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Sunday, May 24, 2026
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Soup
Düğün Çorbası - Turkish Wedding Soup with Lamb and Chickpeas
A celebratory Turkish soup featuring tender lamb meatballs, chickpeas, and a tangy egg-lemon finish, traditionally served at weddings and special occasions
Ingredients
- 300 g lamb shoulder, ground
- 150 g chickpeas, dried
- 60 g all-purpose flour
- 2 pcs egg yolk
- 60 ml lemon juice
- 40 g butter
- 80 g onion, finely grated
- 1.5 L lamb or chicken stock
- 2 tsp dried mint
- 1 tsp sweet paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Soak 150g dried chickpeas in cold water overnight, then drain and simmer in 1.5L stock for 45-50 minutes until tender but not mushy.
- Mix 300g ground lamb with 80g grated onion, 0.5 tsp salt, and 0.25 tsp black pepper, then roll into marble-sized meatballs (about 1.5cm diameter).
- Add the lamb meatballs gently to the simmering chickpea broth and cook for 15 minutes until the meatballs are cooked through and float to the surface.
- In a dry pan, toast 60g flour over medium heat, stirring constantly for 3-4 minutes until golden and nutty-smelling, then whisk into the soup gradually to avoid lumps.
- Simmer the thickened soup for 10 minutes, stirring occasionally, until it reaches a velvety consistency.
- In a small bowl, whisk 2 egg yolks with 60ml lemon juice until smooth, then temper by slowly adding 4-5 ladles of hot soup while whisking constantly.
- Remove the soup from heat and slowly pour the egg-lemon mixture back into the pot while stirring gently to prevent curdling.
- In a small pan, heat 40g butter until foaming, add 2 tsp dried mint and 1 tsp paprika, cook for 30 seconds, then drizzle over the soup before serving.
Serving: 350g
🥘
Main Course
Moroccan-Style Lamb Tagine with Prunes and Toasted Almonds
Aromatic North African slow-cooked lamb stew with sweet prunes, warm spices, honey, and toasted almonds, served with fluffy couscous
Ingredients
- 800 g lamb leg, boneless, cubed
- 250 g onion, finely diced
- 200 g prunes, pitted
- 80 g almonds, blanched
- 40 ml honey
- 45 ml olive oil
- 20 g garlic, minced
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp saffron threads
- 500 ml lamb or chicken stock
- 30 g fresh cilantro, chopped
- 2 tsp salt
- 300 g couscous, uncooked
How to Make
- Pat 800g lamb cubes dry with paper towels and season generously with 1.5 tsp salt and 0.5 tsp black pepper on all sides.
- Heat 30ml olive oil in a heavy tagine or Dutch oven over medium-high heat until shimmering, then brown the lamb in batches for 3-4 minutes per side until deep golden, removing to a plate.
- Reduce heat to medium, add remaining 15ml olive oil and sauté 250g diced onion for 6-7 minutes until softened and translucent, stirring occasionally.
- Add 20g minced garlic, 1.5 tsp cinnamon, 1 tsp ginger, 1 tsp cumin, 1 tsp coriander, and 0.25 tsp saffron, stirring constantly for 90 seconds until fragrant.
- Return the browned lamb to the pot, add 500ml stock, bring to a boil, then reduce to low heat, cover, and simmer for 75 minutes until lamb is tender.
- Add 200g prunes and 40ml honey, stir gently, and continue simmering uncovered for 20 minutes until the sauce thickens and becomes glossy.
- Meanwhile, toast 80g blanched almonds in a dry skillet over medium heat for 4-5 minutes, shaking frequently, until golden and fragrant.
- Prepare 300g couscous according to package directions, fluffing with a fork, then serve the tagine over couscous, garnished with toasted almonds and 30g chopped cilantro.
Serving: 450g
🥗
Salad
Fattoush - Lebanese Bread Salad with Sumac and Fresh Herbs
Vibrant Levantine salad featuring crispy toasted pita, fresh vegetables, herbs, and a tangy sumac-lemon dressing with pomegranate seeds
Ingredients
- 120 g pita bread
- 200 g romaine lettuce, chopped
- 250 g tomatoes, diced
- 200 g cucumber, diced
- 100 g radishes, thinly sliced
- 60 g spring onions, sliced
- 40 g fresh parsley, chopped
- 20 g fresh mint leaves, torn
- 80 g pomegranate seeds
- 2 tbsp ground sumac
- 60 ml lemon juice
- 80 ml extra virgin olive oil
- 8 g garlic, minced
- 1 tsp salt
How to Make
- Tear 120g pita bread into bite-sized pieces, toss with 15ml olive oil and a pinch of salt, then bake at 180°C for 8-10 minutes until golden and crispy.
- In a large mixing bowl, combine 200g chopped romaine, 250g diced tomatoes, 200g diced cucumber, 100g sliced radishes, and 60g sliced spring onions.
- Add 40g chopped parsley and 20g torn mint leaves to the vegetable mixture and toss gently to distribute the herbs evenly.
- In a small bowl, whisk together 60ml lemon juice, 65ml olive oil, 8g minced garlic, 2 tbsp sumac, and 1 tsp salt until emulsified.
- Just before serving, add the crispy pita pieces to the salad, pour the sumac-lemon dressing over everything, and toss thoroughly to coat.
- Transfer to a serving platter and scatter 80g pomegranate seeds over the top for a jewel-like finish.
Serving: 280g
🍚
Side Dish
Gözleme - Turkish Flatbread Stuffed with Spinach and White Cheese
Traditional hand-rolled Turkish flatbread filled with sautéed spinach and crumbled white cheese, cooked on a griddle until golden and crispy
Ingredients
- 300 g all-purpose flour
- 180 ml warm water
- 1 tsp salt
- 30 ml olive oil for dough
- 400 g fresh spinach, chopped
- 200 g white cheese (feta or beyaz peynir), crumbled
- 100 g onion, finely diced
- 1 pcs egg
- 60 g butter for cooking
- 1 tsp red pepper flakes
- 0.5 tsp black pepper
How to Make
- In a large bowl, mix 300g flour with 1 tsp salt, then gradually add 180ml warm water and 30ml olive oil, kneading for 8-10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let rest for 30 minutes at room temperature to relax the gluten.
- Heat 15ml olive oil in a large pan over medium heat, sauté 100g diced onion for 4 minutes, then add 400g chopped spinach and cook for 5-6 minutes until wilted and liquid evaporates.
- Remove spinach from heat, let cool slightly, then mix with 200g crumbled white cheese, 1 beaten egg, 1 tsp red pepper flakes, and 0.5 tsp black pepper.
- Divide the dough into 4 equal portions, roll each piece on a lightly floured surface into a thin circle about 30cm diameter and 2mm thick.
- Spread one-quarter of the spinach-cheese filling over half of each circle, leaving a 1cm border, then fold over to create a half-moon shape and press edges to seal.
- Heat a large griddle or cast iron pan over medium heat, brush with melted butter, and cook each gözleme for 3-4 minutes per side until golden brown with crispy spots.
- Brush the cooked gözleme with remaining melted butter, cut into wedges, and serve hot.
Serving: 280g
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