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Tuesday, March 31, 2026
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Soup

Tarhana Soup with Butter and Mint

A traditional Turkish fermented soup with a tangy, warming flavor, enriched with butter and finished with dried mint for an aromatic touch.

Tarhana Soup with Butter and Mint
traditionalcomfort-food
Ingredients
  • 120 g tarhana powder
  • 1.5 L chicken stock
  • 60 g butter
  • 30 g tomato paste
  • 2 tbsp dried mint
  • 1 tsp red pepper flakes
  • 1 tsp salt
How to Make
  1. In a medium bowl, whisk together 120g tarhana powder with 300ml cold water until smooth and no lumps remain, about 2 minutes.
  2. Heat 30g butter in a large soup pot over medium heat until melted and foaming, about 1 minute, then add 30g tomato paste and cook while stirring constantly for 2 minutes until fragrant and darkened.
  3. Pour in 1.5L chicken stock and bring to a boil over high heat, then add the tarhana mixture while whisking continuously to prevent lumps from forming.
  4. Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
  5. Season with 1 tsp salt and adjust to taste, then remove from heat.
  6. In a small pan, melt remaining 30g butter over medium heat, add 2 tbsp dried mint and 1 tsp red pepper flakes, and cook for 30 seconds until aromatic.
  7. Ladle the hot soup into bowls and drizzle the mint-butter mixture over each serving.
Serving: 350g
🥘
Main Course

Stuffed Bell Peppers with Spiced Rice and Pine Nuts

Colorful bell peppers stuffed with aromatic ground lamb, rice, pine nuts, and Middle Eastern spices, slowly baked in tomato sauce until tender and flavorful.

Stuffed Bell Peppers with Spiced Rice and Pine Nuts
traditionalprotein-richcomfort-food
Ingredients
  • 8 pieces bell peppers
  • 400 g ground lamb
  • 200 g short-grain rice
  • 200 g onion
  • 300 g tomato
  • 60 g pine nuts
  • 45 g tomato paste
  • 60 ml olive oil
  • 30 g fresh parsley
  • 1.5 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 1 tsp black pepper
  • 2 tsp salt
  • 400 ml hot water
How to Make
  1. Rinse 200g rice under cold water until water runs clear, then soak in cold water for 15 minutes and drain completely.
  2. Finely dice 200g onion and chop 30g parsley, then grate 200g tomato using a box grater and discard the skins.
  3. Heat 30ml olive oil in a large pan over medium heat, add 60g pine nuts and toast for 2-3 minutes until golden, stirring constantly, then remove and set aside.
  4. In the same pan, add remaining 30ml olive oil and cook the diced onion over medium heat for 5-6 minutes until softened and translucent.
  5. Add 400g ground lamb and cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and no pink remains.
  6. Stir in the drained rice, toasted pine nuts, 1.5 tsp cumin, 0.5 tsp cinnamon, 1 tsp black pepper, and 1.5 tsp salt, cooking for 2 minutes to toast the spices.
  7. Add the chopped parsley and half of the grated tomato (about 100g), mix well and cook for 3 minutes, then remove from heat and let the filling cool slightly.
  8. Cut the tops off 8 bell peppers and carefully remove seeds and membranes, then rinse and pat dry.
  9. Preheat oven to 180°C (350°F).
  10. Stuff each pepper three-quarters full with the rice-meat mixture, leaving room for rice expansion, and arrange upright in a deep baking dish.
  11. In a bowl, mix remaining grated tomato (100g), 45g tomato paste, 400ml hot water, and 0.5 tsp salt until well combined.
  12. Pour the tomato sauce around and over the peppers, cover the dish tightly with aluminum foil, and bake for 60 minutes.
  13. Remove foil and continue baking for an additional 15-20 minutes until peppers are tender and tops are lightly browned.
  14. Let rest for 10 minutes before serving, spooning some of the sauce over each pepper.
Serving: 450g
🥗
Salad

Shepherd's Salad with Pomegranate and Sumac

A refreshing Turkish shepherd's salad with crisp vegetables, fresh herbs, pomegranate seeds, and a tangy sumac-lemon dressing for a bright, zesty flavor.

Shepherd's Salad with Pomegranate and Sumac
vegetarianvegangluten-freedairy-freelight
Ingredients
  • 300 g cucumber
  • 400 g tomato
  • 150 g green bell pepper
  • 100 g red onion
  • 40 g fresh parsley
  • 20 g fresh mint
  • 100 g pomegranate seeds
  • 60 ml lemon juice
  • 60 ml extra virgin olive oil
  • 2 tbsp sumac
  • 1 tsp salt
How to Make
  1. Dice 300g cucumber, 400g tomato, and 150g green bell pepper into uniform 1cm cubes and place in a large salad bowl.
  2. Finely dice 100g red onion into small pieces, rinse under cold water for 1 minute to remove sharpness, then drain well and add to the bowl.
  3. Finely chop 40g parsley and 20g fresh mint, then add to the vegetables.
  4. In a small bowl, whisk together 60ml lemon juice, 60ml olive oil, 2 tbsp sumac, and 1 tsp salt until emulsified, about 1 minute.
  5. Pour the dressing over the salad and toss gently but thoroughly for 1-2 minutes until all vegetables are evenly coated.
  6. Add 100g pomegranate seeds and toss gently one more time to distribute them throughout the salad.
  7. Let the salad rest for 5 minutes to allow flavors to meld, then serve immediately at room temperature.
Serving: 280g
🍚
Side Dish

Creamy Yogurt and Herb Pasta with Garlic Butter

Tender pasta tossed in creamy yogurt sauce with fresh herbs, topped with a fragrant garlic-butter drizzle and a hint of red pepper for a comforting Turkish-style side dish.

Creamy Yogurt and Herb Pasta with Garlic Butter
vegetariancomfort-food
Ingredients
  • 400 g pasta shells or fusilli
  • 300 g plain yogurt
  • 20 g garlic cloves
  • 80 g butter
  • 30 g fresh dill
  • 1.5 tsp red pepper flakes
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Bring a large pot of water to a rolling boil over high heat, add 1.5 tsp salt, then add 400g pasta and cook according to package directions until al dente, about 9-11 minutes.
  2. While pasta cooks, finely mince 20g garlic cloves and finely chop 30g fresh dill.
  3. In a large mixing bowl, whisk together 300g yogurt, half of the chopped dill (15g), 0.5 tsp black pepper, and 0.5 tsp salt until smooth and creamy.
  4. Reserve 200ml pasta cooking water, then drain the pasta thoroughly in a colander.
  5. Immediately add the hot drained pasta to the yogurt mixture and toss quickly for 1-2 minutes, adding 100-150ml of reserved pasta water gradually to create a creamy, clingy sauce.
  6. In a small pan, melt 80g butter over medium heat until foaming, add the minced garlic and cook for 1-2 minutes until fragrant and golden but not browned.
  7. Remove from heat and stir in 1.5 tsp red pepper flakes, letting it sizzle for 10 seconds.
  8. Transfer the yogurt pasta to a serving platter, drizzle the garlic-butter mixture over the top, and garnish with remaining fresh dill before serving immediately.
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
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
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