This class takes place in Tugba's home in Sisli; the same kitchen where she learned to cook from her family, and where she now welcomes guests to do the same. After a warm welcome with tea, you'll get straight into it. Depending on the season, you'll make karniyarik (traditional aubergine recipe with meat) or dolma (stuffed grape leaves rolled the traditional way or stuffed peppers), entirely from scratch. While the main dish comes together, you'll also prepare two seasonal sides: a fresh salad or local meze. Tugba guides you through each step at a relaxed pace, sharing the stories behind the recipes as you cook. When everything is ready, you'll sit down together and eat what you made. Recipes are available on the LokalBond Recipes website so you can recreate the dishes at home.