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Sunday, March 22, 2026
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Soup

Creamy Celery Root Soup with Walnut and Dill

A velvety smooth soup made from celery root, enriched with butter and topped with crushed walnuts and fresh dill—a comforting classic from Turkish home kitchens

Creamy Celery Root Soup with Walnut and Dill
vegetariannut-containinggluten-containingdairy
Ingredients
  • 600 g celery root
  • 1 medium onion
  • 40 g butter
  • 2 tbsp flour
  • 1 liter chicken broth
  • 100 ml yogurt
  • 1 piece egg yolk
  • 50 g walnuts
  • 20 g fresh dill
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Peel the celery root and cut into small cubes, then immediately place in water with a splash of lemon juice to prevent browning.
  2. Melt the butter in a large pot over medium heat, add finely chopped onion and sauté for 4 minutes until softened.
  3. Sprinkle the flour over the onions and stir constantly for 2 minutes to create a roux, being careful not to let it brown.
  4. Drain the celery cubes and add them to the pot, stirring to coat with the roux for 1 minute.
  5. Pour in the chicken broth, season with salt and pepper, bring to a boil then reduce heat and simmer covered for 25 minutes until celery is very tender.
  6. Use an immersion blender to puree the soup until completely smooth and creamy.
  7. In a small bowl, whisk together the yogurt, egg yolk, and 2 tablespoons of lemon juice until smooth.
  8. Slowly add 2 ladles of hot soup to the yogurt mixture while whisking constantly to temper it.
  9. Pour the tempered yogurt mixture back into the pot while stirring gently, and heat through for 2 minutes without boiling.
  10. Serve hot in bowls, garnished with crushed walnuts and freshly chopped dill.
Serving: 350g
🥘
Main Course

Pan-Seared Salmon with Tamarind-Date Glaze

Crispy-skinned salmon fillets glazed with a sweet-tangy tamarind and date sauce, inspired by Persian and Gulf cuisine traditions

Pan-Seared Salmon with Tamarind-Date Glaze
pescatariangluten-freedairy-free
Ingredients
  • 600 g salmon fillets
  • 3 tbsp tamarind paste
  • 80 g dates, pitted
  • 2 tbsp honey
  • 3 cloves garlic cloves
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 15 g fresh cilantro
  • 100 ml water
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. In a small saucepan, combine the tamarind paste, chopped dates, honey, minced garlic, cumin, coriander, and water.
  2. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally until dates are soft.
  3. Use an immersion blender or regular blender to puree the sauce until smooth, then return to the pan and keep warm on low heat.
  4. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper.
  5. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
  6. Place salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
  7. Cook without moving for 5-6 minutes until the skin is golden and crispy and the flesh is cooked halfway up the sides.
  8. Carefully flip the salmon and cook for another 2-3 minutes until just cooked through but still moist in the center.
  9. Brush the warm tamarind-date glaze generously over the top of each salmon fillet.
  10. Transfer to serving plates, drizzle with remaining glaze, and garnish with fresh cilantro leaves.
Serving: 400g
🥗
Salad

Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing

Golden roasted cauliflower florets and crispy chickpeas tossed with fresh greens, cherry tomatoes, and a creamy tahini-yogurt dressing—a hearty Levantine-style salad

Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing
vegetariangluten-freedairy
Ingredients
  • 500 g cauliflower
  • 400 g canned chickpeas, drained
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 150 g mixed salad greens
  • 200 g cherry tomatoes
  • 3 tbsp tahini
  • 4 tbsp yogurt
  • 3 tbsp lemon juice
  • 1 clove garlic clove
  • 20 g fresh parsley
  • 1 tsp salt
How to Make
  1. Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
  2. Cut the cauliflower into medium florets and toss with 2 tablespoons olive oil, cumin, paprika, and half the salt on one baking sheet.
  3. Pat the drained chickpeas completely dry with paper towels, then toss with 1 tablespoon olive oil and remaining salt on the second baking sheet.
  4. Roast both sheets in the oven for 25-30 minutes, shaking halfway through, until cauliflower is golden and chickpeas are crispy.
  5. While vegetables roast, make the dressing by whisking together tahini, yogurt, lemon juice, minced garlic, and 2-3 tablespoons water until smooth and pourable.
  6. Halve the cherry tomatoes and roughly chop the fresh parsley.
  7. In a large serving bowl, arrange the mixed salad greens as a base.
  8. Once cooled slightly, add the roasted cauliflower, crispy chickpeas, and cherry tomatoes on top of the greens.
  9. Drizzle the tahini-yogurt dressing generously over the salad.
  10. Garnish with fresh parsley and serve immediately while the roasted vegetables are still warm.
Serving: 320g
🍚
Side Dish

Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios

Nutty smoked green wheat (freekeh) cooked pilaf-style with caramelized shallots, toasted pistachios, and fresh herbs—a Middle Eastern ancient grain specialty

Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios
vegetariannut-containingdairy
Ingredients
  • 300 g freekeh (cracked green wheat)
  • 200 g shallots
  • 50 g butter
  • 700 ml chicken or vegetable broth
  • 60 g pistachios, shelled
  • 15 g fresh mint
  • 20 g fresh parsley
  • 0.5 tsp ground allspice
  • 1 piece cinnamon stick
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Rinse the freekeh under cold water in a fine-mesh strainer, then drain well and set aside.
  2. Peel and thinly slice the shallots into rings.
  3. Melt the butter in a medium heavy-bottomed pot over medium heat, add the shallots and cook for 12-15 minutes, stirring frequently, until deeply golden and caramelized.
  4. Add the drained freekeh to the pot and toast with the shallots for 2-3 minutes, stirring constantly.
  5. Pour in the broth, add the cinnamon stick, allspice, salt, and pepper, then bring to a boil.
  6. Reduce heat to low, cover tightly with a lid, and simmer for 20-25 minutes until freekeh is tender and liquid is absorbed.
  7. While the pilaf cooks, toast the pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.
  8. Finely chop the fresh mint and parsley.
  9. Remove the pot from heat and let it rest covered for 5 minutes, then fluff with a fork and remove the cinnamon stick.
  10. Fold in the toasted pistachios and fresh herbs, adjust seasoning if needed, and serve warm.
Serving: 280g

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Past Menus

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FriApr 17
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ThuApr 16
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MonApr 13
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🍜 Wedding Soup with Lamb Meatballs and Lemon🥘 Whole Roasted Mackerel with Sumac and Fresh Herbs🥗 Roasted Beet and Orange Salad with Walnuts and Feta🍚 Crispy Bulgur Fritters with Herbs and Yogurt Sauce
ThuApr 2
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WedApr 1
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MonMar 30
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FriMar 27
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ThuMar 26
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MonMar 23
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