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Wednesday, April 8, 2026
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Soup
Mediterranean Seafood and Fennel Soup
A fragrant coastal soup with mixed seafood, fresh fennel, tomatoes and saffron, finished with a touch of cream
Ingredients
- 400 g mixed seafood (shrimp, mussels, calamari)
- 200 g fennel bulb
- 150 g onion
- 300 g tomatoes
- 1200 ml fish stock
- 45 ml olive oil
- 20 g garlic
- 0.5 g saffron threads
- 100 ml heavy cream
- 20 g fresh parsley
- 8 g salt
- 3 g black pepper
How to Make
- Heat 45ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
- Add 150g finely diced onion and 200g thinly sliced fennel, sauté for 6-7 minutes until softened and translucent, stirring occasionally.
- Add 20g minced garlic and cook for 1 minute until fragrant, then add 300g diced tomatoes and cook for 5 minutes until they begin to break down.
- Pour in 1200ml fish stock and add 0.5g saffron threads, bring to a boil then reduce heat to low and simmer for 15 minutes.
- Add 400g cleaned mixed seafood to the soup and cook for 4-5 minutes until shrimp are pink and mussels have opened, discarding any unopened mussels.
- Stir in 100ml heavy cream, season with 8g salt and 3g black pepper, simmer for 2 more minutes.
- Remove from heat, garnish with 20g chopped fresh parsley and serve immediately in warm bowls.
Serving: 380g
🥘
Main Course
Spiced Lamb Kofta with Tahini Yogurt and Pine Nuts
Tender spiced ground lamb koftas grilled to perfection, served over creamy tahini yogurt sauce with toasted pine nuts and fresh mint
Ingredients
- 800 g ground lamb
- 120 g onion
- 30 g fresh parsley
- 8 g ground cumin
- 6 g ground coriander
- 5 g paprika
- 400 g Greek yogurt
- 60 g tahini
- 15 g garlic
- 60 g pine nuts
- 15 g fresh mint
- 45 ml lemon juice
- 30 ml olive oil
- 10 g salt
- 4 g black pepper
How to Make
- In a large mixing bowl, combine 800g ground lamb, 120g finely grated onion, 30g minced parsley, 8g cumin, 6g coriander, 5g paprika, 6g salt, and 3g black pepper, mix thoroughly with your hands for 3-4 minutes until well combined and slightly sticky.
- Divide the mixture into 12 equal portions of about 65g each, shape each into an elongated oval kofta shape around metal skewers if using, or form into patties, refrigerate for 20 minutes to firm up.
- Meanwhile, prepare the tahini yogurt sauce by whisking together 400g Greek yogurt, 60g tahini, 15g minced garlic, 45ml lemon juice, 4g salt, and 30ml cold water until smooth and creamy.
- Toast 60g pine nuts in a dry pan over medium heat for 3-4 minutes, stirring constantly until golden brown, then set aside.
- Preheat a grill or grill pan over medium-high heat, brush with 30ml olive oil.
- Grill the koftas for 4-5 minutes per side until charred on the outside and cooked through to an internal temperature of 70°C, turning once.
- Spread the tahini yogurt sauce on a serving platter, arrange the grilled koftas on top, sprinkle with toasted pine nuts and 15g torn fresh mint leaves, serve immediately.
Serving: 420g
🥗
Salad
Grilled Spring Vegetable Salad with Za'atar and Feta
A colorful array of grilled spring vegetables including asparagus, zucchini and bell peppers, tossed with za'atar seasoning, lemon and crumbled feta cheese
Ingredients
- 300 g asparagus
- 250 g zucchini
- 200 g red bell pepper
- 200 g yellow bell pepper
- 150 g feta cheese
- 12 g za'atar spice blend
- 60 ml olive oil
- 40 ml lemon juice
- 15 g fresh basil
- 5 g salt
- 2 g black pepper
How to Make
- Trim 300g asparagus by removing the woody ends, cut 250g zucchini lengthwise into 1cm thick slices, and cut 200g red and 200g yellow bell peppers into quarters, removing seeds.
- In a large bowl, toss all vegetables with 40ml olive oil, 5g salt, and 2g black pepper, ensuring they are evenly coated.
- Preheat a grill pan or outdoor grill over medium-high heat for 5 minutes until very hot.
- Grill the vegetables in batches: asparagus for 3-4 minutes per side, zucchini for 3 minutes per side, and bell peppers for 4-5 minutes per side until charred and tender.
- Transfer grilled vegetables to a cutting board, cut into bite-sized pieces, and place in a large serving bowl.
- In a small bowl, whisk together 20ml olive oil, 40ml lemon juice, and 12g za'atar spice blend to create the dressing.
- Pour the za'atar dressing over the warm grilled vegetables, toss gently to combine, then add 150g crumbled feta cheese and 15g torn basil leaves, toss once more and serve warm or at room temperature.
Serving: 320g
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Side Dish
Pistachio and Apricot Bulgur Pilaf with Butter
Fragrant bulgur wheat pilaf enriched with butter, studded with pistachios and sweet dried apricots, finished with aromatic spices
Ingredients
- 400 g coarse bulgur wheat
- 800 ml chicken stock
- 80 g butter
- 100 g onion
- 80 g shelled pistachios
- 100 g dried apricots
- 3 g ground cinnamon
- 2 g ground allspice
- 8 g salt
- 2 g black pepper
- 20 g fresh dill
How to Make
- Rinse 400g coarse bulgur wheat in cold water through a fine-mesh strainer, drain well and set aside.
- Chop 100g dried apricots into small pieces about 0.5cm in size, and roughly chop 80g pistachios, keeping some whole for garnish.
- Melt 80g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
- Add 100g finely diced onion to the melted butter and sauté for 5-6 minutes until softened and golden, stirring occasionally.
- Add the drained bulgur to the pot and toast for 3-4 minutes, stirring constantly, until it becomes fragrant and slightly golden.
- Add 3g cinnamon, 2g allspice, 8g salt, and 2g black pepper, stir for 30 seconds to toast the spices.
- Pour in 800ml hot chicken stock, add the chopped apricots and most of the chopped pistachios, stir once, bring to a boil.
- Once boiling, reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
- Remove from heat and let stand covered for 10 minutes to allow the bulgur to fully absorb the liquid and steam.
- Fluff the pilaf with a fork, fold in 20g chopped fresh dill, transfer to a serving dish, garnish with reserved whole pistachios and serve warm.
Serving: 280g
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