two seasonal sides will also be made: a fresh salad or local mezes.

Rojda provides guidance through each step at a comfortable pace. The folding, the rolling, the sauce: and the stories that accompany them. As she mentions, “In our family, making mantı is always a group effort. Every little fold carries a memory.” Once everything is ready, everyone will sit down together to enjoy the meal they have created.

Recipes are available on the LokalBond Recipes website, allowing participants to recreate the dishes at home.

• Tea and coffee
• Meals

• Gratuities

• Mantı or Dolma - Mantı (hand-folded Turkish dumplings with garlicky yogurt and spiced butter sauce) or Dolma (stuffed grape leaves).
• Salad - Seasonal salad
• Meze
• Turkish Soups

Mantı and dolma are dishes that require time, reminiscent of the moments families once shared around a table, engaging in folding, rolling, and conversing. This communal rhythm is the essence of this experience. Rojda’s home in Beyoglu is intimate, authentic, and genuine. There is no studio setup or performance; just a kitchen, tradition, and great company.

For a full refund, cancel at least 24 hours before the scheduled departure time.