Today's Menu
Daily Menu
Friday, April 24, 2026
🍜
Soup
Tarhana Soup with Caramelized Onions and Red Pepper Flakes
A rich and tangy Turkish fermented soup made with tarhana powder, enhanced with sweet caramelized onions and a spicy butter drizzle with red pepper flakes
Ingredients
- 120 g tarhana powder
- 1.5 L water
- 150 g onion, finely diced
- 60 g butter
- 30 g tomato paste
- 10 g red pepper flakes
- 5 g dried mint
- 8 g salt
How to Make
- Melt 40g butter in a large soup pot over medium heat and add 150g finely diced onion, cooking for 12-15 minutes while stirring occasionally until deeply caramelized and golden brown.
- Add 30g tomato paste to the caramelized onions and cook for 2 minutes, stirring constantly to prevent burning and to release the paste's sweetness.
- In a separate bowl, whisk 120g tarhana powder with 300ml cold water until completely smooth with no lumps, then add this mixture to the pot along with the remaining 1.2L water.
- Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, stirring frequently to prevent sticking, until the soup thickens to a porridge-like consistency.
- Season with 8g salt and adjust to taste, then prepare the topping by melting remaining 20g butter in a small pan with 10g red pepper flakes and 5g dried mint for 1 minute.
- Ladle the hot tarhana soup into bowls and drizzle each serving with the spiced butter mixture, serving immediately while piping hot.
Serving: 350g
🥘
Main Course
Saffron-Braised Duck Legs with Quince and Chestnuts
Tender duck legs slowly braised in aromatic saffron broth with sweet quince and roasted chestnuts, a luxurious Persian-inspired dish with honey and cinnamon notes
Ingredients
- 1200 g duck legs
- 400 g quince, peeled and cubed
- 200 g cooked chestnuts
- 200 g onion, sliced
- 1 g saffron threads
- 500 ml chicken stock
- 45 ml honey
- 8 g cinnamon stick
- 30 ml olive oil
- 10 g salt
- 4 g black pepper
How to Make
- Preheat oven to 160°C (320°F) and season 1200g duck legs generously with 10g salt and 4g black pepper on all sides, letting them rest at room temperature for 15 minutes.
- Steep 1g saffron threads in 100ml hot chicken stock for 10 minutes to release color and flavor, creating a deep golden infusion.
- Heat 30ml olive oil in a large oven-safe Dutch oven over medium-high heat and sear the duck legs skin-side down for 6-7 minutes until deeply golden and crispy, then flip and sear the other side for 3 minutes, remove and set aside.
- In the same pot with duck fat, sauté 200g sliced onion for 5 minutes until softened, then add 400g cubed quince and 200g chestnuts, cooking for 3 minutes while stirring.
- Add the saffron-infused stock, remaining 400ml chicken stock, 45ml honey, and 8g cinnamon stick to the pot, stirring to combine, then nestle the seared duck legs skin-side up into the liquid.
- Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven, braising for 2 hours until the duck is fall-off-the-bone tender and the quince is soft and caramelized.
- Remove from oven, discard cinnamon stick, taste and adjust seasoning, then serve the duck legs with the braised quince, chestnuts, and reduced saffron sauce spooned over the top.
Serving: 450g
🥗
Salad
Grilled Eggplant and Red Pepper Salad with Feta and Pomegranate Seeds
Smoky grilled eggplant and red peppers dressed with garlic yogurt, topped with crumbled feta cheese, fresh pomegranate seeds, and toasted pine nuts
Ingredients
- 600 g eggplant
- 300 g red bell pepper
- 150 g Greek yogurt
- 15 g garlic cloves, minced
- 120 g feta cheese, crumbled
- 80 g pomegranate seeds
- 40 g pine nuts, toasted
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 20 g fresh parsley, chopped
- 6 g salt
How to Make
- Preheat a grill or grill pan to high heat and pierce 600g eggplant several times with a fork, then grill whole, turning every 5 minutes, for 20-25 minutes until the skin is completely charred and the flesh is very soft.
- Simultaneously grill 300g red bell peppers, turning occasionally, for 15-20 minutes until blackened on all sides, then place both vegetables in a covered bowl for 10 minutes to steam.
- Peel the charred skin from the eggplant and peppers, discard seeds from peppers, then roughly chop the flesh and place in a serving bowl, discarding excess liquid.
- In a small bowl, whisk together 150g Greek yogurt, 15g minced garlic, 30ml lemon juice, and 3g salt until smooth and creamy.
- Toast 40g pine nuts in a dry pan over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant, then set aside to cool.
- Drizzle the grilled vegetables with 45ml extra virgin olive oil and season with remaining 3g salt, then dollop the garlic yogurt over the top and sprinkle with 120g crumbled feta, 80g pomegranate seeds, toasted pine nuts, and 20g chopped parsley before serving at room temperature.
Serving: 320g
🍚
Side Dish
Toasted Orzo Pilaf with Caramelized Shallots and Fresh Thyme
Delicate orzo pasta toasted until golden, then simmered in rich broth with sweet caramelized shallots, butter, and aromatic fresh thyme
Ingredients
- 300 g orzo pasta
- 150 g shallots, thinly sliced
- 70 g butter
- 750 ml chicken or vegetable broth
- 8 g fresh thyme leaves
- 10 g garlic cloves, minced
- 50 g parmesan cheese, grated
- 8 g salt
- 3 g black pepper
How to Make
- Melt 40g butter in a large, deep skillet over medium heat and add 150g thinly sliced shallots, cooking for 10-12 minutes while stirring occasionally until deeply caramelized and golden brown.
- Add 10g minced garlic and 8g fresh thyme leaves to the caramelized shallots, cooking for 1 minute until fragrant, then push to the sides of the pan.
- Add 300g orzo pasta to the center of the pan and toast, stirring constantly, for 4-5 minutes until the pasta turns a deep golden color and smells nutty.
- Pour in 750ml hot chicken or vegetable broth, add 8g salt and 3g black pepper, stir well, and bring to a boil over high heat.
- Reduce heat to low, cover the skillet with a lid, and simmer for 12-15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Remove from heat, stir in remaining 30g butter and 50g grated parmesan cheese until melted and creamy, then let rest covered for 3 minutes before fluffing with a fork and serving hot.
Serving: 280g
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