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Tuesday, June 2, 2026
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Soup
Tarhana Çorbası - Traditional Fermented Tarhana Soup with Butter and Mint
A beloved Turkish comfort soup made from fermented tarhana powder, enriched with butter and fresh mint. This traditional Anatolian soup has a tangy, complex flavor from the fermentation process and provides warmth and nourishment.
Ingredients
- 120 g tarhana powder
- 1.5 L chicken broth
- 50 g butter
- 30 g tomato paste
- 2 tsp dried mint
- 1 tsp red pepper flakes
- 1 tsp salt
- 500 ml water
How to Make
- In a large bowl, combine 120g tarhana powder with 500ml room temperature water and whisk thoroughly until completely smooth with no lumps, let stand for 10 minutes to hydrate.
- In a large pot, melt 30g butter over medium heat and add 30g tomato paste, stirring constantly for 2 minutes until the paste darkens and becomes fragrant.
- Pour in 1.5L chicken broth and bring to a boil over high heat, then reduce heat to medium-low.
- Slowly add the hydrated tarhana mixture while whisking constantly to prevent lumps from forming, continue whisking for 1 minute.
- Simmer the soup uncovered for 15-20 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Season with 1 tsp salt and adjust to taste, then remove from heat.
- In a small pan, melt remaining 20g butter over medium heat, add 2 tsp dried mint and 1 tsp red pepper flakes, swirl for 30 seconds until fragrant.
- Ladle the hot soup into bowls and drizzle the mint-butter mixture over the top, serve immediately.
Serving: 350g
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Main Course
Falafel Köfte with Tahini-Lemon Sauce - Middle Eastern Chickpea Fritters
Crispy on the outside, tender on the inside falafel made from chickpeas, fresh herbs, and aromatic spices, served with a creamy tahini-lemon sauce. A protein-rich vegetarian main course inspired by Levantine cuisine.
Ingredients
- 400 g dried chickpeas
- 150 g onion, chopped
- 60 g fresh parsley
- 40 g fresh cilantro
- 20 g garlic cloves
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp baking powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper
- 120 g tahini
- 60 ml lemon juice
- 80 ml water for sauce
- 500 ml vegetable oil for frying
How to Make
- Soak 400g dried chickpeas in cold water for at least 12 hours or overnight, ensuring they are covered by 5cm of water, drain thoroughly before using.
- In a food processor, combine drained chickpeas, 150g chopped onion, 60g parsley, 40g cilantro, 20g garlic, 2 tsp cumin, 1.5 tsp coriander, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper, pulse until the mixture resembles coarse breadcrumbs but not a paste, scraping down sides as needed.
- Transfer mixture to a bowl, add 1 tsp baking powder, mix well, cover and refrigerate for 30 minutes to firm up.
- Meanwhile, prepare tahini sauce by whisking together 120g tahini, 60ml lemon juice, and 80ml water in a bowl until smooth and creamy, season with a pinch of salt, set aside.
- Heat 500ml vegetable oil in a deep pot or wok to 175°C, using a thermometer to monitor temperature.
- Shape the chilled chickpea mixture into small patties or balls about 35g each, making approximately 16-18 pieces.
- Carefully lower 4-5 falafel at a time into the hot oil and fry for 4-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on paper towels, repeat with remaining falafel, maintaining oil temperature between batches.
- Arrange the hot falafel on a serving platter, drizzle generously with tahini-lemon sauce, garnish with extra parsley if desired, and serve immediately.
Serving: 320g
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Salad
Kısır - Turkish Bulgur Salad with Pomegranate and Fresh Herbs
A vibrant and refreshing Turkish bulgur wheat salad with tomato paste, fresh vegetables, herbs, pomegranate molasses, and a generous amount of fresh parsley. A staple of Turkish mezze tables with a perfect balance of tangy and savory flavors.
Ingredients
- 300 g fine bulgur
- 400 ml boiling water
- 50 g tomato paste
- 40 g red pepper paste
- 45 ml pomegranate molasses
- 80 ml olive oil
- 40 ml lemon juice
- 100 g fresh parsley, finely chopped
- 80 g green onions, sliced
- 200 g tomato, finely diced
- 150 g cucumber, finely diced
- 20 g fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1.5 tsp salt
How to Make
- Place 300g fine bulgur in a large mixing bowl and pour 400ml boiling water over it, stir briefly, cover with a plate or plastic wrap, and let stand for 20 minutes until water is absorbed and bulgur is tender.
- In a small bowl, mix together 50g tomato paste, 40g red pepper paste, 45ml pomegranate molasses, 80ml olive oil, and 40ml lemon juice until well combined and smooth.
- After bulgur has absorbed the water, fluff it with a fork and add the paste mixture, using your hands or a wooden spoon to knead and mix thoroughly for 3-4 minutes until the bulgur is evenly coated and turns a reddish color.
- Add 100g finely chopped parsley, 80g sliced green onions, 200g diced tomato, 150g diced cucumber, 20g chopped mint, 1 tsp cumin, 1 tsp red pepper flakes, and 1.5 tsp salt to the bulgur.
- Mix all ingredients together thoroughly with your hands or a large spoon, kneading gently to combine all flavors, taste and adjust seasoning with more salt or lemon juice if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
- Before serving, give the kısır a final mix and transfer to a serving platter, garnish with additional parsley leaves and lemon wedges if desired, serve cold or at room temperature.
Serving: 280g
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Side Dish
Çam Fıstıklı Havuçlu Pilav - Carrot Rice Pilaf with Pine Nuts and Dill
An elegant Turkish rice pilaf featuring tender rice studded with sweet caramelized carrots, toasted pine nuts, and fresh dill. The carrots add natural sweetness and vibrant color to this aromatic side dish.
Ingredients
- 300 g long-grain rice
- 250 g carrots, julienned
- 60 g butter
- 50 g pine nuts
- 600 ml chicken broth
- 30 g fresh dill, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp sugar
How to Make
- Rinse 300g rice in cold water through a fine-mesh strainer until water runs clear, then soak in warm water for 15 minutes, drain well and set aside.
- In a large heavy-bottomed pot, melt 40g butter over medium heat and add 50g pine nuts, stirring constantly for 2-3 minutes until golden brown and fragrant, remove pine nuts with a slotted spoon and set aside.
- In the same pot with remaining butter, add 250g julienned carrots and 1 tsp sugar, sauté for 5-6 minutes over medium heat, stirring occasionally, until carrots soften and begin to caramelize slightly.
- Add the drained rice to the pot and stir gently for 2-3 minutes, coating the rice with butter and mixing with the carrots until rice grains turn slightly translucent at the edges.
- Pour in 600ml hot chicken broth, add 1 tsp salt and 0.5 tsp black pepper, stir once, and bring to a boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 12-15 minutes without lifting the lid until all liquid is absorbed.
- Remove from heat, add remaining 20g butter in small pieces on top of the rice, cover again and let rest for 10 minutes to steam and finish cooking.
- Fluff the rice gently with a fork, fold in the toasted pine nuts and 30g chopped fresh dill, transfer to a serving dish and serve hot.
Serving: 250g
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