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Wednesday, May 20, 2026
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Soup
Tavuksuyu Çorbası - Turkish Chicken Broth Soup with Egg-Lemon Finish
A light and comforting Turkish chicken broth soup enriched with egg and fresh lemon juice, creating a silky texture with bright citrus notes. A classic home-style soup perfect for spring.
Ingredients
- 600 g Chicken breast with bone
- 150 g Onion, peeled and halved
- 100 g Carrot, peeled and chopped
- 2 L Water
- 30 g All-purpose flour
- 2 pieces Egg yolks
- 60 ml Fresh lemon juice
- 8 g Salt
- 2 g Black pepper
- 15 g Fresh parsley, chopped
How to Make
- Place 600g chicken breast with bone, 150g halved onion, and 100g chopped carrot in a large pot with 2L cold water and bring to a boil over high heat, about 8-10 minutes.
- Reduce heat to low, skim off any foam from the surface, add 8g salt, and simmer gently for 45 minutes until chicken is fully cooked and broth is flavorful.
- Remove chicken from pot, shred the meat finely and discard bones, then strain the broth through a fine-mesh sieve into a clean pot, discarding vegetables.
- Return shredded chicken to the strained broth and bring to a gentle simmer over medium heat.
- In a mixing bowl, whisk together 2 egg yolks, 30g flour, and 60ml lemon juice until completely smooth with no lumps.
- Slowly ladle 250ml of hot broth into the egg mixture while whisking constantly to temper the eggs without scrambling them.
- Pour the tempered egg mixture back into the pot while stirring constantly, and cook over low heat for 3-4 minutes until the soup thickens slightly, never allowing it to boil.
- Season with 2g black pepper, taste and adjust salt if needed, then serve immediately garnished with 15g chopped fresh parsley.
Serving: 350g
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Main Course
Somon Balığı Buğulama - Steamed Salmon with Herbs and Vegetables in Parchment
Fresh salmon fillets steamed en papillote with spring vegetables, fresh herbs, olive oil and lemon, creating a moist and aromatic dish with Mediterranean flavors. A healthy and elegant preparation.
Ingredients
- 800 g Salmon fillets, skin removed
- 300 g Zucchini, thinly sliced
- 250 g Cherry tomatoes, halved
- 200 g Red bell pepper, thinly sliced
- 30 g Fresh dill, chopped
- 25 g Fresh parsley, chopped
- 15 g Garlic, minced
- 80 ml Extra virgin olive oil
- 45 ml Fresh lemon juice
- 5 g Lemon zest
- 10 g Salt
- 3 g Black pepper
How to Make
- Preheat oven to 200°C (400°F) and cut 4 large pieces of parchment paper, each approximately 40cm x 30cm.
- In a bowl, toss together 300g sliced zucchini, 250g halved cherry tomatoes, 200g sliced red bell pepper, 15g minced garlic, 30g chopped dill, 25g chopped parsley, 60ml olive oil, 5g lemon zest, 6g salt, and 2g black pepper until vegetables are well coated.
- Place each piece of parchment on a work surface and divide the vegetable mixture into 4 portions, placing each portion in the center of a parchment sheet.
- Pat 800g salmon fillets dry with paper towels, cut into 4 equal portions (200g each), and season each piece with remaining 4g salt and 1g black pepper.
- Place one salmon portion on top of each vegetable bed, drizzle each with 5ml olive oil and 11ml fresh lemon juice.
- Fold parchment over salmon and vegetables, then crimp and fold edges tightly to create sealed packets, ensuring no steam can escape.
- Place packets on a large baking sheet and bake in preheated oven for 15-18 minutes until salmon is cooked through and flakes easily with a fork.
- Carefully transfer each parchment packet to a serving plate, cut open at the table to release aromatic steam, and serve immediately with the vegetables and cooking juices.
Serving: 450g
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Salad
Piyaz - Turkish White Bean Salad with Hard-Boiled Eggs and Tahini Dressing
A classic Anatolian salad featuring tender white beans, hard-boiled eggs, fresh vegetables, and a creamy tahini-lemon dressing. A protein-rich and satisfying salad with regional character.
Ingredients
- 300 g Dried white beans, soaked overnight
- 4 pieces Eggs
- 150 g Red onion, thinly sliced
- 200 g Tomatoes, diced
- 40 g Fresh parsley, chopped
- 60 g Tahini paste
- 50 ml Fresh lemon juice
- 60 ml Extra virgin olive oil
- 8 g Sumac powder
- 10 g Salt
- 3 g Black pepper
How to Make
- Drain 300g soaked white beans, place in a pot with fresh water covering by 5cm, bring to a boil, then reduce heat and simmer for 60-75 minutes until beans are tender but not mushy.
- While beans cook, place 4 eggs in a saucepan with cold water, bring to a boil, then remove from heat, cover, and let stand for 10 minutes for perfect hard-boiled eggs.
- Drain cooked beans and rinse with cold water to stop cooking, then drain again thoroughly and transfer to a large mixing bowl.
- Peel the hard-boiled eggs, cut each into quarters, and set aside for garnish.
- In a small bowl, whisk together 60g tahini paste, 50ml lemon juice, 60ml olive oil, 6g salt, and 2g black pepper until smooth and creamy, adding 30ml cold water if needed to achieve pourable consistency.
- Add 150g thinly sliced red onion to the beans (first soak onion slices in cold water with 1 tsp salt for 10 minutes to reduce sharpness, then drain), along with 200g diced tomatoes and 40g chopped parsley.
- Pour the tahini dressing over the bean mixture and toss gently but thoroughly to coat all ingredients evenly.
- Transfer salad to a serving platter, arrange egg quarters on top, sprinkle with 8g sumac powder and remaining 1g black pepper, and serve at room temperature.
Serving: 320g
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Side Dish
Kabak Mücver - Turkish Zucchini Fritters with Herbs and Cheese
Crispy golden fritters made with grated zucchini, fresh herbs, cheese, and a light batter, pan-fried until perfectly crisp outside and tender inside. A beloved Turkish meze and side dish.
Ingredients
- 600 g Zucchini, grated
- 8 g Salt for draining
- 80 g All-purpose flour
- 2 pieces Eggs, beaten
- 120 g Feta cheese, crumbled
- 80 g Spring onions, finely chopped
- 25 g Fresh dill, chopped
- 15 g Fresh mint, chopped
- 3 g Black pepper
- 5 g Baking powder
- 150 ml Sunflower oil for frying
- 200 g Plain yogurt for serving
How to Make
- Grate 600g zucchini using the large holes of a box grater, place in a colander, sprinkle with 8g salt, toss well, and let drain for 20 minutes to remove excess moisture.
- After 20 minutes, squeeze the grated zucchini firmly in small handfuls over the sink to extract as much liquid as possible, then transfer to a large mixing bowl.
- Add 2 beaten eggs, 120g crumbled feta cheese, 80g finely chopped spring onions, 25g chopped dill, 15g chopped mint, and 3g black pepper to the zucchini and mix well.
- In a small bowl, combine 80g flour with 5g baking powder, then add to the zucchini mixture and stir until just combined into a thick batter.
- Heat 150ml sunflower oil in a large non-stick frying pan over medium-high heat until shimmering, about 3 minutes, reaching approximately 180°C.
- Using a large spoon, drop heaping spoonfuls of batter into the hot oil, spacing them apart, and gently flatten each fritter to about 1cm thickness.
- Fry for 3-4 minutes on the first side until deep golden brown and crispy, then carefully flip and fry for another 3 minutes on the second side until equally golden.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil, continue frying remaining batter in batches, and serve hot with 200g plain yogurt on the side.
Serving: 280g
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