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Saturday, March 28, 2026
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Soup

Spiced Chickpea and Turmeric Soup with Crispy Onions

A warming North African-inspired soup with tender chickpeas, golden turmeric, cumin and coriander, finished with crispy fried onions and fresh cilantro

Spiced Chickpea and Turmeric Soup with Crispy Onions
vegetariandairy-freeprotein-richcomfort-food
Ingredients
  • 300 g dried chickpeas (soaked overnight)
  • 200 g yellow onion (finely diced)
  • 20 g garlic (minced)
  • 2 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 45 ml olive oil
  • 1.5 L vegetable stock
  • 30 g fresh cilantro (chopped)
  • 30 ml lemon juice
  • 150 g yellow onion for frying (thinly sliced)
  • 100 ml vegetable oil for frying
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Heat 45ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
  2. Add 200g diced onion and sauté for 6-7 minutes until softened and translucent, stirring occasionally.
  3. Add 20g minced garlic, 2 tsp turmeric, 1.5 tsp cumin, and 1 tsp coriander, stirring constantly for 1 minute until fragrant.
  4. Add 300g drained soaked chickpeas and stir to coat with spices for 2 minutes.
  5. Pour in 1.5L vegetable stock, bring to a boil over high heat, then reduce to low and simmer covered for 45-50 minutes until chickpeas are completely tender.
  6. While soup simmers, heat 100ml vegetable oil in a small frying pan over medium-high heat to 175°C.
  7. Fry 150g sliced onions in batches for 4-5 minutes until deeply golden and crispy, then drain on paper towels.
  8. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some whole chickpeas for texture, about 30 seconds.
  9. Stir in 30ml lemon juice, 2 tsp salt, and 0.5 tsp black pepper, adjusting seasoning to taste.
  10. Ladle soup into bowls and garnish with crispy fried onions and 30g chopped fresh cilantro before serving.
Serving: 350g
🥘
Main Course

Pan-Seared Sea Bass with Pomegranate Molasses and Herbs

Crispy-skinned sea bass fillets pan-seared to perfection, glazed with tangy pomegranate molasses, fresh dill and parsley, served with lemon wedges

Pan-Seared Sea Bass with Pomegranate Molasses and Herbs
gluten-freeprotein-richtraditional
Ingredients
  • 800 g sea bass fillets (skin-on)
  • 60 ml pomegranate molasses
  • 20 g fresh dill (chopped)
  • 20 g fresh parsley (chopped)
  • 60 ml olive oil
  • 40 g butter
  • 15 g garlic (thinly sliced)
  • 120 g lemon (cut into wedges)
  • 1.5 tsp sea salt
  • 1 tsp black pepper
How to Make
  1. Pat 800g sea bass fillets completely dry with paper towels and score the skin with 3-4 shallow cuts to prevent curling.
  2. Season both sides of fillets generously with 1.5 tsp sea salt and 1 tsp black pepper, pressing seasoning into the flesh.
  3. Heat 60ml olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 3 minutes.
  4. Place fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact.
  5. Cook undisturbed for 5-6 minutes until skin is deeply golden and crispy, reducing heat slightly if browning too quickly.
  6. Carefully flip fillets and cook flesh-side down for 2-3 minutes until just cooked through and flesh flakes easily.
  7. Transfer fish to a warm plate and tent with foil to rest.
  8. In the same pan, reduce heat to medium and add 40g butter and 15g sliced garlic, swirling for 1 minute until garlic is fragrant and lightly golden.
  9. Add 60ml pomegranate molasses to the pan and swirl to create a glossy glaze, cooking for 30 seconds.
  10. Remove from heat and stir in 20g chopped dill and 20g chopped parsley until just wilted.
  11. Place fish fillets on serving plates skin-side up, drizzle with pomegranate herb glaze, and serve with 120g lemon wedges.
Serving: 220g
🥗
Salad

Spring Green Bean and Radish Salad with Yogurt-Dill Dressing

Crisp blanched green beans and crunchy radish slices tossed with creamy yogurt-dill dressing, toasted walnuts, and fresh mint

Spring Green Bean and Radish Salad with Yogurt-Dill Dressing
vegetariangluten-freelight
Ingredients
  • 500 g green beans (trimmed)
  • 200 g radishes (thinly sliced)
  • 150 g plain yogurt
  • 25 g fresh dill (finely chopped)
  • 15 g fresh mint leaves (torn)
  • 80 g walnuts (roughly chopped)
  • 8 g garlic (minced)
  • 30 ml lemon juice
  • 45 ml extra virgin olive oil
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Bring a large pot of water to a rolling boil over high heat and add 1 tbsp salt.
  2. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
  3. Add 500g trimmed green beans to boiling water and blanch for 3-4 minutes until crisp-tender and bright green.
  4. Immediately drain beans and plunge into ice bath for 2 minutes to stop cooking and preserve color.
  5. Drain beans thoroughly and pat dry with paper towels, then cut into 5cm lengths.
  6. Toast 80g chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently, then set aside to cool.
  7. In a small bowl, whisk together 150g yogurt, 25g chopped dill, 8g minced garlic, 30ml lemon juice, 45ml olive oil, 1.5 tsp salt, and 0.5 tsp black pepper until smooth and creamy.
  8. In a large serving bowl, combine blanched green beans and 200g sliced radishes.
  9. Pour yogurt-dill dressing over vegetables and toss gently to coat evenly.
  10. Top with toasted walnuts and 15g torn mint leaves, then serve immediately or chill for 30 minutes before serving.
Serving: 280g
🍚
Side Dish

Herbed Couscous with Roasted Vegetables and Pistachios

Fluffy couscous studded with roasted bell peppers, zucchini, and cherry tomatoes, finished with toasted pistachios, fresh herbs, and a hint of cumin

Herbed Couscous with Roasted Vegetables and Pistachios
vegetariandairy-freetraditional
Ingredients
  • 300 g couscous
  • 400 ml vegetable stock (hot)
  • 200 g red bell pepper (diced)
  • 250 g zucchini (diced)
  • 200 g cherry tomatoes (halved)
  • 60 g shelled pistachios (roughly chopped)
  • 30 g fresh parsley (chopped)
  • 15 g fresh mint (chopped)
  • 1 tsp ground cumin
  • 60 ml olive oil
  • 30 g butter
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 200°C and line a large baking sheet with parchment paper.
  2. Toss 200g diced red bell pepper and 250g diced zucchini with 30ml olive oil, 0.5 tsp salt, and 0.25 tsp black pepper on the baking sheet.
  3. Roast vegetables for 20 minutes, stirring once halfway through.
  4. Add 200g halved cherry tomatoes to the baking sheet and roast for an additional 10 minutes until all vegetables are tender and lightly caramelized.
  5. While vegetables roast, toast 60g chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently, then set aside.
  6. Place 300g couscous in a large heatproof bowl and add 30g butter, 1 tsp cumin, 1 tsp salt, and 0.25 tsp black pepper.
  7. Pour 400ml hot vegetable stock over couscous, stir once, cover tightly with plastic wrap or a lid, and let stand for 8 minutes.
  8. After 8 minutes, uncover couscous and fluff with a fork to separate grains.
  9. Drizzle 30ml olive oil over couscous and fluff again to incorporate.
  10. Add roasted vegetables, toasted pistachios, 30g chopped parsley, and 15g chopped mint to couscous, folding gently to combine.
  11. Taste and adjust seasoning if needed, then transfer to a serving platter and serve warm.
Serving: 320g

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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
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
MonMar 23
🍜 Creamy Leek and Potato Soup with Dill🥘 Turkish Beef Köfte with Tomato Sauce and Yogurt🥗 Shepherd's Salad with Pomegranate Seeds🍚 Turkish Spinach with Rice and Pine Nuts
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