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Daily Menu

Monday, April 20, 2026
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Soup

Spinach and Vermicelli Soup with Lemon and Garlic

A light and nourishing Turkish soup featuring fresh spinach, delicate vermicelli pasta, and a bright lemon-garlic finish that awakens the palate

Spinach and Vermicelli Soup with Lemon and Garlic
traditionallightcomfort-food
Ingredients
  • 400 g fresh spinach, washed and chopped
  • 1.5 L chicken stock
  • 80 g vermicelli pasta
  • 150 g onion, finely diced
  • 40 g butter
  • 15 g garlic cloves, minced
  • 20 g all-purpose flour
  • 45 ml fresh lemon juice
  • 8 g salt
  • 3 g black pepper
How to Make
  1. Melt 40g butter in a large soup pot over medium heat for about 1 minute until foaming.
  2. Add 150g diced onion and sauté for 5-6 minutes until softened and translucent, stirring occasionally.
  3. Stir in 15g minced garlic and cook for 1 minute until fragrant, then sprinkle 20g flour over the mixture and stir continuously for 2 minutes to create a light roux.
  4. Pour in 1.5L chicken stock while whisking constantly to prevent lumps, then bring to a boil over high heat.
  5. Add 80g vermicelli pasta and cook for 4 minutes, stirring occasionally to prevent sticking.
  6. Add 400g chopped spinach and stir well, cooking for 3-4 minutes until wilted and tender.
  7. Season with 8g salt and 3g black pepper, then remove from heat and stir in 45ml fresh lemon juice.
  8. Let the soup rest for 2 minutes to allow flavors to meld, then serve hot in bowls, optionally garnished with extra lemon slices.
Serving: 350g
🥘
Main Course

Cumin-Spiced Beef Köfte with Tomato Sauce and Yogurt

Succulent hand-formed beef meatballs seasoned with cumin and fresh herbs, gently simmered in a rich tomato sauce and served with cool yogurt

Cumin-Spiced Beef Köfte with Tomato Sauce and Yogurt
traditionalprotein-richcomfort-food
Ingredients
  • 700 g ground beef (80% lean)
  • 120 g onion, finely grated
  • 30 g fresh parsley, finely chopped
  • 60 g breadcrumbs
  • 1 unit egg
  • 8 g ground cumin
  • 500 g tomatoes, grated
  • 40 g tomato paste
  • 150 g green peppers, sliced into rings
  • 45 ml olive oil
  • 300 ml hot water
  • 250 g plain yogurt
  • 10 g salt
  • 4 g black pepper
How to Make
  1. In a large mixing bowl, combine 700g ground beef, 120g grated onion, 30g chopped parsley, 60g breadcrumbs, 1 egg, 8g cumin, 6g salt, and 3g black pepper, then knead vigorously for 5 minutes until the mixture becomes sticky and cohesive.
  2. Shape the mixture into oval köfte (about 50g each, making approximately 14 pieces) and arrange them on a plate, then refrigerate for 15 minutes to firm up.
  3. Heat 45ml olive oil in a large, deep skillet over medium-high heat for 2 minutes until shimmering, then carefully add the köfte in a single layer and sear for 2-3 minutes per side until golden brown.
  4. In a small bowl, mix 40g tomato paste with 100ml hot water, then add this mixture to the skillet along with 500g grated tomatoes and 150g sliced green peppers.
  5. Add remaining 200ml hot water, 4g salt, and 1g black pepper, then bring to a boil and reduce heat to low.
  6. Cover the skillet and simmer gently for 25-30 minutes, occasionally spooning sauce over the köfte, until the sauce thickens and the meatballs are cooked through (internal temperature 70°C).
  7. Remove from heat and let rest for 5 minutes, then serve hot with the tomato sauce spooned over the köfte.
  8. Accompany each serving with a generous dollop of 250g plain yogurt on the side.
Serving: 420g
🥗
Salad

White Bean and Red Onion Salad with Walnut and Fresh Herbs

A classic Turkish white bean salad dressed with olive oil and lemon, studded with crunchy walnuts, red onion, and an abundance of fresh herbs

White Bean and Red Onion Salad with Walnut and Fresh Herbs
vegetariantraditionalprotein-rich
Ingredients
  • 300 g dried white beans (cannellini), soaked overnight
  • 120 g red onion, thinly sliced
  • 200 g tomatoes, diced
  • 40 g fresh parsley, chopped
  • 20 g fresh mint leaves, chopped
  • 80 g walnuts, roughly chopped
  • 60 ml extra virgin olive oil
  • 50 ml fresh lemon juice
  • 6 g sumac
  • 8 g salt
  • 3 g black pepper
How to Make
  1. Drain the 300g soaked white beans and place them in a large pot with 2L fresh water, then bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer the beans uncovered for 45-55 minutes until tender but still holding their shape, skimming any foam that rises to the surface.
  3. Drain the cooked beans and rinse briefly with cold water to stop cooking, then spread them on a tray to cool for 10 minutes at room temperature.
  4. Place 120g sliced red onion in a small bowl, sprinkle with 2g salt, and massage gently for 1 minute, then let sit for 5 minutes to reduce sharpness.
  5. In a large salad bowl, combine the cooled beans, massaged onions, 200g diced tomatoes, 40g parsley, 20g mint, and 80g chopped walnuts, tossing gently to mix.
  6. In a small bowl, whisk together 60ml olive oil, 50ml lemon juice, 6g sumac, 6g salt, and 3g black pepper until emulsified.
  7. Pour the dressing over the bean mixture and toss gently but thoroughly to coat all ingredients evenly.
  8. Let the salad rest at room temperature for 10-15 minutes before serving to allow the flavors to develop, then serve at room temperature or slightly chilled.
Serving: 280g
🍚
Side Dish

Bulgur Pilaf with Butter and Vermicelli

A nutty and wholesome bulgur wheat pilaf toasted with golden vermicelli in butter, creating a fluffy and aromatic side dish perfect for soaking up sauces

Bulgur Pilaf with Butter and Vermicelli
vegetariantraditionalcomfort-food
Ingredients
  • 300 g coarse bulgur wheat
  • 50 g butter
  • 40 g vermicelli pasta, broken into small pieces
  • 600 ml chicken or vegetable stock, hot
  • 7 g salt
  • 2 g black pepper
How to Make
  1. Melt 50g butter in a heavy-bottomed pot over medium heat for about 1 minute until completely melted and beginning to foam.
  2. Add 40g broken vermicelli pieces to the melted butter and stir constantly for 3-4 minutes until the vermicelli turns golden brown and releases a toasted aroma.
  3. Add 300g coarse bulgur wheat to the pot and stir continuously for 2-3 minutes to toast the grains and coat them evenly with butter.
  4. Pour in 600ml hot stock, add 7g salt and 2g black pepper, then stir once and bring to a boil over high heat.
  5. Once boiling, reduce heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for 15 minutes.
  6. After 15 minutes, remove the pot from heat but keep it covered, allowing the pilaf to steam for an additional 10 minutes to achieve perfect fluffiness.
  7. Remove the lid and fluff the bulgur pilaf gently with a fork, separating the grains without mashing them.
  8. Transfer to a serving platter and serve hot as an accompaniment to the main dish.
Serving: 220g

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