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Friday, March 27, 2026
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Soup
Creamy Spinach and Vermicelli Soup with Yogurt
A comforting Anatolian soup featuring fresh spinach, toasted vermicelli, and a tangy yogurt base finished with a paprika-butter drizzle. Light yet satisfying, perfect for spring.
Ingredients
- 300 g fresh spinach
- 50 g vermicelli pasta
- 200 g plain yogurt
- 15 g all-purpose flour
- 1000 ml chicken broth
- 40 g butter
- 1 piece egg yolk
- 5 g dried mint
- 5 g paprika
How to Make
- Wash the spinach thoroughly and chop it roughly into bite-sized pieces.
- In a large pot, melt half the butter over medium heat and toast the vermicelli until golden brown, stirring constantly for about 2-3 minutes.
- Add the chicken broth to the pot and bring to a boil, then add the chopped spinach and simmer for 10 minutes.
- In a bowl, whisk together the yogurt, flour, and egg yolk until smooth and no lumps remain.
- Slowly ladle about 1 cup of hot soup into the yogurt mixture while whisking constantly to temper it.
- Pour the tempered yogurt mixture back into the pot while stirring continuously, and cook on low heat for 5 minutes without boiling.
- In a small pan, melt the remaining butter and add the paprika and dried mint, heating for 30 seconds until fragrant.
- Serve the soup hot in bowls and drizzle the spiced butter over each serving.
Serving: 350g
🥘
Main Course
Slow-Braised Beef with Quince and Chestnuts
Tender beef chunks braised low and slow with aromatic spices, sweet quince, and roasted chestnuts in a rich tomato-based sauce. A Central Anatolian specialty that brings together savory and sweet flavors.
Ingredients
- 800 g beef chuck
- 2 pieces quince
- 150 g roasted chestnuts
- 2 pieces onion
- 30 g tomato paste
- 1 piece cinnamon stick
- 5 pieces allspice berries
- 15 ml honey
- 60 ml olive oil
- 500 ml beef stock
How to Make
- Cut the beef into 3-4 cm cubes and season generously with salt and pepper.
- Heat olive oil in a heavy-bottomed pot or Dutch oven over high heat and brown the beef cubes on all sides for 6-8 minutes, then remove and set aside.
- Dice the onions finely and sauté in the same pot for 5 minutes until softened, then add tomato paste and cook for 2 minutes while stirring.
- Return the beef to the pot, add the cinnamon stick, allspice berries, and beef stock, then bring to a boil.
- Reduce heat to low, cover, and simmer gently for 90 minutes until the beef is tender.
- Meanwhile, peel the quinces, cut into quarters, remove the cores, and slice into thick wedges.
- After 90 minutes, add the quince wedges, chestnuts, and honey to the pot, stir gently, and continue cooking covered for another 30 minutes.
- Check seasoning, remove the cinnamon stick, and serve hot with the sauce spooned over the meat and fruit.
Serving: 450g
🥗
Salad
Warm Lentil and Roasted Carrot Salad with Walnuts and Tahini
Earthy green lentils paired with honey-roasted carrots, crunchy walnuts, and fresh herbs, all dressed in a creamy tahini-lemon dressing. A nutritious and colorful salad with Middle Eastern flair.
Ingredients
- 200 g green lentils
- 400 g carrots
- 80 g walnuts
- 60 ml tahini
- 45 ml lemon juice
- 30 g fresh parsley
- 15 g fresh mint
- 3 g cumin
- 20 ml honey
- 60 ml olive oil
How to Make
- Rinse the green lentils and cook in boiling salted water for 20-25 minutes until tender but not mushy, then drain and set aside.
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Peel the carrots and cut them into thick diagonal slices, toss with 2 tablespoons olive oil, honey, cumin, salt, and pepper, then roast for 25-30 minutes until caramelized and tender.
- Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop them.
- In a small bowl, whisk together the tahini, lemon juice, remaining olive oil, and 3-4 tablespoons of water until you get a smooth, pourable dressing, and season with salt.
- Chop the parsley and mint finely.
- In a large serving bowl, combine the warm lentils and roasted carrots while they're still warm.
- Drizzle the tahini dressing over the salad, add the chopped herbs and walnuts, toss gently, and serve warm or at room temperature.
Serving: 280g
🍚
Side Dish
Buttery Orzo Pasta with Caramelized Onions and Black Pepper
Toasted orzo pasta cooked until tender and tossed with golden caramelized onions, melted butter, and a generous amount of cracked black pepper. A simple yet deeply satisfying Turkish side dish.
Ingredients
- 300 g orzo pasta
- 2 pieces onions
- 80 g butter
- 600 ml vegetable broth
- 5 g black pepper
- 8 g salt
How to Make
- Slice the onions into thin half-moons.
- In a large pan, melt half the butter over medium-low heat and add the sliced onions with a pinch of salt.
- Cook the onions slowly for 20-25 minutes, stirring occasionally, until they're deeply golden and caramelized.
- Meanwhile, in a separate pot, melt the remaining butter over medium heat and add the orzo pasta.
- Toast the orzo, stirring constantly, for 4-5 minutes until it turns golden brown and smells nutty.
- Add the vegetable broth to the orzo, bring to a boil, then reduce heat to low and simmer covered for 12-15 minutes until the liquid is absorbed and the pasta is tender.
- Fluff the cooked orzo with a fork and fold in the caramelized onions.
- Season generously with freshly cracked black pepper, adjust salt if needed, and serve hot.
Serving: 250g
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