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Sunday, June 21, 2026
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Soup
Düğün Çorbası - Wedding Soup with Lamb Meatballs
A celebratory Turkish wedding soup featuring tender lamb meatballs, egg-lemon liaison, and aromatic spices in a rich broth
Ingredients
- 300 g ground lamb
- 100 g onion, finely grated
- 80 g short grain rice
- 40 g all-purpose flour
- 2 pieces egg yolk
- 60 ml lemon juice, freshly squeezed
- 1.5 L chicken stock
- 50 g butter
- 2 tsp dried mint
- 1 tsp sweet paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- In a mixing bowl, combine 300g ground lamb, 100g grated onion, 40g rice (uncooked), 0.5 tsp salt, and 0.25 tsp black pepper, then knead for 3 minutes until well mixed.
- Roll the lamb mixture into marble-sized meatballs (about 2cm diameter) and set aside on a plate.
- Bring 1.5L chicken stock to a boil in a large pot over high heat, then add the meatballs gently and reduce heat to medium-low, simmering for 20 minutes until meatballs are cooked through.
- Add 40g rice to the soup and continue simmering for another 15 minutes until rice is tender.
- In a small bowl, whisk together 2 egg yolks, 60ml lemon juice, and 40g flour until smooth and no lumps remain.
- Slowly ladle 250ml of hot soup into the egg mixture while whisking constantly to temper it, preventing the eggs from scrambling.
- Pour the tempered egg-lemon mixture back into the soup pot while stirring gently, and cook on low heat for 3-4 minutes without boiling until slightly thickened.
- In a small pan, melt 50g butter over medium heat, add 2 tsp dried mint and 1 tsp paprika, cook for 30 seconds until fragrant, then drizzle over the soup before serving.
Serving: 350g
🥘
Main Course
Karides Güveç - Clay Pot Shrimp with Tomatoes and Kashkaval
Succulent shrimp baked in individual clay pots with fresh tomatoes, garlic, peppers, and melted kashkaval cheese, Aegean-style
Ingredients
- 800 g large shrimp, peeled and deveined
- 500 g ripe tomatoes, diced
- 150 g green bell pepper, diced
- 150 g red bell pepper, diced
- 20 g garlic, minced
- 200 g kashkaval cheese, grated
- 60 ml olive oil
- 30 g tomato paste
- 30 g fresh parsley, chopped
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Preheat the oven to 200°C (400°F) 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 skillet over medium heat for 1 minute, then add 20g minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add 150g green bell pepper and 150g red bell pepper to the skillet, sauté for 4 minutes until softened, then stir in 30g tomato paste and cook for 1 minute.
- Add 500g diced tomatoes, 1 tsp red pepper flakes, 1 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper, then simmer for 8-10 minutes until the sauce thickens slightly.
- Divide the tomato-pepper sauce evenly among the 4 clay pots, then arrange 200g shrimp in each pot on top of the sauce.
- Sprinkle 50g grated kashkaval cheese over each pot, covering the shrimp completely.
- Place the clay pots on a baking sheet and bake in the preheated oven for 12-15 minutes until the shrimp are pink and cooked through and the cheese is melted and bubbling.
- Remove from oven, garnish each pot with 7-8g fresh chopped parsley, and serve immediately while still bubbling in the clay pots.
Serving: 450g
🥗
Salad
Roka Salatası - Arugula Salad with Figs and Goat Cheese
Fresh peppery arugula topped with sweet fresh figs, creamy goat cheese, toasted walnuts, and honey-balsamic dressing
Ingredients
- 200 g fresh arugula
- 250 g fresh figs, quartered
- 150 g goat cheese, crumbled
- 80 g walnuts, roughly chopped
- 60 g red onion, thinly sliced
- 45 ml extra virgin olive oil
- 20 ml balsamic vinegar
- 15 ml honey
- 5 g Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
How to Make
- Toast 80g walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden, then set aside to cool.
- In a small bowl, whisk together 45ml olive oil, 20ml balsamic vinegar, 15ml honey, 5g Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified and smooth.
- Wash and thoroughly dry 200g arugula, then place in a large salad bowl.
- Add 60g thinly sliced red onion to the arugula and toss gently to distribute.
- Quarter 250g fresh figs and arrange them over the arugula mixture.
- Drizzle the honey-balsamic dressing over the salad and toss gently to coat all ingredients evenly.
- Top the salad with 150g crumbled goat cheese and the toasted walnuts.
- Serve immediately on individual plates or a large serving platter for best texture and presentation.
Serving: 280g
🍚
Side Dish
Bademli Şehriyeli Pilav - Rice Pilaf with Toasted Almonds and Vermicelli
Fragrant Turkish rice pilaf with golden toasted almonds, crispy vermicelli, and aromatic butter, finished with fresh herbs
Ingredients
- 400 g long grain rice
- 60 g vermicelli, broken into small pieces
- 100 g sliced almonds
- 80 g butter
- 700 ml chicken stock
- 100 g onion, finely diced
- 20 g fresh dill, chopped
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 400g rice in cold water 3-4 times until water runs clear, then soak in warm water for 15 minutes and drain thoroughly.
- In a heavy-bottomed pot, melt 80g butter over medium heat until foaming, about 2 minutes.
- Add 100g sliced almonds to the melted butter and toast for 3-4 minutes, stirring constantly until golden brown, then remove almonds with a slotted spoon and set aside.
- In the same pot with remaining butter, add 100g finely diced onion and sauté for 4 minutes until translucent and softened.
- Add 60g broken vermicelli to the pot and stir constantly for 2-3 minutes until vermicelli turns golden brown and toasted.
- Add the drained rice to the pot and stir gently for 2 minutes to coat each grain with butter.
- Pour in 700ml hot chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, stir once, then bring to a boil over high heat.
- Once boiling, reduce heat to lowest setting, cover the pot with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
- After 15 minutes, turn off heat and let the pilaf rest covered for 10 minutes to steam and finish cooking.
- Fluff the rice gently with a fork, fold in the toasted almonds and 20g chopped fresh dill, and serve hot.
Serving: 320g
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