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Monday, May 18, 2026
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Soup
Turkish Tomato and Vermicelli Soup with Fresh Dill
A comforting and vibrant Turkish tomato soup enriched with butter, thin vermicelli noodles, and fresh dill, finished with a swirl of creamy yogurt
Ingredients
- 800 g ripe tomatoes
- 150 g onion
- 40 g butter
- 30 g tomato paste
- 60 g vermicelli pasta
- 1200 ml chicken stock
- 20 g fresh dill
- 120 g plain yogurt
- 5 g granulated sugar
- 8 g salt
- 2 g black pepper
How to Make
- Score the bottom of 800g tomatoes with an X, blanch in boiling water for 45 seconds, then plunge into ice water and peel off skins completely. Chop the peeled tomatoes into rough chunks.
- Finely dice 150g onion into 3mm pieces. Melt 40g butter in a large pot over medium heat until foaming, then add the diced onion and sauté for 6-7 minutes until softened and translucent.
- Stir in 30g tomato paste and cook for 2 minutes until darkened. Add the chopped tomatoes, 5g sugar, 8g salt, and 2g black pepper. Cook for 10 minutes, stirring occasionally, until tomatoes break down completely.
- Pour in 1200ml chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Use an immersion blender to partially blend the soup, leaving some texture.
- Add 60g vermicelli pasta and cook for 6-7 minutes until tender. Finely chop 20g fresh dill and stir into the soup.
- Ladle the hot soup into bowls and top each serving with a generous dollop of 30g plain yogurt. Serve immediately while steaming hot.
Serving: 350g
🥘
Main Course
Beef Börek Rolls with Spinach and Feta in Crispy Phyllo
Crispy golden phyllo pastry rolls filled with seasoned ground beef, wilted spinach, feta cheese and aromatic spices, baked until perfectly flaky and served with cooling yogurt
Ingredients
- 500 g ground beef
- 400 g fresh spinach
- 200 g onion
- 200 g feta cheese
- 400 g phyllo pastry sheets
- 120 g butter, melted
- 30 ml olive oil
- 2 unit eggs
- 4 g ground cumin
- 5 g paprika
- 10 g salt
- 3 g black pepper
- 30 g fresh parsley
How to Make
- Finely dice 200g onion. Heat 30ml olive oil in a large skillet over medium-high heat for 1 minute, add the diced onion and sauté for 5 minutes until softened.
- Add 500g ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 8-10 minutes until browned and no pink remains. Season with 4g cumin, 5g paprika, 6g salt, and 3g black pepper.
- Rinse 400g fresh spinach thoroughly and roughly chop. Add to the beef mixture and cook for 3-4 minutes until wilted and excess moisture evaporates. Remove from heat and let cool for 10 minutes.
- Crumble 200g feta cheese into the cooled beef-spinach mixture. Finely chop 30g fresh parsley and add to the filling. Beat 1 egg and stir into the mixture until well combined.
- Preheat oven to 180°C. Melt 120g butter. Unroll phyllo sheets and cover with a damp towel. Take one sheet, brush with melted butter, place 80g filling along one short edge, and roll tightly into a cylinder. Place seam-side down on a parchment-lined baking sheet. Repeat to make 8 rolls.
- Beat the remaining egg and brush over all börek rolls. Bake for 35-40 minutes until deep golden brown and crispy. Let rest for 5 minutes before serving with plain yogurt on the side.
Serving: 280g
🥗
Salad
White Bean and Arugula Salad with Lemon-Sumac Dressing
Protein-rich white beans tossed with peppery arugula, cherry tomatoes, red onion and fresh herbs in a tangy lemon-sumac dressing with creamy yogurt
Ingredients
- 250 g dried white beans
- 150 g fresh arugula
- 200 g cherry tomatoes
- 100 g red onion
- 15 g fresh mint
- 20 g fresh parsley
- 100 g plain yogurt
- 45 ml lemon juice
- 60 ml extra virgin olive oil
- 8 g ground sumac
- 10 g garlic
- 8 g salt
- 2 g black pepper
How to Make
- Soak 250g dried white beans in cold water overnight or for at least 8 hours. Drain and rinse thoroughly.
- Place soaked beans in a large pot with 1.5L fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer for 45-55 minutes until beans are tender but still hold their shape. Drain and let cool to room temperature.
- While beans cool, prepare the dressing: In a small bowl, whisk together 100g plain yogurt, 45ml lemon juice, 60ml extra virgin olive oil, 8g ground sumac, 10g minced garlic, 6g salt, and 2g black pepper until smooth and emulsified.
- Halve 200g cherry tomatoes. Thinly slice 100g red onion into half-moons and soak in cold water for 10 minutes to reduce sharpness, then drain. Roughly chop 15g fresh mint and 20g fresh parsley.
- In a large serving bowl, combine the cooled white beans, 150g arugula, halved cherry tomatoes, drained red onion, chopped mint and parsley.
- Pour the lemon-sumac yogurt dressing over the salad and toss gently but thoroughly to coat all ingredients. Let rest for 5 minutes to allow flavors to meld before serving at room temperature.
Serving: 320g
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Side Dish
Saffron Rice Pilaf with Dried Apricots and Pine Nuts
Fragrant basmati rice infused with golden saffron threads, studded with sweet dried apricots and toasted pine nuts, finished with butter and fresh mint
Ingredients
- 300 g basmati rice
- 550 ml chicken stock
- 50 g butter
- 80 g dried apricots
- 50 g pine nuts
- 0.5 g saffron threads
- 120 g onion
- 10 g fresh mint
- 7 g salt
- 2 g black pepper
How to Make
- Rinse 300g basmati rice in cold water 3-4 times until water runs clear, then soak in cold water for 20 minutes. Drain thoroughly. Steep 0.5g saffron threads in 3 tablespoons warm water for 10 minutes.
- Dice 80g dried apricots into 5mm pieces. Finely dice 120g onion. In a dry skillet over medium heat, toast 50g pine nuts for 3-4 minutes, stirring constantly until golden and fragrant. Set aside.
- In a heavy-bottomed pot, melt 35g butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent but not browned.
- Add the drained rice to the pot and stir to coat with butter, cooking for 2 minutes. Add the diced apricots, saffron water with threads, 550ml chicken stock, 7g salt, and 2g black pepper. Stir once and bring to a boil.
- Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 15 minutes. Remove from heat and let steam, still covered, for 10 minutes.
- Fluff the rice gently with a fork. Stir in the remaining 15g butter and toasted pine nuts. Finely chop 10g fresh mint and sprinkle over the pilaf. Serve hot.
Serving: 250g
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