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Sunday, May 31, 2026
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Soup
Ezogelin Çorbası
Traditional Turkish red lentil and bulgur soup with tomato paste, mint and paprika butter, originating from Gaziantep
Ingredients
- 200 g red lentils
- 80 g fine bulgur
- 150 g onion, finely diced
- 30 g tomato paste
- 1.5 L vegetable stock
- 40 g butter
- 2 tsp dried mint
- 1.5 tsp Aleppo pepper flakes
- 30 ml olive oil
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 200g red lentils thoroughly under cold water until water runs clear, then drain and set aside.
- Heat 30ml olive oil in a large soup pot over medium heat for 1 minute, add 150g finely diced onion and sauté for 5-6 minutes until softened and translucent.
- Add 30g tomato paste to the onions and cook for 2 minutes, stirring constantly to prevent burning and to release the paste's sweetness.
- Add the rinsed lentils, 80g fine bulgur, 1.5L vegetable stock, 1.5 tsp salt and 0.5 tsp black pepper to the pot, bring to a boil over high heat.
- Reduce heat to low, cover partially and simmer for 25-30 minutes until lentils are completely soft and bulgur is tender, stirring occasionally.
- Use an immersion blender to partially blend the soup until it reaches a thick, rustic consistency with some texture remaining, or blend completely for a smooth finish.
- In a small pan, melt 40g butter over medium heat until it begins to foam, add 2 tsp dried mint and 1.5 tsp Aleppo pepper flakes, cook for 30 seconds until fragrant.
- Ladle the soup into serving bowls and drizzle each portion with the mint-butter mixture, serve immediately while hot.
Serving: 350g
🥘
Main Course
Tavuk Kapama - Braised Chicken with Caramelized Onions and Almonds
Slow-braised chicken thighs in a rich sauce of caramelized onions, tomatoes and toasted almonds with warming spices, a Central Anatolian specialty
Ingredients
- 1200 g chicken thighs, bone-in, skin-on
- 400 g onions, thinly sliced
- 300 g tomatoes, diced
- 100 g blanched almonds
- 60 g butter
- 45 ml olive oil
- 400 ml chicken stock
- 5 g cinnamon stick
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 2 tsp salt
- 20 g fresh parsley, chopped
How to Make
- Pat 1200g chicken thighs dry with paper towels and season generously on both sides with 2 tsp salt, 1 tsp black pepper and 1 tsp allspice, let rest at room temperature for 15 minutes.
- Heat 45ml olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering, about 2 minutes.
- Place chicken thighs skin-side down in the hot oil and sear without moving for 6-7 minutes until the skin is golden brown and crispy, then flip and sear the other side for 4 minutes, remove chicken to a plate and set aside.
- Reduce heat to medium, add 60g butter to the pan with the chicken drippings, once melted add 400g thinly sliced onions and cook for 15-18 minutes, stirring frequently, until deeply caramelized and golden brown.
- Add 300g diced tomatoes and 5g cinnamon stick to the caramelized onions, cook for 5 minutes until tomatoes begin to break down and release their juices.
- Meanwhile, toast 100g blanched almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant, then set aside.
- Return the seared chicken thighs to the pan, nestling them into the onion mixture, pour in 400ml chicken stock, bring to a gentle simmer.
- Cover the pan with a tight-fitting lid, reduce heat to low and braise for 40-45 minutes until chicken is tender and cooked through to an internal temperature of 75°C.
- Remove lid, scatter the toasted almonds over the chicken, increase heat to medium and cook uncovered for 8-10 minutes to reduce the sauce until it thickens and coats the chicken.
- Remove cinnamon stick, garnish with 20g chopped fresh parsley and serve hot directly from the pan.
Serving: 400g
🥗
Salad
Pancar Salatası - Roasted Beet Salad with Yogurt, Dill and Walnuts
Earthy roasted beets combined with creamy yogurt, fresh dill, toasted walnuts and a hint of garlic, served chilled
Ingredients
- 600 g red beets, trimmed
- 250 g thick yogurt
- 60 g walnuts, roughly chopped
- 25 g fresh dill, chopped
- 10 g garlic cloves, minced
- 30 ml lemon juice
- 40 ml extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat oven to 200°C and wrap 600g trimmed beets individually in aluminum foil, place on a baking sheet and roast for 60-75 minutes until tender when pierced with a knife.
- Remove beets from oven, let cool for 10 minutes in the foil, then peel while still warm by rubbing the skins off with your hands or paper towels, the skins should slip off easily.
- Cut the peeled beets into 2cm cubes and place in a mixing bowl, season with 1 tsp salt and 0.5 tsp black pepper, drizzle with 30ml lemon juice and toss gently.
- Toast 60g roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden, then set aside to cool.
- In a separate bowl, combine 250g thick yogurt with 10g minced garlic and 20g chopped fresh dill, mix well and refrigerate for at least 15 minutes to allow flavors to meld.
- Arrange the seasoned beet cubes on a serving platter, dollop the yogurt-dill mixture over and around the beets in an artistic pattern.
- Scatter the toasted walnuts over the top, drizzle with 40ml extra virgin olive oil, garnish with remaining 5g fresh dill and serve chilled.
Serving: 280g
🍚
Side Dish
Şehriye Pilavı - Toasted Vermicelli Rice Pilaf
Fluffy rice pilaf with golden toasted vermicelli noodles, cooked in butter and chicken stock for a classic Turkish side dish
Ingredients
- 300 g long-grain white rice
- 60 g vermicelli noodles, broken
- 50 g butter
- 550 ml chicken stock, hot
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 300g long-grain white rice in a fine-mesh strainer under cold running water for 2-3 minutes until the water runs clear, then drain thoroughly and set aside.
- Melt 50g butter in a heavy-bottomed saucepan over medium heat until it begins to foam, add 60g broken vermicelli noodles and stir constantly for 3-4 minutes until the noodles turn deep golden brown, watching carefully to prevent burning.
- Add the drained rice to the pan with the toasted vermicelli, stir gently for 1-2 minutes to coat each grain with butter and lightly toast the rice.
- Pour in 550ml hot chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, stir once, and bring to a vigorous boil over high heat.
- Once boiling, immediately reduce heat to the lowest setting, cover the pan tightly with a lid, and cook undisturbed for exactly 15 minutes.
- After 15 minutes, remove the pan from heat but keep the lid on, let the pilaf rest and steam for an additional 10 minutes to ensure perfectly fluffy grains.
- Remove the lid, fluff the pilaf gently with a fork by lifting and separating the grains from the bottom up, serve hot.
Serving: 220g
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