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Wednesday, May 27, 2026
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Soup
Yayla Çorbası
Traditional Turkish yogurt soup with rice, fresh mint and dried oregano, finished with a sizzling butter and paprika drizzle
Ingredients
- 500 g Plain yogurt
- 80 g Short-grain rice
- 30 g All-purpose flour
- 1.2 L Chicken stock
- 1 piece Egg yolk
- 40 g Butter
- 2 tbsp Dried mint
- 1 tsp Sweet paprika
- 15 g Fresh mint leaves
- 1.5 tsp Salt
How to Make
- Rinse 80g rice under cold water until water runs clear, then add to a large pot with 1.2L chicken stock and bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered for 15-18 minutes until rice is completely tender and starting to break down.
- In a large bowl, whisk together 500g yogurt, 30g flour, 1 egg yolk, and 1.5 tsp salt until completely smooth with no lumps.
- Slowly ladle 250ml of hot soup into the yogurt mixture while whisking constantly to temper it, then pour the yogurt mixture back into the pot while stirring continuously.
- Cook over low heat for 8-10 minutes, stirring frequently in figure-eight motions to prevent curdling, until soup thickens slightly but do not let it boil.
- In a small pan, melt 40g butter over medium heat, then add 2 tbsp dried mint and 1 tsp paprika, swirling for 30 seconds until fragrant.
- Ladle soup into bowls, drizzle each portion with the mint-paprika butter, and garnish with fresh mint leaves before serving immediately.
Serving: 350g
🥘
Main Course
Levrek Buğulama
Whole sea bass steamed with julienned vegetables, fresh herbs and lemon, served with a silky tahini-garlic sauce and olive oil drizzle
Ingredients
- 1200 g Whole sea bass, cleaned and scaled
- 150 g Carrot, julienned
- 120 g Red bell pepper, julienned
- 100 g Celery stalk, julienned
- 120 g Leek, white part only, julienned
- 2 pieces Lemon
- 30 g Fresh parsley
- 20 g Fresh dill
- 80 g Tahini
- 15 g Garlic cloves
- 60 ml Extra virgin olive oil
- 2 tsp Sea salt
- 1 tsp Black pepper
How to Make
- Pat 1200g sea bass completely dry with paper towels, then make 3 diagonal slashes on each side and season inside and out with 1.5 tsp salt and 0.5 tsp black pepper.
- Stuff the cavity with half of the julienned vegetables (75g carrot, 60g pepper, 50g celery, 60g leek), 15g parsley, 10g dill, and 4 lemon slices.
- Prepare a large steamer or place a steaming rack in a wide pot with 3cm of water, bring to a rolling boil over high heat.
- Place fish on a heatproof plate that fits in the steamer, scatter remaining julienned vegetables around and over the fish, then cover tightly and steam for 18-22 minutes until flesh is opaque and flakes easily.
- While fish steams, make tahini sauce by crushing 15g garlic with 0.5 tsp salt to a paste, then whisk in 80g tahini, juice of 1 lemon, and 60ml cold water gradually until smooth and pourable.
- Carefully transfer steamed fish and vegetables to a serving platter, drizzle with 60ml olive oil and juice of remaining lemon.
- Garnish with remaining fresh herbs, serve immediately with tahini sauce on the side for drizzling.
Serving: 400g
🥗
Salad
Çoban Salatası
Classic Turkish shepherd's salad with finely diced tomatoes, cucumbers, peppers and onions, dressed with lemon juice and olive oil
Ingredients
- 400 g Ripe tomatoes, finely diced
- 300 g Cucumber, finely diced
- 150 g Green bell pepper, finely diced
- 100 g Red onion, finely diced
- 40 g Fresh flat-leaf parsley, chopped
- 60 ml Fresh lemon juice
- 80 ml Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- 1 tsp Sea salt
- 0.5 tsp Aleppo pepper flakes
How to Make
- Dice 400g tomatoes into 5mm cubes, place in a colander, sprinkle with 0.5 tsp salt, and let drain for 10 minutes to remove excess moisture.
- Peel and dice 300g cucumber into 5mm cubes matching the tomato size, then dice 150g green pepper and 100g red onion to the same size for uniformity.
- In a large mixing bowl, combine the drained tomatoes, cucumber, pepper, and onion, then add 40g chopped parsley and toss gently.
- In a small bowl, whisk together 60ml lemon juice, 80ml olive oil, 1 tbsp pomegranate molasses, 0.5 tsp salt, and 0.5 tsp Aleppo pepper until emulsified.
- Pour dressing over vegetables just before serving and toss thoroughly but gently to coat all pieces evenly without bruising.
- Transfer to a shallow serving bowl, allow to rest for 5 minutes for flavors to meld, then serve immediately as a fresh accompaniment.
Serving: 250g
🍚
Side Dish
Bulgur Pilavı with Pistachios
Fluffy bulgur pilaf cooked with aromatic spices, topped with toasted pistachios and crispy golden onions
Ingredients
- 300 g Coarse bulgur
- 600 ml Chicken or vegetable stock
- 50 g Butter
- 200 g Onion, finely chopped
- 30 g Tomato paste
- 60 g Shelled pistachios
- 1 tsp Cumin seeds
- 1 tsp Sweet paprika
- 1.5 tsp Salt
- 0.5 tsp Black pepper
How to Make
- Rinse 300g bulgur in a fine-mesh strainer under cold water until water runs clear, then drain thoroughly and set aside.
- Heat 50g butter in a heavy-bottomed pot over medium heat until melted, add 200g chopped onion and sauté for 8-10 minutes until deeply golden and caramelized, stirring frequently.
- Add 30g tomato paste, 1 tsp cumin, 1 tsp paprika, and stir constantly for 2 minutes until paste darkens and becomes fragrant.
- Add drained bulgur to the pot and stir for 3-4 minutes to toast and coat each grain with the butter mixture.
- Pour in 600ml hot stock, add 1.5 tsp salt and 0.5 tsp black pepper, stir once, then bring to a boil over high heat.
- Reduce heat to lowest setting, cover pot with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
- While bulgur cooks, toast 60g pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, shaking pan frequently.
- Remove pot from heat and let stand covered for 10 minutes, then fluff with a fork, transfer to serving dish, and top with toasted pistachios before serving.
Serving: 280g
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