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Saturday, May 30, 2026
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Soup
Kabak Çorbası - Turkish Zucchini Soup with Yogurt and Dill
A light and refreshing summer soup featuring tender zucchini simmered with rice and finished with a tangy yogurt-dill swirl, representing Turkish Black Sea coastal cuisine
Ingredients
- 600 g zucchini, diced
- 150 g onion, finely chopped
- 60 g short-grain rice
- 1.2 L chicken stock
- 200 g plain yogurt
- 30 g fresh dill, chopped
- 40 g butter
- 15 g all-purpose flour
- 1 piece egg yolk
- 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, then add 150g finely chopped onion and sauté until translucent, about 5 minutes.
- Add 600g diced zucchini to the pot and sauté for 3-4 minutes until slightly softened, stirring occasionally.
- Add 60g rice and stir to coat with butter for 1 minute, then pour in 1.2L chicken stock, add 8g salt and 2g black pepper, bring to a boil, then reduce heat to low and simmer for 20 minutes until rice and zucchini are very tender.
- In a small bowl, whisk together 200g yogurt, 1 egg yolk, and 15g flour until smooth and lump-free.
- Slowly ladle 250ml of hot soup into the yogurt mixture while whisking constantly to temper it, then pour the yogurt mixture back into the soup pot while stirring continuously.
- Heat the soup over low heat for 3-4 minutes, stirring constantly, until it thickens slightly - do not let it boil or the yogurt will curdle.
- Remove from heat, stir in 30g chopped fresh dill, taste and adjust seasoning if needed, then serve hot with an extra drizzle of melted butter on top.
Serving: 350g
🥘
Main Course
Thai-Inspired Basil Chicken - Pad Krapow Gai
Aromatic stir-fried chicken with Thai holy basil, garlic, chilies and savory sauce served over jasmine rice, bringing Southeast Asian flavors to the table
Ingredients
- 700 g chicken breast, diced into 1cm cubes
- 40 g Thai basil leaves (or Italian basil)
- 30 g garlic cloves, minced
- 200 g red bell pepper, diced
- 200 g green beans, trimmed and cut into 2cm pieces
- 15 g fresh red chili, sliced
- 45 ml soy sauce
- 30 ml oyster sauce (vegetarian version available)
- 15 g brown sugar
- 45 ml vegetable oil
- 300 g jasmine rice, uncooked
- 450 ml water for rice
- 60 g roasted cashews
How to Make
- Rinse 300g jasmine rice under cold water until water runs clear, then combine with 450ml water in a pot, bring to a boil, reduce to lowest heat, cover and cook for 15 minutes, then remove from heat and let steam covered for 10 minutes.
- Heat a wok or large skillet over high heat for 2 minutes until smoking hot, add 30ml vegetable oil and swirl to coat.
- Add 700g diced chicken breast to the wok and stir-fry for 4-5 minutes until chicken is 80% cooked through and lightly browned, breaking up any clumps.
- Push chicken to the sides of the wok, add remaining 15ml oil to the center, then add 30g minced garlic and 15g sliced red chili, stir-fry for 30 seconds until fragrant.
- Add 200g diced red bell pepper and 200g green beans to the wok, stir-fry for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, mix together 45ml soy sauce, 30ml oyster sauce, and 15g brown sugar, then pour over the chicken and vegetables, tossing everything together for 1 minute.
- Remove wok from heat, add 40g Thai basil leaves and 60g roasted cashews, toss quickly for 30 seconds until basil just wilts, then immediately serve over jasmine rice.
Serving: 450g
🥗
Salad
Piyaz - Turkish White Bean Salad with Tahini Dressing
Classic Antalya-style white bean salad featuring tender beans dressed with creamy tahini sauce, topped with hard-boiled eggs, tomatoes, and fresh parsley
Ingredients
- 300 g dried white beans, soaked overnight
- 80 g tahini
- 60 ml lemon juice, freshly squeezed
- 10 g garlic cloves, crushed
- 250 g tomatoes, diced
- 100 g red onion, thinly sliced
- 40 g fresh parsley, chopped
- 4 piece hard-boiled eggs, quartered
- 45 ml extra virgin olive oil
- 8 g sumac
- 8 g salt
- 100 ml cold water for tahini sauce
How to Make
- Drain the soaked 300g white beans, place in a large pot with 2L fresh water, bring to a boil, then reduce heat to medium-low and simmer for 60-75 minutes until beans are tender but not mushy, adding 8g salt in the last 10 minutes of cooking.
- While beans cook, prepare the tahini sauce by whisking together 80g tahini, 60ml lemon juice, 10g crushed garlic, and 100ml cold water in a bowl until smooth and creamy - the mixture will thicken then thin out as you add water.
- Drain the cooked beans thoroughly and let them cool for 10 minutes to room temperature.
- In a large serving bowl, gently combine the cooled beans with the tahini sauce, ensuring all beans are well coated.
- Soak 100g thinly sliced red onion in cold water for 5 minutes to reduce sharpness, then drain and pat dry.
- Arrange the dressed beans on a serving platter, top with 250g diced tomatoes, the drained red onion slices, and 40g chopped parsley.
- Arrange 4 quartered hard-boiled eggs around the salad, drizzle with 45ml extra virgin olive oil, sprinkle with 8g sumac, and serve at room temperature.
Serving: 380g
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Side Dish
Peynirli Mısır Ekmeği - Turkish Cornbread with Cheese and Herbs
Moist and savory cornbread studded with feta cheese, fresh herbs, and sweet corn kernels, baked to golden perfection
Ingredients
- 200 g cornmeal (medium grind)
- 120 g all-purpose flour
- 12 g baking powder
- 150 g feta cheese, crumbled
- 150 g sweet corn kernels (fresh or frozen)
- 180 g plain yogurt
- 2 piece eggs
- 80 g butter, melted
- 20 g fresh dill, chopped
- 15 g fresh mint, chopped
- 6 g salt
- 2 g black pepper
How to Make
- Preheat oven to 190°C (375°F) and grease a 23cm square baking pan with butter or line with parchment paper.
- In a large bowl, whisk together 200g cornmeal, 120g all-purpose flour, 12g baking powder, 6g salt, and 2g black pepper until well combined.
- In a separate bowl, beat together 2 eggs, 180g yogurt, and 80g melted butter until smooth and emulsified.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined - do not overmix.
- Fold in 150g crumbled feta cheese, 150g corn kernels, 20g chopped dill, and 15g chopped mint until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, spreading it evenly with a spatula, and bake for 28-32 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then cut into squares and serve warm or at room temperature.
Serving: 180g
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