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Monday, May 11, 2026
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Soup
Turkish Spinach and Yogurt Soup with Garlic and Mint
A silky smooth and comforting soup combining tender spinach with tangy yogurt, aromatic garlic, and fresh mint, thickened with flour and enriched with butter for a traditional Turkish home-style flavor
Ingredients
- 400 g fresh spinach, washed and chopped
- 300 g plain yogurt
- 30 g all-purpose flour
- 1200 ml chicken or vegetable broth
- 40 g butter
- 15 g garlic, minced
- 2 tsp dried mint
- 10 g fresh mint leaves
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Bring the broth to a boil in a large pot over high heat, then add the chopped spinach and cook for 5 minutes until wilted and tender.
- In a medium bowl, whisk together the yogurt and flour until completely smooth with no lumps, then temper by slowly adding 250ml of the hot broth while whisking constantly.
- Reduce the heat to medium-low and slowly pour the yogurt mixture into the soup pot while stirring continuously to prevent curdling, then simmer gently for 8-10 minutes until slightly thickened.
- In a small pan, melt the butter over medium heat, add the minced garlic and dried mint, and sauté for 1-2 minutes until fragrant but not browned.
- Pour the garlic-mint butter over the soup, stir well, season with salt and black pepper, and serve hot garnished with fresh mint leaves.
Serving: 350g
🥘
Main Course
Menemen - Turkish Scrambled Eggs with Tomatoes, Peppers and Spices
A beloved Turkish breakfast-for-dinner classic featuring fluffy scrambled eggs cooked with juicy tomatoes, sweet green peppers, onions and aromatic spices, served with crusty bread for a satisfying vegetarian main course
Ingredients
- 8 units eggs
- 500 g ripe tomatoes, diced
- 250 g green bell peppers, diced
- 150 g onion, finely chopped
- 60 ml olive oil
- 30 g butter
- 1 tsp red pepper flakes
- 0.5 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 20 g fresh parsley, chopped
How to Make
- Heat the olive oil in a large deep skillet or wide pan over medium heat for 2 minutes, then add the chopped onions and sauté for 4-5 minutes until softened and translucent.
- Add the diced green peppers to the pan and cook for 5-6 minutes stirring occasionally until they begin to soften, then add the diced tomatoes, salt, black pepper, red pepper flakes and cumin.
- Cook the tomato mixture uncovered for 10-12 minutes over medium heat, stirring occasionally, until the tomatoes break down and release their juices creating a chunky sauce.
- Crack the eggs directly into the pan over the vegetable mixture, add the butter in small pieces, and gently stir with a wooden spoon for 3-4 minutes until the eggs are softly scrambled but still creamy.
- Remove from heat immediately when eggs are just set but still glossy, garnish with fresh parsley, and serve hot with crusty bread on the side.
Serving: 380g
🥗
Salad
Grilled Eggplant and Zucchini Salad with Tahini-Yogurt Dressing and Pomegranate Seeds
Smoky grilled eggplant and tender zucchini ribbons tossed with fresh herbs, drizzled with creamy tahini-yogurt dressing, and topped with jewel-like pomegranate seeds and toasted sesame for a stunning Mediterranean-inspired salad
Ingredients
- 400 g eggplant, sliced lengthwise
- 350 g zucchini, sliced lengthwise
- 150 g plain yogurt
- 40 g tahini
- 30 ml lemon juice
- 10 g garlic, minced
- 60 ml olive oil
- 80 g pomegranate seeds
- 15 g fresh mint leaves, chopped
- 20 g fresh parsley, chopped
- 15 g sesame seeds, toasted
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Brush the eggplant and zucchini slices with 40ml olive oil, season with salt and pepper, then grill on a preheated grill pan or outdoor grill over medium-high heat for 3-4 minutes per side until charred and tender.
- Allow the grilled vegetables to cool for 5 minutes, then cut into bite-sized pieces and arrange on a serving platter.
- In a small bowl, whisk together the yogurt, tahini, lemon juice, minced garlic, remaining 20ml olive oil, and a pinch of salt until smooth and creamy, adding 15-30ml water if needed to achieve a pourable consistency.
- Drizzle the tahini-yogurt dressing generously over the grilled vegetables, then scatter the chopped mint and parsley over the top.
- Finish by sprinkling the pomegranate seeds and toasted sesame seeds over the salad, and serve at room temperature or slightly chilled.
Serving: 320g
🍚
Side Dish
Freekeh Pilaf with Caramelized Onions, Pistachios and Parsley
Nutty and smoky roasted green wheat pilaf cooked with aromatic spices, topped with sweet caramelized onions, crunchy toasted pistachios, and fresh parsley for an ancient grain dish with modern sophistication
Ingredients
- 300 g freekeh (roasted green wheat)
- 700 ml chicken or vegetable broth
- 300 g onions, thinly sliced
- 50 g butter
- 30 ml olive oil
- 60 g pistachios, shelled and roughly chopped
- 30 g fresh parsley, chopped
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp cinnamon
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse the freekeh under cold water in a fine-mesh strainer for 1 minute to remove any debris, then drain well.
- Heat 30g butter and the olive oil in a medium pot over medium heat, add the freekeh and toast for 3-4 minutes stirring frequently until fragrant and slightly darker.
- Add the cumin, coriander, cinnamon, salt and black pepper to the freekeh, stir for 30 seconds, then pour in the hot broth, bring to a boil, reduce heat to low, cover and simmer for 25-30 minutes until tender and liquid is absorbed.
- While the freekeh cooks, heat the remaining 20g butter in a large skillet over medium-low heat, add the sliced onions and cook for 20-25 minutes, stirring occasionally, until deep golden brown and caramelized.
- Toast the chopped pistachios in a dry small pan over medium heat for 2-3 minutes until fragrant, then fluff the cooked freekeh with a fork, transfer to a serving dish, and top with caramelized onions, toasted pistachios and fresh parsley.
Serving: 280g
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