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Saturday, June 20, 2026
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Soup
Kereviz Çorbası - Creamy Celery Root Soup with Dill and Lemon
A velvety Anatolian soup featuring tender celery root simmered with aromatic vegetables, enriched with a creamy egg-lemon liaison and finished with fresh dill and butter
Ingredients
- 600 g celery root
- 150 g onion
- 100 g carrot
- 200 g potato
- 40 g butter
- 1.5 L chicken stock
- 2 pieces egg yolk
- 60 ml lemon juice
- 30 g fresh dill
- 20 g flour
- 8 g salt
- 3 g black pepper
How to Make
- Peel and dice 600g celery root, 150g onion, 100g carrot, and 200g potato into 2cm cubes, keeping celery root in lemon water to prevent browning.
- Melt 40g butter in a large pot over medium heat for 1 minute, add diced onion and sauté for 4 minutes until translucent.
- Sprinkle 20g flour over the onions, stir constantly for 2 minutes to create a roux, then add drained celery root, carrot, and potato.
- Pour in 1.5L chicken stock, add 8g salt and 3g black pepper, bring to a boil then reduce to medium-low and simmer for 25 minutes until vegetables are completely tender.
- Using an immersion blender, blend the soup until smooth and creamy, about 2 minutes.
- In a small bowl, whisk together 2 egg yolks and 60ml lemon juice until well combined.
- Temper the egg mixture by slowly adding 200ml hot soup while whisking constantly, then pour this mixture back into the pot while stirring continuously.
- Heat the soup over low heat for 3 minutes without boiling, stirring constantly until slightly thickened.
- Chop 30g fresh dill finely, stir into the soup, and serve immediately in warmed bowls.
Serving: 350g
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Main Course
Kuzu İncik - Braised Lamb Shanks with Caramelized Onions and Aromatic Spices
Tender lamb shanks slow-braised until fall-off-the-bone tender in a rich sauce of caramelized onions, tomatoes, and warm Central Asian spices, a specialty from Eastern Anatolia
Ingredients
- 1600 g lamb shanks
- 400 g onion
- 300 g tomato
- 40 g tomato paste
- 30 g garlic
- 60 ml olive oil
- 800 ml beef stock
- 8 g cumin
- 6 g coriander
- 5 g cinnamon stick
- 3 g bay leaves
- 10 g paprika
- 12 g salt
- 5 g black pepper
- 25 g fresh parsley
How to Make
- Season 1600g lamb shanks generously with 12g salt and 5g black pepper on all sides, let rest at room temperature for 20 minutes.
- Heat 60ml olive oil in a large heavy-bottomed Dutch oven over medium-high heat for 2 minutes until shimmering.
- Sear the lamb shanks in batches for 4 minutes per side until deeply browned on all surfaces, then remove and set aside.
- Slice 400g onion thinly and add to the same pot, reduce heat to medium, cook for 12-15 minutes stirring occasionally until deeply caramelized and golden brown.
- Add 30g minced garlic, 8g cumin, 6g coriander, and 10g paprika, stir for 1 minute until fragrant.
- Stir in 40g tomato paste and cook for 2 minutes until darkened, then add 300g diced tomatoes and cook for 5 minutes until broken down.
- Return lamb shanks to the pot, add 800ml beef stock, 5g cinnamon stick, and 3g bay leaves, bring to a boil.
- Cover the pot with a tight-fitting lid, transfer to a preheated 160°C oven and braise for 2.5 to 3 hours until meat is fall-off-the-bone tender.
- Remove from oven, discard cinnamon stick and bay leaves, skim excess fat from surface if desired.
- Chop 25g fresh parsley and sprinkle over the lamb shanks, serve immediately with the rich sauce spooned over top.
Serving: 450g
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Salad
Piyaz - Anatolian White Bean Salad with Tahini Dressing and Sumac
A classic Anatolian bean salad featuring tender white beans tossed with fresh vegetables, hard-boiled eggs, and a creamy tahini-lemon dressing, finished with sumac and parsley
Ingredients
- 300 g dried white beans
- 120 g red onion
- 200 g tomato
- 3 pieces eggs
- 80 g tahini
- 60 ml lemon juice
- 50 ml olive oil
- 40 g fresh parsley
- 8 g sumac
- 10 g garlic
- 8 g salt
- 3 g black pepper
- 60 ml water
How to Make
- Soak 300g dried white beans in cold water overnight for 8-12 hours, then drain and rinse thoroughly.
- Place beans in a large pot with fresh water covering by 5cm, bring to a boil over high heat, then reduce to medium-low and simmer for 45-60 minutes until tender but not mushy, drain and let cool.
- Place 3 eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and let sit covered for 10 minutes, transfer to ice water, peel and quarter.
- Slice 120g red onion thinly, place in a bowl with cold water and 4g salt, let sit for 10 minutes to reduce sharpness, then drain and squeeze dry.
- Dice 200g tomato into 1cm cubes, chop 40g fresh parsley finely, and mince 10g garlic.
- In a small bowl, whisk together 80g tahini, 60ml lemon juice, 60ml water, minced garlic, 4g salt, and 3g black pepper until smooth and creamy.
- In a large serving bowl, combine cooled beans, drained onions, and diced tomatoes, toss gently.
- Pour the tahini dressing over the bean mixture and toss until everything is evenly coated.
- Arrange quartered eggs on top, drizzle with 50ml olive oil, sprinkle with 8g sumac and chopped parsley, serve at room temperature.
Serving: 320g
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Side Dish
Fıstıklı Pilav - Fragrant Rice Pilaf with Pistachios and Dried Currants
An elegant Turkish rice pilaf featuring long-grain rice cooked to fluffy perfection with butter, studded with toasted pistachios and sweet dried currants for a delightful contrast
Ingredients
- 400 g long-grain rice
- 60 g butter
- 700 ml chicken stock
- 80 g shelled pistachios
- 60 g dried currants
- 80 g onion
- 8 g salt
- 2 g black pepper
- 3 g cinnamon
How to Make
- Rinse 400g long-grain rice in cold water 3-4 times until water runs clear, then soak in warm water for 20 minutes and drain well.
- Melt 60g butter in a medium heavy-bottomed pot over medium heat for 1 minute until foaming.
- Add 80g finely diced onion to the melted butter and sauté for 5 minutes until soft and translucent but not browned.
- Add 80g shelled pistachios to the pot and toast for 2 minutes, stirring constantly until fragrant and lightly golden.
- Add the drained rice to the pot and stir gently for 3 minutes, coating each grain with butter until rice becomes slightly translucent at the edges.
- Pour in 700ml hot chicken stock, add 8g salt, 2g black pepper, and 3g cinnamon, stir once and bring to a boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without lifting the lid.
- Scatter 60g dried currants over the top of the rice without stirring, cover again and cook for 3 more minutes.
- Remove from heat, place a clean kitchen towel under the lid and let rest for 10 minutes to steam and absorb any remaining moisture.
- Fluff the rice gently with a fork, mixing in the currants, and serve hot garnished with extra pistachios if desired.
Serving: 280g
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