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Saturday, May 16, 2026
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Soup
Creamy Mushroom and Thyme Soup with Crispy Breadcrumbs
A velvety smooth mushroom soup enriched with cream and fresh thyme, finished with golden crispy breadcrumbs for textural contrast
Ingredients
- 600 g mixed mushrooms (button, cremini)
- 200 g onion, diced
- 15 g garlic, minced
- 50 g butter
- 1000 ml vegetable stock
- 150 ml heavy cream
- 8 g fresh thyme
- 80 g bread, cubed
- 30 ml olive oil
- 8 g salt
- 3 g black pepper
How to Make
- Clean and roughly chop 600g mushrooms, keeping a few slices aside for garnish.
- Melt 50g butter in a large heavy-bottomed pot over medium heat until foaming, then add 200g diced onion and cook for 5 minutes until softened and translucent.
- Add 15g minced garlic and the chopped mushrooms to the pot, season with 6g salt, and cook for 12-15 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates.
- Add 6g fresh thyme leaves and 1000ml vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, heat 30ml olive oil in a small pan over medium-high heat and fry 80g bread cubes for 4-5 minutes until golden and crispy, then drain on paper towels.
- Remove thyme stems from soup and use an immersion blender to puree until completely smooth and velvety, about 2-3 minutes.
- Stir in 150ml heavy cream, adjust seasoning with remaining salt and 3g black pepper, and heat through for 2 minutes without boiling.
- Ladle soup into bowls, garnish with reserved mushroom slices, crispy breadcrumbs, and remaining fresh thyme leaves.
Serving: 350g
🥘
Main Course
Turkish Stuffed Peppers with Ground Beef, Rice and Herbs
Traditional Turkish dolma featuring bell peppers stuffed with spiced ground beef, rice, tomatoes and fresh herbs, baked in a light tomato sauce until tender
Ingredients
- 800 g large bell peppers (mixed colors)
- 400 g ground beef
- 120 g short-grain rice
- 150 g onion, finely diced
- 200 g tomatoes, grated
- 40 g tomato paste
- 30 g fresh parsley, chopped
- 15 g fresh mint, chopped
- 60 ml olive oil
- 400 ml hot water
- 8 g paprika
- 4 g cumin
- 10 g salt
- 4 g black pepper
How to Make
- Rinse 120g rice in cold water until water runs clear, then drain and set aside to dry for 10 minutes.
- Cut the tops off 800g bell peppers and carefully remove seeds and membranes, keeping peppers intact; reserve the tops.
- Heat 30ml olive oil in a large pan over medium heat and sauté 150g diced onion for 4 minutes until softened.
- Add 400g ground beef to the pan, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned and no pink remains.
- Stir in 40g tomato paste and cook for 2 minutes to remove raw taste, then add 200g grated tomatoes, 8g paprika, 4g cumin, 7g salt, and 3g black pepper.
- Add the drained rice, 30g chopped parsley, and 15g chopped mint to the pan, mix well, and cook for 3 minutes to combine flavors.
- Preheat oven to 180°C (350°F) and arrange peppers upright in a deep baking dish.
- Carefully fill each pepper three-quarters full with the meat-rice mixture, leaving room for rice to expand, then place pepper tops back on.
- Mix remaining 30ml olive oil with 400ml hot water, remaining 3g salt, and 1g black pepper, then pour around the peppers in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 50 minutes, then remove foil and bake for an additional 15 minutes until peppers are tender and tops are lightly caramelized.
- Let rest for 5 minutes before serving, spooning some of the cooking liquid over each pepper.
Serving: 450g
🥗
Salad
Turkish Shepherd's Salad with Tahini Dressing
Fresh and crisp traditional çoban salata with tomatoes, cucumbers, peppers and onions, elevated with a creamy tahini-lemon dressing and toasted sesame seeds
Ingredients
- 400 g tomatoes, diced
- 300 g cucumber, diced
- 150 g green bell pepper, diced
- 100 g red onion, finely diced
- 40 g fresh parsley, chopped
- 60 g tahini
- 45 ml lemon juice
- 40 ml extra virgin olive oil
- 60 ml cold water
- 15 g sesame seeds
- 6 g salt
- 3 g ground cumin
How to Make
- Dice 400g tomatoes, 300g cucumber, and 150g green bell pepper into uniform 1cm cubes and place in a large salad bowl.
- Finely dice 100g red onion and soak in cold water for 5 minutes to remove sharpness, then drain well and pat dry with paper towels.
- Add the drained onion and 40g chopped parsley to the vegetables and toss gently to combine.
- Toast 15g sesame seeds in a dry small pan over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant, then set aside.
- In a small bowl, whisk together 60g tahini, 45ml lemon juice, and 60ml cold water until smooth and creamy, adding water gradually to achieve pourable consistency.
- Season the tahini dressing with 6g salt and 3g ground cumin, whisking until fully incorporated.
- Just before serving, drizzle 40ml extra virgin olive oil over the salad, toss gently, then drizzle the tahini dressing over top.
- Sprinkle toasted sesame seeds over the salad and serve immediately while vegetables are crisp and fresh.
Serving: 280g
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Side Dish
Bulgur Pilaf with Caramelized Leeks and Pistachios
Nutty bulgur wheat pilaf cooked with sweet caramelized leeks, toasted pistachios and aromatic spices, finished with butter for a rich and comforting side dish
Ingredients
- 300 g coarse bulgur
- 350 g leeks, white and light green parts, sliced
- 60 g butter
- 600 ml vegetable stock, hot
- 60 g pistachios, shelled and roughly chopped
- 30 ml olive oil
- 3 g allspice
- 2 g cinnamon
- 8 g salt
- 3 g black pepper
How to Make
- Rinse 300g coarse bulgur in cold water, drain well, and set aside.
- Thoroughly wash 350g leeks to remove any dirt between layers, then slice into thin half-moons.
- Heat 30ml olive oil and 40g butter in a large heavy-bottomed pot over medium heat until butter melts and starts to foam.
- Add the sliced leeks, season with 2g salt, and cook for 12-15 minutes, stirring occasionally, until leeks are deeply golden and caramelized.
- Toast 60g chopped pistachios in a dry small pan over medium heat for 2-3 minutes until fragrant, then set aside.
- Add 3g allspice and 2g cinnamon to the caramelized leeks and stir for 30 seconds until fragrant.
- Add the drained bulgur to the pot and stir to coat with the leek mixture, toasting for 2 minutes.
- Pour in 600ml hot vegetable stock, add remaining 6g salt and 3g black pepper, stir once, and bring to a boil.
- Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let stand covered for 10 minutes to allow bulgur to fully absorb liquid and steam.
- Fluff the pilaf with a fork, fold in remaining 20g butter and toasted pistachios, and serve hot.
Serving: 250g
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