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Sara’s Weeknight Meals: Season 14

Episode 1402: Spice Route – Istanbul to Morocco

A man and woman sitting at a table outside

In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish with fish caught right out of the Bosporus in front of the palace. But first I take a boat ride on the Bosphorus with a Turkish food historian, Gamze Ineceli, to learn the history of Istanbul’s waterways. Later, on my new set, A cooking instructor, Katherine Kelly,  teaches me how to make a Moroccan classic – Chicken Tagine with Three Sauces.

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THANKS TO:

FINN Partners Travel for all their help on this episode.

@finnpartnerstravel

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Ciragan Palace Kempinski Hotel is a former sultan’s palace turned luxury hotel situated on a beautiful spot right on the Bosporus.

Ciragan Caddesi 32, Besiktas, 34349, Istanbul Turkey

https://tinyurl.com/jfc6jb49

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Chef Alexis Atlamazoglu is a Turkish and Greek national who has traveled the world as a chef in Athens, Sydney and Istanbul, where he was Executive Chef at two hotels before landing at the Ciragan Palace

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Gamze Ineceli, food culture researcher, former restaurateur, and brand consultant – is a tireless ambassador for the rich culinary diversity of Anatolia. She curates international culinary and cultural programs, connects people across continents, and somehow makes tasting history feel like the most natural thing in the world.

You can find her on Instagram at:

@gamzeineceli

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Chef Kathyrn Kelly

Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life.

Since joining Oceania and Regent Cruises, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Centers aboard both cruise lines, which provide unique culinary classes as well as discovery tours, all designed by Chef Kelly.

Sponsors

Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s eight small, luxurious ships carry a maximum of 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports in more than 100 countries on seven continents on voyages that range from seven to more than 200 days.