Culinary Secrets of Gaziantep
- Group Size: 10
- Start/End: TBD
- Customized daytime walks by special request
Gaziantep native Filiz grew up at her grandmother’s elbow in the kitchen. Her most vivid childhood memories are of her grandmother managing a squadron of women for the family in a monthly bread-making ritual that fed a large extended family. Building on her personal passion for local culinary culture, Filiz guided cookbook writer Paula Wolfert during her research for her book, “The Cooking of the Eastern Mediterranean.” Similarly, she has consulted and guided for the Culinary Institute of America, Conde Nast, New York Times and Saveur Magazine. She presented her own research on baklavaat the Food Symposium in Istanbul. She has also prepared the exhibitions in Gaziantep’s Food Museum. An avid homecook, Filiz’s favorite dish to cook and eat is the Gaziantep classic, pirpirim asi, a delicate stew of purslane.