Turkish-German Fusion Cooking Class

This three-hour cooking class focuses on the Turkish-German fusion cuisine that defines much of modern Berlin, teaching participants to make the dishes behind döner kebap and vegetable kebap in a hands-on kitchen setting. The class walks through preparing spiced meat or vegetable fillings, flatbread, and the accompanying sauces and salads that make up a complete kebap plate, resulting in a menu that is almost entirely savoury with garnish-level sweetness at most. Participants typically prepare the dish from marination through assembly, working in a small group kitchen setting for the full three hours before sitting down to eat together. The €65-80 price includes all ingredients, instruction from a cook familiar with both Turkish and German cooking traditions, and the shared meal at the end; it does not include alcoholic drinks, transport to the venue, or takeaway packaging unless arranged separately. Group sizes are kept small to allow hands-on practice with flatbread and spice preparation, and classes are generally conducted in English or German. A vegetable kebap version accommodates vegetarian participants directly, since it is one of the two dishes taught, making the class more naturally adaptable to dietary needs than most traditional German-only classes. The class is framed around Kreuzberg's role in creating this fusion cuisine, with commentary on how Turkish immigration shaped Berlin's most iconic street food.