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Soup

Mantar Çorbası - Creamy Turkish Mushroom Soup

Velvety cream soup with sautéed mushrooms, enriched with butter and flour roux, finished with fresh parsley

vegetariancomfort-food

Ingredients

How to Make

Clean the 400g mushrooms with a damp cloth and slice them thinly, about 3mm thick.
Finely dice the 150g onion into 5mm pieces.
Melt 60g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
Add the diced onion and sauté for 5 minutes until translucent and soft, stirring occasionally.
Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and it evaporates, stirring frequently.
Sprinkle 40g flour over the mushroom mixture and stir continuously for 2-3 minutes to cook out the raw flour taste.
Gradually pour in 800ml chicken broth while whisking constantly to prevent lumps from forming.
Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Add 300ml whole milk and continue simmering for another 5 minutes.
Season with 8g salt and 3g black pepper, adjusting to taste.
Finely chop 20g fresh parsley and stir half into the soup, reserving the rest for garnish.
Serve hot in bowls, garnished with remaining fresh parsley.

Serving: 350g

🥘

Main Course

Tender marinated beef skewers grilled to perfection, served over charred smoky eggplant purée with tomatoes and peppers

protein-richgluten-free

Ingredients

How to Make

Cut 800g beef sirloin into 3cm cubes and place in a large mixing bowl.
Peel and mince 20g garlic cloves finely.
In a bowl, mix 150ml yogurt, 40ml olive oil, minced garlic, 5g cumin, 6g paprika, 6g salt, and 2g black pepper to create marinade.
Pour marinade over beef cubes, mix thoroughly to coat, cover and refrigerate for at least 2 hours or up to 8 hours.
Pierce 600g eggplants with a fork several times and char them directly over a gas flame or under a hot broiler for 15-20 minutes, turning frequently until skin is completely blackened and flesh is very soft.
Place charred eggplants in a covered bowl for 10 minutes to steam, then peel off all the blackened skin.
Mash the peeled eggplant flesh with a fork, add 30ml olive oil, 3g salt, and 1g black pepper, mix well and set aside.
Cut 400g tomatoes and 200g green peppers into large chunks suitable for skewering.
Thread marinated beef cubes onto metal skewers, alternating with tomato and pepper pieces.
Preheat a grill or grill pan to high heat, about 230°C.
Brush skewers lightly with 10ml olive oil and grill for 8-10 minutes, turning every 2 minutes for even charring, until beef reaches medium doneness with nice char marks.
Spread the smoky eggplant purée on a serving platter as a base.
Place the grilled kebab skewers on top of the eggplant purée.
Chop 30g fresh parsley finely and sprinkle over the dish before serving hot.

Serving: 450g

🥗

Salad

Fresh and crisp salad with finely diced tomatoes, cucumbers, peppers, and onions dressed with olive oil and lemon

vegangluten-freelighttraditional

Ingredients

How to Make

Wash and dice 400g tomatoes into small 5mm cubes, removing excess seeds and liquid.
Peel 300g cucumbers, cut in half lengthwise, remove seeds with a spoon, then dice into 5mm cubes.
Remove seeds from 150g green bell peppers and dice into 5mm pieces.
Peel and finely dice 100g red onion into 3mm pieces.
Finely chop 40g fresh parsley, discarding thick stems.
Place all diced vegetables and parsley in a large salad bowl.
In a small bowl, whisk together 60ml extra virgin olive oil, 40ml fresh lemon juice, and 6g salt until emulsified.
Pour the dressing over the vegetables and toss gently but thoroughly to combine all ingredients evenly.
Sprinkle 4g sumac over the top for a tangy finish.
Let the salad rest for 5 minutes to allow flavors to meld before serving fresh and crisp.

Serving: 280g

🍚

Side Dish

Traditional hand-rolled flatbread filled with tangy white cheese and fresh herbs, cooked on a griddle until golden and crispy

vegetariantraditionalcomfort-food

Ingredients

How to Make

In a large bowl, combine 400g all-purpose flour with 8g salt and mix well.
Make a well in the center and add 220ml warm water and 30ml olive oil.
Mix with a wooden spoon, then knead by hand for 8-10 minutes until you have a smooth, elastic dough that doesn't stick to your hands.
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
Meanwhile, crumble 300g white cheese into a bowl with a fork.
Finely chop 50g fresh parsley and 30g fresh dill, add to the cheese and mix to create the filling.
Divide the rested dough into 6 equal portions, about 110g each.
On a lightly floured surface, roll each portion into a very thin circle, about 25cm in diameter and 2mm thick.
Spread about 65g of the cheese-herb filling on one half of each circle, leaving a 1cm border.
Fold the other half over to create a half-moon shape and press the edges firmly to seal.
Heat a large griddle or non-stick pan over medium-high heat until very hot, about 200°C.
Place one gözleme on the dry griddle and cook for 2-3 minutes until golden brown spots appear on the bottom.
Flip and cook the other side for another 2-3 minutes until golden and crispy.
Brush the hot gözleme with melted 40g butter (about 7g per piece).
Repeat with remaining gözleme, keeping cooked ones warm under a kitchen towel.
Cut each gözleme into 3-4 pieces and serve hot.

Serving: 200g

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