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Wednesday, June 24, 2026
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Soup
Ezogelin Çorbası - Red Lentil Soup with Bulgur and Mint
A beloved Anatolian soup named after a legendary bride, combining red lentils and fine bulgur in a tomato-mint broth finished with paprika butter. Rich, comforting, and deeply flavorful with layers of earthy spices.
Ingredients
- 200 g red lentils
- 80 g fine bulgur
- 150 g onion, finely diced
- 30 g tomato paste
- 2 tbsp dried mint
- 50 g butter
- 1 tbsp red pepper flakes
- 1.5 L vegetable stock
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 200g red lentils under cold water until water runs clear, then drain and set aside.
- In a large soup pot, melt 30g butter over medium heat and sauté 150g finely diced onion for 5-6 minutes until softened and translucent.
- Add 30g tomato paste to the onions and cook for 2 minutes, stirring constantly to caramelize the paste and remove raw flavor.
- Add the rinsed lentils, 80g fine bulgur, 1.5L vegetable stock, 1.5 tsp salt, and 0.5 tsp black pepper to the pot and bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils and bulgur are completely soft and soup has thickened.
- Add 2 tbsp dried mint and stir well, then remove from heat and let rest for 5 minutes.
- In a small pan, melt remaining 20g butter over medium heat, add 1 tbsp red pepper flakes, and cook for 30 seconds until fragrant and oil turns red.
- Ladle soup into bowls and drizzle the paprika butter over each serving before serving hot.
Serving: 350g
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Main Course
Tavuk Şiş - Grilled Chicken Skewers with Yogurt Marinade and Sumac
Tender chicken breast marinated in aromatic yogurt with garlic, cumin, and paprika, then grilled to perfection on skewers. Served with grilled vegetables and a sprinkle of tangy sumac for a light yet satisfying main course.
Ingredients
- 800 g chicken breast, cubed
- 200 g plain yogurt
- 20 g garlic, minced
- 60 ml olive oil
- 2 tsp ground cumin
- 1.5 tsp sweet paprika
- 200 g red bell pepper, chunked
- 200 g green bell pepper, chunked
- 150 g red onion, chunked
- 2 tsp sumac
- 2 tsp salt
- 1 tsp black pepper
- 30 ml lemon juice
How to Make
- In a large mixing bowl, combine 200g plain yogurt, 20g minced garlic, 40ml olive oil, 2 tsp ground cumin, 1.5 tsp sweet paprika, 2 tsp salt, 1 tsp black pepper, and 30ml lemon juice, whisking until smooth and well combined.
- Add 800g cubed chicken breast to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 3 hours or preferably overnight for maximum flavor penetration.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Preheat your grill or grill pan to medium-high heat, about 200°C, and lightly oil the grates.
- Thread the marinated chicken pieces onto skewers, alternating with 200g red bell pepper chunks, 200g green bell pepper chunks, and 150g red onion chunks, leaving small gaps between pieces for even cooking.
- Brush the vegetables with remaining 20ml olive oil and season lightly with salt and pepper.
- Grill the skewers for 12-15 minutes total, turning every 3-4 minutes, until chicken is cooked through with internal temperature of 75°C and has beautiful char marks.
- Remove from grill, let rest for 3 minutes, then sprinkle generously with 2 tsp sumac and serve immediately with rice or flatbread.
Serving: 450g
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Salad
Kabak Salatası - Zucchini Salad with Garlic Yogurt and Walnuts
Lightly pan-fried zucchini rounds dressed with creamy garlic yogurt sauce, topped with toasted walnuts and fresh dill. A refreshing and elegant salad that balances richness with bright flavors.
Ingredients
- 600 g zucchini, sliced into rounds
- 250 g plain yogurt
- 15 g garlic, minced
- 80 g walnuts, roughly chopped
- 20 g fresh dill, chopped
- 60 ml olive oil
- 20 ml lemon juice
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Slice 600g zucchini into 0.5cm thick rounds and sprinkle with 0.5 tsp salt, then let sit in a colander for 15 minutes to release excess moisture.
- Pat the zucchini slices dry with paper towels to remove released water and excess salt.
- Heat 40ml olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, fry zucchini rounds for 2-3 minutes per side until golden brown with slight char marks, then transfer to a plate lined with paper towels.
- In a small dry pan, toast 80g roughly chopped walnuts over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden, then set aside to cool.
- In a mixing bowl, combine 250g plain yogurt, 15g minced garlic, 20ml lemon juice, remaining 20ml olive oil, 1 tsp salt, and 0.5 tsp black pepper, whisking until smooth and creamy.
- Arrange the cooled zucchini rounds on a serving platter in a single layer or slightly overlapping.
- Drizzle the garlic yogurt sauce generously over the zucchini, then sprinkle with toasted walnuts and 20g chopped fresh dill before serving at room temperature.
Serving: 280g
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Side Dish
Şehriyeli Makarna - Turkish Pasta with Toasted Orzo and Butter
A comforting Turkish pasta dish featuring tender egg noodles mixed with golden toasted orzo pasta, finished with nutty brown butter. Simple yet deeply satisfying with a wonderful nutty aroma and texture contrast.
Ingredients
- 300 g egg noodles
- 100 g orzo pasta
- 80 g butter
- 2 tsp salt
- 0.5 tsp black pepper
- 2 L water for boiling
How to Make
- Bring 2L water with 1.5 tsp salt to a rolling boil in a large pot over high heat.
- While water is heating, melt 80g butter in a medium skillet over medium heat and add 100g orzo pasta.
- Toast the orzo in the butter, stirring constantly, for 5-7 minutes until it turns a deep golden brown color and releases a nutty aroma, being careful not to burn it.
- Add 300g egg noodles to the boiling water and cook according to package directions, typically 7-9 minutes, until al dente.
- Reserve 100ml of pasta cooking water, then drain the noodles in a colander and shake off excess water.
- Immediately transfer the hot drained noodles to the skillet with the toasted orzo and butter.
- Toss everything together over low heat for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time if needed to create a silky coating.
- Season with remaining 0.5 tsp salt and 0.5 tsp black pepper, toss once more, and serve hot immediately as a side dish.
Serving: 320g
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