Latest Menu
Daily Menu
Sunday, June 7, 2026
← Back to today🍜
Soup
Tavuk Suyu Çorbası - Turkish Chicken Broth Soup with Vegetables and Egg-Lemon
A light and nourishing chicken broth soup enriched with seasonal vegetables, rice, and finished with a traditional egg-lemon liaison for a silky, tangy finish. This comforting soup is perfect for warm summer evenings.
Ingredients
- 400 g chicken breast with bone
- 1.5 L water
- 120 g carrot
- 80 g celery stalk
- 150 g onion
- 60 g short grain rice
- 2 pcs egg yolk
- 60 ml lemon juice
- 30 g butter
- 8 g salt
- 2 g black pepper
- 20 g fresh dill
How to Make
- Place 400g chicken breast with bone in a large pot with 1.5L cold water and bring to a boil over high heat, then reduce to medium-low and simmer for 35 minutes, skimming off any foam that rises to the surface.
- Add 150g diced onion, 120g diced carrot, and 80g diced celery to the pot and continue simmering for 20 minutes until vegetables are tender.
- Remove chicken from the pot, shred the meat finely and discard bones, then strain the broth through a fine-mesh sieve into a clean pot, reserving the vegetables.
- Return shredded chicken and vegetables to the strained broth, add 60g rinsed rice, 8g salt, and 2g black pepper, then simmer for 15 minutes until rice is fully cooked.
- In a small bowl, whisk together 2 egg yolks with 60ml lemon juice until smooth and pale.
- Slowly ladle 200ml hot broth into the egg-lemon mixture while whisking constantly to temper the eggs without scrambling them.
- Remove soup from heat and slowly pour the tempered egg-lemon mixture back into the pot while stirring gently to create a silky texture.
- Stir in 30g butter and 20g chopped fresh dill, let rest for 2 minutes, then serve hot in deep bowls.
Serving: 350g
🥘
Main Course
Karides Güveç - Clay Pot Shrimp Casserole with Tomatoes and Peppers
Succulent shrimp baked in individual clay pots with a rich tomato sauce, bell peppers, garlic, and herbs, topped with melted kaşar cheese. This Aegean-inspired dish combines seafood with Mediterranean flavors for an impressive main course.
Ingredients
- 600 g large shrimp, peeled and deveined
- 400 g ripe tomatoes
- 180 g red bell pepper
- 180 g green bell pepper
- 200 g onion
- 20 g garlic cloves
- 60 ml olive oil
- 30 g tomato paste
- 120 g kaşar cheese, grated
- 5 g paprika
- 3 g dried oregano
- 4 g red pepper flakes
- 7 g salt
- 25 g fresh parsley
How to Make
- Preheat oven to 200°C and prepare 4 individual clay güveç pots or one large baking dish by lightly brushing with olive oil.
- Heat 60ml olive oil in a large pan over medium heat for 2 minutes, then add 200g finely diced onion and sauté for 5 minutes until softened and translucent.
- Add 20g minced garlic, 180g diced red bell pepper, and 180g diced green bell pepper to the pan and cook for 6 minutes, stirring occasionally until peppers begin to soften.
- Stir in 30g tomato paste and cook for 2 minutes until it darkens slightly, then add 400g diced tomatoes, 5g paprika, 3g oregano, 4g red pepper flakes, and 7g salt, and simmer for 8 minutes until sauce thickens.
- Pat 600g shrimp dry with paper towels and season lightly with salt, then arrange them evenly in the prepared clay pots.
- Pour the hot tomato-pepper sauce over the shrimp in each pot, ensuring they are well covered.
- Sprinkle 120g grated kaşar cheese evenly over the top of each pot and place in the preheated oven.
- Bake for 12-15 minutes until shrimp are pink and cooked through, cheese is melted and bubbling, then garnish with 25g chopped fresh parsley and serve immediately in the clay pots.
Serving: 400g
🥗
Salad
Roka Salatası - Arugula Salad with Pomegranate, Walnuts and Aged Cheese
A fresh and peppery arugula salad tossed with jewel-like pomegranate seeds, toasted walnuts, and shaved aged cheese, dressed with a simple lemon-olive oil vinaigrette. This elegant salad provides a perfect balance of textures and flavors.
Ingredients
- 200 g fresh arugula
- 100 g pomegranate seeds
- 80 g walnut halves
- 60 g aged white cheese or parmesan
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 10 ml honey
- 4 g salt
- 2 g black pepper
How to Make
- Toast 80g walnut halves in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden, then let cool and roughly chop.
- In a small bowl, whisk together 45ml extra virgin olive oil, 30ml lemon juice, 10ml honey, 4g salt, and 2g black pepper until emulsified and honey is fully dissolved.
- Wash 200g arugula thoroughly in cold water, spin dry in a salad spinner, and place in a large serving bowl.
- Add 100g pomegranate seeds and the toasted chopped walnuts to the arugula.
- Drizzle the lemon-olive oil dressing over the salad and toss gently with your hands or salad tongs for 30 seconds until everything is lightly coated.
- Using a vegetable peeler, shave 60g aged cheese into thin ribbons directly over the salad.
- Serve immediately on individual plates or from the serving bowl, ensuring each portion has a good distribution of pomegranate seeds, walnuts, and cheese.
Serving: 280g
🍚
Side Dish
Fırında Patates - Turkish Oven-Roasted Potatoes with Herbs and Lemon
Golden, crispy-edged potato wedges roasted with olive oil, fresh herbs, garlic, and lemon zest until perfectly tender inside. This classic Turkish side dish is simple yet irresistibly flavorful and pairs beautifully with seafood.
Ingredients
- 800 g potatoes
- 50 ml olive oil
- 15 g garlic cloves
- 10 g fresh thyme
- 8 g fresh rosemary
- 5 g lemon zest
- 5 g paprika
- 8 g salt
- 3 g black pepper
- 15 g fresh parsley
How to Make
- Preheat oven to 220°C and line a large baking sheet with parchment paper.
- Wash 800g potatoes thoroughly, pat dry, and cut into wedges approximately 2cm thick at the widest part, keeping skin on.
- In a large bowl, combine potato wedges with 50ml olive oil, 15g minced garlic, 10g fresh thyme leaves, 8g chopped fresh rosemary, 5g lemon zest, 5g paprika, 8g salt, and 3g black pepper, and toss thoroughly until every piece is well coated.
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they don't overlap for maximum crispiness.
- Roast in the preheated oven for 35-40 minutes, flipping the wedges halfway through at the 20-minute mark, until golden brown and crispy on the edges with tender interiors.
- Remove from oven and let rest for 2 minutes, then transfer to a serving platter.
- Garnish with 15g freshly chopped parsley and serve hot alongside the main dish.
Serving: 320g
💬 Community Kitchen
Share your cooking results & tips!
Sign in to share your cooking experience