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Monday, May 25, 2026
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Soup
Tarhana Çorbası - Traditional Turkish Fermented Grain Soup with Butter and Paprika
A deeply comforting traditional Anatolian soup made from fermented tarhana powder, enriched with butter and finished with a paprika drizzle. This ancient recipe showcases the preserved flavors of summer vegetables and yogurt, creating a tangy, warming bowl perfect for any season.
Ingredients
- 120 g tarhana powder
- 1200 ml water
- 40 g butter
- 15 g tomato paste
- 5 g red pepper flakes
- 3 g dried mint
- 8 g salt
How to Make
- Place 120g tarhana powder in a large mixing bowl and gradually add 300ml cold water while whisking continuously to create a smooth paste without lumps, approximately 2-3 minutes.
- Heat a large soup pot over medium heat and add 25g butter, allowing it to melt and foam for 1 minute, then stir in 15g tomato paste and cook for 2 minutes until fragrant and darkened.
- Pour the tarhana mixture into the pot, then add remaining 900ml water while stirring constantly to prevent lumps from forming.
- Bring the soup to a gentle boil over medium-high heat, then reduce to low and simmer for 15-18 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Season with 8g salt and adjust to taste, then remove from heat.
- In a small pan, melt remaining 15g butter over low heat, add 5g red pepper flakes and 3g dried mint, swirl for 30 seconds until aromatic.
- Ladle the hot soup into bowls and drizzle each serving with the spiced butter mixture, serving immediately.
Serving: 350g
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Main Course
Kuzu Tandır - Slow-Roasted Lamb Shoulder with Aromatic Spices and Pan Juices
A magnificent Central Anatolian specialty featuring lamb shoulder slow-roasted until fall-apart tender, seasoned with cumin, black pepper, and garlic. The meat becomes incredibly succulent while developing a golden crust, served with its own rich pan juices for an unforgettable feast.
Ingredients
- 1400 g lamb shoulder, bone-in
- 300 g onion, sliced
- 30 g garlic cloves
- 8 g ground cumin
- 5 g black pepper
- 15 g salt
- 45 ml olive oil
- 400 ml hot water
- 3 g bay leaves
- 10 g fresh thyme
How to Make
- Preheat oven to 160°C (320°F) and pat 1400g lamb shoulder completely dry with paper towels.
- In a small bowl, combine 8g cumin, 5g black pepper, and 15g salt to create a spice rub.
- Make 8-10 small incisions all over the lamb using a sharp knife, then insert slivers of 30g garlic into the cuts.
- Rub the entire lamb shoulder thoroughly with the spice mixture, massaging it into the meat for 2-3 minutes, then drizzle with 30ml olive oil and rub again.
- Heat a large oven-safe roasting pan over medium-high heat, add remaining 15ml olive oil, and sear the lamb on all sides until golden brown, approximately 3-4 minutes per side.
- Remove lamb temporarily, add 300g sliced onions to the pan and sauté for 3 minutes until softened.
- Place the lamb on top of the onions, add 3g bay leaves and 10g fresh thyme around the meat, then pour 400ml hot water into the bottom of the pan.
- Cover the roasting pan tightly with aluminum foil, sealing the edges completely, then place in preheated oven and roast for 3 hours.
- After 3 hours, remove foil, increase oven temperature to 200°C (400°F), and roast uncovered for an additional 30-40 minutes until the surface is deeply golden and caramelized.
- Remove from oven and let rest for 15 minutes before carving, then serve with the pan juices and softened onions spooned over the top.
Serving: 400g
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Salad
Kısır - Turkish Bulgur Salad with Pomegranate Molasses, Fresh Herbs and Pistachios
A vibrant Southeastern Turkish bulgur salad featuring fine bulgur wheat tossed with pomegranate molasses, fresh parsley, mint, scallions, and crunchy pistachios. This nutritious and colorful dish offers a perfect balance of tangy, fresh, and nutty flavors with a satisfying texture.
Ingredients
- 200 g fine bulgur wheat
- 250 ml hot water
- 30 g tomato paste
- 40 ml pomegranate molasses
- 60 ml olive oil
- 30 ml lemon juice
- 80 g fresh flat-leaf parsley, chopped
- 20 g fresh mint, chopped
- 60 g scallions, finely sliced
- 150 g tomatoes, finely diced
- 100 g cucumber, finely diced
- 5 g red pepper flakes
- 3 g ground cumin
- 8 g salt
- 40 g shelled pistachios, roughly chopped
How to Make
- Place 200g fine bulgur in a large mixing bowl and pour 250ml hot water over it, stirring once, then cover with a plate and let stand for 15 minutes until all water is absorbed.
- In a small bowl, whisk together 30g tomato paste, 40ml pomegranate molasses, 60ml olive oil, 30ml lemon juice, 5g red pepper flakes, 3g cumin, and 8g salt until well combined, approximately 1 minute.
- After bulgur has absorbed the water, fluff it with a fork to separate the grains, then pour the dressing over the bulgur and mix thoroughly with your hands, kneading gently for 2-3 minutes until the bulgur turns reddish and all liquid is absorbed.
- Add 80g chopped parsley, 20g chopped mint, 60g sliced scallions, 150g diced tomatoes, and 100g diced cucumber to the bulgur mixture.
- Using your hands or a large spoon, mix all ingredients thoroughly for 2 minutes until evenly distributed and the salad comes together.
- Fold in 40g chopped pistachios gently, reserving a few for garnish.
- Transfer to a serving platter, shape into a mound, garnish with reserved pistachios and fresh mint leaves, and serve at room temperature.
Serving: 280g
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Side Dish
Su Böreği - Turkish Water Börek Layered with Cheese and Parsley
An exquisite Turkish börek featuring thin pastry sheets briefly boiled then layered with white cheese and fresh parsley, baked until golden and crispy on top while remaining tender inside. This traditional technique creates an incomparably light and flaky texture that melts in your mouth.
Ingredients
- 400 g yufka pastry sheets
- 300 g white cheese, crumbled
- 50 g fresh parsley, finely chopped
- 2 g eggs
- 200 ml milk
- 80 g butter, melted
- 2000 ml water for boiling
- 15 g salt
- 30 ml vegetable oil
How to Make
- Preheat oven to 180°C (350°F) and brush a 25cm x 35cm baking dish with 15ml vegetable oil.
- In a mixing bowl, whisk together 2 eggs, 200ml milk, 40g melted butter, and 5g salt until well combined, set aside.
- In another bowl, mix 300g crumbled white cheese with 50g finely chopped parsley until evenly distributed.
- Bring 2000ml water to a rolling boil in a large wide pot, add 10g salt, then reduce to a gentle simmer.
- Cut 400g yufka pastry sheets to fit your baking dish if necessary, keeping them covered with a damp towel to prevent drying.
- Take one yufka sheet, submerge it in the simmering water for exactly 15-20 seconds until softened but not falling apart, then carefully remove with a slotted spoon and place in the prepared baking dish.
- Brush the boiled yufka layer lightly with some of the egg-milk mixture, then repeat the boiling and layering process until you have 4 layers in the dish.
- Spread half of the cheese-parsley mixture evenly over the 4th layer, then continue boiling and layering 4 more yufka sheets, brushing each with the egg mixture.
- Add the remaining cheese-parsley mixture, then top with the remaining boiled yufka sheets, brushing each layer with the egg mixture until all sheets are used.
- Pour any remaining egg-milk mixture evenly over the top layer, then drizzle with remaining 40g melted butter, ensuring the entire surface is coated.
- Using a sharp knife, score the top layers into square or diamond portions without cutting all the way through.
- Bake in preheated oven for 40-45 minutes until the top is golden brown and crispy, then remove and let rest for 10 minutes before cutting and serving warm.
Serving: 220g
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