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Daily Menu

Monday, March 23, 2026
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Soup

Creamy Leek and Potato Soup with Dill

A silky smooth and comforting soup featuring tender leeks and potatoes, finished with fresh dill and a dollop of yogurt. This classic combination is warming and nourishing.

Creamy Leek and Potato Soup with Dill
vegetarianhalalgluten-free
Ingredients
  • 3 medium leeks, white and light green parts only, sliced
  • 2 large potatoes, peeled and cubed
  • 1.5 liters vegetable broth
  • 2 tablespoons butter
  • 3 tablespoons fresh dill, chopped
  • 4 tablespoons plain yogurt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
How to Make
  1. Wash the leeks thoroughly to remove any dirt between the layers, then slice them into thin half-moons.
  2. Melt the butter in a large pot over medium heat and add the sliced leeks, sautéing for 5-6 minutes until softened and fragrant.
  3. Add the cubed potatoes, vegetable broth, salt, and pepper, then bring to a boil.
  4. Reduce heat to low and simmer for 20-25 minutes until the potatoes are completely tender and falling apart.
  5. Use an immersion blender to puree the soup until smooth and creamy, or leave it slightly chunky if you prefer texture.
  6. Stir in half of the chopped dill and adjust seasoning to taste.
  7. Serve hot in bowls with a dollop of yogurt on top and sprinkle with the remaining fresh dill.
Serving: 350g
🥘
Main Course

Turkish Beef Köfte with Tomato Sauce and Yogurt

Juicy seasoned beef meatballs simmered in a rich tomato sauce and served with creamy yogurt. This Izmir specialty is comfort food at its finest, perfect with warm bread.

Turkish Beef Köfte with Tomato Sauce and Yogurt
halalhigh-protein
Ingredients
  • 600 grams ground beef
  • 1 medium onion, finely grated
  • 3 tablespoons breadcrumbs
  • 1 whole egg
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 4 medium fresh tomatoes, grated
  • 3 whole green peppers, sliced
  • 200 grams plain yogurt
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 tablespoons fresh parsley, chopped
How to Make
  1. In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, cumin, salt, and pepper, then knead for 3-4 minutes until well mixed.
  2. Form the mixture into oval-shaped köfte about the size of a walnut and arrange them on a plate.
  3. Heat olive oil in a large, deep pan over medium-high heat and brown the köfte on all sides for about 5-6 minutes, then remove and set aside.
  4. In the same pan, add a bit more oil if needed and sauté the tomato paste for 1-2 minutes until it darkens slightly.
  5. Add the grated tomatoes, sliced green peppers, minced garlic, and 1 cup of water, stirring well to create the sauce.
  6. Return the köfte to the pan, nestling them in the sauce, then cover and simmer on low heat for 25-30 minutes until the sauce thickens.
  7. In a small bowl, mix the yogurt with a pinch of salt and garlic if desired.
  8. Serve the köfte hot with generous spoonfuls of tomato sauce, topped with yogurt and fresh parsley, alongside warm bread or rice.
Serving: 400g
🥗
Salad

Shepherd's Salad with Pomegranate Seeds

A fresh and vibrant chopped salad featuring crisp cucumbers, tomatoes, peppers, and onions, brightened with jewel-like pomegranate seeds and a tangy lemon dressing.

Shepherd's Salad with Pomegranate Seeds
veganhalalgluten-freeraw
Ingredients
  • 3 medium tomatoes, finely diced
  • 2 medium cucumbers, finely diced
  • 2 whole green peppers, finely diced
  • 1 small red onion, finely diced
  • 100 grams pomegranate seeds
  • 4 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 0.5 teaspoon salt
How to Make
  1. Dice all the vegetables (tomatoes, cucumbers, green peppers, and red onion) into small, uniform pieces about half a centimeter in size.
  2. Place all the diced vegetables in a large salad bowl.
  3. Add the chopped parsley and mint to the vegetables and toss gently to combine.
  4. In a small bowl, whisk together the lemon juice, olive oil, and salt until well emulsified.
  5. Pour the dressing over the salad and toss everything together gently but thoroughly.
  6. Just before serving, sprinkle the pomegranate seeds over the top for a beautiful pop of color and sweet-tart flavor.
  7. Let the salad sit for 5 minutes to allow the flavors to meld, then serve immediately while still fresh and crisp.
Serving: 200g
🍚
Side Dish

Turkish Spinach with Rice and Pine Nuts

Fluffy rice pilaf studded with tender spinach and toasted pine nuts, seasoned with butter and a hint of lemon. A classic Turkish side that's both nutritious and elegant.

Turkish Spinach with Rice and Pine Nuts
halalvegetarian
Ingredients
  • 300 grams long-grain rice
  • 400 grams fresh spinach, chopped
  • 50 grams pine nuts
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 500 ml chicken or vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
How to Make
  1. Rinse the rice in cold water several times until the water runs clear, then drain and set aside.
  2. In a large pot, melt 2 tablespoons of butter over medium heat and toast the pine nuts for 2-3 minutes until golden, then remove and set aside.
  3. In the same pot, add the remaining butter and sauté the chopped onion for 3-4 minutes until softened and translucent.
  4. Add the chopped spinach to the pot and cook for 2-3 minutes until wilted and reduced in volume.
  5. Stir in the drained rice and cook for 2 minutes, stirring constantly to coat the rice with butter.
  6. Add the broth, salt, pepper, and lemon juice, then bring to a boil.
  7. Reduce heat to the lowest setting, cover tightly with a lid, and simmer for 15-18 minutes until the rice is tender and has absorbed all the liquid.
  8. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork and fold in the toasted pine nuts before serving.
Serving: 250g

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Past Menus

SatApr 18
🍜 Yayla Çorbası - Turkish Yogurt and Rice Soup with Dried Mint🥘 Kuzu Tandir - Slow-Roasted Lamb Shoulder with Cumin and Garlic🥗 Gavurdağı Salatası - Spicy Tomato and Walnut Salad with Pomegranate Molasses🍚 İç Pilav - Turkish Rice Pilaf with Pine Nuts, Currants and Chicken Liver
FriApr 17
🍜 Düğün Çorbası - Turkish Wedding Soup with Lamb Meatballs and Lemon-Egg Sauce🥘 Levrek Buğulama - Steamed Sea Bass with Spring Vegetables and Almond Butter🥗 Kısır - Red Bulgur Salad with Pomegranate, Walnuts and Fresh Herbs🍚 Arnavut Ciğeri-Style Fried Liver Cubes with Sumac Onions
ThuApr 16
🍜 Tarhana Soup with Dried Mint and Red Pepper Butter🥘 Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme🥗 Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts🍚 Crispy Cheese and Herb Gözleme with Sesame Seeds
WedApr 15
🍜 Creamy Tomato and Red Pepper Soup with Fresh Basil🥘 Slow-Braised Beef Shank with Caramelized Onions and Aromatic Spices🥗 Shredded Cabbage and Apple Salad with Walnuts and Lemon Dressing🍚 Handmade Egg Noodles with Browned Butter and Aged Kashkaval
TueApr 14
🍜 Creamy Carrot and Ginger Soup with Toasted Cumin🥘 Whole Grilled Sea Bream with Chermoula and Preserved Lemon🥗 Bulgur and Herb Salad with Pistachios and Dried Apricots🍚 Crispy Cauliflower Fritters with Yogurt and Sumac
MonApr 13
🍜 Creamy Mushroom and Thyme Soup with Crispy Shallots🥘 Whole Roasted Mackerel with Sumac, Lemon and Herb Stuffing🥗 Persian-Style Green Bean and Almond Salad with Saffron Yogurt🍚 Crispy Potato and Leek Galette with Kashkaval Cheese
SunApr 12
🍜 Cold Yogurt Soup with Barley and Fresh Mint🥘 Black Sea-Style Pan-Fried Anchovies with Cornmeal Crust and Walnut Tarator🥗 Roasted Beet and Orange Salad with Tahini-Pomegranate Dressing🍚 Spinach and Cheese Börek Rolls with Crispy Phyllo
SatApr 11
🍜 Creamy Leek and Potato Soup with Dill🥘 Herb-Stuffed Sea Bass with Walnut Tarator Sauce🥗 Spring Radish and Fresh Cheese Salad with Mint🍚 Crispy Zucchini Fritters with Feta and Herbs
FriApr 10
🍜 Cold Cucumber and Yogurt Soup with Fresh Dill🥘 Pan-Fried Trout with Almond and Herb Crust🥗 Black-Eyed Pea Salad with Celery and Pomegranate🍚 Saffron and Vermicelli Rice Pilaf with Crispy Onions
ThuApr 9
🍜 Creamy Pumpkin Soup with Toasted Walnuts and Sage🥘 Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs🥗 White Bean and Tomato Salad with Red Onion and Parsley🍚 Turkish Pasta with Browned Butter and Kashkaval Cheese
WedApr 8
🍜 Mediterranean Seafood and Fennel Soup🥘 Spiced Lamb Kofta with Tahini Yogurt and Pine Nuts🥗 Grilled Spring Vegetable Salad with Za'atar and Feta🍚 Pistachio and Apricot Bulgur Pilaf with Butter
TueApr 7
🍜 Roasted Red Pepper and Cashew Soup with Cumin🥘 Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon🥗 Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs🍚 Smoky Freekeh Pilaf with Caramelized Carrots and Dill
MonApr 6
🍜 Anatolian Tomato and Bulgur Soup with Dried Mint🥘 Pan-Seared Duck Breast with Quince and Honey Glaze🥗 Shredded Carrot and Cabbage Slaw with Tahini-Lemon Dressing🍚 Almond and Herb Couscous with Golden Raisins
SunApr 5
🍜 Persian-Style Barley and Herb Soup with Kashk🥘 Grilled Whole Sea Bream with Chermoula and Preserved Lemon🥗 Fattoush Salad with Crispy Pita and Pomegranate Molasses🍚 Pistachio and Herb Rice Pilaf with Caramelized Shallots
SatApr 4
🍜 Creamy Spinach and Yogurt Soup with Toasted Walnuts🥘 Slow-Braised Beef Shank with Caramelized Onions and Prunes🥗 Crispy Romaine and Herb Salad with Sumac Vinaigrette and Toasted Bread🍚 Creamy Polenta with Butter and Parmesan
FriApr 3
🍜 Wedding Soup with Lamb Meatballs and Lemon🥘 Whole Roasted Mackerel with Sumac and Fresh Herbs🥗 Roasted Beet and Orange Salad with Walnuts and Feta🍚 Crispy Bulgur Fritters with Herbs and Yogurt Sauce
ThuApr 2
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
🍜 Ezogelin Soup with Red Lentils and Bulgur🥘 Grilled Swordfish Steaks with Walnut Tarator Sauce🥗 Turkish White Bean Salad with Tahini and Sumac🍚 Saffron Rice Pilaf with Pine Nuts and Currants
TueMar 31
🍜 Tarhana Soup with Butter and Mint🥘 Stuffed Bell Peppers with Spiced Rice and Pine Nuts🥗 Shepherd's Salad with Pomegranate and Sumac🍚 Creamy Yogurt and Herb Pasta with Garlic Butter
MonMar 30
🍜 Creamy Cauliflower Soup with Toasted Cashews🥘 Circassian Chicken with Walnut Sauce🥗 Bulgur and Herb Salad with Tomatoes and Cucumber🍚 Cumin-Spiced Roasted Carrots with Yogurt and Tahini
SunMar 29
🍜 Velvety Mushroom Soup with Thyme and Cream🥘 Grilled Prawns with Harissa and Garlic Butter🥗 Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing🍚 Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds
SatMar 28
🍜 Spiced Chickpea and Turmeric Soup with Crispy Onions🥘 Pan-Seared Sea Bass with Pomegranate Molasses and Herbs🥗 Spring Green Bean and Radish Salad with Yogurt-Dill Dressing🍚 Herbed Couscous with Roasted Vegetables and Pistachios
FriMar 27
🍜 Creamy Spinach and Vermicelli Soup with Yogurt🥘 Slow-Braised Beef with Quince and Chestnuts🥗 Warm Lentil and Roasted Carrot Salad with Walnuts and Tahini🍚 Buttery Orzo Pasta with Caramelized Onions and Black Pepper
ThuMar 26
🍜 Wedding Soup with Tiny Meatballs and Lemon🥘 Stuffed Eggplant with Spiced Beef and Pine Nuts🥗 Roasted Beet and Walnut Salad with Labneh and Mint🍚 Savory Turkish Cheese Börek Rolls
WedMar 25
🍜 Cold Yogurt Soup with Cucumber, Mint and Walnuts🥘 Whole Roasted Sea Bream with Herbs and Lemon🥗 Grilled Halloumi and Watermelon Salad with Arugula🍚 Crispy Oven-Baked Falafel with Tahini Sauce
TueMar 24
🍜 Creamy Tomato and Red Pepper Soup with Bulgur🥘 Persian-Style Braised Lamb Shanks with Saffron and Dried Limes🥗 Fattoush Salad with Crispy Pita and Sumac Dressing🍚 Crispy Zucchini Fritters with Herbs and Feta
SunMar 22
🍜 Creamy Celery Root Soup with Walnut and Dill🥘 Pan-Seared Salmon with Tamarind-Date Glaze🥗 Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing🍚 Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios
SatMar 21
🍜 Turkish Tarhana Soup with Red Pepper Flakes and Butter🥘 Grilled Chicken Thighs with Aleppo Pepper and Sumac🥗 Turkish White Bean Salad with Tomatoes and Parsley🍚 Saffron Rice Pilaf with Almonds and Golden Raisins
FriMar 20
🍜 Creamy Mushroom and Barley Soup with Thyme🥘 Moroccan-Style Lamb Tagine with Apricots and Almonds🥗 Moroccan Carrot Salad with Orange Blossom and Cinnamon🍚 Buttered Couscous with Caramelized Onions and Chickpeas