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Soup

Ezogelin Soup with Red Lentils and Bulgur

A comforting Turkish soup made with red lentils, fine bulgur, rice, and tomato paste, finished with a sizzling butter and paprika drizzle

vegetariantraditionalcomfort-foodprotein-rich

Ingredients

How to Make

Rinse 200g red lentils and 50g rice thoroughly under cold water until water runs clear, then drain completely.
Heat 30g butter in a large pot over medium heat for 1 minute, add 150g finely diced onion and sauté for 5-6 minutes until softened and translucent.
Add 40g tomato paste to the onions and cook for 2 minutes, stirring constantly to prevent burning and deepen the flavor.
Add the rinsed lentils, rice, 80g fine bulgur, 1.8L vegetable stock, 1.5 tsp salt, and 0.5 tsp black pepper to the pot.
Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally until lentils are completely soft and soup has thickened.
Use an immersion blender to partially blend the soup for 10-15 seconds to create a creamy texture while leaving some texture intact.
In a small pan, heat remaining 30g butter over medium heat until melted, add 1.5 tsp red pepper flakes and 2 tsp dried mint, cook for 30 seconds until fragrant.
Ladle the hot soup into bowls and drizzle the spiced butter mixture over each serving immediately before serving.

Serving: 350g

🥘

Main Course

Thick swordfish steaks grilled to perfection and served with a creamy Turkish walnut and bread sauce, garnished with fresh herbs and lemon

protein-richtraditionalgluten-free

Ingredients

How to Make

Soak 80g stale white bread in cold water for 5 minutes, then squeeze out excess water completely with your hands.
In a food processor, combine 150g walnuts, the squeezed bread, 15g peeled garlic, 60ml lemon juice, 1 tsp salt, and 0.5 tsp black pepper, then process for 30 seconds until finely ground.
With the processor running, slowly drizzle in 80ml olive oil and 100ml water through the feed tube until the sauce becomes smooth and creamy, about 1-2 minutes, then transfer to a bowl and refrigerate.
Pat 800g swordfish steaks completely dry with paper towels, then brush both sides with 40ml olive oil and season generously with 1 tsp salt and 0.5 tsp black pepper.
Preheat a grill pan or outdoor grill to high heat for 5 minutes until very hot and lightly smoking.
Place the swordfish steaks on the hot grill and cook without moving for 4-5 minutes until beautiful grill marks form and the fish releases easily from the grill.
Flip the steaks carefully using a wide spatula and grill the other side for 3-4 minutes until just cooked through and the internal temperature reaches 63°C, the fish should be opaque but still moist.
Transfer grilled swordfish to serving plates, generously spoon the chilled walnut tarator sauce over and around the fish, garnish with 20g chopped fresh parsley, 15g fresh dill, and serve with 100g lemon wedges on the side.

Serving: 400g

🥗

Salad

Classic Turkish white bean salad dressed with tahini, olive oil, and lemon, topped with red onion, tomatoes, parsley, and sumac

vegetarianprotein-richtraditionalgluten-free

Ingredients

How to Make

Soak 300g dried white beans in cold water overnight for at least 8 hours, then drain and rinse thoroughly.
Place the soaked beans in a large pot with 1.5L fresh cold water and 0.5 tsp salt, bring to a boil over high heat, then reduce to medium-low and simmer for 45-55 minutes until beans are tender but not mushy.
Drain the cooked beans in a colander and let them cool to room temperature for 15 minutes, spreading them on a tray helps them cool faster.
Slice 120g red onion into very thin half-moons, place in a bowl with cold water and 1 tsp salt, let soak for 10 minutes to remove bitterness, then drain and squeeze gently.
Cut 250g tomatoes into small cubes, finely chop 40g fresh parsley, and quarter 120g boiled eggs, set aside separately.
In a small bowl, whisk together 60g tahini, 50ml lemon juice, 60ml olive oil, 1 tsp salt, and 0.5 tsp black pepper until smooth and emulsified, adding 1-2 tbsp water if too thick.
In a large serving bowl, gently combine the cooled white beans, drained red onions, diced tomatoes, and chopped parsley, being careful not to break the beans.
Pour the tahini dressing over the bean mixture and toss gently to coat evenly, arrange the quartered eggs on top, and sprinkle generously with 2 tsp sumac before serving at room temperature.

Serving: 320g

🍚

Side Dish

Fragrant Turkish rice pilaf infused with saffron, studded with toasted pine nuts and sweet currants, finished with butter

vegetariantraditionalcomfort-food

Ingredients

How to Make

Soak 0.5 tsp saffron threads in 50ml hot water for 10 minutes to release the color and flavor, set aside.
Rinse 300g basmati rice in a fine-mesh strainer under cold running water for 2-3 minutes until water runs clear, then soak in cold water for 15 minutes and drain thoroughly.
Heat 40g butter in a heavy-bottomed pot over medium heat for 1 minute, add 60g pine nuts and toast for 2-3 minutes, stirring constantly, until golden brown, then remove with a slotted spoon and set aside.
In the same pot, add 100g finely diced onion and sauté in the remaining butter for 4-5 minutes until soft and translucent but not browned.
Add the drained rice to the pot and stir gently for 2-3 minutes to coat each grain with butter and lightly toast the rice.
Pour in 500ml hot chicken stock, the saffron water with threads, 1 tsp salt, and 0.5 tsp black pepper, stir once, and bring to a boil over high heat.
Once boiling, reduce heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for 12-15 minutes until all liquid is absorbed and rice is tender.
Remove from heat, add 50g currants and the toasted pine nuts on top of the rice without stirring, cover again and let steam for 10 minutes, then gently fluff with a fork, dot with remaining 20g butter, and serve immediately.

Serving: 280g

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