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Soup

Düğün Çorbası - Traditional Turkish Wedding Soup with Lamb Meatballs

A celebratory soup from Central Anatolia featuring tender lamb meatballs in a rich yogurt and egg-thickened broth with a paprika butter drizzle

traditionalprotein-richcomfort-food

Ingredients

How to Make

In a mixing bowl, combine 200g ground lamb with 40g fine bulgur, 80g grated onion, 0.5 tsp salt, and 0.25 tsp black pepper, kneading for 3-4 minutes until well combined and sticky.
Roll the lamb mixture into small marble-sized meatballs (about 1cm diameter) and set aside on a plate.
Bring 1.5L chicken broth to a boil in a large pot over high heat, then reduce to medium heat and gently drop in the meatballs one by one, simmering for 12-15 minutes until cooked through.
In a separate bowl, whisk together 250ml yogurt, 2 egg yolks, and 45g flour until completely smooth with no lumps.
Temper the yogurt mixture by slowly adding 250ml of hot broth while whisking constantly, then slowly pour this mixture back into the soup pot while stirring continuously.
Cook the soup over low heat for 8-10 minutes, stirring frequently to prevent curdling, until it thickens slightly and becomes creamy.
In a small pan, melt 50g butter over medium heat, add 1.5 tsp paprika and 1 tsp dried mint, swirl for 30 seconds until fragrant.
Ladle the soup into bowls and drizzle the paprika butter over the top, serving immediately.

Serving: 350g

🥘

Main Course

An elegant Aegean dish featuring sea bass fillets baked with carrots, potatoes, and celery in a fragrant olive oil and lemon sauce

gluten-freedairy-freeprotein-richlight

Ingredients

How to Make

Preheat the oven to 180°C (350°F) and prepare a large baking dish (approximately 30x40cm).
Heat 60ml olive oil in a large pan over medium heat, add 200g sliced onion and 20g sliced garlic, sauté for 4-5 minutes until softened but not browned.
Add 300g sliced potato, 200g sliced carrot, and 150g sliced celery to the pan, stir well and cook for 5 minutes.
Add 250g diced tomato, 1 tsp sugar, 1.5 tsp salt, 0.5 tsp black pepper, and 200ml water, bring to a simmer and cook for 8-10 minutes until vegetables are partially tender.
Transfer the vegetable mixture to the baking dish, spreading it evenly across the bottom.
Season 800g sea bass fillets with 0.5 tsp salt and 0.5 tsp black pepper on both sides, then arrange them on top of the vegetables.
Drizzle the remaining 60ml olive oil and 60ml lemon juice over the fish and vegetables, cover the dish tightly with aluminum foil.
Bake in the preheated oven for 25-30 minutes until the fish is cooked through and flakes easily with a fork.
Remove from oven, let rest for 5 minutes, garnish with 30g chopped fresh parsley and serve warm or at room temperature.

Serving: 450g

🥗

Salad

A vibrant Aegean-inspired salad featuring sun-dried tomatoes, roasted almonds, fresh herbs, and tangy cheese in a lemony olive oil dressing

vegetariangluten-free

Ingredients

How to Make

Roughly chop 120g sun-dried tomatoes and place them in a food processor with 80g roasted almonds, pulse 8-10 times until coarsely chopped but not pureed, maintaining some texture.
Transfer the tomato-almond mixture to a large serving bowl and add 8g minced garlic, 0.5 tsp red pepper flakes, 60ml olive oil, and 40ml lemon juice, stirring well to combine.
Add 200g diced cucumber, 150g halved cherry tomatoes, and 60g chopped green onion to the bowl, tossing gently to coat with the dressing.
Tear 20g fresh mint leaves and 20g fresh basil leaves by hand and fold them into the salad.
Add 150g crumbled feta cheese and gently fold, being careful not to break up the cheese too much.
Taste and adjust seasoning with 0.5 tsp salt if needed, let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

Serving: 280g

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Side Dish

Fluffy couscous studded with golden toasted almonds, sweet dried apricots, and aromatic spices, finished with fresh herbs

vegetariandairy-free

Ingredients

How to Make

Place 300g couscous in a large heatproof bowl, add 1 tsp salt, 20g butter cut into small pieces, and pour 400ml hot chicken broth over it, stirring once.
Cover the bowl tightly with plastic wrap or a lid and let stand for 8-10 minutes until all liquid is absorbed and couscous is tender.
While couscous steams, heat 30ml olive oil in a large pan over medium heat, add 120g finely diced onion and sauté for 5-6 minutes until soft and translucent.
Add 1 tsp cumin, 0.5 tsp coriander, and 0.25 tsp cinnamon to the pan, stirring for 30 seconds until fragrant.
In a separate small dry pan over medium heat, toast 80g sliced almonds for 3-4 minutes, stirring frequently, until golden brown and fragrant, then remove from heat.
Fluff the couscous with a fork to separate the grains, then add the spiced onion mixture, toasted almonds, and 100g chopped dried apricots, tossing gently to combine.
Add remaining 20g butter and fold in 25g chopped cilantro and 25g chopped parsley, season with 0.5 tsp black pepper.
Transfer to a serving platter and serve warm, fluffing with a fork one more time before presenting.

Serving: 320g

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