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Thursday, May 14, 2026
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Soup
Tarhana Soup with Crispy Chickpeas and Mint Oil
Traditional fermented Turkish soup with tangy tarhana powder, enriched with butter and topped with crispy roasted chickpeas and aromatic mint-infused oil
Ingredients
- 120 g Tarhana powder
- 1.5 L Water
- 40 g Butter
- 20 g Tomato paste
- 150 g Cooked chickpeas
- 15 g Fresh mint leaves
- 45 ml Olive oil
- 5 g Red pepper flakes
- 8 g Salt
How to Make
- In a large bowl, combine 120g tarhana powder with 300ml cold water and whisk until smooth, then let it sit for 10 minutes to soften and rehydrate.
- In a heavy-bottomed pot, melt 40g butter over medium heat, add 20g tomato paste and cook while stirring constantly for 2 minutes until fragrant and darkened.
- Add the soaked tarhana mixture to the pot, then gradually pour in remaining 1.2L water while whisking continuously to prevent lumps from forming.
- Bring the soup to a boil over high heat, then reduce to low and simmer for 15-20 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Meanwhile, pat 150g chickpeas dry with paper towels, toss with 15ml olive oil and roast in a preheated 200°C oven for 15 minutes until golden and crispy.
- Finely chop 15g fresh mint leaves and combine with remaining 30ml olive oil and 5g red pepper flakes in a small bowl to make mint oil.
- Season the soup with 8g salt to taste, ladle into bowls, and garnish each serving with crispy chickpeas and a drizzle of mint oil.
Serving: 350g
🥘
Main Course
Pan-Seared Sea Bass with Preserved Lemon and Olive Tapenade
Perfectly crispy-skinned Mediterranean sea bass fillets served with a tangy preserved lemon and black olive tapenade, finished with fresh herbs and extra virgin olive oil
Ingredients
- 800 g Sea bass fillets with skin
- 120 g Pitted black olives
- 40 g Preserved lemon
- 25 g Capers
- 15 g Garlic cloves
- 30 g Fresh parsley
- 90 ml Extra virgin olive oil
- 30 ml Lemon juice
- 10 g Fresh thyme
- 6 g Salt
- 3 g Black pepper
How to Make
- To make the tapenade, finely chop 120g black olives, 40g preserved lemon (rind only, discard flesh), 25g capers, and 15g garlic, then combine in a bowl with 30g chopped parsley, 60ml olive oil, and 30ml lemon juice.
- Pat 800g sea bass fillets completely dry with paper towels, then season the flesh side with 6g salt and 3g black pepper, keeping the skin side dry and unseasoned for optimal crisping.
- Heat 30ml olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2-3 minutes.
- Place the fillets skin-side down in the hot pan, pressing gently with a spatula for the first 30 seconds to ensure even contact and prevent curling.
- Cook undisturbed for 4-5 minutes until the skin is deeply golden and crispy, then carefully flip and cook for another 2-3 minutes until the flesh is opaque and just cooked through.
- Remove the fish to a serving platter, scatter 10g fresh thyme leaves over the top, and serve immediately with generous spoonfuls of the olive tapenade alongside.
Serving: 280g
🥗
Salad
Roasted Beet and Barley Salad with Walnuts and Herb Yogurt
Earthy roasted beets and nutty pearl barley tossed with toasted walnuts, fresh dill, and creamy herb yogurt dressing, finished with a drizzle of pomegranate molasses
Ingredients
- 500 g Red beets
- 200 g Pearl barley
- 80 g Walnuts
- 150 g Plain yogurt
- 25 g Fresh dill
- 15 g Fresh mint
- 10 g Garlic cloves
- 20 ml Pomegranate molasses
- 60 ml Olive oil
- 30 ml Lemon juice
- 8 g Salt
- 3 g Black pepper
How to Make
- Preheat oven to 200°C, wrap 500g beets individually in aluminum foil with a drizzle of 15ml olive oil, and roast for 50-60 minutes until tender when pierced with a knife.
- Meanwhile, rinse 200g pearl barley and cook in 800ml boiling salted water for 25-30 minutes until tender but still slightly chewy, then drain and spread on a tray to cool.
- Toast 80g walnuts in a dry pan over medium heat for 4-5 minutes until fragrant and golden, then roughly chop and set aside.
- Once beets are cool enough to handle, peel off the skins under cold running water and cut into 2cm cubes.
- In a small bowl, combine 150g yogurt with finely chopped 25g dill, 15g mint, 10g minced garlic, 30ml lemon juice, 3g black pepper, and 4g salt to make the herb yogurt dressing.
- In a large serving bowl, toss the cooled barley with the cubed beets, chopped walnuts, remaining 45ml olive oil, and 4g salt until well combined.
- Arrange the salad on a platter, dollop the herb yogurt dressing over the top, and finish with a dramatic drizzle of 20ml pomegranate molasses in a zigzag pattern.
Serving: 320g
🍚
Side Dish
Roasted Cauliflower Steaks with Cumin-Butter Sauce and Toasted Almonds
Thick-cut cauliflower steaks roasted until golden and caramelized, drizzled with aromatic cumin-infused butter sauce and garnished with crunchy toasted almonds and fresh cilantro
Ingredients
- 1200 g Cauliflower head
- 60 g Butter
- 8 g Cumin seeds
- 50 g Sliced almonds
- 45 ml Olive oil
- 20 g Fresh cilantro
- 20 ml Lemon juice
- 5 g Smoked paprika
- 8 g Salt
- 3 g Black pepper
How to Make
- Preheat oven to 220°C and line a large baking sheet with parchment paper.
- Remove outer leaves from 1200g cauliflower, trim the stem flat, then cut vertically through the core into 4 thick steaks about 2.5cm each, reserving any florets that fall off.
- Brush both sides of the cauliflower steaks and loose florets with 45ml olive oil, then season generously with 6g salt, 3g black pepper, and 5g smoked paprika.
- Arrange the steaks on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until deeply golden and caramelized on both sides with tender centers.
- While cauliflower roasts, toast 50g sliced almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant, then set aside.
- In a small saucepan, melt 60g butter over medium heat, add 8g cumin seeds and cook for 1-2 minutes until fragrant and sizzling, then stir in 20ml lemon juice and remaining 2g salt.
- Transfer the roasted cauliflower steaks to a serving platter, drizzle generously with the cumin-butter sauce, scatter toasted almonds and 20g fresh cilantro leaves over the top, and serve immediately.
Serving: 280g
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