This class takes place in Rojda's home in Beyoglu; the same kitchen where she learned to cook from her family, and where she now welcomes guests to do the same. After a warm welcome with tea, you'll get straight into it. Depending on the season, you'll make mantı (hand-folded Turkish dumplings served with garlicky yoghurt and butter sauce) or dolma (stuffed grape leaves rolled the traditional way), entirely from scratch. While the main dish comes together, you'll also prepare two seasonal sides: a fresh salad or local meze. Rojda guides you through every step at a relaxed pace. The folding, the rolling, the sauce: and the stories that go with them. As she says, "In our family, making mantı is always a group effort. Every little fold carries a memory." When everything is ready, you'll sit down together and eat what you made. Recipes are available on the LokalBond Recipes website so you can recreate the dishes at home.