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Saturday, May 23, 2026
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Soup
Şehriye Çorbası - Turkish Vermicelli Soup with Butter and Paprika
A comforting Turkish classic featuring delicate vermicelli pasta in a rich chicken broth, finished with a sizzling paprika butter drizzle and fresh lemon juice
Ingredients
- 1.5 L chicken broth
- 120 g vermicelli pasta
- 60 g butter
- 100 g onion, finely diced
- 1 tbsp paprika
- 1 tsp red pepper flakes
- 45 ml fresh lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 20 g fresh parsley, chopped
How to Make
- Heat 30g butter in a large pot over medium heat until melted and foaming, about 2 minutes.
- Add 100g finely diced onion and sauté, stirring frequently, until softened and translucent, about 5 minutes.
- Add 120g vermicelli pasta and toast in the butter, stirring constantly, until golden brown, about 3-4 minutes.
- Pour in 1.5L chicken broth, season with 1 tsp salt and 0.5 tsp black pepper, bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered until vermicelli is tender, about 8-10 minutes.
- While soup simmers, prepare the paprika butter: melt remaining 30g butter in a small pan over medium heat until it starts to foam.
- Add 1 tbsp paprika and 1 tsp red pepper flakes to the melted butter, swirl for 10 seconds until fragrant, then immediately remove from heat.
- Stir 45ml fresh lemon juice into the finished soup, taste and adjust seasoning if needed.
- Ladle hot soup into bowls, drizzle each serving with the paprika butter, and garnish with 20g chopped fresh parsley before serving.
Serving: 350g
🥘
Main Course
İzmir Köfte - Turkish Meatballs in Tomato Sauce with Roasted Potatoes and Peppers
Tender spiced beef meatballs baked in a rich tomato sauce alongside golden roasted potatoes and green peppers, a beloved Aegean specialty from İzmir
Ingredients
- 600 g ground beef
- 150 g onion, grated
- 60 g breadcrumbs
- 600 g potatoes, peeled and cut into wedges
- 300 g green bell peppers, cut into chunks
- 500 g tomatoes, diced
- 3 tbsp tomato paste
- 80 ml olive oil
- 300 ml hot water
- 1.5 tsp cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 30 g fresh parsley, chopped
How to Make
- Preheat oven to 190°C (375°F) and lightly oil a large baking dish (approximately 30x40cm).
- In a large bowl, combine 600g ground beef, 150g grated onion, 60g breadcrumbs, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper, knead with your hands for 3-4 minutes until well mixed and slightly sticky.
- Form the meat mixture into walnut-sized meatballs (approximately 30g each) and arrange them in the prepared baking dish.
- Tuck 600g potato wedges and 300g green pepper chunks around and between the meatballs in the dish.
- In a separate bowl, mix 500g diced tomatoes, 3 tbsp tomato paste, 80ml olive oil, 300ml hot water, 0.5 tsp cumin, 1 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper until well combined.
- Pour the tomato sauce mixture evenly over the meatballs, potatoes, and peppers, ensuring everything is well coated.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove foil, increase oven temperature to 200°C (400°F), and bake uncovered for an additional 20-25 minutes until the potatoes are golden and the sauce has reduced.
- Remove from oven, let rest for 5 minutes, garnish with 30g chopped fresh parsley, and serve hot directly from the baking dish.
Serving: 450g
🥗
Salad
Gavurdağı Salatası - Antakya-Style Tomato and Walnut Salad with Tahini
A vibrant Levantine salad from Antakya featuring ripe tomatoes, crunchy walnuts, and fresh herbs dressed with tangy pomegranate molasses and creamy tahini
Ingredients
- 600 g ripe tomatoes, diced
- 200 g cucumber, diced
- 80 g red onion, finely sliced
- 100 g walnuts, roughly chopped
- 40 g fresh parsley, chopped
- 20 g fresh mint, chopped
- 60 ml tahini
- 3 tbsp pomegranate molasses
- 60 ml olive oil
- 30 ml fresh lemon juice
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp sumac
How to Make
- Place 80g finely sliced red onion in a small bowl, cover with cold water and add a pinch of salt, let soak for 10 minutes to remove sharpness, then drain and pat dry.
- In a large salad bowl, combine 600g diced tomatoes, 200g diced cucumber, the soaked onions, 100g chopped walnuts, 40g chopped parsley, and 20g chopped mint.
- In a small bowl, whisk together 60ml tahini, 3 tbsp pomegranate molasses, 60ml olive oil, 30ml lemon juice, and 30ml cold water until smooth and emulsified.
- Season the dressing with 1 tsp salt and 1 tsp red pepper flakes, whisk again to combine.
- Pour the tahini-pomegranate dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
- Transfer to a serving platter, sprinkle with 1 tsp sumac on top for garnish.
- Let the salad rest for 5 minutes at room temperature before serving to allow flavors to meld.
Serving: 280g
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Side Dish
Patlıcanlı Pilav - Turkish Rice Pilaf with Roasted Eggplant and Pine Nuts
Fragrant basmati rice cooked with smoky roasted eggplant cubes, toasted pine nuts, and aromatic spices, finished with fresh herbs and butter
Ingredients
- 350 g basmati rice
- 400 g eggplant, cubed
- 600 ml chicken broth
- 50 g butter
- 60 ml olive oil
- 120 g onion, finely diced
- 50 g pine nuts
- 40 g currants
- 0.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1.5 tsp salt
- 0.5 tsp black pepper
- 25 g fresh dill, chopped
- 15 g fresh mint, chopped
How to Make
- Rinse 350g basmati rice in cold water until water runs clear, then soak in cold water for 20 minutes, drain and set aside.
- Preheat oven to 200°C (400°F), toss 400g cubed eggplant with 40ml olive oil, 0.5 tsp salt, and 0.25 tsp black pepper, spread on a baking sheet and roast for 20-25 minutes until golden and tender, turning halfway through.
- While eggplant roasts, heat remaining 20ml olive oil and 25g butter in a large heavy-bottomed pot over medium heat until butter melts and foams.
- Add 50g pine nuts and toast, stirring constantly, until golden brown, about 2-3 minutes, then remove with a slotted spoon and set aside.
- In the same pot, add 120g diced onion and sauté until softened and translucent, about 5 minutes.
- Add the drained rice to the pot and stir gently for 2-3 minutes to coat the grains with oil and lightly toast them.
- Add 40g currants, 0.5 tsp allspice, 0.5 tsp cinnamon, 1 tsp salt, and 0.25 tsp black pepper, stir to combine.
- Pour in 600ml hot chicken broth, bring to a boil over high heat, then immediately reduce heat to very low, cover tightly with a lid, and cook for 15 minutes without lifting the lid.
- Remove pot from heat, quickly fold in the roasted eggplant cubes, replace lid, and let rest for 10 minutes to steam.
- Fluff the rice gently with a fork, fold in remaining 25g butter, toasted pine nuts, 25g chopped dill, and 15g chopped mint, transfer to a serving platter and serve warm.
Serving: 280g
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