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Thursday, May 28, 2026
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Soup
Ispanaklı Yoğurt Çorbası - Spinach and Yogurt Soup with Mint
A creamy and tangy Turkish soup featuring fresh spinach, yogurt, and aromatic mint. Light yet satisfying with a velvety texture and refreshing flavor profile.
Ingredients
- 400 g fresh spinach, washed and chopped
- 500 ml full-fat yogurt
- 30 g all-purpose flour
- 1200 ml chicken or vegetable broth
- 150 g onion, finely diced
- 40 g butter
- 2 tsp dried mint
- 15 g fresh mint leaves, chopped
- 1 piece egg yolk
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Melt 30g butter in a large pot over medium heat and sauté 150g diced onion until translucent and soft, about 5-6 minutes.
- Add 400g chopped spinach to the pot and cook, stirring frequently, until wilted and reduced in volume, about 4 minutes.
- Pour in 1200ml broth and bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
- In a mixing bowl, whisk together 500ml yogurt, 30g flour, and 1 egg yolk until completely smooth with no lumps.
- Slowly ladle about 250ml of the hot soup into the yogurt mixture while whisking constantly to temper it and prevent curdling.
- Pour the tempered yogurt mixture back into the pot in a steady stream while stirring the soup continuously.
- Cook over low heat, stirring frequently, until the soup thickens slightly and reaches a creamy consistency, about 8-10 minutes. Do not let it boil.
- Season with 1.5 tsp salt, 0.5 tsp black pepper, and stir in 15g fresh chopped mint.
- In a small pan, melt remaining 10g butter, add 2 tsp dried mint, and heat for 30 seconds until fragrant.
- Ladle soup into bowls and drizzle the mint butter over each serving before serving hot.
Serving: 350g
🥘
Main Course
Karides Güveç - Clay Pot Shrimp with Tomatoes, Peppers and Kaşar Cheese
A spectacular Turkish casserole featuring succulent shrimp baked in individual clay pots with fresh tomatoes, bell peppers, garlic, and melted kaşar cheese. A beloved Aegean specialty with bold Mediterranean flavors.
Ingredients
- 800 g large raw shrimp, peeled and deveined
- 500 g ripe tomatoes, diced
- 200 g green bell pepper, diced
- 200 g red bell pepper, diced
- 20 g garlic, minced
- 200 g kaşar cheese, grated
- 60 ml olive oil
- 30 g tomato paste
- 1 tsp sweet paprika
- 1 tsp red pepper flakes
- 30 g fresh parsley, chopped
- 20 g fresh dill, chopped
- 1.5 tsp salt
- 0.75 tsp black pepper
- 30 ml lemon juice
How to Make
- Preheat oven to 200°C (400°F) and lightly oil 4 individual clay güveç pots or small oven-safe casserole dishes.
- Heat 60ml olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add 20g minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add 200g green bell pepper and 200g red bell pepper to the skillet and cook, stirring occasionally, for 4-5 minutes until slightly softened.
- Stir in 30g tomato paste, 1 tsp paprika, and 1 tsp red pepper flakes, cooking for 1 minute to release the flavors.
- Add 500g diced tomatoes and cook for 6-7 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down.
- Season with 1.5 tsp salt and 0.75 tsp black pepper, then stir in 20g chopped parsley and 15g chopped dill.
- Remove from heat and divide half of the tomato-pepper mixture evenly among the 4 prepared güveç pots.
- Toss 800g shrimp with 30ml lemon juice and remaining 10g dill, then divide shrimp evenly among the pots, arranging them in a single layer.
- Spoon the remaining tomato-pepper mixture over the shrimp in each pot.
- Top each pot generously with 50g grated kaşar cheese, covering the surface completely.
- Place the güveç pots on a baking sheet and bake in the preheated oven for 15-18 minutes until the shrimp are cooked through, the cheese is melted and golden, and the sauce is bubbling.
- Remove from oven, garnish with remaining 10g fresh parsley, and serve immediately in the clay pots with crusty bread.
Serving: 450g
🥗
Salad
Havuç Salatası - Shredded Carrot Salad with Yogurt, Garlic and Dill
A refreshing and vibrant Turkish salad featuring finely shredded carrots dressed in a creamy garlic yogurt sauce with fresh dill. Light, crunchy, and perfectly balanced with tangy and herbal notes.
Ingredients
- 600 g carrots, peeled and finely shredded
- 250 ml thick yogurt
- 10 g garlic, minced
- 25 g fresh dill, finely chopped
- 30 ml lemon juice
- 30 ml extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp cumin
How to Make
- Place 600g shredded carrots in a large mixing bowl and sprinkle with 0.5 tsp salt, then toss and let stand for 10 minutes to draw out excess moisture.
- In a separate bowl, combine 250ml thick yogurt, 10g minced garlic, 30ml lemon juice, 30ml olive oil, 0.5 tsp black pepper, and 0.5 tsp cumin, whisking until smooth and creamy.
- Gently squeeze the carrots with your hands to remove any released liquid, then pat dry with paper towels.
- Add the carrots to the yogurt dressing and toss thoroughly to coat every strand evenly.
- Fold in 20g finely chopped dill, reserving 5g for garnish.
- Transfer the salad to a serving platter, smoothing the top with a spoon to create an even surface.
- Garnish with remaining 5g dill and a light drizzle of olive oil.
- Refrigerate for at least 15-20 minutes before serving to allow flavors to meld and the salad to chill.
Serving: 250g
🍚
Side Dish
Fırında Patates - Oven-Roasted Potatoes with Rosemary and Garlic
Golden, crispy-on-the-outside and fluffy-on-the-inside roasted potato wedges infused with aromatic rosemary and garlic. A simple yet irresistible side dish that complements any main course.
Ingredients
- 800 g potatoes, scrubbed and cut into wedges
- 60 ml olive oil
- 15 g fresh rosemary, chopped
- 15 g garlic cloves, minced
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1 tsp sweet paprika
How to Make
- Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- Cut 800g scrubbed potatoes into even wedges, approximately 2-3 cm thick, and place in a large bowl.
- Add 60ml olive oil, 15g minced garlic, 15g chopped rosemary, 1.5 tsp sea salt, 1 tsp black pepper, and 1 tsp paprika to the potatoes.
- Toss the potatoes thoroughly with your hands or a large spoon, ensuring every wedge is evenly coated with the oil and seasonings.
- Arrange the potato wedges in a single layer on the prepared baking sheet, making sure they don't overlap to ensure even crisping.
- Roast in the preheated oven for 25 minutes without disturbing.
- After 25 minutes, flip each potato wedge using tongs or a spatula and return to the oven.
- Continue roasting for an additional 20-25 minutes until the potatoes are deeply golden brown, crispy on the edges, and tender when pierced with a fork.
- Remove from oven and let rest for 2-3 minutes before transferring to a serving dish.
- Serve hot, optionally garnished with additional fresh rosemary sprigs.
Serving: 200g
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