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Monday, June 29, 2026
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Soup
Düğün Çorbası - Turkish Wedding Soup
A celebratory Turkish soup made with tender lamb broth, yogurt, and egg liaison, finished with a sizzling paprika butter. Rich, tangy, and comforting with a silky texture.
Ingredients
- 400 g lamb shoulder with bone
- 1.8 L water
- 150 g onion
- 100 g carrot
- 40 g all-purpose flour
- 250 g full-fat yogurt
- 2 pieces egg yolk
- 50 g butter
- 1 tbsp sweet paprika
- 1 tbsp dried mint
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Place 400g lamb shoulder with bone in a large pot with 1.8L cold water, 150g quartered onion, and 100g chopped carrot, bring to a boil over high heat, then reduce to low and simmer for 90 minutes, skimming foam regularly.
- Strain the broth through a fine-mesh sieve into a clean pot, shred the lamb meat and set aside, discard bones and vegetables, you should have about 1.2L of clear broth.
- In a mixing bowl, whisk together 250g yogurt, 2 egg yolks, and 40g flour until completely smooth with no lumps, then temper by gradually adding 200ml of the warm broth while whisking constantly.
- Return the pot with remaining broth to medium heat, slowly pour in the yogurt mixture while stirring continuously, add shredded lamb, 1.5 tsp salt, and 0.5 tsp black pepper, heat gently without boiling for 8-10 minutes until thickened.
- In a small pan, melt 50g butter over medium heat, add 1 tbsp paprika and 1 tbsp dried mint, swirl for 30 seconds until fragrant but not burnt.
- Ladle the hot soup into bowls and drizzle the sizzling paprika butter over each serving, serve immediately while steaming hot.
Serving: 350g
🥘
Main Course
Kuzu Güveç - Slow-Braised Lamb Casserole with Summer Vegetables
Tender chunks of lamb slow-braised in a traditional clay pot with eggplant, tomatoes, bell peppers, and green beans, finished with pine nuts and fresh herbs. A classic Anatolian comfort dish.
Ingredients
- 800 g lamb leg, cubed
- 400 g eggplant
- 350 g tomatoes
- 200 g green bell pepper
- 200 g red bell pepper
- 250 g green beans
- 200 g onion
- 20 g garlic cloves
- 40 g tomato paste
- 60 ml olive oil
- 40 g pine nuts
- 20 g fresh parsley
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp salt
- 400 ml hot water
How to Make
- Preheat oven to 160°C (320°F), then heat 40ml olive oil in a large heavy-bottomed pan over medium-high heat and brown 800g cubed lamb in batches for 3-4 minutes per side until golden, transfer to a clay güveç pot or oven-safe casserole.
- Cut 400g eggplant into 3cm chunks, salt generously, let sit for 10 minutes, rinse and pat dry, then fry in 20ml olive oil over medium heat for 5-6 minutes until golden, add to the lamb.
- In the same pan, sauté 200g diced onion and 20g minced garlic for 3 minutes until softened, add 40g tomato paste and cook for 2 minutes, then add 350g diced tomatoes, 1 tsp cumin, 1 tsp black pepper, and 2 tsp salt, cook for 5 minutes.
- Add 200g sliced green bell pepper, 200g sliced red bell pepper, and 250g trimmed green beans to the tomato mixture, stir well, then pour everything over the lamb and eggplant in the güveç pot.
- Pour 400ml hot water into the pot, cover tightly with lid or aluminum foil, and bake in the preheated oven for 2 hours until lamb is fork-tender and vegetables are melted together.
- Toast 40g pine nuts in a dry pan over low heat for 2-3 minutes until golden and fragrant, watching carefully to prevent burning.
- Remove güveç from oven, let rest for 5 minutes, then garnish with toasted pine nuts and 20g chopped fresh parsley, serve directly from the pot with crusty bread.
Serving: 450g
🥗
Salad
Semizotu Salatası - Purslane Salad with Yogurt and Garlic
Fresh and tangy summer salad featuring crisp purslane leaves tossed with creamy garlic yogurt, cherry tomatoes, and a drizzle of olive oil. Light, refreshing, and packed with omega-3s.
Ingredients
- 300 g fresh purslane
- 300 g full-fat yogurt
- 15 g garlic cloves
- 200 g cherry tomatoes
- 150 g cucumber
- 80 g red onion
- 40 ml extra virgin olive oil
- 30 ml lemon juice
- 15 g fresh mint
- 1 tsp salt
- 1 tsp sumac
How to Make
- Thoroughly wash 300g fresh purslane, remove any thick stems, spin dry or pat completely dry with paper towels, then cut into 4cm lengths and place in a large mixing bowl.
- Peel and crush 15g garlic cloves with 0.5 tsp salt using a mortar and pestle until a smooth paste forms, then mix thoroughly with 300g yogurt in a separate bowl.
- Halve 200g cherry tomatoes, dice 150g cucumber into 1cm cubes, and thinly slice 80g red onion into half-moons, add all to the bowl with purslane.
- Pour the garlic yogurt over the vegetables, add 30ml lemon juice, 15g chopped fresh mint, and 0.5 tsp salt, toss gently but thoroughly to coat everything evenly.
- Transfer to a shallow serving platter, drizzle with 40ml extra virgin olive oil, sprinkle with 1 tsp sumac, and let rest for 5 minutes before serving to allow flavors to meld.
Serving: 280g
🍚
Side Dish
Kabak Mücver - Crispy Zucchini Fritters with Herbs and Feta
Golden-brown zucchini fritters packed with fresh dill, mint, and crumbled feta cheese, pan-fried until crispy on the outside and tender inside. Perfect summer side dish.
Ingredients
- 600 g zucchini
- 120 g feta cheese
- 2 pieces eggs
- 80 g all-purpose flour
- 80 g spring onions
- 30 g fresh dill
- 20 g fresh mint
- 20 g fresh parsley
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp baking powder
- 150 ml sunflower oil for frying
How to Make
- Coarsely grate 600g zucchini using a box grater, place in a colander, toss with 1 tsp salt, and let drain for 15 minutes, then squeeze firmly with your hands to remove as much liquid as possible.
- In a large mixing bowl, combine the squeezed zucchini, 2 beaten eggs, 120g crumbled feta, 80g finely chopped spring onions, 30g chopped dill, 20g chopped mint, 20g chopped parsley, 0.5 tsp black pepper, and 0.5 tsp salt.
- Add 80g flour and 0.5 tsp baking powder to the mixture, stir well until everything is evenly combined and the mixture holds together when pressed.
- Heat 150ml sunflower oil in a large non-stick frying pan over medium heat until shimmering, about 180°C, test with a small drop of batter that should sizzle immediately.
- Using a large spoon, drop heaping spoonfuls of the mixture into the hot oil, flatten slightly with the back of the spoon to form 8cm patties, fry 4-5 at a time for 3-4 minutes per side until deep golden brown and crispy.
- Transfer cooked mücver to a paper towel-lined plate to drain excess oil, keep warm in a low oven while frying remaining batches, serve hot with yogurt on the side.
Serving: 200g
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