A smaller-group class hosted in a local Adana home or cookery studio, covering Çukurova favourites such as analı kızlı (bulgur and chickpea soup), tarhana, şalgam preparation, and regional sweets including bici bici and cezerye.
The Çukurova Home Cooking Class introduces participants to the broader culinary tradition of the Çukurova plain — the fertile agricultural delta that surrounds Adana — in a domestic or studio setting within central Adana. Unlike restaurant-focused experiences, this class takes place in a local host's home or a small cookery studio, creating a relaxed atmosphere that reflects how these dishes are actually prepared in Adana households across generations.
The session centres on regional staples that rarely appear on tourist menus. Analı kızlı, a hearty bulgur and chickpea soup whose name means 'mother and daughter' — referring to the large and small hand-rolled dumplings it contains — is a common centrepiece and requires patience and technique to assemble correctly. Tarhana, a fermented dried paste made from wheat, yoghurt, and seasonal vegetables, is introduced through its reconstitution or, when time allows, its preparation from scratch. Participants also learn about şalgam — the fermented purple carrot and turnip juice that is Adana's signature beverage — including the ingredients and process behind its distinctive sour flavour.
Regional sweets form a distinctive second half of the session. Bici bici, a cold dessert made from starch, rose water, and shaved ice, is native to the Adana and Mersin coastal area. Cezerye, a dense confection of caramelised carrot, shredded coconut, and pistachios, is another regional speciality covered in most sessions and reflects the agricultural abundance of the Çukurova plain.
Classes typically run for approximately three hours and accommodate smaller groups of two to six participants. This intimate format means more direct interaction with the host cook and more personalised instruction than larger venue experiences can offer. Instruction is generally in Turkish, with basic English available from some hosts; language options should be confirmed at the time of booking.
Listings are available through Airbnb Experiences and select local cultural agencies based in Adana. Pricing ranges from approximately ₺900 to ₺1,600 per person (roughly USD 20–35 at mid-2025 exchange rates), which typically includes all ingredients and a shared tasting meal at the end of the session. The class suits those interested in home-style Çukurova cooking rather than restaurant presentation or professional kitchen technique.
Highlights
- Cook analı kızlı from scratch — Adana's iconic bulgur-and-chickpea soup with hand-rolled dumplings
- Learn to prepare and use tarhana, the fermented wheat-yoghurt paste central to Çukurova home cooking
- Make two regional sweets: bici bici rose-water-and-starch dessert and caramelised cezerye confection
- Small-group format (2–6 people) in a local home or studio for direct, hands-on instruction throughout
Tips for visiting
- Notify the host of any dairy or gluten restrictions before the class — tarhana contains fermented wheat and yoghurt
- Sessions run approximately three hours; arriving with a light appetite allows full enjoyment of the shared tasting meal at the end
- Bring a small notebook — recipes are often shared verbally rather than in printed handouts, and details are easy to forget
- Confirm the instruction language when booking; Turkish is the primary language and English fluency varies between hosts
- Local cultural agencies in central Adana can arrange customised group sessions or themed menus on request
Frequently asked questions
What dishes are covered in a typical session?
Core dishes generally include analı kızlı (bulgur and chickpea soup with dumplings), tarhana (fermented wheat-yoghurt paste), an introduction to şalgam, and regional sweets such as bici bici and cezerye. The exact menu may vary by host and the season's available produce.
Is the class held in a real home or a commercial kitchen?
Sessions take place in a local host's home or a small cookery studio in central Adana, depending on the listing. Both settings offer a domestic, informal atmosphere rather than a professional restaurant kitchen environment.
Can the class accommodate vegetarians?
Many Çukurova home cooking dishes are naturally vegetarian or easily adapted. Participants should confirm specific requirements with the host when booking to ensure the session can be tailored accordingly.
How do participants book a session?
Listings are available through Airbnb Experiences and select local cultural agencies in Adana. Current availability, group size limits, and pricing are displayed on the relevant booking platform.
Is prior cooking experience necessary?
No experience is required. The class is designed as an introductory home-cooking experience and the host walks participants through each step from ingredient preparation through to plating and tasting.