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Friday, April 17, 2026
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Soup
Düğün Çorbası - Turkish Wedding Soup with Lamb Meatballs and Lemon-Egg Sauce
A celebratory soup featuring tender lamb meatballs in a rich broth, finished with a silky lemon-egg liaison for a luxurious texture and bright flavor
Ingredients
- 300 g ground lamb
- 80 g short-grain rice
- 1.5 L lamb or beef bone broth
- 100 g onion
- 2 whole eggs
- 60 ml fresh lemon juice
- 30 g all-purpose flour
- 40 g butter
- 20 g fresh parsley
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried mint
How to Make
- Finely dice 100g onion and combine with 300g ground lamb, 0.5 tsp salt, 0.25 tsp black pepper, and 20g rice in a bowl, kneading until well mixed, about 2 minutes.
- Roll the mixture into marble-sized meatballs (about 2cm diameter) and set aside on a tray.
- Bring 1.5L bone broth to a boil in a large pot, then add 60g rice and reduce heat to medium, cooking for 10 minutes.
- Gently add the meatballs to the simmering broth one by one, then cook uncovered for 15 minutes until meatballs are cooked through.
- In a separate pan, melt 40g butter over medium heat, add 30g flour, and whisk continuously for 2-3 minutes to create a light roux without browning.
- Slowly ladle 250ml hot broth into the roux while whisking constantly to prevent lumps, then pour this mixture back into the soup pot, stirring well.
- In a bowl, whisk together 2 eggs and 60ml lemon juice until frothy, then temper by slowly adding 200ml hot soup while whisking continuously.
- Remove soup from heat, pour the egg-lemon mixture into the pot while stirring gently, and let stand for 2 minutes without returning to heat.
- Prepare the mint butter by melting remaining butter with 1 tsp dried mint in a small pan until fragrant, about 1 minute.
- Serve the soup in bowls, drizzle with mint butter, and garnish with chopped fresh parsley.
Serving: 350g
🥘
Main Course
Levrek Buğulama - Steamed Sea Bass with Spring Vegetables and Almond Butter
Delicate sea bass fillets steamed with fresh spring vegetables, finished with a fragrant almond and herb butter sauce for an elegant and light main course
Ingredients
- 800 g sea bass fillets
- 200 g baby carrots
- 250 g asparagus spears
- 200 g zucchini
- 100 g spring onions
- 80 g butter
- 60 g sliced almonds
- 25 g fresh dill
- 45 ml fresh lemon juice
- 30 ml olive oil
- 15 g garlic cloves
- 1.5 tsp salt
- 0.5 tsp white pepper
How to Make
- Prepare the vegetables: trim 250g asparagus to remove woody ends, cut 200g baby carrots in half lengthwise, slice 200g zucchini into 1cm thick rounds, and chop 100g spring onions into 3cm pieces.
- Pat 800g sea bass fillets dry with paper towels, season both sides with 1 tsp salt and 0.5 tsp white pepper, then drizzle with 30ml olive oil.
- Fill a large steamer pot with water to just below the steamer basket level and bring to a rolling boil over high heat.
- Arrange the vegetables in the steamer basket in an even layer, place the seasoned sea bass fillets on top, and cover tightly.
- Steam for 12-14 minutes until the fish is opaque and flakes easily with a fork, and vegetables are tender-crisp.
- Meanwhile, toast 60g sliced almonds in a dry pan over medium heat, stirring frequently until golden brown, about 3-4 minutes, then set aside.
- In the same pan, melt 80g butter over medium heat, add 15g minced garlic, and sauté for 1 minute until fragrant but not browned.
- Add the toasted almonds to the butter, cook for 30 seconds, then stir in 45ml lemon juice and 25g chopped fresh dill, removing from heat immediately.
- Carefully transfer the steamed fish and vegetables to a serving platter, keeping the arrangement intact.
- Generously spoon the warm almond butter sauce over the fish and vegetables, ensuring even distribution, and serve immediately while hot.
Serving: 400g
🥗
Salad
Kısır - Red Bulgur Salad with Pomegranate, Walnuts and Fresh Herbs
A vibrant and zesty bulgur wheat salad dressed with tomato paste and olive oil, loaded with fresh herbs, crunchy walnuts, and jewel-like pomegranate seeds
Ingredients
- 300 g fine bulgur wheat
- 60 g tomato paste
- 40 g red pepper paste
- 100 ml extra virgin olive oil
- 100 g fresh parsley
- 30 g fresh mint
- 80 g spring onions
- 200 g tomatoes
- 150 g cucumber
- 120 g pomegranate seeds
- 80 g walnuts
- 60 ml fresh lemon juice
- 1 tsp ground cumin
- 1 tsp Aleppo pepper flakes
- 1.5 tsp salt
How to Make
- Place 300g fine bulgur in a large mixing bowl and add 1.5 tsp salt, mixing to distribute evenly.
- In a separate bowl, combine 60g tomato paste, 40g red pepper paste, and 100ml olive oil, whisking until smooth and emulsified, about 1 minute.
- Pour the paste mixture over the bulgur, then add 400ml boiling water, stirring well to combine all ingredients.
- Cover the bowl tightly with plastic wrap or a lid and let stand at room temperature for 25-30 minutes until bulgur absorbs all liquid and becomes tender.
- Meanwhile, finely chop 100g parsley, 30g mint, and 80g spring onions; dice 200g tomatoes and 150g cucumber into small 0.5cm cubes; roughly chop 80g walnuts.
- Once bulgur has absorbed the liquid, fluff it with a fork to separate the grains and break up any clumps.
- Add the chopped herbs, tomatoes, cucumber, 60ml lemon juice, 1 tsp cumin, and 1 tsp Aleppo pepper to the bulgur.
- Using your hands or a large spoon, knead and mix all ingredients together for 3-4 minutes until well combined and flavors meld.
- Fold in 120g pomegranate seeds and chopped walnuts gently, reserving some for garnish.
- Transfer to a serving platter, garnish with remaining pomegranate seeds and walnuts, and let rest for 10 minutes before serving to allow flavors to develop.
Serving: 300g
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Side Dish
Arnavut Ciğeri-Style Fried Liver Cubes with Sumac Onions
Crispy on the outside, tender on the inside beef liver cubes flash-fried and served with tangy sumac-dressed onions and fresh parsley for a classic Turkish side dish
Ingredients
- 600 g beef liver
- 100 g all-purpose flour
- 200 ml sunflower oil
- 200 g red onion
- 2 tbsp sumac
- 50 g fresh parsley
- 1.5 tsp salt
- 0.5 tsp black pepper
- 100 g fresh lemon
How to Make
- Trim 600g beef liver of any membranes and blood vessels, then cut into 2cm cubes, rinse under cold water, and pat completely dry with paper towels.
- Slice 200g red onion into very thin half-moons, place in a bowl with 2 tbsp sumac and 0.25 tsp salt, massage gently for 1 minute, and set aside to marinate.
- Season the liver cubes with 1 tsp salt and 0.5 tsp black pepper, tossing to coat evenly.
- Place 100g flour in a shallow dish and dredge the liver cubes in batches, shaking off excess flour.
- Heat 200ml sunflower oil in a large heavy-bottomed frying pan over high heat until it reaches 180°C (test with a small piece of liver - it should sizzle immediately).
- Working in batches to avoid crowding, carefully add liver cubes to the hot oil and fry for 2 minutes per side until deeply golden and crispy outside but still slightly pink inside.
- Using a slotted spoon, transfer fried liver to a paper towel-lined plate to drain excess oil, keeping warm.
- Arrange the hot liver cubes on a serving platter immediately after draining.
- Top generously with the sumac-marinated onions and scatter 50g roughly chopped fresh parsley over everything.
- Cut 100g lemon into wedges and arrange around the platter, serving immediately while the liver is hot and crispy.
Serving: 250g
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