Reyhan Yesilnacar
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Turkish Thyme cooking school aspires to teach people about the healthy Turkish tastes that go beyond a Doner kebab or Turkish Delight. Turkish, Mediterranean, Balkan and Middle Eastern cuisines have always played a big part in Reyhan Yesilnacar's experience with food. Her diverse cultural background has strongly influenced the choice of ingredients and style in which she creates mouth watering traditional or Turkish influenced cuisine. Reyhan (Australian born) will teach and share recipes mostly from Istanbul, the Balkans and South East Anatolia (Urfa) that have been passed down to her mother and mother in law from their mothers and grandmothers. Istanbul, once an imperial city that has a rich and diverse variety of cuisine that stems from the Turks, Greeks, Jews and Armenians that called Istanbul home during the Ottoman years is where Reyhan's mother's cooking style originates. As both parents are of Bulgarian Turkish origin, you'll find great use of cheese such as kashkaval and the world famous Bulgarian feta in everyday boreks, salads, claypots and dolmas. Urfa is in South East Anatolia and where her husband is from. It's famous for a couple of Turkey's favourite dishes being the Urfa Kebab and even more popular, Cig Kofte (raw lamb meat kebabs).
All in all Reyhna's regional knowlegde of Turkish food and her own blend gives her the knowledge and confidence to share the secrets and techniques of a Turkish kitchen.
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