During this class Susan Barilla will share how to prepare Mercimek Çorbası (red lentil soup) and Börek (pastry usually filled with spinach and/or cheese) or Pide (pita bread.) These dishes make a great menu for a cool fall day.
Lentils are rich in protein, fiber, iron and folate. Red lentils, the mildest, sweetest, and most ‘tender’ of the lentil varieties, are popular for use in soups and stews, especially when you want a soft texture. Unlike many other varieties, they don’t hold their shape (or texture) well when cooked as the seed coat has been removed, which is why they’re often used in pureed soups and sauces.
Susan Barilla, our chef for this class, previously worked at Southern Season and Peaceful River Farm. She is an adventurous and experienced chef. With her background in healthcare at Duke university, Susan is known with health conscious recipes and Turkish vegetarian dishes.