Dinner Expedition: Ottoman Heritage

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Date(s) - 08/02/2020
19:00 - 22:00

Marmaris Kebaphaus


Turkey is a crossroad between Europe, Asia and the Orient.  This unique location combined with the migration of Turks over the centuries from Central Asia to Europe has shaped the identity of its cuisine.

Turkish cuisine has a long and deep-rooted legacy that goes way beyond kebab.  A colourful country with differing climates and terrains, food lovers are spoilt for choice.

Join us as we get acquainted with a few popular dishes from a few geographical regions of Turkey, prepared by  Ibrahim Yesilkaya and his family.   Mr Yesilkaya hails from Kahramanmaraş in Southeastern Anatolia, a region famous for its meaty fare, spices, pistachio nuts and “baklava“.

When:  Saturday, 8th February 2020 starting from 1900 hours

Where:  Marmaris Kebaphaus, Kurze Straße 9, 67063 Ludwigshafen

What:  A specially-compiled 8-dish menu representing popular foods from the Aegean coastline to Central Anatolia, and towards the stunning Kaçkar mountains of the east.  This meal will be served family-style at the collective dinner table, one of the traditional foundations of Turkish culture that symbolizes togetherness.

Our culinary journey begins with “Meze” (appetisers).  Turkish meals are usually a social event that can last for several hours especially at dinners, so it’s a tradition to serve and eat rounds of hot and cold starters before the main dish. “Sarma”, “Ezme”, “Pastirma”, “Sigara Böreği”, “Ispanaklı Kaşarlı Pide and Marmara olives are some of what we can look forward to, along with “Yumurta Salatasi“, a special egg salad from Kahramanmaraş.

Soups are indispensable in Turkish cuisine – we will be sampling some “Mercimek Çorbasi” (red lentils soup).  Up next is “Hamsi Balığı“.  “Hamsi” (anchovy) may not be the king of fishes for most of us, but the locals of the Black Sea region have an emotional attachment to this fish and we get to find out why.

Our main course is made up of a trio of meat dishes.  First up is “Beyti Döner“, a house-special made with döner meat wrapped in crispy thin flatbread, topped with a special tomato and yogurt sauces.  The second dish, “Saç Kavurma (literally fried on an iron plate) is a sautéed spiced lamb especially popular during the Eid holiday.  “Patlıcan musakka” – a combination of minced meat, aubergine and tomato – completes the trio.  Flatbread is served with all dishes.

Turkey may be synonymous with “baklava“, but  the country’s rich cuisine has many more amazing desserts with origins in all its various regions.  Our Expedition will end with a selection of several delectable sweet treats, served with hot Turkish “çay” or “kahve“.


“Ottoman Heritage” (food only*) Ticket price, per person
Member’s price € 27.50
Non-member’s price € 30.00

* You may pay for your drinks directly at the restaurant.   If you enjoy wine, be sure to pair a glass of Turkish wine with your meal.  A lot of people are surprised when they first come to Turkey and they discover that Turkey is one of the earliest wine producing areas in the world!

The idea is for us to take over the entire restaurant for this Expedition.   There is space for up to 32 persons.

Deadline for registration is Friday January 31st, 2020.

Members can book their seats online.  Non-members please contact me.

Faeimm Tang

By making a booking, you agree to Food Explorers’ Terms & Conditions

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