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Tuesday, March 24, 2026
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Soup

Creamy Tomato and Red Pepper Soup with Bulgur

A velvety smooth soup made from roasted red peppers and ripe tomatoes, enriched with bulgur for heartiness and finished with a swirl of yogurt and crushed walnuts

Creamy Tomato and Red Pepper Soup with Bulgur
vegetarianhalal
Ingredients
  • 600 g ripe tomatoes
  • 3 pieces red bell peppers
  • 80 g fine bulgur
  • 1 medium onion
  • 3 cloves garlic cloves
  • 2 tbsp tomato paste
  • 1200 ml vegetable stock
  • 40 g butter
  • 100 g plain yogurt
  • 30 g walnuts, crushed
  • 1 tsp dried mint
How to Make
  1. Roast the red bell peppers directly over a gas flame or under the broiler until the skin is completely blackened, then place in a covered bowl for 10 minutes to steam.
  2. Peel the charred skin from the peppers, remove seeds, and roughly chop the flesh.
  3. Dice the onion finely and mince the garlic, then sauté in butter over medium heat for 4-5 minutes until softened and fragrant.
  4. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  5. Add the chopped roasted peppers and diced tomatoes, cooking for 5 minutes until the tomatoes start to break down.
  6. Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Use an immersion blender to puree the soup until completely smooth and velvety.
  8. Stir in the bulgur and simmer for another 10-12 minutes until the bulgur is tender and has absorbed the flavors.
  9. Season with salt and pepper to taste, then ladle into bowls.
  10. Top each bowl with a generous dollop of yogurt, a sprinkle of crushed walnuts, and a pinch of dried mint before serving.
Serving: 350g
🥘
Main Course

Persian-Style Braised Lamb Shanks with Saffron and Dried Limes

Tender lamb shanks slow-braised in a fragrant Persian sauce with saffron, dried limes, turmeric, and caramelized onions until fall-off-the-bone tender

Persian-Style Braised Lamb Shanks with Saffron and Dried Limes
halalgluten-free
Ingredients
  • 4 pieces lamb shanks
  • 2 pieces large onions
  • 6 cloves garlic cloves
  • 4 pieces dried Persian limes (limoo omani)
  • 0.5 tsp saffron threads
  • 1 tsp turmeric powder
  • 600 ml beef stock
  • 2 tbsp tomato paste
  • 4 tbsp olive oil
  • 1 piece cinnamon stick
  • 30 g fresh parsley
How to Make
  1. Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the lamb shanks on all sides for about 8-10 minutes total, then remove and set aside.
  3. Slice the onions thinly and add to the same pot, cooking for 10-12 minutes until deeply golden and caramelized, stirring occasionally.
  4. Add the minced garlic, turmeric, and tomato paste, cooking for 2 minutes while stirring constantly.
  5. Steep the saffron threads in 3 tablespoons of hot water for 5 minutes to release the color and aroma.
  6. Pierce each dried lime several times with a knife, then add them to the pot along with the cinnamon stick.
  7. Return the lamb shanks to the pot, pour in the beef stock and saffron water, and bring to a gentle boil.
  8. Cover the pot tightly, reduce heat to very low, and braise for 2.5 to 3 hours until the meat is incredibly tender and falling off the bone.
  9. Check occasionally and add a splash of water if the liquid reduces too much.
  10. Remove the lamb shanks carefully, skim any excess fat from the sauce, and adjust seasoning with salt and pepper.
  11. Serve the lamb shanks on a platter with the sauce spooned over top and garnish with freshly chopped parsley.
Serving: 450g
🥗
Salad

Fattoush Salad with Crispy Pita and Sumac Dressing

A vibrant Levantine salad with crispy toasted pita pieces, fresh vegetables, herbs, and a tangy sumac-lemon dressing

Fattoush Salad with Crispy Pita and Sumac Dressing
vegetarianhalalvegan
Ingredients
  • 2 pieces pita bread
  • 200 g romaine lettuce
  • 1 large cucumber
  • 3 medium tomatoes
  • 6 pieces radishes
  • 4 stalks green onions
  • 30 g fresh mint leaves
  • 50 g fresh parsley
  • 2 tbsp sumac powder
  • 60 ml lemon juice
  • 80 ml extra virgin olive oil
  • 1 clove garlic clove
How to Make
  1. Preheat your oven to 180°C (350°F) and tear the pita bread into bite-sized pieces.
  2. Spread the pita pieces on a baking sheet, drizzle with a little olive oil, and bake for 8-10 minutes until golden and crispy, then set aside to cool.
  3. Wash and roughly chop the romaine lettuce into bite-sized pieces.
  4. Dice the cucumber and tomatoes into 1-cm cubes and slice the radishes thinly.
  5. Chop the green onions, parsley, and mint leaves roughly and add to a large salad bowl.
  6. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sumac, salt, and pepper until well combined.
  7. Add all the chopped vegetables and herbs to the salad bowl and toss gently.
  8. Just before serving, add the crispy pita pieces and drizzle the sumac dressing over the salad.
  9. Toss everything together gently so the pita pieces stay crispy but are well coated with dressing.
  10. Serve immediately while the pita is still crunchy and the vegetables are fresh.
Serving: 280g
🍚
Side Dish

Crispy Zucchini Fritters with Herbs and Feta

Golden-brown Turkish zucchini fritters packed with fresh dill, mint, and feta cheese, served crispy on the outside and tender on the inside

Crispy Zucchini Fritters with Herbs and Feta
vegetarianhalal
Ingredients
  • 600 g zucchini
  • 2 large eggs
  • 100 g all-purpose flour
  • 150 g feta cheese, crumbled
  • 40 g fresh dill
  • 20 g fresh mint
  • 3 stalks green onions
  • 0.5 tsp baking powder
  • 150 ml vegetable oil for frying
  • 200 g plain yogurt for serving
How to Make
  1. Grate the zucchini coarsely using a box grater and place in a colander.
  2. Sprinkle the grated zucchini generously with salt and let it sit for 15 minutes to draw out excess moisture.
  3. Squeeze the zucchini firmly with your hands or press in a clean kitchen towel to remove as much liquid as possible.
  4. Finely chop the dill, mint, and green onions and place in a large mixing bowl.
  5. Add the squeezed zucchini, eggs, crumbled feta, flour, baking powder, salt, and pepper to the bowl and mix until well combined into a thick batter.
  6. Heat about 1 cm of vegetable oil in a large frying pan over medium heat until shimmering.
  7. Drop heaping tablespoons of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon.
  8. Fry for 3-4 minutes on each side until deep golden brown and crispy, working in batches to avoid overcrowding.
  9. Remove the fritters with a slotted spoon and drain on paper towels.
  10. Serve hot with a generous dollop of plain yogurt on the side.
Serving: 220g

💬 Community Kitchen

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Past Menus

SunApr 19
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SatApr 18
🍜 Yayla Çorbası - Turkish Yogurt and Rice Soup with Dried Mint🥘 Kuzu Tandir - Slow-Roasted Lamb Shoulder with Cumin and Garlic🥗 Gavurdağı Salatası - Spicy Tomato and Walnut Salad with Pomegranate Molasses🍚 İç Pilav - Turkish Rice Pilaf with Pine Nuts, Currants and Chicken Liver
FriApr 17
🍜 Düğün Çorbası - Turkish Wedding Soup with Lamb Meatballs and Lemon-Egg Sauce🥘 Levrek Buğulama - Steamed Sea Bass with Spring Vegetables and Almond Butter🥗 Kısır - Red Bulgur Salad with Pomegranate, Walnuts and Fresh Herbs🍚 Arnavut Ciğeri-Style Fried Liver Cubes with Sumac Onions
ThuApr 16
🍜 Tarhana Soup with Dried Mint and Red Pepper Butter🥘 Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme🥗 Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts🍚 Crispy Cheese and Herb Gözleme with Sesame Seeds
WedApr 15
🍜 Creamy Tomato and Red Pepper Soup with Fresh Basil🥘 Slow-Braised Beef Shank with Caramelized Onions and Aromatic Spices🥗 Shredded Cabbage and Apple Salad with Walnuts and Lemon Dressing🍚 Handmade Egg Noodles with Browned Butter and Aged Kashkaval
TueApr 14
🍜 Creamy Carrot and Ginger Soup with Toasted Cumin🥘 Whole Grilled Sea Bream with Chermoula and Preserved Lemon🥗 Bulgur and Herb Salad with Pistachios and Dried Apricots🍚 Crispy Cauliflower Fritters with Yogurt and Sumac
MonApr 13
🍜 Creamy Mushroom and Thyme Soup with Crispy Shallots🥘 Whole Roasted Mackerel with Sumac, Lemon and Herb Stuffing🥗 Persian-Style Green Bean and Almond Salad with Saffron Yogurt🍚 Crispy Potato and Leek Galette with Kashkaval Cheese
SunApr 12
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SatApr 11
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FriApr 10
🍜 Cold Cucumber and Yogurt Soup with Fresh Dill🥘 Pan-Fried Trout with Almond and Herb Crust🥗 Black-Eyed Pea Salad with Celery and Pomegranate🍚 Saffron and Vermicelli Rice Pilaf with Crispy Onions
ThuApr 9
🍜 Creamy Pumpkin Soup with Toasted Walnuts and Sage🥘 Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs🥗 White Bean and Tomato Salad with Red Onion and Parsley🍚 Turkish Pasta with Browned Butter and Kashkaval Cheese
WedApr 8
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TueApr 7
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MonApr 6
🍜 Anatolian Tomato and Bulgur Soup with Dried Mint🥘 Pan-Seared Duck Breast with Quince and Honey Glaze🥗 Shredded Carrot and Cabbage Slaw with Tahini-Lemon Dressing🍚 Almond and Herb Couscous with Golden Raisins
SunApr 5
🍜 Persian-Style Barley and Herb Soup with Kashk🥘 Grilled Whole Sea Bream with Chermoula and Preserved Lemon🥗 Fattoush Salad with Crispy Pita and Pomegranate Molasses🍚 Pistachio and Herb Rice Pilaf with Caramelized Shallots
SatApr 4
🍜 Creamy Spinach and Yogurt Soup with Toasted Walnuts🥘 Slow-Braised Beef Shank with Caramelized Onions and Prunes🥗 Crispy Romaine and Herb Salad with Sumac Vinaigrette and Toasted Bread🍚 Creamy Polenta with Butter and Parmesan
FriApr 3
🍜 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
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
🍜 Ezogelin Soup with Red Lentils and Bulgur🥘 Grilled Swordfish Steaks with Walnut Tarator Sauce🥗 Turkish White Bean Salad with Tahini and Sumac🍚 Saffron Rice Pilaf with Pine Nuts and Currants
TueMar 31
🍜 Tarhana Soup with Butter and Mint🥘 Stuffed Bell Peppers with Spiced Rice and Pine Nuts🥗 Shepherd's Salad with Pomegranate and Sumac🍚 Creamy Yogurt and Herb Pasta with Garlic Butter
MonMar 30
🍜 Creamy Cauliflower Soup with Toasted Cashews🥘 Circassian Chicken with Walnut Sauce🥗 Bulgur and Herb Salad with Tomatoes and Cucumber🍚 Cumin-Spiced Roasted Carrots with Yogurt and Tahini
SunMar 29
🍜 Velvety Mushroom Soup with Thyme and Cream🥘 Grilled Prawns with Harissa and Garlic Butter🥗 Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing🍚 Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds
SatMar 28
🍜 Spiced Chickpea and Turmeric Soup with Crispy Onions🥘 Pan-Seared Sea Bass with Pomegranate Molasses and Herbs🥗 Spring Green Bean and Radish Salad with Yogurt-Dill Dressing🍚 Herbed Couscous with Roasted Vegetables and Pistachios
FriMar 27
🍜 Creamy Spinach and Vermicelli Soup with Yogurt🥘 Slow-Braised Beef with Quince and Chestnuts🥗 Warm Lentil and Roasted Carrot Salad with Walnuts and Tahini🍚 Buttery Orzo Pasta with Caramelized Onions and Black Pepper
ThuMar 26
🍜 Wedding Soup with Tiny Meatballs and Lemon🥘 Stuffed Eggplant with Spiced Beef and Pine Nuts🥗 Roasted Beet and Walnut Salad with Labneh and Mint🍚 Savory Turkish Cheese Börek Rolls
WedMar 25
🍜 Cold Yogurt Soup with Cucumber, Mint and Walnuts🥘 Whole Roasted Sea Bream with Herbs and Lemon🥗 Grilled Halloumi and Watermelon Salad with Arugula🍚 Crispy Oven-Baked Falafel with Tahini Sauce
MonMar 23
🍜 Creamy Leek and Potato Soup with Dill🥘 Turkish Beef Köfte with Tomato Sauce and Yogurt🥗 Shepherd's Salad with Pomegranate Seeds🍚 Turkish Spinach with Rice and Pine Nuts
SunMar 22
🍜 Creamy Celery Root Soup with Walnut and Dill🥘 Pan-Seared Salmon with Tamarind-Date Glaze🥗 Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing🍚 Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios
SatMar 21
🍜 Turkish Tarhana Soup with Red Pepper Flakes and Butter🥘 Grilled Chicken Thighs with Aleppo Pepper and Sumac🥗 Turkish White Bean Salad with Tomatoes and Parsley🍚 Saffron Rice Pilaf with Almonds and Golden Raisins