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Saturday, March 21, 2026
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Soup
Turkish Tarhana Soup with Red Pepper Flakes and Butter
A traditional Turkish fermented wheat and yogurt soup with a tangy, comforting flavor, finished with a drizzle of butter and red pepper flakes
Ingredients
- 80 g Tarhana powder
- 1200 ml Water
- 15 g Tomato paste
- 30 g Butter
- 5 g Red pepper flakes
- 3 g Dried mint
- 8 g Salt
How to Make
- In a large pot, whisk the tarhana powder with 2 cups of cold water until completely smooth with no lumps.
- Add the remaining water and tomato paste, whisking well to combine everything evenly.
- Place the pot over medium heat and bring to a gentle boil, stirring frequently to prevent sticking, about 8-10 minutes.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Season with salt to taste and stir in the dried mint.
- In a small pan, melt the butter over medium heat and add the red pepper flakes, cooking for 30 seconds until fragrant.
- Ladle the hot soup into bowls and drizzle the spiced butter over the top before serving.
Serving: 350g
🥘
Main Course
Grilled Chicken Thighs with Aleppo Pepper and Sumac
Juicy grilled chicken thighs marinated in a vibrant blend of Aleppo pepper, sumac, garlic and olive oil, with a smoky char and Middle Eastern spices
Ingredients
- 800 g Chicken thighs, bone-in
- 15 g Aleppo pepper
- 10 g Sumac
- 4 cloves Garlic cloves, minced
- 60 ml Olive oil
- 45 ml Lemon juice
- 20 g Fresh parsley, chopped
- 10 g Salt
- 5 g Black pepper
How to Make
- In a large bowl, combine the Aleppo pepper, sumac, minced garlic, olive oil, lemon juice, salt, and black pepper to create the marinade.
- Pat the chicken thighs dry with paper towels and score the skin with a sharp knife to help the marinade penetrate.
- Add the chicken to the marinade, coating each piece thoroughly, and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat your grill or grill pan to medium-high heat (about 200°C).
- Remove the chicken from the marinade and let excess drip off, then place skin-side down on the grill.
- Grill for 6-7 minutes on the first side until the skin is golden and crispy with char marks.
- Flip the chicken and continue grilling for another 8-10 minutes, until the internal temperature reaches 75°C and juices run clear.
- Remove from heat and let rest for 5 minutes, then garnish with fresh chopped parsley before serving.
Serving: 400g
🥗
Salad
Turkish White Bean Salad with Tomatoes and Parsley
A classic Turkish white bean salad tossed with fresh tomatoes, red onion, parsley and a tangy lemon-olive oil dressing, served cold
Ingredients
- 250 g Dried white beans (or 2 cans cooked)
- 200 g Tomatoes, diced
- 100 g Red onion, thinly sliced
- 40 g Fresh parsley, chopped
- 60 ml Olive oil
- 45 ml Lemon juice
- 2 pieces Hard-boiled eggs
- 8 g Salt
- 3 g Black pepper
How to Make
- If using dried beans, soak them overnight in cold water, then drain and rinse.
- Cook the soaked beans in fresh boiling water for 45-60 minutes until tender but not mushy, then drain and let cool completely.
- Slice the red onion thinly and soak in cold water for 10 minutes to remove the sharp bite, then drain well.
- In a large serving bowl, combine the cooled beans, diced tomatoes, drained onions, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Peel and quarter the hard-boiled eggs, then arrange them on top of the salad.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serving: 280g
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Side Dish
Saffron Rice Pilaf with Almonds and Golden Raisins
Fragrant basmati rice infused with saffron threads, studded with toasted almonds and sweet golden raisins, finished with butter
Ingredients
- 300 g Basmati rice
- 600 ml Chicken or vegetable broth
- 0.5 g Saffron threads
- 50 g Butter
- 60 g Sliced almonds
- 50 g Golden raisins
- 80 g Onion, finely diced
- 8 g Salt
How to Make
- Rinse the basmati rice in cold water several times until the water runs clear, then soak in cold water for 15 minutes and drain.
- Steep the saffron threads in 3 tablespoons of warm water for 10 minutes to release the color and flavor.
- In a medium pot, melt half the butter over medium heat and sauté the diced onion for 4-5 minutes until soft and translucent.
- Add the drained rice to the pot and stir for 2 minutes to coat with butter and lightly toast.
- Pour in the broth, add the saffron with its soaking water and salt, then bring to a boil.
- Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.
- While the rice cooks, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
- When the rice is done, remove from heat and let it rest covered for 5 minutes, then fluff with a fork and stir in the remaining butter, toasted almonds, and golden raisins before serving.
Serving: 250g
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