Offal Culture in Turkish Cuisine

Offal is a part of Turkish culinary culture that has unfortunately lost its popularity over the years.  Pelin Dumanlı, a chef and a researcher of Turkish culinary culture, based in Bodrum, who has done an extensive research on the offal culture in Turkish cuisine, shared her knowledge with the audience. During the seminar, Ms. Dumanlı explained the history of the offal culture starting with the early Anatolian civilizations upto current day Turkey. Her presentation to follow was an informative summary of how offal travels from the slaughterhouses to the butchers and end up on our tables. She also explained the variety of offal as well as the different cooking techniques associated with each one, also providing examples from historical cookery books.   

At the end of the seminar, the participants were offered a few different types of offal dishes, such as stuffed lamb trotters, grilled kidney, oxtail with hand cut noodles and canapés with smoked beef tongue prepared by the chefs of NAR Restaurant.

4 September 2014

Lecture video is in Turkish.