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Sunday, May 3, 2026
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Soup
Wedding Soup with Lamb Meatballs and Lemon-Egg Liaison
A luxurious Turkish celebration soup with tender lamb meatballs and a silky lemon-egg liaison that creates a velvety texture, traditionally served at weddings and special occasions
Ingredients
- 200 g lamb shoulder, minced
- 50 g onion, grated
- 40 g all-purpose flour
- 2 pieces egg yolk
- 60 ml lemon juice
- 1200 ml chicken broth
- 30 g butter
- 8 g salt
- 2 g black pepper
- 15 g fresh parsley, chopped
How to Make
- In a mixing bowl, combine 200g minced lamb shoulder with 50g grated onion, 5g salt, and 1g black pepper, kneading for 3 minutes until the mixture becomes sticky and cohesive.
- Roll the meat mixture into small marble-sized meatballs (about 1.5cm diameter), placing them on a plate as you work - you should get approximately 20-24 meatballs.
- In a large pot, bring 1200ml chicken broth to a boil over high heat, then gently drop the meatballs into the boiling broth and reduce heat to medium, simmering for 15 minutes until meatballs are cooked through.
- In a separate small pan, melt 30g butter over medium heat, add 40g flour and whisk constantly for 2-3 minutes to create a golden roux without browning.
- Slowly ladle 250ml of hot broth from the soup pot into the roux while whisking vigorously to prevent lumps, then pour this mixture back into the soup pot, stirring well.
- In a small bowl, whisk together 2 egg yolks with 60ml lemon juice until smooth and pale yellow.
- Reduce soup heat to low, then slowly add 3-4 ladlefuls (about 200ml) of hot soup to the egg-lemon mixture while whisking constantly to temper the eggs.
- Pour the tempered egg-lemon mixture back into the soup pot while stirring gently, and cook for 2 minutes on very low heat without boiling to achieve a silky texture, then garnish with 15g chopped parsley and serve immediately.
Serving: 350g
🥘
Main Course
Grilled Shrimp Skewers with Garlic-Herb Butter and Sumac
Succulent jumbo shrimp marinated in olive oil and spices, grilled to perfection and basted with aromatic garlic-herb butter, finished with a sprinkle of tangy sumac for a Mediterranean coastal experience
Ingredients
- 600 g large shrimp, peeled and deveined
- 45 ml olive oil
- 20 g garlic cloves, minced
- 30 ml lemon juice
- 5 g paprika
- 3 g cumin
- 60 g butter, softened
- 20 g fresh parsley, finely chopped
- 15 g fresh dill, finely chopped
- 8 g sumac
- 6 g salt
- 3 g black pepper
- 60 g lemon wedges for serving
How to Make
- In a large bowl, combine 600g cleaned shrimp with 30ml olive oil, 10g minced garlic, 30ml lemon juice, 5g paprika, 3g cumin, 6g salt, and 2g black pepper, tossing well to coat evenly, then cover and refrigerate for 20 minutes.
- While shrimp marinates, prepare the garlic-herb butter by mixing 60g softened butter with remaining 10g minced garlic, 20g chopped parsley, and 15g chopped dill until thoroughly combined, then set aside at room temperature.
- Thread the marinated shrimp onto metal or pre-soaked wooden skewers, placing 5-6 shrimp per skewer with slight spacing between each.
- Preheat a grill or grill pan to high heat (about 220°C), brush grates with remaining 15ml olive oil to prevent sticking.
- Place shrimp skewers on the hot grill and cook for 2-3 minutes on the first side until grill marks appear and edges turn pink.
- Flip skewers and immediately brush generously with the garlic-herb butter, cooking for another 2 minutes until shrimp are opaque and cooked through with an internal temperature of 60°C.
- Remove skewers from grill, brush with any remaining garlic-herb butter, and sprinkle generously with 8g sumac.
- Arrange skewers on a serving platter with 60g lemon wedges and serve immediately while hot and sizzling.
Serving: 400g
🥗
Salad
Pomegranate and Walnut Bulgur Salad with Fresh Herbs
A vibrant and nutritious bulgur wheat salad studded with ruby pomegranate seeds, toasted walnuts, and an abundance of fresh herbs, dressed with a tangy pomegranate molasses vinaigrette
Ingredients
- 200 g fine bulgur wheat
- 300 ml boiling water
- 150 g pomegranate seeds
- 80 g walnuts, toasted and chopped
- 40 g fresh parsley, finely chopped
- 25 g fresh mint, finely chopped
- 50 g green onion, thinly sliced
- 30 ml pomegranate molasses
- 60 ml olive oil
- 20 ml lemon juice
- 6 g salt
- 2 g black pepper
How to Make
- Place 200g fine bulgur wheat in a large heat-proof bowl, pour 300ml boiling water over it, add 3g salt, stir once, then cover tightly with plastic wrap and let stand for 20 minutes until water is absorbed and bulgur is tender.
- While bulgur soaks, toast 80g walnuts in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden, then remove from heat, let cool, and chop roughly.
- In a small bowl, whisk together 30ml pomegranate molasses, 60ml olive oil, 20ml lemon juice, remaining 3g salt, and 2g black pepper until emulsified and well combined.
- Fluff the soaked bulgur with a fork to separate the grains and allow steam to escape, then transfer to a large serving bowl.
- Add 150g pomegranate seeds, 80g toasted chopped walnuts, 40g chopped parsley, 25g chopped mint, and 50g sliced green onion to the bulgur.
- Pour the pomegranate molasses dressing over the salad and toss gently but thoroughly with your hands or two large spoons for 1-2 minutes to ensure even distribution.
- Let the salad rest at room temperature for 10 minutes to allow flavors to meld, taste and adjust seasoning if needed, then serve at room temperature or slightly chilled.
Serving: 300g
🍚
Side Dish
Crispy Fried Eggplant with Yogurt-Tahini Sauce
Golden-fried eggplant slices with a crispy exterior and creamy interior, served with a luscious garlic yogurt-tahini sauce and finished with a drizzle of chili-infused oil
Ingredients
- 600 g eggplant, cut into 1cm rounds
- 15 g salt for salting eggplant
- 100 g all-purpose flour
- 80 g breadcrumbs
- 2 pieces egg
- 200 ml vegetable oil for frying
- 250 g Greek yogurt
- 40 ml tahini
- 10 g garlic cloves, minced
- 15 ml lemon juice
- 3 g dried chili flakes
- 30 ml olive oil
- 5 g salt
- 10 g fresh parsley for garnish
How to Make
- Arrange 600g eggplant rounds in a single layer on paper towels, sprinkle both sides generously with 15g salt, and let sit for 30 minutes to draw out bitter juices, then rinse thoroughly and pat completely dry with clean paper towels.
- Set up a breading station with three shallow dishes: place 100g flour in the first, 2 beaten eggs in the second, and 80g breadcrumbs in the third.
- Prepare the yogurt-tahini sauce by whisking together 250g Greek yogurt, 40ml tahini, 10g minced garlic, 15ml lemon juice, and 5g salt in a bowl until smooth and creamy, then refrigerate until serving.
- In a small pan, heat 30ml olive oil over low heat, add 3g dried chili flakes, and warm gently for 2 minutes to infuse the oil, then remove from heat and set aside.
- Heat 200ml vegetable oil in a large deep skillet or frying pan to 180°C over medium-high heat (test by dropping a breadcrumb - it should sizzle immediately).
- Working in batches, coat each eggplant slice first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
- Fry breaded eggplant slices in batches of 4-5 pieces for 3-4 minutes per side until deep golden brown and crispy, then transfer to paper towels to drain excess oil.
- To serve, spread the yogurt-tahini sauce on a serving platter, arrange the crispy fried eggplant slices on top, drizzle with the chili-infused olive oil, and garnish with 10g chopped fresh parsley.
Serving: 350g
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