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Sunday, May 17, 2026
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Soup
Yayla Çorbası - Turkish Yogurt and Rice Soup with Mint
A comforting and tangy Turkish highland soup made with creamy yogurt, tender rice, and aromatic mint, thickened with flour and enriched with a final drizzle of butter and dried mint.
Ingredients
- 400 g plain yogurt
- 80 g short grain rice
- 30 g all-purpose flour
- 1 piece egg yolk
- 1.5 L chicken stock
- 40 g butter
- 2 tbsp dried mint
- 15 g fresh mint leaves
- 1.5 tsp salt
How to Make
- Rinse 80g rice under cold water until water runs clear, then add to a large pot with 1.5L chicken stock and bring to a boil over high heat.
- Reduce heat to medium-low and simmer rice for 15-18 minutes until fully tender and starting to break down slightly.
- In a mixing bowl, whisk together 400g yogurt, 30g flour, and 1 egg yolk until completely smooth with no lumps remaining.
- Temper the yogurt mixture by slowly adding 250ml of hot soup to the bowl while whisking constantly to prevent curdling.
- Pour the tempered yogurt mixture back into the pot while stirring continuously, then cook over low heat for 8-10 minutes, stirring frequently, until soup thickens slightly.
- Season with 1.5 tsp salt and stir in 15g chopped fresh mint leaves, then remove from heat.
- In a small pan, melt 40g butter over medium heat until foaming, add 2 tbsp dried mint, and cook for 30 seconds until fragrant.
- Ladle soup into bowls and drizzle each serving with the mint butter, serving immediately while hot.
Serving: 350g
🥘
Main Course
Hünkar Beğendi - Ottoman Sultan's Delight with Lamb Ragout over Smoky Eggplant Purée
A legendary Ottoman dish featuring tender braised lamb in rich tomato sauce served over silky smoked eggplant purée enriched with cheese and butter - a dish said to have delighted the Sultan himself.
Ingredients
- 700 g boneless lamb shoulder
- 900 g large eggplants
- 200 g onion
- 400 g tomatoes
- 2 tbsp tomato paste
- 80 g butter
- 40 g all-purpose flour
- 300 ml whole milk
- 100 g grated kaşar cheese
- 150 g green bell pepper
- 45 ml olive oil
- 400 ml hot water
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
How to Make
- Cut 700g lamb shoulder into 3cm cubes and season with 1 tsp salt and 0.5 tsp black pepper, then set aside for 10 minutes at room temperature.
- Char 900g whole eggplants directly over a gas flame or under a broiler at 260°C, turning every 3-4 minutes, for 15-20 minutes total until skin is completely blackened and flesh is very soft when pressed.
- Place charred eggplants in a covered bowl for 10 minutes to steam, then peel away all blackened skin under cool running water and remove stems, squeezing out excess moisture.
- Mash the eggplant flesh with a fork until relatively smooth and season with 0.5 tsp salt, then set aside.
- Heat 45ml olive oil in a large heavy-bottomed pot over medium-high heat, add lamb cubes in a single layer, and brown on all sides for 8-10 minutes total without stirring too frequently.
- Add 200g finely diced onion and 150g diced green pepper to the pot, sauté for 5 minutes until softened, then stir in 2 tbsp tomato paste and cook for 2 minutes.
- Add 400g diced tomatoes, 1 tsp paprika, 0.5 tsp black pepper, 0.5 tsp salt, and 400ml hot water, bring to a boil, then reduce to low heat, cover, and simmer for 75-90 minutes until lamb is fork-tender.
- Meanwhile, make the béchamel: melt 80g butter in a saucepan over medium heat, whisk in 40g flour, and cook for 2-3 minutes while stirring constantly until golden and nutty-smelling.
- Gradually whisk in 300ml warm milk, stirring constantly to prevent lumps, and cook for 5-6 minutes until thickened to a smooth sauce.
- Add the mashed eggplant to the béchamel sauce, stir vigorously to combine, then fold in 100g grated kaşar cheese and cook for 3-4 minutes over low heat until cheese melts and mixture is creamy.
- To serve, spread a generous layer of smoky eggplant purée on each plate, create a well in the center, and spoon the lamb ragout with its sauce over the top, serving immediately.
Serving: 450g
🥗
Salad
Çoban Salatası - Classic Turkish Chopped Shepherd's Salad
A refreshing and vibrant Turkish salad featuring finely diced tomatoes, cucumbers, peppers, and onions dressed simply with olive oil, lemon juice, and fresh herbs - the perfect accompaniment to any meal.
Ingredients
- 400 g ripe tomatoes
- 300 g cucumber
- 150 g green bell pepper
- 100 g red onion
- 30 g fresh parsley
- 15 g fresh mint
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 1 tbsp pomegranate molasses
- 1 tsp salt
- 0.5 tsp Aleppo pepper flakes
How to Make
- Dice 400g tomatoes into 5mm cubes, removing seeds and excess juice to prevent the salad from becoming watery, and place in a large mixing bowl.
- Peel 300g cucumber, cut in half lengthwise, scrape out seeds with a spoon, then dice into 5mm cubes matching the tomato size and add to bowl.
- Remove seeds and white membranes from 150g green pepper, dice into 5mm pieces, and add to the bowl along with 100g finely diced red onion.
- Finely chop 30g fresh parsley and 15g fresh mint, then add to the vegetables along with 1 tsp salt and 0.5 tsp Aleppo pepper flakes.
- In a small bowl, whisk together 60ml extra virgin olive oil, 45ml fresh lemon juice, and 1 tbsp pomegranate molasses until emulsified.
- Pour the dressing over the chopped vegetables and toss gently but thoroughly for 1-2 minutes, ensuring even distribution.
- Let the salad rest at room temperature for 10 minutes to allow flavors to meld, then taste and adjust seasoning if needed before serving.
Serving: 250g
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Side Dish
Fırında Patates - Turkish Roasted Potatoes with Herbs and Hazelnuts
Golden crispy roasted potato wedges seasoned with Turkish spices, fresh herbs, and toasted hazelnuts, creating a deliciously crunchy exterior and fluffy interior.
Ingredients
- 800 g potatoes
- 60 ml olive oil
- 40 g butter
- 60 g hazelnuts
- 10 g fresh thyme
- 8 g fresh rosemary
- 20 g garlic cloves
- 1.5 tsp paprika
- 1 tsp cumin
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat oven to 220°C and line a large baking sheet with parchment paper.
- Scrub 800g potatoes clean, cut into wedges approximately 2cm thick at the widest point, and pat completely dry with paper towels.
- In a large bowl, toss potato wedges with 60ml olive oil, 1.5 tsp salt, 0.5 tsp black pepper, 1.5 tsp paprika, and 1 tsp cumin until evenly coated.
- Arrange potato wedges in a single layer on the prepared baking sheet with space between each piece, then roast for 35-40 minutes, flipping once halfway through, until golden brown and crispy.
- Meanwhile, roughly chop 60g hazelnuts and toast in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly golden, then set aside.
- Mince 20g garlic cloves and strip leaves from 10g fresh thyme and 8g fresh rosemary, chopping the rosemary finely.
- When potatoes are nearly done, melt 40g butter in a large skillet over medium heat, add the minced garlic and herbs, and sauté for 1-2 minutes until fragrant but not browned.
- Transfer the roasted potato wedges to the skillet with the herb butter, add the toasted hazelnuts, and toss everything together for 1-2 minutes until potatoes are coated, then serve immediately.
Serving: 280g
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