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Friday, June 12, 2026
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Soup
Tarhana Çorbası - Traditional Fermented Tarhana Soup
A traditional Anatolian soup made with fermented tarhana powder, creating a tangy, comforting broth enriched with butter and dried mint. This ancient recipe showcases the preserved flavors of summer vegetables and yogurt.
Ingredients
- 120 g tarhana powder
- 1.5 L water
- 40 g unsalted butter
- 2 tsp dried mint
- 1 tsp red pepper flakes
- 1.5 tsp salt
How to Make
- In a medium bowl, mix 120g tarhana powder with 300ml cold water until smooth and lump-free, whisking continuously for 2 minutes.
- In a large pot, bring 1.2L water to a boil over high heat, then reduce to medium heat.
- Slowly pour the tarhana mixture into the boiling water while stirring constantly with a wooden spoon to prevent lumps from forming.
- Add 1.5 tsp salt and continue stirring regularly, simmering for 15-20 minutes until the soup thickens to a creamy consistency.
- In a small pan, melt 40g butter over medium heat until it begins to foam, about 2 minutes.
- Add 2 tsp dried mint and 1 tsp red pepper flakes to the melted butter, swirl for 10 seconds until fragrant.
- Pour the spiced butter over the soup, stir well, and serve immediately in deep bowls.
Serving: 350g
🥘
Main Course
Levrek Izgara - Grilled Whole Sea Bass with Herb Oil and Lemon
A pristine Mediterranean preparation featuring whole sea bass grilled to perfection with crispy skin, served with aromatic herb-infused olive oil and fresh lemon. This simple yet elegant dish celebrates the natural flavors of fresh fish.
Ingredients
- 1200 g whole sea bass, cleaned and scaled
- 80 ml extra virgin olive oil
- 30 g fresh parsley, chopped
- 20 g fresh dill, chopped
- 15 g garlic cloves, minced
- 150 g lemon
- 2 tsp sea salt
- 1 tsp black pepper
How to Make
- Pat the 1200g sea bass completely dry with paper towels and make 3-4 diagonal slashes on each side, about 1cm deep.
- Season the fish inside and out with 2 tsp sea salt and 1 tsp black pepper, rubbing it into the flesh and cavity, then let rest at room temperature for 15 minutes.
- Preheat a charcoal or gas grill to medium-high heat (about 200°C), and oil the grates thoroughly to prevent sticking.
- Brush the fish with 20ml olive oil on both sides and place on the grill, cooking for 6-7 minutes per side without moving it, until the skin is crispy and golden.
- While the fish grills, combine 60ml olive oil, 30g chopped parsley, 20g chopped dill, and 15g minced garlic in a small bowl, mixing well.
- Check the fish for doneness by inserting a knife into the thickest part near the backbone - the flesh should be opaque and flake easily.
- Transfer the grilled fish to a serving platter, drizzle with the herb oil, and serve immediately with 150g lemon cut into wedges.
Serving: 400g
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Salad
Kısır - Turkish Bulgur Salad with Pomegranate Molasses and Fresh Herbs
A vibrant Levantine bulgur salad featuring fine bulgur wheat tossed with tomato paste, pomegranate molasses, fresh vegetables, and abundant herbs. This zesty, nutritious dish is a staple of Turkish mezze spreads.
Ingredients
- 250 g fine bulgur
- 40 g tomato paste
- 30 ml pomegranate molasses
- 60 ml extra virgin olive oil
- 200 g tomatoes, finely diced
- 150 g cucumber, finely diced
- 80 g green onions, finely sliced
- 60 g fresh parsley, finely chopped
- 30 g fresh mint, finely chopped
- 45 ml lemon juice
- 2 tsp red pepper flakes
- 1 tsp cumin
- 1.5 tsp salt
How to Make
- Place 250g fine bulgur in a large mixing bowl and add just enough boiling water to cover it by 1cm, then cover with a plate and let it soak for 15 minutes until softened.
- In a small bowl, mix 40g tomato paste, 30ml pomegranate molasses, 60ml olive oil, 2 tsp red pepper flakes, 1 tsp cumin, and 1.5 tsp salt until well combined.
- Once the bulgur has absorbed the water and cooled slightly, add the tomato paste mixture and knead it with your hands for 3-4 minutes until the bulgur turns a deep red color and the paste is fully incorporated.
- Add 200g diced tomatoes, 150g diced cucumber, 80g sliced green onions, 60g chopped parsley, and 30g chopped mint to the bulgur.
- Pour 45ml lemon juice over the mixture and toss everything together gently but thoroughly for 2 minutes until well combined.
- Taste and adjust seasoning if needed, then let the kısır rest for 10 minutes to allow flavors to meld.
- Transfer to a serving platter, garnish with additional fresh herbs if desired, and serve at room temperature or chilled.
Serving: 280g
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Side Dish
Çam Fıstıklı Tereyağlı Pilav - Buttery Rice Pilaf with Pine Nuts
A classic Turkish rice pilaf featuring fluffy long-grain rice cooked with rich butter and crowned with toasted pine nuts. This elegant side dish is a perfect accompaniment to grilled fish and meats.
Ingredients
- 300 g long-grain rice
- 60 g unsalted butter
- 50 g pine nuts
- 500 ml chicken or vegetable stock
- 1 tsp salt
How to Make
- Rinse 300g rice under cold running water in a fine-mesh strainer for 2-3 minutes until the water runs clear, then drain well and let it sit for 10 minutes.
- In a medium heavy-bottomed pot, melt 40g butter over medium heat until foaming, about 2 minutes.
- Add the drained rice to the pot and sauté, stirring constantly with a wooden spoon, for 3-4 minutes until the grains are well-coated and slightly translucent.
- Pour in 500ml hot stock and add 1 tsp salt, stir once, then bring to a boil over high heat.
- Once boiling, immediately reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 12-15 minutes without lifting the lid.
- While the rice cooks, heat the remaining 20g butter in a small pan over medium heat and add 50g pine nuts, stirring constantly for 2-3 minutes until golden brown.
- After 15 minutes, remove the rice from heat and let it rest, covered, for 10 minutes, then fluff with a fork and transfer to a serving dish.
- Top the pilaf with the toasted pine nuts and melted butter, and serve immediately.
Serving: 220g
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