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Friday, April 3, 2026
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Soup

Wedding Soup with Lamb Meatballs and Lemon

A celebratory Turkish soup with tender lamb meatballs, enriched with egg-lemon liaison and aromatic spices, traditionally served at weddings and special occasions

Wedding Soup with Lamb Meatballs and Lemon
traditionalprotein-richcomfort-food
Ingredients
  • 250 g ground lamb
  • 80 g rice
  • 100 g onion
  • 40 g flour
  • 50 g butter
  • 2 whole eggs
  • 60 ml lemon juice
  • 1.5 L chicken stock
  • 2 tsp dried mint
  • 1 tsp paprika
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Finely chop 50g onion and mix with ground lamb, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl, kneading for 2 minutes until well combined.
  2. Roll the lamb mixture into marble-sized meatballs (about 1.5cm diameter) and set aside on a plate.
  3. Bring chicken stock to a boil in a large pot over high heat, then add rice and reduce heat to medium, simmering for 10 minutes.
  4. Gently drop the meatballs into the simmering stock and cook for 15 minutes until meatballs are cooked through and rice is tender.
  5. In a separate pan, melt butter over medium heat, add remaining 50g finely diced onion and sauté for 3 minutes until translucent.
  6. Add flour to the butter-onion mixture and stir constantly for 2 minutes to create a light roux, then gradually whisk in 250ml of the hot soup liquid.
  7. Pour the flour mixture back into the main soup pot, stirring well to combine and thicken slightly, then simmer for 5 minutes.
  8. In a bowl, whisk together eggs and lemon juice until smooth and frothy.
  9. Slowly ladle 200ml of hot soup into the egg-lemon mixture while whisking constantly to temper the eggs.
  10. Remove soup from heat and slowly pour the tempered egg-lemon mixture back into the pot, stirring gently to create a creamy liaison.
  11. Season with remaining salt and pepper, then prepare the aromatic butter by melting a small knob of butter with dried mint and paprika.
  12. Serve hot in bowls, drizzling each portion with the mint-paprika butter.
Serving: 350g
🥘
Main Course

Whole Roasted Mackerel with Sumac and Fresh Herbs

Fresh whole mackerel marinated with sumac, garlic and herbs, then oven-roasted until crispy on the outside and tender inside, served with lemon wedges

Whole Roasted Mackerel with Sumac and Fresh Herbs
gluten-freedairy-freeprotein-richtraditional
Ingredients
  • 1200 g whole mackerel, cleaned
  • 3 tbsp sumac
  • 30 g garlic cloves
  • 40 g fresh parsley
  • 30 g fresh dill
  • 80 ml olive oil
  • 150 g lemon
  • 1.5 tsp cumin
  • 2 tsp sea salt
  • 1 tsp black pepper
How to Make
  1. Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
  2. Pat the cleaned mackerel completely dry with paper towels, then make 3-4 diagonal slashes on each side of the fish, cutting about 1cm deep.
  3. Finely mince garlic and chop parsley and dill, then mix in a bowl with sumac, cumin, 60ml olive oil, juice from half the lemon (about 30ml), salt, and black pepper to create a thick marinade paste.
  4. Rub the marinade paste all over the mackerel, inside the cavity and into the slashes, ensuring even coverage, then let rest for 15 minutes at room temperature.
  5. Place the marinated fish on the prepared baking tray, drizzle with remaining 20ml olive oil, and roast in preheated oven for 25-30 minutes until skin is crispy and flesh flakes easily when tested with a fork.
  6. Remove from oven and let rest for 3 minutes, then transfer to a serving platter.
  7. Cut remaining lemon into wedges and arrange around the fish, garnish with extra fresh herbs if desired, and serve immediately while hot.
Serving: 300g
🥗
Salad

Roasted Beet and Orange Salad with Walnuts and Feta

Earthy roasted beets paired with sweet orange segments, creamy feta cheese, crunchy walnuts, and a honey-mustard dressing over fresh greens

Roasted Beet and Orange Salad with Walnuts and Feta
vegetariangluten-free
Ingredients
  • 500 g raw beets
  • 300 g oranges
  • 150 g mixed salad greens
  • 150 g feta cheese
  • 80 g walnuts
  • 60 ml olive oil
  • 1.5 tbsp honey
  • 1 tbsp Dijon mustard
  • 60 g red onion
  • 15 g fresh mint leaves
  • 30 ml apple cider vinegar
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 190°C (375°F), wash beets thoroughly, wrap each individually in aluminum foil, and roast for 60-75 minutes until tender when pierced with a knife.
  2. While beets roast, toast walnuts in a dry pan over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned, then roughly chop and set aside.
  3. Allow roasted beets to cool for 10 minutes, then peel off skins using paper towels (they should slip off easily) and cut into 2cm wedges.
  4. Peel oranges with a sharp knife, removing all white pith, then segment them by cutting between membranes to release clean segments, catching any juice in a bowl.
  5. Prepare the dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, reserved orange juice (about 2 tbsp), salt, and black pepper until emulsified.
  6. Thinly slice red onion into half-moons and soak in cold water for 5 minutes to reduce sharpness, then drain well.
  7. Arrange mixed greens on a large serving platter, top with roasted beet wedges and orange segments in an attractive pattern.
  8. Crumble feta cheese over the salad, scatter toasted walnuts, drained red onion, and fresh mint leaves on top.
  9. Drizzle the honey-mustard dressing evenly over the entire salad just before serving, ensuring all components are lightly coated.
Serving: 280g
🍚
Side Dish

Crispy Bulgur Fritters with Herbs and Yogurt Sauce

Golden-brown crispy fritters made with fine bulgur, fresh herbs, and vegetables, served with cooling garlic yogurt sauce

Crispy Bulgur Fritters with Herbs and Yogurt Sauce
vegetariantraditionalcomfort-food
Ingredients
  • 200 g fine bulgur
  • 300 ml boiling water
  • 200 g zucchini
  • 100 g carrot
  • 80 g spring onions
  • 40 g fresh parsley
  • 30 g fresh dill
  • 2 whole eggs
  • 60 g all-purpose flour
  • 250 g plain yogurt
  • 15 g garlic cloves
  • 150 ml vegetable oil for frying
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Place fine bulgur in a large bowl, pour boiling water over it, cover with a plate, and let stand for 20 minutes until water is fully absorbed and bulgur is tender.
  2. While bulgur hydrates, grate zucchini and carrot using the large holes of a box grater, place in a clean kitchen towel, and squeeze firmly to remove excess moisture.
  3. Finely chop spring onions, parsley, and dill, then prepare yogurt sauce by mixing yogurt with minced garlic and 1/2 tsp salt, refrigerating until needed.
  4. Fluff the hydrated bulgur with a fork, then add squeezed vegetables, chopped herbs, eggs, flour, cumin, red pepper flakes, remaining salt, and black pepper, mixing thoroughly with your hands until well combined.
  5. Let the mixture rest for 10 minutes to allow bulgur to absorb any remaining moisture and flavors to meld.
  6. Heat vegetable oil in a large frying pan over medium-high heat to about 170°C, testing with a small piece of mixture (it should sizzle immediately).
  7. Take golf ball-sized portions of mixture (about 60g each), shape into patties about 1.5cm thick, and carefully place in hot oil without crowding the pan.
  8. Fry fritters for 3-4 minutes on the first side until deep golden brown and crispy, then flip carefully and fry for another 3 minutes on the second side.
  9. Remove cooked fritters to a paper towel-lined plate to drain excess oil, working in batches until all mixture is used.
  10. Serve hot fritters immediately on a platter with the chilled garlic yogurt sauce on the side for dipping.
Serving: 220g

💬 Community Kitchen

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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
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
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