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Saturday, May 2, 2026
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Soup
Tarhana Soup with Crispy Chickpeas and Aleppo Pepper Oil
A tangy, warming fermented grain soup enriched with tomato paste and yogurt, topped with crispy roasted chickpeas and aromatic Aleppo pepper-infused oil. This beloved Turkish comfort soup has a complex depth of flavor from the fermented tarhana.
Ingredients
- 120 g Tarhana powder
- 1.2 L Chicken or vegetable broth
- 30 g Tomato paste
- 60 g Plain yogurt
- 40 g Butter
- 150 g Cooked chickpeas
- 45 ml Olive oil
- 2 tsp Aleppo pepper flakes
- 1 tsp Dried mint
- 1 tsp Salt
How to Make
- Pat the chickpeas completely dry with paper towels, then toss with 15ml olive oil and a pinch of salt, and roast on a baking sheet at 200°C for 20-25 minutes until golden and crispy, shaking halfway through.
- In a large pot, melt 40g butter over medium heat, add 30g tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly and becomes fragrant.
- Add 120g tarhana powder to the pot and stir for 1 minute to toast it slightly, then gradually whisk in 1.2L warm broth to prevent lumps from forming.
- Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the tarhana is fully dissolved and the soup has thickened to a creamy consistency.
- In a small pan, heat 30ml olive oil over low heat, add 2 tsp Aleppo pepper flakes and 1 tsp dried mint, and warm for 30 seconds until fragrant but not burned.
- Remove soup from heat, whisk in 60g yogurt until smooth, adjust seasoning with 1 tsp salt to taste, then ladle into bowls and top with crispy chickpeas and drizzle with the spiced oil.
Serving: 350g
🥘
Main Course
Herb-Stuffed Trout with Walnut Tarator and Charred Lemon
Fresh whole trout stuffed with a fragrant mixture of parsley, dill, and spring onions, then grilled until crispy-skinned and served with a creamy walnut-garlic tarator sauce and charred lemon halves. A celebration of spring herbs and mountain streams.
Ingredients
- 800 g Whole fresh trout, cleaned
- 40 g Fresh parsley, chopped
- 30 g Fresh dill, chopped
- 60 g Spring onions, finely sliced
- 120 g Walnuts
- 15 g Garlic cloves
- 60 g Day-old bread, crusts removed
- 90 ml Olive oil
- 45 ml Lemon juice
- 200 g Lemons, halved
- 2 tsp Salt
- 1 tsp Black pepper
How to Make
- Soak 60g bread in cold water for 5 minutes, then squeeze out excess moisture and set aside for the tarator sauce.
- In a food processor, combine 120g walnuts, 15g garlic, the soaked bread, 45ml lemon juice, 60ml olive oil, and 1 tsp salt, and blend for 2-3 minutes until smooth and creamy, adding 30-45ml cold water if needed to achieve a thick but pourable consistency.
- Mix 40g chopped parsley, 30g chopped dill, and 60g sliced spring onions in a bowl with 15ml olive oil, 1/2 tsp salt, and 1/2 tsp black pepper to create the herb stuffing.
- Pat the 800g cleaned trout completely dry inside and out, season cavities with 1/2 tsp salt and 1/2 tsp pepper, then divide the herb mixture evenly among the fish cavities and secure with toothpicks if needed.
- Brush the outside of each fish with 15ml olive oil, preheat a grill or grill pan to medium-high heat (about 200°C), and place the lemon halves cut-side down on the grill.
- Grill the trout for 5-6 minutes per side without moving them, until the skin is crispy and charred and the flesh flakes easily with a fork, while the lemons char and caramelize, about 8-10 minutes total.
- Transfer the grilled trout to serving plates, spoon the walnut tarator sauce generously over and around the fish, and serve with the charred lemon halves for squeezing.
Serving: 420g
🥗
Salad
Roasted Beet and Orange Salad with Pistachios and Orange Blossom Dressing
Earthy roasted beets paired with sweet orange segments, crunchy pistachios, and fresh mint, all dressed in a delicate orange blossom and olive oil vinaigrette. A vibrant, jewel-toned salad with Middle Eastern aromatics.
Ingredients
- 500 g Fresh beets
- 300 g Oranges, peeled and segmented
- 60 g Shelled pistachios
- 15 g Fresh mint leaves
- 80 g Baby arugula
- 60 ml Extra virgin olive oil
- 45 ml Fresh orange juice
- 1 tsp Orange blossom water
- 15 ml Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
How to Make
- Preheat oven to 200°C, wrap 500g whole beets individually in aluminum foil, place on a baking sheet, and roast for 60-75 minutes until tender when pierced with a knife.
- Allow beets to cool for 10 minutes, then peel off the skins using paper towels (they should slip off easily), and cut into 2cm wedges.
- In a small bowl, whisk together 60ml olive oil, 45ml fresh orange juice, 1 tsp orange blossom water, 15ml honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified and smooth.
- Toast 60g pistachios in a dry pan over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly golden, then roughly chop half of them.
- On a large serving platter, arrange 80g baby arugula as a base, then artfully arrange the roasted beet wedges and 300g orange segments on top.
- Drizzle the orange blossom dressing evenly over the salad, scatter the whole and chopped pistachios over everything, and finish with torn 15g fresh mint leaves just before serving.
Serving: 280g
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Side Dish
Turmeric and Caramelized Onion Rice Pilaf with Crispy Shallots
Fragrant basmati rice cooked with golden turmeric, sweet caramelized onions, and warm spices, crowned with crispy fried shallots for textural contrast. A Persian-inspired pilaf with layers of flavor and a beautiful golden hue.
Ingredients
- 300 g Basmati rice
- 200 g Yellow onion, thinly sliced
- 100 g Shallots, thinly sliced
- 50 g Butter
- 120 ml Vegetable oil for frying
- 1.5 tsp Ground turmeric
- 1 tsp Ground cumin
- 500 ml Chicken or vegetable broth
- 1.5 tsp Salt
- 0.5 tsp Black pepper
How to Make
- Rinse 300g basmati rice in cold water 3-4 times until water runs clear, then soak in cold water for 20 minutes and drain thoroughly.
- Heat 120ml vegetable oil in a small pan over medium heat to 170°C, add 100g thinly sliced shallots and fry for 5-7 minutes, stirring frequently, until deep golden and crispy, then transfer to paper towels and sprinkle with a pinch of salt.
- In a heavy-bottomed pot, melt 50g butter over medium heat, add 200g sliced yellow onion and cook for 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add 1.5 tsp turmeric and 1 tsp cumin to the caramelized onions, stir for 30 seconds until fragrant, then add the drained rice and stir gently for 2 minutes to coat each grain with the spiced butter.
- Pour in 500ml hot broth, add 1.5 tsp salt and 1/2 tsp black pepper, bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 15 minutes.
- Remove from heat and let the rice rest covered for 10 minutes, then fluff gently with a fork, transfer to a serving dish, and top generously with the crispy fried shallots just before serving.
Serving: 280g
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