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Thursday, May 7, 2026
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Soup
Yayla Çorbası - Traditional Turkish Yogurt Soup with Mint and Rice
A comforting and tangy Turkish yogurt soup thickened with rice and eggs, finished with a fragrant mint and paprika butter. This Anatolian classic is both refreshing and warming, with a silky texture and bright herbal notes.
Ingredients
- 80 g short grain rice
- 1200 ml chicken stock
- 400 g full-fat yogurt
- 2 pieces egg yolk
- 20 g all-purpose flour
- 40 g butter
- 2 tbsp dried mint
- 1 tsp sweet paprika
- 1.5 tsp salt
- 30 ml fresh lemon juice
How to Make
- Rinse 80g rice under cold water until water runs clear, then add to a large pot with 1200ml chicken stock and bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered for 18-20 minutes until rice is completely tender and starting to break down.
- While rice cooks, whisk together 400g yogurt, 2 egg yolks, and 20g flour in a large bowl until completely smooth with no lumps.
- Slowly ladle about 250ml of the hot rice broth into the yogurt mixture while whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered yogurt mixture back into the soup pot in a steady stream while stirring constantly with a wooden spoon.
- Add 1.5 tsp salt and 30ml lemon juice, then cook over low heat for 5-7 minutes, stirring frequently, until soup thickens slightly (do not boil or it will curdle).
- In a small pan, melt 40g butter over medium heat until foaming, then add 2 tbsp dried mint and 1 tsp paprika, swirling for 30 seconds until fragrant.
- Ladle the hot soup into bowls and drizzle each serving with the mint-paprika butter, serving immediately while steaming hot.
Serving: 350g
🥘
Main Course
İzmir Köfte - Baked Turkish Meatballs in Rich Tomato Sauce with Potatoes
Juicy beef and herb meatballs nestled with potatoes in a luscious tomato and pepper sauce, baked until bubbling and golden. This beloved dish from Turkey's Aegean coast is the ultimate comfort food, perfect for family dinners.
Ingredients
- 600 g ground beef (80% lean)
- 150 g onion, finely grated
- 50 g fresh breadcrumbs
- 1 piece egg
- 30 g fresh parsley, chopped
- 1.5 tsp ground cumin
- 500 g potatoes, peeled and sliced
- 200 g green bell pepper, sliced
- 400 g tomatoes, diced
- 40 g tomato paste
- 300 ml hot water
- 60 ml olive oil
- 2 tsp salt
- 1 tsp black pepper
How to Make
- Preheat oven to 190°C (375°F) and prepare a 30x20cm baking dish by lightly oiling it with 15ml olive oil.
- In a large bowl, combine 600g ground beef, 150g grated onion (squeeze out excess liquid), 50g breadcrumbs, 1 egg, 30g parsley, 1.5 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper, mixing with your hands for 3-4 minutes until well combined and slightly sticky.
- Shape the mixture into 16 equal oval köfte (about 40g each), rolling them between your palms until smooth, then set aside on a plate.
- Heat 45ml olive oil in a large skillet over medium-high heat, then add 500g sliced potatoes in a single layer and fry for 4-5 minutes per side until golden brown but not fully cooked, then transfer to the prepared baking dish.
- In the same skillet with remaining oil, add 200g sliced green peppers and sauté for 3 minutes until slightly softened, then add 40g tomato paste and cook for 1 minute, stirring constantly.
- Add 400g diced tomatoes, 300ml hot water, 1 tsp salt, and 0.5 tsp black pepper to the skillet, bring to a simmer, and cook for 5 minutes until sauce thickens slightly.
- Arrange the raw köfte on top of the potatoes in the baking dish, then pour the tomato sauce over everything, ensuring köfte are partially submerged.
- Cover the dish tightly with aluminum foil and bake for 35 minutes, then remove foil and bake for an additional 15 minutes until köfte are cooked through (internal temperature 70°C), sauce is bubbling, and top is lightly browned, then serve hot with crusty bread.
Serving: 450g
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Salad
Piyaz - White Bean Salad with Tahini, Eggs and Sumac
A protein-rich Anatolian salad of tender white beans dressed in a creamy tahini-lemon sauce, topped with hard-boiled eggs, fresh vegetables, and tangy sumac. This substantial salad is particularly famous in the Antalya region.
Ingredients
- 300 g dried white beans (cannellini or navy)
- 80 g tahini
- 60 ml fresh lemon juice
- 10 g garlic, minced
- 3 pieces hard-boiled eggs
- 100 g red onion, thinly sliced
- 200 g tomatoes, diced
- 40 g fresh parsley, chopped
- 2 tsp sumac
- 45 ml extra virgin olive oil
- 60 ml cold water
- 1.5 tsp salt
- 80 g black olives, pitted
How to Make
- Soak 300g dried white beans in cold water overnight (at least 8 hours), then drain and rinse thoroughly.
- Place soaked beans in a large pot with 1.5L fresh water and 0.5 tsp salt, bring to a boil over high heat, then reduce to medium-low and simmer for 45-55 minutes until beans are tender but not mushy, skimming foam occasionally.
- Drain cooked beans and spread them on a baking sheet to cool for 15 minutes to room temperature.
- Meanwhile, soak 100g sliced red onion in cold water with a pinch of salt for 10 minutes to reduce sharpness, then drain and pat dry.
- In a bowl, whisk together 80g tahini, 60ml lemon juice, 10g minced garlic, and 60ml cold water until smooth and creamy (add more water if too thick), then season with 1 tsp salt.
- In a large serving bowl, gently toss the cooled beans with the tahini dressing until evenly coated.
- Arrange the dressed beans on a serving platter, then top with drained onions, 200g diced tomatoes, 40g parsley, 80g black olives, and 3 quartered hard-boiled eggs.
- Drizzle 45ml olive oil over the top, sprinkle with 2 tsp sumac, and serve immediately at room temperature or chilled.
Serving: 380g
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Side Dish
Şehriyeli Pilav - Butter Rice Pilaf with Toasted Orzo and Pine Nuts
The quintessential Turkish rice pilaf with golden toasted orzo pasta and pine nuts, cooked in butter until each grain is separate and fluffy. This is the most beloved side dish in Turkish cuisine, served at every special occasion.
Ingredients
- 300 g long grain rice (baldo or basmati)
- 60 g orzo pasta (şehriye)
- 60 g butter
- 40 g pine nuts
- 550 ml chicken or vegetable stock, hot
- 1.5 tsp salt
How to Make
- Rinse 300g rice in a fine-mesh strainer under cold running water for 2-3 minutes until water runs clear, then soak in warm water with 1 tsp salt for 15 minutes, then drain completely.
- In a heavy-bottomed medium pot with a tight-fitting lid, melt 60g butter over medium heat until foaming but not browned, about 2 minutes.
- Add 60g orzo pasta and 40g pine nuts to the melted butter, stirring constantly with a wooden spoon for 3-4 minutes until both are deep golden brown and fragrant (watch carefully to prevent burning).
- Add the drained rice to the pot and stir gently for 2 minutes to coat each grain with butter and lightly toast the rice.
- Pour in 550ml hot stock and add 1.5 tsp salt (reduce salt if using salted stock), stir once, then bring to a boil over high heat.
- Once boiling, immediately reduce heat to the lowest setting, cover tightly with the lid, and cook undisturbed for 15 minutes.
- After 15 minutes, turn off heat and let the pilaf rest covered for 10 minutes to steam and absorb remaining moisture.
- Remove lid, fluff the pilaf gently with a fork to separate grains without breaking them, and serve hot immediately.
Serving: 220g
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