September’s class is all about Bulgarian dolma—tender little parcels filled with a savory meat mixture and served with a garlicky yogurt sauce. Alongside them, we’ll make kyopolou, a smoky roasted vegetable dip, and finish the meal with a buttery apricot cake for dessert. A comforting, colorful menu full of Bulgarian flavors and made to be shared around the table.
What you will cook
The dolma are tender grape leaves wrapped around a savory filling of seasoned meat and rice, slowly cooked until soft and flavorful.
They’re served with a cool, creamy yogurt sauce made with garlic and fresh dill, perfect for spooning over the warm dolma.
Alongside, we’ll make Kyopolou, a smoky Bulgarian dip of roasted eggplant, peppers, and tomatoes, finished with garlic and herbs.
And to finish, a buttery apricot cake—soft, homey, and just sweet enough to end the meal.
Schedule: September 6, 2026