Turkish cooking class Luxembourg — Turkish Delight
Turkey is far more than kebab and baklava. Reyhan will prove it — dish by dish.
Chef Reyhan Gül grew up in Adana — a city renowned in Turkey for its extraordinary food culture — worked as a food journalist, and hosted a Cooking Show before moving to Luxembourg. Her class is as much a cultural story as a cooking lesson. Your team will cook three authentic dishes that challenge everything they thought they knew about Turkish cuisine.
Event packages from €2,900 · Custom quote in 24 h
What you'll cook
Cacik — cooling cucumber yogurt dip
A cooling yogurt-based dip blended with cucumbers, garlic, and fresh mint — served chilled. The Turkish answer to tzatziki, but older and more complex. The perfect opening to the meze spread.
Gavurdağı walnut & tomato salad
Fresh tomatoes, cucumbers, and peppers finely chopped and dressed with olive oil, lemon, and pomegranate molasses — finished with crushed walnuts. A salad that surprises every time.
Stuffed peppers (Dolma) from scratch
Bell peppers filled with a savoury mix of rice, herbs, and spices (meat or vegetarian), slowly cooked in olive oil. The centrepiece of the meal and the technique teams are most proud to have mastered.
From the kitchen
How the day unfolds
- 1
Arrive at Kachatelier — aprons on, welcome drinks ready. Reyhan opens with a short story about Adana and what Turkish food culture really means.
- 2
The Cacik and salad are made first — fresh, fast, and a delicious way to warm up the kitchen and the conversation.
- 3
The Dolma preparation: carefully filling peppers requires focus and patience. Pairs or small groups work together to stuff and arrange them.
- 4
While Dolma cooks, Reyhan shares stories from her journalism and TV career — the kitchen becomes animated.
- 5
Sit-down meal together: the full spread, with Reyhan explaining the tradition behind each dish.
Investment
8–10 people
~€290–360/person
€2,900
11–15 people
~€240–330/person
€3,600
16–20 people
~€210–260/person
€4,200
21–25 people
~€195–235/person
€4,900
Excl. VAT · Groups up to 40 available
Meet your chef
Reyhan Gül
★ 4.9Turkish Cuisine & Food Journalist
Born in Istanbul, Reyhan's passion for food and journalism thrived side by side. She hosted a Cooking Show in Türkiye, and her culinary roots run deep — learning from her mother in Adana, a city known for its rich food culture. Now based in Luxembourg, she shares Mediterranean and Middle Eastern delights.
Dietary accommodations
Perfect for these occasions
Elevate your event
Pair any cooking class with a sommelier-led wine tasting or a craft cocktail session for a complete event experience.
Wine Tasting
A guided wine pairing session led by a Luxembourg sommelier — before, during, or after the cooking class. Curated to complement your menu.
Add to your booking →Cocktail Workshop
A hands-on cocktail mixing session that turns your arrival drinks or post-cooking celebration into its own experience. Mocktail option available.
Add to your booking →Frequently asked questions
What makes Turkish cuisine different from other Mediterranean classes?
Turkish food sits at the crossroads of Mediterranean, Middle Eastern, and Central Asian influences. Reyhan's class specifically goes beyond the typical "kebab and baklava" perception — you'll cook dishes that most people have never seen outside Turkey, which creates genuine curiosity and discovery.
Who is Chef Reyhan Gül?
Born in Istanbul, Reyhan worked as a food journalist and hosted a Cooking Show in Turkey before moving to Luxembourg. She learned to cook from her mother in Adana — a city renowned for its culinary culture. Her storytelling approach makes this class as much a cultural journey as a cooking lesson.
Is Turkish food suitable for vegetarians?
Yes — the Cacik dip and Gavurdağı salad are fully vegetarian, and the Dolma can be made with a vegetarian rice filling instead of meat. All adaptations are available with advance notice.
Why is this class great for diversity and inclusion events?
Reyhan's class actively challenges cultural assumptions — Turkish cuisine is far richer and more diverse than most people expect. Teams leave with a broader appreciation of a culture they thought they knew. That kind of respectful discovery is exactly what D&I events should do.
How long is the class?
90 minutes cooking class. For groups of 30–60, we run a split format: one group cooks while the other does wine tasting or cocktails, then you switch — before sitting down to eat together.
Ready to book?
Most events book 4–6 weeks in advance. Reach out now to secure your date.