All Changes
Version 33 – November 09, 2023 12:06
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a bustling artisans' food community. Nowhere in Istanbul is this culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a burstling community. Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, a vision emerges of a local life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 32 – November 09, 2023 12:05
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a burstling community. Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community of . Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, a vision emerges of a local life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 31 – November 09, 2023 12:04
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community of . Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community of . Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 30 – November 09, 2023 12:04
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community of . Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 29 – November 09, 2023 12:03
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this food culture more alive than in Kurtuluş. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 28 – November 09, 2023 12:02
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a local life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 27 – November 09, 2023 12:02
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, while visiting the simit stand where the locals lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 26 – November 09, 2023 12:01
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Behind every great Turkish cook is a neighborhood community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
Version 25 – November 09, 2023 11:37
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- Previous Version
Version 24 – November 09, 2023 11:37
- Current Version
- Previous Version
Version 20 – November 09, 2023 11:36
- Current Version
- Previous Version
- Tier labels
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- adult: Adult
- child: Child
- infant: Infant
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- adult: Adult
- child: Child
- Tier ages
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- adult:
- from: '13'
- to: ''
- child:
- from: '6'
- to: '12'
- infant:
- from: '0'
- to: '6'
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- adult:
from: '18' to: '64'- child:
from: '5' to: '11'
Version 19 – November 09, 2023 11:34
- Current Version
- Previous Version
- Tier labels
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- adult: Adult
- child: Child
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Version 18 – November 09, 2023 11:34
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- Previous Version
Version 17 – November 09, 2023 11:33
- Current Version
- Previous Version
Version 16 – November 09, 2023 11:29
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- Know Before You Book
- food tasting - let us know if you have any allergies
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Version 15 – November 09, 2023 11:29
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- Previous Version
Version 14 – November 09, 2023 11:27
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- Previous Version
- Group info
- This tour will operate with a minimum of 2 guests and a maximum of 7 guests. If you have a larger group please email us.
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- Cancellation notes
- 100% refund if given 1 week notice prior to walk.
- 50% refund if given 72 hours notice or more.
- Less than 72 hours before the beginning of the activity or no-show: no refund
Up to 24 hours before the beginning of the activity: full refundLess than 24 hours before the beginning of the activity or no-show: no refund
- Terms and conditions
- Liability Waiver
- By completing the reservation you acknowledge the following:
- If you have food allergies, you are ultimately responsible to ensure your own health and safety. If you share information about your allergies, we can provide you with some guidance about the food purveyors on your tour, but we are not responsible for any allergic reactions that you may have. We are not responsible for any damages or losses incurred as result of acts by entities beyond our control, including but not limited to restaurants, shops, market stalls, eateries and food carts. We are not responsible for acts beyond our control, including but not limited to acts of God, act of nature, acts of war, or other unrest caused by state or non-state actors. If you are disruptive, we have the right to ask you to leave the tour without refunding you or providing you with a credit for your tour. You are aware of and responsible for all damages or losses that may arise during the course of the tour resulting from:
- Risks associated with food, water or other drinks, including alcoholic beverages; physical accidents during the tour or at any of the locations visited; transportation failures; forces of nature; criminal activity; damage, loss or misplaced property; or accident or illness without means of rapid evacuation or availability of medical supplies or services. You agree that any claims that may arise will first go to arbitration and only if not resolved in that manner shall be heard in court. In both cases, grievances shall be heard in the jurisdiction of Washington, DC. You further agree to be responsible for your own welfare and property and accept any and all risks of delay, unanticipated events, inconvenience, illness, injury, emotional trauma or death. You further acknowledge that participation in Culinary Backstreets tours is based upon execution of this Liability Waiver. By completing the reservation process you release and discharge forever Culinary Backstreets, its employees, owners, affiliates, officers, directors, successors, agents, and assigns, from and against any liability arising from participating in this tour. You further agree that this release shall be legally binding upon you personally, all members of your family, all minors traveling with you, your heirs, successors, assigns, and legal representatives, to the maximum extent of the law.
- I am aware that while on or traveling to or from my activity with Culinary Backstreets, I might be exposed to COVID-19 from other people, animals or objects. I assume all risk of any such contacts, including sickness, incapacity or death and agree to hold harmless Culinary Backstreets from any such developments. In addition, I recognize that the World Health Organization, U.S. Department of State as well as the Centers for Disease Control and Prevention may have warnings concerning same and am choosing to travel and assume all risk myself.
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Version 13 – November 09, 2023 11:26
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- Previous Version
Version 12 – November 09, 2023 11:25
- Current Version
- Previous Version
- Included
- cooking class, ingredients sourced at the market, meals prepared and drinks during lunch
cooking class, ingredients sourced at the market, meals prepared and drinks during luunch
Version 11 – November 09, 2023 11:25
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- Previous Version
- Highlights
- authentic, hands-on experience in a local home, learn how to prepare iconic, delicious turkish dishes, market visit to shop for ingredients
authentic, hands-on experience in a home, learn how to prepare iconic, delicious turkish dishes, market visit to shop for ingredients
- Excluded
- transportation to and from the meeting point
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Version 10 – November 09, 2023 11:24
- Current Version
- Previous Version
- Included
- cooking class, ingredients sourced at the market, meals prepared and drinks during luunch
cooking class, ingredients sourced at the market
Version 9 – November 09, 2023 11:23
- Current Version
- Previous Version
- Included
- cooking class, ingredients sourced at the market
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Version 8 – November 09, 2023 11:22
- Current Version
- Previous Version
- Highlights
- authentic, hands-on experience in a home, learn how to prepare iconic, delicious turkish dishes, market visit to shop for ingredients
cooking class in a home at a local neighborhood , market visit to shop for ingredients
Version 7 – November 09, 2023 11:21
- Current Version
- Previous Version
- Highlights
- cooking class in a home at a local neighborhood , market visit to shop for ingredients
cooking class in a home at a local neighborhood
- Included
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market visit to shop for ingredients.
Version 6 – November 09, 2023 11:20
- Current Version
- Previous Version
- Highlights
- cooking class in a home at a local neighborhood
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- Included
- market visit to shop for ingredients.
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Version 5 – November 09, 2023 11:18
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a neighborhood community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.
- Back at the kitchen, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in our Istanbul cooking class – dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. Once lunch is ready, we’ll open a bottle of raki, the traditional liquor of Turkey, and celebrate the food that we’ve prepared. For a sweet finale, we’ll enjoy a pumpkin dessert laced with tahini and walnuts and some revitalizing Turkish coffee.
- Behind every great Turkish cook is a neighborhood community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.
Version 4 – November 09, 2023 11:17
- Current Version
- Previous Version
- Short Description
- Behind every great Turkish cook is a neighborhood community – a baker, a third-generation milkman, a greengrocer with fresh seasonal produce, a butcher who’s owned the same shop for decades. Nowhere in Istanbul is this local culture more alive than in Kurtuluş, where our cooking experience takes place. Before we start to cook, we’ll explore the shops of Kurtuluş as we gather our ingredients. Visiting the simit stand where the neighborhood lines up for a morning snack, the liver butcher favoured by chefs all over the city, a cheese shop, greengrocer, a traditional bakery and a cured meat and maze shop that this neighbourhood is known for, slowly, a vision emerges of a community life that revolves around food.
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Version 1 – November 09, 2023 11:15
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- Previous Version
- Name
- Shop, Cook, Feast: A Hands-On Culinary Adventure
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