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Wednesday, May 13, 2026
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Soup
Düğün Çorbası - Traditional Turkish Wedding Soup with Lamb and Yogurt
A rich and celebratory Turkish soup made with tender lamb meatballs, egg-lemon liaison, and a butter-paprika drizzle, traditionally served at weddings and special occasions
Ingredients
- 200 g lamb shoulder
- 80 g onion
- 40 g rice flour
- 2 pieces egg yolk
- 60 ml lemon juice
- 80 g plain yogurt
- 40 g butter
- 1 tsp paprika
- 30 g all-purpose flour
- 1.5 L lamb or chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried mint
How to Make
- Finely mince 200g lamb shoulder and 80g onion together, then mix with 1/2 tsp salt and 1/4 tsp black pepper, kneading for 3 minutes until sticky.
- Roll the meat mixture into tiny meatballs about 1cm in diameter, yielding approximately 20-24 pieces, and set aside on a plate.
- Bring 1.5L lamb broth to a boil in a large pot, then gently drop in the meatballs and simmer for 15 minutes until cooked through.
- In a separate bowl, whisk together 40g rice flour and 30g all-purpose flour with 200ml cold water until completely smooth with no lumps.
- Slowly pour the flour mixture into the simmering soup while stirring constantly, and cook for 10 minutes until the soup thickens slightly.
- In a small bowl, whisk together 2 egg yolks, 80g yogurt, and 60ml lemon juice until smooth and creamy.
- Temper the yogurt mixture by gradually adding 3-4 ladles of hot soup while whisking constantly to prevent curdling.
- Remove the soup from heat and slowly stir in the tempered yogurt mixture, mixing gently but thoroughly.
- In a small pan, melt 40g butter over medium heat, add 1 tsp paprika and 1 tsp dried mint, and heat for 30 seconds until fragrant.
- Ladle the soup into bowls and drizzle the spiced butter over the top, serving immediately while hot.
Serving: 350g
🥘
Main Course
Grilled Lamb Chops with Sumac-Herb Crust and Roasted Baby Potatoes
Succulent grilled lamb chops marinated with sumac, fresh herbs, and olive oil, served with crispy roasted baby potatoes and a tangy yogurt sauce
Ingredients
- 800 g lamb chops
- 2 tbsp sumac
- 15 g fresh thyme
- 10 g fresh oregano
- 20 g garlic cloves
- 80 ml olive oil
- 600 g baby potatoes
- 150 g Greek yogurt
- 10 g fresh mint leaves
- 80 g lemon
- 1 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
How to Make
- In a large bowl, combine 2 tbsp sumac, 15g chopped fresh thyme, 10g chopped oregano, 20g minced garlic, 60ml olive oil, 1 tsp cumin, 1.5 tsp salt, and 1 tsp black pepper to create a marinade.
- Pat 800g lamb chops dry with paper towels, then rub the marinade all over the chops, ensuring even coverage, and refrigerate for at least 2 hours or up to 8 hours.
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Halve 600g baby potatoes lengthwise, toss with 20ml olive oil, 0.5 tsp salt, and place cut-side down on the baking sheet, roasting for 35-40 minutes until golden and crispy.
- While potatoes roast, prepare the yogurt sauce by mixing 150g Greek yogurt, 10g finely chopped mint, juice from 80g lemon, and a pinch of salt in a small bowl, then refrigerate.
- Remove lamb chops from refrigerator 20 minutes before cooking to bring to room temperature.
- Heat a grill pan or cast-iron skillet over high heat until smoking hot, about 4 minutes.
- Sear the lamb chops for 3-4 minutes per side for medium-rare (internal temperature 60°C), or 5-6 minutes per side for medium (internal temperature 65°C).
- Remove lamb chops from heat, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
- Arrange lamb chops on a serving platter with roasted potatoes, drizzle with yogurt sauce, garnish with extra sumac and fresh herbs, and serve immediately.
Serving: 450g
🥗
Salad
Kısır - Turkish Bulgur Salad with Pomegranate Molasses and Walnuts
A vibrant Turkish bulgur salad mixed with tomato paste, pomegranate molasses, fresh vegetables, herbs, and toasted walnuts for a tangy and nutritious side
Ingredients
- 250 g fine bulgur
- 40 g tomato paste
- 30 ml pomegranate molasses
- 60 ml olive oil
- 200 g tomatoes
- 150 g cucumber
- 60 g green onions
- 50 g fresh parsley
- 20 g fresh mint
- 80 g walnuts
- 1 tsp cumin
- 1.5 tsp red pepper flakes
- 1.5 tsp salt
- 40 ml lemon juice
How to Make
- Place 250g fine bulgur in a large mixing bowl and pour 400ml boiling water over it, cover with a plate, and let stand for 20 minutes until water is absorbed and bulgur is tender.
- Toast 80g walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden, then chop roughly and set aside.
- In a small bowl, mix 40g tomato paste, 30ml pomegranate molasses, 60ml olive oil, 1 tsp cumin, 1.5 tsp red pepper flakes, and 1.5 tsp salt into a smooth paste.
- Fluff the bulgur with a fork, then add the tomato paste mixture and knead with your hands for 2-3 minutes until the bulgur turns a deep red color and becomes well-combined.
- Finely dice 200g tomatoes and 150g cucumber into 3mm pieces, thinly slice 60g green onions, and finely chop 50g parsley and 20g mint.
- Add all the chopped vegetables, herbs, and toasted walnuts to the bulgur mixture.
- Drizzle 40ml lemon juice over the salad and mix thoroughly with your hands or a large spoon for 2 minutes, ensuring even distribution.
- Taste and adjust seasoning with additional salt, lemon juice, or pomegranate molasses if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Serve chilled or at room temperature, garnished with extra mint leaves and a drizzle of olive oil.
Serving: 280g
🍚
Side Dish
Şehriyeli Makarna - Turkish Pasta with Toasted Orzo and Brown Butter
A comforting Turkish pasta dish featuring small pasta shapes tossed with golden toasted orzo in fragrant brown butter sauce
Ingredients
- 300 g small pasta shells or ditalini
- 80 g orzo pasta
- 60 g butter
- 20 ml olive oil
- 2 tsp salt
- 0.5 tsp black pepper
- 15 g fresh parsley
How to Make
- Bring a large pot with 2.5L water and 1.5 tsp salt to a rolling boil over high heat.
- Add 300g pasta shells to the boiling water and cook according to package directions until al dente, typically 8-10 minutes, then drain and set aside, reserving 100ml pasta water.
- In a large skillet, melt 60g butter with 20ml olive oil over medium heat until the butter starts to foam, about 2 minutes.
- Add 80g orzo pasta to the butter mixture and toast, stirring constantly with a wooden spoon, for 5-7 minutes until the orzo turns deep golden brown and releases a nutty aroma.
- Reduce heat to low and carefully add the cooked pasta to the skillet with the toasted orzo, tossing gently to combine.
- Add 50-100ml reserved pasta water to create a silky sauce that coats the pasta, tossing continuously for 1-2 minutes.
- Season with 0.5 tsp salt and 0.5 tsp black pepper, adjusting to taste.
- Remove from heat and fold in 15g finely chopped fresh parsley.
- Transfer to a serving bowl and serve immediately while hot, with extra black pepper on the side if desired.
Serving: 320g
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