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Friday, May 29, 2026
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Soup
Kereviz Çorbası - Turkish Celery Root Soup
A velvety smooth soup made from celery root and potatoes, enriched with butter and finished with a lemony egg-yogurt liaison, garnished with fresh dill
Ingredients
- 500 g celery root, peeled and cubed
- 250 g potato, peeled and cubed
- 150 g onion, finely diced
- 40 g butter
- 1200 ml vegetable broth
- 100 g plain yogurt
- 2 pieces egg yolk
- 30 ml lemon juice
- 15 g fresh dill, chopped
- 8 g salt
- 2 g black pepper
How to Make
- Melt 40g butter in a large soup pot over medium heat until foaming, about 2 minutes.
- Add 150g diced onion and sauté until translucent and soft, stirring occasionally, about 5-6 minutes.
- Add 500g celery root cubes and 250g potato cubes, stir to coat with butter, and cook for 3 minutes.
- Pour in 1200ml vegetable broth, add 8g salt and 2g black pepper, bring to a boil then reduce heat to low.
- Simmer uncovered until celery root and potato are completely tender when pierced with a fork, about 25-30 minutes.
- Using an immersion blender, purée the soup until completely smooth and velvety, about 2 minutes.
- In a small bowl, whisk together 100g yogurt, 2 egg yolks, and 30ml lemon juice until smooth.
- Slowly ladle 200ml hot soup into the yogurt mixture while whisking constantly to temper the eggs.
- Remove soup from heat and slowly pour the tempered yogurt mixture back into the pot while stirring constantly.
- Return pot to very low heat and warm gently for 2-3 minutes without boiling to thicken slightly.
- Ladle into bowls and garnish each serving with chopped fresh dill before serving immediately.
Serving: 350g
🥘
Main Course
Hünkar Beğendi - Sultan's Delight with Braised Beef
Tender chunks of beef braised in a rich tomato and pepper sauce, served over a luxurious smoked eggplant and cheese purée, a classic Ottoman palace dish
Ingredients
- 800 g beef chuck, cut into 3cm cubes
- 200 g onion, finely chopped
- 400 g tomatoes, grated
- 150 g green bell pepper, diced
- 30 g tomato paste
- 800 g eggplant
- 60 g butter
- 40 g all-purpose flour
- 400 ml whole milk
- 150 g kaşar cheese, grated
- 45 ml olive oil
- 500 ml beef broth
- 12 g salt
- 3 g black pepper
- 5 g paprika
How to Make
- Pierce 800g eggplants all over with a fork and char directly over gas flame or under broiler, turning every 3-4 minutes until skin is completely blackened and flesh is soft, about 15-20 minutes total.
- Place charred eggplants in a covered bowl to steam for 10 minutes, then peel off skin completely and mash the flesh with a fork until smooth.
- Heat 45ml olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add 800g beef cubes in a single layer and sear without moving until deeply browned on all sides, about 8-10 minutes total, working in batches if needed.
- Remove beef and set aside, then add 200g chopped onion to the same pot and sauté until golden, about 6 minutes.
- Add 30g tomato paste and 5g paprika, stir for 1 minute until fragrant and darkened.
- Return beef to pot, add 400g grated tomatoes, 150g diced green pepper, 500ml beef broth, 6g salt, and 2g black pepper.
- Bring to a boil, then reduce heat to low, cover and simmer until beef is fork-tender, about 90-100 minutes, stirring occasionally.
- Meanwhile, make the beğendi: melt 60g butter in a saucepan over medium heat, add 40g flour and whisk constantly for 3 minutes to make a blonde roux.
- Gradually whisk in 400ml warm milk, continuing to whisk until smooth and thickened, about 5 minutes.
- Stir in the mashed eggplant purée, 150g grated kaşar cheese, 6g salt, and 1g black pepper, cook stirring for 5 minutes until cheese melts and mixture is creamy.
- To serve, spread a generous layer of hot eggplant purée on each plate, top with braised beef and sauce, and serve immediately.
Serving: 450g
🥗
Salad
Semizotu Salatası - Purslane Salad with Yogurt and Walnuts
Fresh purslane leaves tossed with creamy yogurt dressing, toasted walnuts, and garlic, finished with a drizzle of olive oil and sumac
Ingredients
- 300 g fresh purslane, washed and trimmed
- 200 g plain yogurt
- 15 g garlic cloves, minced
- 80 g walnuts, roughly chopped
- 30 ml extra virgin olive oil
- 20 ml lemon juice
- 5 g sumac
- 5 g salt
- 3 g dried mint
How to Make
- Toast 80g chopped walnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, about 4-5 minutes, then set aside to cool.
- In a mixing bowl, combine 200g yogurt, 15g minced garlic, 20ml lemon juice, and 5g salt, whisk until smooth and creamy.
- Pat 300g purslane completely dry with paper towels to remove excess moisture.
- Add the dried purslane to the yogurt mixture and toss gently to coat evenly.
- Transfer salad to a serving platter and spread evenly.
- Sprinkle toasted walnuts over the top, followed by 3g dried mint and 5g sumac.
- Drizzle 30ml extra virgin olive oil in a circular pattern over the entire salad and serve immediately at room temperature.
Serving: 180g
🍚
Side Dish
İç Pilav - Turkish Rice Pilaf with Chicken Liver, Pine Nuts and Currants
Fragrant long-grain rice cooked with tender chicken liver, toasted pine nuts, sweet currants, and aromatic spices, a festive Ottoman pilaf traditionally served at weddings
Ingredients
- 300 g long-grain rice
- 200 g chicken liver, cleaned and diced
- 60 g pine nuts
- 50 g currants
- 120 g onion, finely chopped
- 50 g butter
- 550 ml chicken broth
- 3 g allspice
- 2 g cinnamon
- 2 g black pepper
- 8 g salt
- 20 g fresh parsley, chopped
How to Make
- Rinse 300g rice in cold water until water runs clear, then soak in warm water with 5g salt for 20 minutes, drain well.
- Melt 50g butter in a large pot over medium heat, add 60g pine nuts and toast until golden brown, stirring constantly, about 3-4 minutes, then remove with a slotted spoon.
- In the same butter, add 120g chopped onion and sauté until soft and translucent, about 5 minutes.
- Add 200g diced chicken liver and cook over medium-high heat, stirring frequently, until browned and cooked through, about 6-7 minutes.
- Add 50g currants, 3g allspice, 2g cinnamon, 2g black pepper, and 3g salt, stir for 1 minute until spices are fragrant.
- Add the drained rice and stir gently to coat each grain with the butter and spices, about 2 minutes.
- Pour in 550ml hot chicken broth, stir once, and bring to a boil over high heat.
- Once boiling, reduce heat to lowest setting, cover pot with a tight-fitting lid, and cook undisturbed for 15 minutes.
- Turn off heat and let rice rest covered for 10 minutes to steam and finish cooking.
- Remove lid, fluff rice gently with a fork, fold in toasted pine nuts and 20g chopped parsley.
- Transfer to a serving platter and serve hot as a festive side dish.
Serving: 220g
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