01.02.2026 WS memories and recipes
- Misaki Matsuura
- 2 hours ago
- 1 min read
Your energy, curiosity, and creativity inspired this new theme and made the event truly special.
The main focus of the day was making sarma and mini börek.
Everything else unfolded organically, just the way I love it: improvised, intuitive, and inspired by what everyone felt like creating in the moment.
We created a beautiful spread of meze, including haydari, grilled eggplant salad, pepper paste potato dish, sumac onion salad and a lot more.
I also served a few appetizers I had prepared in advance, such as hummus and grilled ezme, which completed the table perfectly.
In this blog post, I’m sharing the exact recipes we used for the sarma and mini börek during the event. For the other dishes, I’m linking to similar recipes from past events. While the ingredients may vary slightly, the flavors and techniques remain true to what we cooked together that day.
( we spontaneously added some carrot rose salad)
( lemon peel and black sesame on top)
That’s it for today’s meze adventures!
I hope these recipes inspire you to get creative in the vegan kitchen.
Wishing you all a relaxing Sunday night and a wonderful start to the week ahead!
Misaki
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