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Saturday, May 9, 2026
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Soup
Roasted Tomato and Red Pepper Soup with Crispy Bulgur
Silky smooth soup made from fire-roasted tomatoes and red peppers, enriched with butter and topped with golden crispy bulgur for texture contrast
Ingredients
- 800 g ripe tomatoes
- 400 g red bell peppers
- 150 g onion
- 20 g garlic cloves
- 60 g fine bulgur
- 50 g butter
- 30 g tomato paste
- 1000 ml vegetable stock
- 45 ml olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat oven to 220°C and line a baking sheet with parchment paper.
- Cut tomatoes and red peppers into large chunks, toss with 30ml olive oil, salt, and place on the baking sheet, then roast for 35-40 minutes until charred and softened.
- While vegetables roast, dice 150g onion finely and mince 20g garlic, then heat remaining 15ml olive oil in a large pot over medium heat and sauté onion for 5 minutes until translucent.
- Add garlic and tomato paste to the pot, cook for 2 minutes while stirring constantly, then add cumin and paprika and cook for 30 seconds more.
- Transfer roasted vegetables to the pot along with any juices, add 1000ml vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until completely smooth and silky, about 2-3 minutes, then stir in 30g butter and adjust seasoning with salt and pepper.
- In a small pan, melt remaining 20g butter over medium-high heat, add 60g bulgur and toast for 3-4 minutes, stirring constantly until golden and crispy.
- Ladle hot soup into bowls and top each serving with a generous tablespoon of crispy bulgur just before serving.
Serving: 350g
🥘
Main Course
Braised Beef Stew with Quince and Warm Spices
Tender chunks of beef slowly braised with aromatic quince, cinnamon, and allspice in a rich tomato-based sauce, a classic Anatolian autumn dish
Ingredients
- 800 g beef chuck
- 400 g quince
- 200 g onion
- 300 g tomatoes
- 40 g tomato paste
- 500 ml beef stock
- 60 ml olive oil
- 5 g cinnamon stick
- 2 g whole allspice berries
- 2 g bay leaves
- 15 ml honey
- 2 tsp salt
- 1 tsp black pepper
- 20 g fresh parsley
How to Make
- Cut 800g beef chuck into 4cm cubes, pat completely dry with paper towels, then season generously with 1.5 tsp salt and 0.5 tsp black pepper.
- Heat 40ml olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering, then brown beef in batches for 3-4 minutes per side until deeply caramelized, transferring to a plate when done.
- Reduce heat to medium, add remaining 20ml oil and 200g diced onion to the pot, scraping up browned bits, and cook for 6 minutes until softened and golden.
- Add 40g tomato paste and cook for 2 minutes while stirring, then add 300g chopped tomatoes, cinnamon stick, allspice berries, and bay leaves, cooking for 3 minutes more.
- Return browned beef and any accumulated juices to the pot, add 500ml beef stock, bring to a boil, then cover and reduce to a gentle simmer for 1 hour.
- Meanwhile, peel and core 400g quince, cut into 3cm wedges, and toss with 15ml honey to prevent browning.
- After 1 hour, add quince wedges to the stew, stir gently, cover and continue simmering for 45-50 minutes until beef is fork-tender and quince is soft but holds its shape.
- Remove from heat, discard cinnamon stick and bay leaves, adjust seasoning with remaining salt and pepper, let rest for 5 minutes, then garnish with 20g chopped fresh parsley before serving.
Serving: 450g
🥗
Salad
Roasted Carrot and Chickpea Salad with Tahini-Yogurt Dressing
Caramelized roasted carrots and crispy chickpeas on a bed of fresh greens, drizzled with creamy tahini-yogurt dressing and topped with toasted sesame seeds
Ingredients
- 500 g carrots
- 300 g cooked chickpeas
- 150 g mixed salad greens
- 120 g Greek yogurt
- 40 g tahini
- 45 ml lemon juice
- 60 ml olive oil
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 10 g garlic clove
- 20 g sesame seeds
- 15 g fresh mint leaves
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat oven to 200°C and line two baking sheets with parchment paper.
- Peel 500g carrots and cut into 5cm batons, toss with 30ml olive oil, 1 tsp cumin, 0.5 tsp coriander, 1 tsp salt, and 0.25 tsp pepper, then spread on one baking sheet.
- Pat 300g chickpeas completely dry with paper towels, toss with 15ml olive oil, 0.5 tsp cumin, 0.5 tsp coriander, and 0.5 tsp salt, spread on second baking sheet.
- Roast carrots for 25-30 minutes until caramelized and tender, and chickpeas for 20-25 minutes until golden and crispy, shaking pans halfway through.
- While vegetables roast, make dressing by whisking together 120g yogurt, 40g tahini, 45ml lemon juice, 10g minced garlic, and 15ml olive oil in a bowl until smooth and creamy, adding 30-45ml water if needed to reach pourable consistency.
- Season dressing with remaining salt and pepper, taste and adjust with more lemon juice if needed.
- Toast 20g sesame seeds in a dry pan over medium heat for 2-3 minutes, shaking constantly until golden and fragrant.
- Arrange 150g mixed greens on a large platter, top with roasted carrots and crispy chickpeas, drizzle generously with tahini-yogurt dressing, then garnish with toasted sesame seeds and 15g torn fresh mint leaves.
Serving: 320g
🍚
Side Dish
Butter Bulgur Pilaf with Caramelized Shallots and Toasted Almonds
Fluffy coarse bulgur pilaf cooked in rich butter and stock, crowned with sweet caramelized shallots and crunchy toasted almonds
Ingredients
- 300 g coarse bulgur
- 600 ml chicken stock
- 80 g butter
- 200 g shallots
- 60 g sliced almonds
- 30 ml olive oil
- 1.5 tsp salt
- 0.5 tsp black pepper
- 15 g fresh dill
How to Make
- Rinse 300g coarse bulgur in cold water through a fine-mesh strainer, drain well, and set aside for 10 minutes.
- Heat 50g butter in a heavy-bottomed saucepan over medium heat until melted and foaming, add drained bulgur and toast for 3-4 minutes, stirring constantly until fragrant and slightly golden.
- Add 600ml hot chicken stock and 1 tsp salt to the bulgur, stir once, bring to a boil, then immediately reduce heat to lowest setting, cover tightly with lid, and cook undisturbed for 15 minutes.
- While bulgur cooks, peel and thinly slice 200g shallots into rings, heat 30ml olive oil in a skillet over medium heat, add shallots and cook for 12-15 minutes, stirring frequently until deeply caramelized and golden brown.
- In a separate small pan, melt remaining 30g butter over medium heat, add 60g sliced almonds and toast for 3-4 minutes, stirring constantly until golden and fragrant.
- After 15 minutes, remove bulgur from heat and let stand covered for 5 minutes to steam and absorb remaining liquid.
- Fluff bulgur gently with a fork, breaking up any clumps, then season with remaining salt and black pepper, and fold in 15g chopped fresh dill.
- Transfer bulgur to a serving platter, top with caramelized shallots and toasted almonds arranged decoratively across the surface, and serve immediately while hot.
Serving: 280g
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