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Saturday, June 13, 2026
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Soup
Domates Çorbası - Classic Turkish Tomato Soup with Orzo and Butter
A velvety smooth tomato soup enriched with butter and studded with tiny orzo pasta, finished with fresh herbs. This comforting soup balances sweet tomatoes with a hint of tang and aromatic spices.
Ingredients
- 800 g ripe tomatoes, diced
- 150 g onion, finely chopped
- 30 g tomato paste
- 60 g orzo pasta
- 40 g butter
- 1200 ml chicken or vegetable stock
- 1 tsp sugar
- 1 tsp dried mint
- 1.5 tsp salt
- 0.5 tsp black pepper
- 15 g fresh parsley, chopped
How to Make
- Melt 40g butter in a large heavy-bottomed pot over medium heat for about 1 minute until foaming.
- Add 150g finely chopped onion and sauté for 5-6 minutes until softened and translucent, stirring occasionally.
- Stir in 30g tomato paste and cook for 2 minutes to caramelize slightly and remove raw taste.
- Add 800g diced tomatoes and cook for 8-10 minutes until they break down and release their juices, stirring occasionally.
- Pour in 1200ml stock, add 1 tsp sugar, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried mint, then bring to a boil.
- Using an immersion blender, purée the soup until completely smooth and velvety, about 2-3 minutes.
- Return to a gentle simmer, add 60g orzo pasta, and cook for 8-10 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Taste and adjust seasoning if needed, then ladle into bowls and garnish with 15g fresh chopped parsley before serving hot.
Serving: 350g
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Main Course
Kuzu Tandır - Slow-Roasted Lamb Shoulder with Herbs and Garlic
Melt-in-your-mouth lamb shoulder slow-roasted until falling off the bone, seasoned with aromatic herbs, garlic, and traditional spices. This Anatolian specialty delivers rich, succulent meat with crispy edges and tender interior.
Ingredients
- 1400 g lamb shoulder, bone-in
- 40 g garlic cloves, sliced
- 60 ml olive oil
- 10 g fresh rosemary
- 8 g fresh thyme
- 300 g onions, quartered
- 200 g carrots, roughly chopped
- 1.5 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 400 ml water or lamb stock
How to Make
- Preheat oven to 160°C (320°F) and pat 1400g lamb shoulder completely dry with paper towels.
- Using a sharp paring knife, make 15-20 deep incisions all over the lamb and insert 40g sliced garlic cloves and sprigs of fresh rosemary and thyme into the cuts.
- In a small bowl, combine 60ml olive oil, 1.5 tsp cumin, 1 tsp paprika, 2 tsp salt, and 1 tsp black pepper, then rub this mixture thoroughly all over the lamb, massaging it into the meat for 2-3 minutes.
- Place 300g quartered onions and 200g chopped carrots in the bottom of a large roasting pan to create a vegetable bed.
- Place the seasoned lamb on top of the vegetables, pour 400ml water or stock around (not over) the meat, and cover the pan tightly with aluminum foil.
- Roast in the preheated oven for 3.5 hours, basting with pan juices every 45-60 minutes to keep the meat moist.
- Remove the foil, increase oven temperature to 200°C (400°F), and roast for an additional 25-30 minutes until the exterior is golden brown and crispy.
- Remove from oven, tent loosely with foil, and let rest for 15 minutes before carving and serving with the roasted vegetables and pan juices.
Serving: 400g
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Salad
Közlenmiş Biber Salatası - Roasted Red Pepper Salad with Walnuts and Pomegranate Seeds
Smoky fire-roasted red peppers tossed with toasted walnuts, fresh pomegranate seeds, and herbs in a tangy lemon-olive oil dressing. This colorful salad offers sweet, smoky, and nutty flavors with jewel-like pomegranate bursts.
Ingredients
- 600 g red bell peppers
- 80 g walnuts, roughly chopped
- 100 g pomegranate seeds
- 20 g fresh parsley, chopped
- 10 g fresh mint leaves, chopped
- 10 g garlic cloves, minced
- 60 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Roast 600g red bell peppers directly over an open gas flame or under a broiler, turning every 3-4 minutes until completely charred and blistered on all sides, about 12-15 minutes total.
- Place the charred peppers in a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.
- While peppers steam, toast 80g chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently, then set aside.
- Peel the skins off the cooled peppers, remove stems and seeds, and tear the flesh into thick strips, collecting any juices in a bowl.
- In a large serving bowl, whisk together 60ml olive oil, 30ml lemon juice, 10g minced garlic, 0.5 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper until emulsified.
- Add the roasted pepper strips and any collected juices to the dressing and toss gently to coat evenly.
- Add 20g chopped parsley, 10g chopped mint, and the toasted walnuts, tossing gently to combine.
- Transfer to a serving platter, scatter 100g pomegranate seeds over the top, and let rest for 10 minutes at room temperature before serving to allow flavors to meld.
Serving: 250g
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Side Dish
Peynirli Su Böreği - Layered Turkish Water Börek with Cheese and Herbs
Delicate layers of yufka pastry boiled briefly then baked with a savory cheese and herb filling, brushed with butter until golden. This traditional börek is lighter than its oven-baked cousin, with tender, melt-in-your-mouth layers.
Ingredients
- 400 g yufka sheets or phyllo pastry
- 300 g white cheese (feta or beyaz peynir), crumbled
- 40 g fresh parsley, finely chopped
- 20 g fresh dill, finely chopped
- 2 whole eggs
- 200 ml milk
- 100 g butter, melted
- 30 ml vegetable oil
- 1.5 tsp salt
- 3 L water for boiling
How to Make
- In a large mixing bowl, combine 300g crumbled white cheese, 40g chopped parsley, 20g chopped dill, and mix well with a fork.
- In a separate bowl, whisk together 2 eggs, 200ml milk, and 1.5 tsp salt until fully combined.
- Bring 3L water to a rolling boil in a large pot with 30ml vegetable oil added to prevent sticking.
- Cut 400g yufka sheets into squares approximately 15cm x 15cm (you should have about 12-16 pieces).
- Working quickly, drop 2-3 yufka squares into the boiling water and boil for exactly 45-60 seconds until slightly softened but not mushy, then remove with a slotted spoon and drain.
- Brush a 30cm x 20cm baking dish with melted butter, then layer one-third of the boiled yufka sheets on the bottom, slightly overlapping.
- Spread half of the cheese-herb mixture evenly over the yufka layer, then pour one-third of the egg-milk mixture over it.
- Repeat the layering: add another third of boiled yufka, the remaining cheese mixture, another third of egg-milk mixture, then top with the final layer of yufka.
- Pour the remaining egg-milk mixture over the entire börek, then generously brush the top with 100g melted butter, making sure to get into all corners.
- Preheat oven to 180°C (350°F) and bake for 35-40 minutes until the top is golden brown and crispy.
- Remove from oven, let rest for 5 minutes, then cut into squares and serve warm.
Serving: 300g
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