Sustainable, Zero-waste, very healthy mediterranean food workshop. The Turkish Cusine week with chef Ivet Acu Guney invited us with VIP guests for an afternoon workshop. All guests prepared excellent dishes, mingle, plus Raki, and Turkish wine, and coffe.

We cooked, and made: Cold Yogurt, Wheat and chickrea soup, Fava bean puree, Zucchini fritters, Layered pastry with spinach, Shrimp casserole, Rice pilaf, Izmir-Style meatballs, Milk and dried fig pudding, Homemade baklava, Turkish coffee.

A wonderful afternoon, meeting many new friends, a great speech of Turkish ambassador in Sweden Yönet Can Tezel. We all was learning how to cook healthy Turkish mediterranean food with the great chef Ivet Acu Guney.