Warm up a cold wintry night with a delicious split belly eggplant and cracked wheat pilaf! TCC New York hosted another cooking class on Jan 22 with our regular guests and some new faces.
The menu of December was a split belly eggplant with cracked wheat pilaf and sutlac, a light dessert originated in Ottoman cuisine. In the hands-on class, Ayse Kose, our chef, guided us through all the easy steps involved with making the recipes. We all took away our full bellies, our recipes, and left with promises to see each other at the next session, which will be on Thursday, Feb 19.
