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Soup

Tarhana Çorbası with Butter and Mint

Traditional Anatolian fermented soup made from wheat, yogurt, and tomatoes, enriched with butter and garnished with dried mint and red pepper flakes

traditionalcomfort-foodvegetarian

Ingredients

How to Make

Place 1.5L cold water in a large pot and gradually whisk in 120g tarhana powder until completely smooth with no lumps, about 2-3 minutes of constant whisking.
Place the pot over medium heat and bring to a gentle boil, stirring frequently to prevent sticking, approximately 8-10 minutes.
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
In a small pan, melt 30g butter over medium heat and stir in 20g tomato paste, cooking for 1-2 minutes until fragrant.
Add the butter-tomato paste mixture to the soup along with 8g salt, stir well and simmer for another 5 minutes.
Melt remaining 10g butter in a small pan, add 5g dried mint and 3g red pepper flakes, cook for 30 seconds until aromatic.
Ladle the hot soup into bowls and drizzle the mint-butter mixture on top, serve immediately.

Serving: 350g

🥘

Main Course

Whole sea bass gently steamed with tomatoes, peppers, onions, and herbs in olive oil, served with lemon wedges - a classic Turkish Aegean preparation

gluten-freedairy-freeprotein-richtraditional

Ingredients

How to Make

Rinse 1200g cleaned sea bass under cold water, pat completely dry with paper towels, and make 3-4 diagonal slashes on each side of the fish.
Season the fish inside and out with 10g salt and 3g black pepper, then drizzle with 30ml lemon juice and let rest for 15 minutes at room temperature.
In a large, wide pan with a lid, heat 50ml olive oil over medium heat for 2 minutes until shimmering.
Add 200g sliced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.
Add 20g minced garlic and cook for 1 minute until fragrant, then add 400g sliced tomatoes and 200g sliced green peppers.
Cook the vegetables for 5-6 minutes until they begin to soften, stirring gently, then season with a pinch of salt.
Place the seasoned sea bass on top of the vegetable bed, drizzle with remaining 30ml olive oil and 30ml lemon juice.
Sprinkle 30g chopped parsley and 20g chopped dill over the fish and vegetables.
Cover the pan tightly with a lid, reduce heat to low, and steam for 25-30 minutes until the fish is cooked through and flakes easily with a fork.
Check after 15 minutes and add 50ml water if the pan looks dry to prevent burning.
Carefully transfer the fish and vegetables to a serving platter, pour the pan juices over the top, and serve hot with 100g lemon wedges on the side.

Serving: 400g

🥗

Salad

Nutritious green lentil salad with toasted hazelnuts, fresh herbs, pomegranate seeds, and a tangy lemon-olive oil dressing

vegetarianvegangluten-freedairy-freeprotein-rich

Ingredients

How to Make

Rinse 250g green lentils thoroughly under cold water, then place in a medium pot with 1L water and bring to a boil over high heat.
Reduce heat to medium-low and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape, then drain and rinse with cold water to stop cooking.
Spread the cooked lentils on a large plate or tray and let cool to room temperature for 10 minutes.
Meanwhile, toast 80g hazelnuts in a dry pan over medium heat for 4-5 minutes, shaking frequently until golden and fragrant, then roughly chop.
In a large mixing bowl, combine the cooled lentils, 100g finely diced red onion, 40g chopped parsley, and 20g chopped mint.
In a small bowl, whisk together 60ml olive oil, 50ml lemon juice, 3g ground cumin, 8g salt, and 2g black pepper until emulsified.
Pour the dressing over the lentil mixture and toss gently but thoroughly to combine all ingredients.
Add the toasted chopped hazelnuts and 100g pomegranate seeds, toss gently once more.
Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving, or refrigerate for up to 2 hours and bring to room temperature before serving.

Serving: 280g

🍚

Side Dish

Hand-rolled thin flatbread filled with crumbled white cheese and fresh herbs, pan-griddled until golden and crispy

vegetariantraditional

Ingredients

How to Make

In a large bowl, combine 300g flour and 5g salt, then gradually add 180ml warm water while mixing with your hand until a soft dough forms, about 5 minutes of kneading.
Knead the dough on a lightly floured surface for another 5-7 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
Meanwhile, prepare the filling by mixing 250g crumbled white cheese, 40g finely chopped parsley, and 20g finely chopped dill in a bowl until well combined.
Divide the rested dough into 4 equal pieces (about 120g each) and shape into balls.
On a lightly floured surface, roll out one dough ball into a very thin circle about 30cm in diameter and 2mm thick.
Spread one-quarter of the cheese-herb filling evenly over half of the dough circle, leaving a 1cm border.
Fold the other half over the filling to create a half-moon shape, press the edges firmly to seal, and gently roll once more to flatten slightly.
Heat a large non-stick griddle or pan over medium heat and brush with 10ml vegetable oil.
Place the gözleme on the hot griddle and cook for 3-4 minutes on each side until golden brown spots appear and the cheese melts, pressing gently with a spatula.
Remove from heat and immediately brush the top with melted butter (about 7g per gözleme).
Repeat with remaining dough balls and filling, keeping cooked gözleme warm under a clean kitchen towel.
Cut each gözleme into 3-4 pieces and serve hot.

Serving: 200g

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