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Wednesday, April 15, 2026
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Soup
Creamy Tomato and Red Pepper Soup with Fresh Basil
A velvety smooth soup made with fire-roasted red peppers and ripe tomatoes, finished with a swirl of cream and aromatic fresh basil. This comforting Turkish-Mediterranean fusion brings warmth and vibrant color to your table.
Ingredients
- 400 g red bell peppers
- 600 g ripe tomatoes
- 150 g onion
- 15 g garlic
- 40 ml olive oil
- 800 ml vegetable stock
- 100 ml heavy cream
- 20 g fresh basil
- 8 g sea salt
- 3 g black pepper
- 5 g sugar
How to Make
- Char the 400g red bell peppers directly over a gas flame or under a hot broiler for 8-10 minutes, turning frequently until the skin is completely blackened.
- Place the charred peppers in a bowl, cover with plastic wrap, and let steam for 15 minutes, then peel off the skin, remove seeds, and roughly chop the flesh.
- Heat 40ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes, then add 150g finely diced onion and sauté for 6-7 minutes until soft and translucent.
- Add 15g minced garlic and cook for 1 minute until fragrant, then add 600g roughly chopped tomatoes and cook for 5 minutes until they begin to break down.
- Add the roasted pepper flesh, 800ml vegetable stock, 8g sea salt, 3g black pepper, and 5g sugar, then bring to a boil and reduce heat to simmer for 20 minutes.
- Remove from heat and blend the soup until completely smooth using an immersion blender or stand blender, working in batches if necessary.
- Return the soup to the pot, stir in 100ml heavy cream, and heat gently over low heat for 3-4 minutes without boiling.
- Taste and adjust seasoning, then ladle into bowls and garnish with torn fresh basil leaves (20g total) before serving immediately.
Serving: 350g
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Main Course
Slow-Braised Beef Shank with Caramelized Onions and Aromatic Spices
Melt-in-your-mouth beef shanks braised for hours in a rich sauce of caramelized onions, tomatoes, and warm Central Asian spices. This hearty main course celebrates the slow-cooking traditions of Uzbek and Turkish cuisine, delivering deep, complex flavors.
Ingredients
- 1200 g beef shank
- 500 g onions
- 300 g tomatoes
- 40 g tomato paste
- 60 ml sunflower oil
- 600 ml beef stock
- 200 g carrots
- 20 g garlic
- 5 g cumin seeds
- 4 g coriander seeds
- 3 g black peppercorns
- 2 g bay leaves
- 12 g sea salt
- 15 g fresh cilantro
How to Make
- Pat 1200g beef shank pieces completely dry with paper towels, then season generously with 8g sea salt and let rest at room temperature for 30 minutes.
- Heat 60ml sunflower oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 3 minutes, then sear the beef shanks on all sides until deeply browned, about 4 minutes per side, working in batches if needed, then remove and set aside.
- Reduce heat to medium, add 500g thinly sliced onions to the same pot, and cook for 15-18 minutes, stirring frequently, until deeply caramelized and golden brown.
- Toast 5g cumin seeds, 4g coriander seeds, and 3g black peppercorns in a dry pan for 2 minutes until fragrant, then grind coarsely in a mortar and pestle.
- Add 20g minced garlic and the ground spices to the caramelized onions, cook for 1 minute, then stir in 40g tomato paste and cook for 2 minutes until darkened.
- Add 300g diced tomatoes, 200g sliced carrots, 2g bay leaves, and return the seared beef shanks to the pot, then pour in 600ml beef stock until the meat is mostly submerged.
- Bring to a boil, then cover tightly with a lid, reduce heat to very low, and braise for 2.5 to 3 hours, turning the shanks every 45 minutes, until the meat is fall-off-the-bone tender.
- Remove the shanks to a serving platter, increase heat to medium-high, and reduce the sauce for 8-10 minutes until thickened, taste and adjust seasoning with remaining 4g salt, then pour sauce over the meat and garnish with 15g fresh chopped cilantro before serving.
Serving: 420g
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Salad
Shredded Cabbage and Apple Salad with Walnuts and Lemon Dressing
A crisp, refreshing salad combining thinly shredded white cabbage with tart green apples, toasted walnuts, and a bright lemon dressing. This crunchy, vitamin-rich side brings lightness and texture contrast to the meal.
Ingredients
- 400 g white cabbage
- 250 g green apples
- 80 g walnuts
- 60 ml fresh lemon juice
- 80 ml extra virgin olive oil
- 15 ml honey
- 10 g Dijon mustard
- 20 g fresh parsley
- 5 g sea salt
- 2 g black pepper
How to Make
- Toast 80g walnuts in a dry skillet over medium heat for 4-5 minutes, shaking frequently, until fragrant and lightly golden, then let cool and roughly chop.
- Remove the core from 400g white cabbage and shred very thinly using a sharp knife or mandoline, aiming for 2mm thick strips, then place in a large mixing bowl.
- Core 250g green apples and cut into matchstick-sized julienne strips, immediately tossing with 20ml of the lemon juice to prevent browning.
- In a small bowl, whisk together the remaining 40ml lemon juice, 80ml extra virgin olive oil, 15ml honey, 10g Dijon mustard, 5g sea salt, and 2g black pepper until emulsified and smooth.
- Add the apple strips and chopped walnuts to the shredded cabbage, then pour the dressing over the salad.
- Toss everything together thoroughly with your hands or salad tongs for 2-3 minutes, massaging the cabbage slightly to soften it.
- Let the salad rest for 10 minutes to allow flavors to meld, then taste and adjust seasoning if needed.
- Transfer to a serving bowl, garnish with 20g roughly chopped fresh parsley, and serve immediately or chill for up to 2 hours before serving.
Serving: 280g
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Side Dish
Handmade Egg Noodles with Browned Butter and Aged Kashkaval
Silky homemade egg noodles tossed in nutty browned butter and generously topped with grated aged kashkaval cheese. This simple yet luxurious Turkish comfort food side dish celebrates the art of pasta-making with minimal ingredients and maximum flavor.
Ingredients
- 300 g all-purpose flour
- 150 g eggs
- 30 ml water
- 4 g salt for pasta dough
- 100 g butter
- 120 g aged kashkaval cheese
- 15 g salt for cooking water
- 2 g black pepper
How to Make
- Mound 300g all-purpose flour on a clean work surface, make a well in the center, and add 150g beaten eggs, 30ml water, and 4g salt into the well.
- Using a fork, gradually incorporate the flour into the egg mixture, then knead with your hands for 8-10 minutes until you have a smooth, elastic dough that springs back when pressed.
- Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
- Roll out the dough on a lightly floured surface to 2mm thickness, then cut into 5mm wide strips to form noodles, and dust lightly with flour to prevent sticking.
- Bring a large pot of water to a rolling boil, add 15g salt, then add the fresh noodles and cook for 3-4 minutes until tender but still with a slight bite, stirring occasionally.
- While the noodles cook, melt 100g butter in a large skillet over medium heat and continue cooking for 4-5 minutes, swirling the pan frequently, until the butter turns golden brown and smells nutty.
- Drain the noodles, reserving 60ml of the pasta cooking water, then immediately add the noodles to the browned butter along with the reserved water and toss for 1 minute.
- Remove from heat, add 2g freshly ground black pepper, toss once more, then transfer to a serving dish and top generously with 120g grated aged kashkaval cheese before serving immediately.
Serving: 320g
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