Masterclass - Vegan Eastern Mediterranean Brunch

Vegan Eastern Mediterranean Brunch

Date and Time

Saturday 28th May 2022

10:00am - 2:30pm


Single workstation: £125 / Double workstation: £230 inclusive of VAT. All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food 


Made In Hackney, Liberty Hall (black & white building by the common), 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK

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The Event

Let's celebrate breakfast - Turkish Style! Join Turkish chef Emel, trained at the Vegan Chef School, and get ready for a delicious feast with Armenian, Arabic, Syriac and Kurdish influences, finishing with a cup of strong black tea.

At this masterclass you will:

  • Learn how to make a mouth-watering Shakshuka, with tofu, tomato, green peppers and spices cooked in olive oil
  • Learn how to make Gözleme from scratch, the mouth-watering Turkish flatbread that dazzled the London street food scene
  • Learn how to create a perfectly creamy cashew cheese 
  • How to make Bean Tava, a wholesome and fresh Turkish stew of cooked beans to enjoy with warm Simit (the traditional and delicious circular bread, encrusted with sesame seeds)
  • Learn to cook a nutritious and gluten free herb omelette with gram flour 
  • Create two flavourful spreads: Çemen, made with tomato and pepper paste, crushed walnuts, olive oil and oregano, and Tahini & molasses mix
  • Enjoy a delicious organic plant-based brunch with olives, tomato & cucumber salad served with black or herbal tea
  • Have the opportunity to ask Emel questions
  • Learn how to prepare a beautiful Middle Eastern brunch table, from food styling to capturing the perfect photo of your delicious meal on your phone 
  • Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

This brilliant, organic, plant-based brunch will be taught step by step with chef Emel teaching you how to prepare a stunning Eastern Mediterranean brunch table with flavoursome recipes to take home.

About the chef: Emel Ernalbant

Emel is an Istanbul-born food and travel photographer who completed her vegan chef training in The Vegan Chef School. She wrote her first book ’50 Maddede Veganlık’ with Hazal Yılmaz, published in Turkey. In the past, Emel has worked with refugee and local children at the Syrian border of Turkey, teaching analogue photography. She also has an allotment and very busy vegan permaculture grower. Her dream is to build a plant-based community kitchen in that border city Mardin and introduce plant-based food and growing vegetables to young generations.

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

Note: Please understand our charity needs time to enable us to try to resell your tickets as we rely heavily on the income generated. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email to let us know). If the workstation you require (single or double) is not available, please let us know as we may be able to accommodate.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: / 020 8442 4266 / WhatsApp message +44 07833685894

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.