Latest Menu
Daily Menu
Sunday, May 10, 2026
← Back to today🍜
Soup
Ezogelin Soup with Crispy Red Lentils and Butter
A beloved Turkish red lentil soup enriched with bulgur and rice, finished with a sizzling butter and mint drizzle, topped with crispy fried red lentils for texture
Ingredients
- 200 g red lentils
- 60 g fine bulgur
- 40 g short grain rice
- 150 g onion, finely diced
- 30 g tomato paste
- 40 ml olive oil
- 50 g butter
- 2 tsp dried mint
- 1 tsp paprika
- 1.5 L vegetable stock
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Heat 40ml olive oil in a large pot over medium heat until shimmering, about 2 minutes, then add 150g finely diced onion and sauté until softened and translucent, about 5 minutes.
- Add 30g tomato paste and 1 tsp paprika to the onions, stir continuously for 2 minutes until the paste darkens slightly and becomes fragrant.
- Add 200g red lentils, 60g fine bulgur, and 40g rice to the pot, stir to coat with the tomato mixture for 1 minute, then pour in 1.5L vegetable stock.
- Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils and grains are completely soft.
- Using an immersion blender, blend the soup until smooth and creamy, about 1 minute, then season with 1 tsp salt and 0.5 tsp black pepper.
- In a small pan, melt 50g butter over medium heat until it just begins to foam, add 2 tsp dried mint, swirl for 30 seconds until fragrant, then immediately drizzle over the soup and serve hot.
Serving: 350g
🥘
Main Course
Pan-Seared Chicken Breast with Creamy Mushroom and Tarragon Sauce
Tender chicken breast pan-seared to golden perfection, served with a luxurious cream sauce studded with wild mushrooms and fresh tarragon, inspired by French bistro cooking
Ingredients
- 800 g chicken breast, boneless and skinless
- 300 g mixed mushrooms, sliced
- 80 g shallots, finely chopped
- 15 g garlic, minced
- 200 ml heavy cream
- 150 ml chicken stock
- 10 g fresh tarragon, chopped
- 1 tbsp dijon mustard
- 60 g butter
- 30 ml olive oil
- 15 g all-purpose flour
- 1.5 tsp salt
- 1 tsp black pepper
How to Make
- Pat 800g chicken breasts completely dry with paper towels, then season both sides generously with 1 tsp salt and 0.5 tsp black pepper.
- Heat 30ml olive oil and 30g butter in a large skillet over medium-high heat until the butter foam subsides, about 2 minutes, then add chicken breasts and cook without moving for 6-7 minutes until deeply golden.
- Flip the chicken breasts, reduce heat to medium, and cook for another 6-7 minutes until internal temperature reaches 74°C, then transfer to a plate and tent with foil to rest.
- In the same skillet, add remaining 30g butter and 80g chopped shallots, sauté for 2 minutes until softened, then add 15g minced garlic and cook for 30 seconds until fragrant.
- Add 300g sliced mushrooms to the skillet, season with 0.5 tsp salt and 0.5 tsp pepper, and cook for 5-6 minutes until mushrooms release their liquid and begin to brown.
- Sprinkle 15g flour over the mushrooms, stir for 1 minute to cook out the raw flour taste, then pour in 150ml chicken stock and scrape up any browned bits from the pan bottom.
- Add 200ml heavy cream and 1 tbsp dijon mustard, bring to a gentle simmer and cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
- Stir in 10g chopped fresh tarragon, taste and adjust seasoning, slice the rested chicken breasts on the diagonal, arrange on plates and generously spoon the mushroom-tarragon sauce over the top.
Serving: 450g
🥗
Salad
Fattoush Salad with Crispy Pita, Sumac and Pomegranate
A vibrant Levantine salad featuring crispy toasted pita pieces, fresh vegetables, herbs, and a tangy sumac-lemon dressing with jewel-like pomegranate seeds
Ingredients
- 150 g pita bread
- 200 g romaine lettuce, chopped
- 250 g tomatoes, diced
- 200 g cucumber, diced
- 100 g radishes, thinly sliced
- 60 g spring onions, sliced
- 30 g fresh parsley, chopped
- 20 g fresh mint, chopped
- 80 g pomegranate seeds
- 2 tsp sumac
- 60 ml lemon juice
- 80 ml extra virgin olive oil
- 10 g garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat oven to 180°C, tear 150g pita bread into bite-sized pieces, spread on a baking sheet, and toast for 8-10 minutes until golden and crispy, then set aside to cool.
- In a large salad bowl, combine 200g chopped romaine lettuce, 250g diced tomatoes, 200g diced cucumber, 100g thinly sliced radishes, and 60g sliced spring onions.
- Add 30g chopped parsley and 20g chopped mint to the vegetables and toss gently to distribute the herbs evenly throughout.
- In a small bowl, whisk together 60ml lemon juice, 80ml extra virgin olive oil, 10g minced garlic, 2 tsp sumac, 1 tsp salt, and 0.5 tsp black pepper until emulsified.
- Just before serving, add the cooled crispy pita pieces to the salad bowl, pour the sumac-lemon dressing over everything, and toss thoroughly for 1 minute to coat all ingredients.
- Transfer to a serving platter, scatter 80g pomegranate seeds over the top, and serve immediately while the pita is still crispy.
Serving: 300g
🍚
Side Dish
Couscous Pilaf with Caramelized Carrots, Raisins and Toasted Walnuts
Fluffy Moroccan-style couscous studded with sweet caramelized carrots, plump golden raisins, and crunchy toasted walnuts, finished with warm spices and fresh herbs
Ingredients
- 300 g couscous
- 400 ml vegetable stock, hot
- 250 g carrots, peeled and diced
- 80 g golden raisins
- 100 g walnuts, roughly chopped
- 60 g butter
- 30 ml olive oil
- 2 tbsp honey
- 1 tsp ground cinnamon
- 0.5 tsp ground cumin
- 20 g fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Place 300g couscous in a large heatproof bowl, pour 400ml hot vegetable stock over it, cover tightly with plastic wrap, and let stand for 10 minutes until all liquid is absorbed.
- While couscous steams, heat a dry skillet over medium heat and toast 100g chopped walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly browned, then transfer to a plate.
- In the same skillet, heat 30ml olive oil and 30g butter over medium-high heat, add 250g diced carrots, and cook for 8-10 minutes, stirring occasionally, until carrots are tender and beginning to caramelize.
- Add 2 tbsp honey, 1 tsp cinnamon, and 0.5 tsp cumin to the carrots, toss to coat, and cook for 2 more minutes until carrots are deeply caramelized and glazed.
- Fluff the steamed couscous with a fork to separate the grains, then add remaining 30g butter and stir until melted and incorporated.
- Add the caramelized carrots, 80g golden raisins, toasted walnuts, 1 tsp salt, 0.5 tsp black pepper, and 20g chopped cilantro to the couscous, gently fold everything together, taste and adjust seasoning, then transfer to a serving dish and serve warm.
Serving: 280g
💬 Community Kitchen
Share your cooking results & tips!
Sign in to share your cooking experience