Learn the difference between pure and instant salep by tasting; with warm çörek.
To open the salep season we hold an evening in a stove-heated tent in the garden of our Dulkadiroğlu shop. Guests compare three glasses in a blind tasting, made with pure salep, part salep and instant salep powder; then we talk about where salep comes from and why it is expensive.
Maraş çörek fresh from the oven and tarhana soup are served throughout the evening. The event lasts 90 minutes with a capacity of 40; the fee is 350 TRY and includes a 50 g jar of pure salep as a gift.