We ask AI about everything — so why not the daily menu?

Latest Menu

Daily Menu

Thursday, March 26, 2026
← Back to today
🍜
Soup

Wedding Soup with Tiny Meatballs and Lemon

A celebratory Turkish wedding soup featuring tiny lamb meatballs, chickpea flour broth, and a vibrant egg-lemon finish that creates a silky, tangy comfort bowl

Wedding Soup with Tiny Meatballs and Lemon
halalprotein-rich
Ingredients
  • 200 g ground lamb
  • 60 g chickpea flour
  • 1.5 L beef or lamb stock
  • 2 whole eggs
  • 60 ml lemon juice
  • 1 small onion
  • 40 g butter
  • 2 tsp dried mint
How to Make
  1. Mix ground lamb with finely grated onion, salt, and black pepper, then roll into marble-sized meatballs and set aside.
  2. In a large pot, whisk chickpea flour with 2 cups of cold stock until completely smooth with no lumps.
  3. Add remaining stock to the pot and bring to a boil over medium-high heat, stirring frequently to prevent sticking, about 8-10 minutes.
  4. Gently drop the tiny meatballs into the boiling soup and simmer for 15 minutes until cooked through.
  5. In a small bowl, whisk together eggs and lemon juice until frothy and pale yellow.
  6. Reduce heat to low and slowly ladle 2 cups of hot soup into the egg-lemon mixture while whisking constantly to temper the eggs.
  7. Pour the tempered egg mixture back into the pot while stirring gently, and cook for 2 minutes without boiling.
  8. In a small pan, melt butter and fry dried mint until fragrant, about 30 seconds, then drizzle over the soup before serving.
Serving: 350g
🥘
Main Course

Stuffed Eggplant with Spiced Beef and Pine Nuts

Classic Turkish split eggplants stuffed with aromatic ground beef, onions, tomatoes, and pine nuts, baked in a rich tomato sauce until tender and caramelized

Stuffed Eggplant with Spiced Beef and Pine Nuts
halalprotein-richtraditional
Ingredients
  • 4 whole large eggplants
  • 400 g ground beef
  • 2 large onions
  • 3 large tomatoes
  • 40 g pine nuts
  • 1 whole green bell pepper
  • 2 tbsp tomato paste
  • 120 ml olive oil
  • 30 g fresh parsley
How to Make
  1. Peel eggplants in stripes leaving some skin on, cut a deep slit lengthwise without cutting through completely, salt generously and let sit for 30 minutes to remove bitterness.
  2. Rinse eggplants well and pat dry, then deep fry in hot oil at 180°C for 5-6 minutes until golden and softened, then drain on paper towels.
  3. In a large pan, sauté finely chopped onions in 2 tablespoons olive oil for 5 minutes, add ground beef and cook until browned, breaking up lumps.
  4. Add diced green pepper, pine nuts, and tomato paste to the beef, cook for 3 minutes, then add 1 diced tomato, chopped parsley, salt, black pepper, and cook for 5 more minutes.
  5. Preheat oven to 180°C and arrange fried eggplants in a baking dish, gently open the slits and stuff generously with the beef mixture.
  6. Grate remaining tomatoes and mix with 1 cup hot water, salt, and a pinch of sugar, then pour around the eggplants in the dish.
  7. Place a tomato slice and pepper slice on top of each stuffed eggplant, drizzle with remaining olive oil.
  8. Cover with foil and bake for 40 minutes, then uncover and bake for another 15 minutes until eggplants are very tender and sauce is reduced.
Serving: 450g
🥗
Salad

Roasted Beet and Walnut Salad with Labneh and Mint

Earthy roasted beets paired with crunchy walnuts, creamy labneh dollops, fresh mint, and a tangy pomegranate vinaigrette for a stunning and nutritious salad

Roasted Beet and Walnut Salad with Labneh and Mint
vegetariangluten-freehalal
Ingredients
  • 500 g medium beets
  • 150 g labneh
  • 80 g walnuts
  • 20 g fresh mint
  • 100 g mixed salad greens
  • 30 ml pomegranate vinegar
  • 60 ml extra virgin olive oil
  • 1 tsp honey
How to Make
  1. Preheat oven to 200°C, wrap each beet individually in foil and roast for 50-60 minutes until tender when pierced with a knife.
  2. Let beets cool slightly, then peel off skins under running water (they should slip off easily), and cut into wedges or thick slices.
  3. Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden, then roughly chop.
  4. Whisk together pomegranate vinegar, olive oil, honey, salt, and black pepper to create a tangy dressing.
  5. Arrange mixed greens on a serving platter as the base layer.
  6. Place roasted beet wedges on top of the greens, then add dollops of labneh scattered throughout.
  7. Sprinkle toasted walnuts over the salad and tear fresh mint leaves on top.
  8. Drizzle the pomegranate vinaigrette over everything just before serving for maximum freshness.
Serving: 280g
🍚
Side Dish

Savory Turkish Cheese Börek Rolls

Crispy golden phyllo pastry rolled around a filling of tangy white cheese, fresh parsley, and dill, fried to perfection for an irresistible savory side

Savory Turkish Cheese Börek Rolls
vegetarianhalal
Ingredients
  • 8 sheets yufka pastry sheets
  • 300 g white cheese (feta or beyaz peynir)
  • 30 g fresh parsley
  • 20 g fresh dill
  • 1 whole egg
  • 500 ml vegetable oil for frying
  • 1 tsp black pepper
How to Make
  1. Crumble white cheese in a bowl and mix with finely chopped parsley, dill, black pepper, and beaten egg until well combined.
  2. Cut each yufka sheet into 4 long strips, keeping them covered with a damp cloth to prevent drying.
  3. Place 1 tablespoon of cheese filling at the bottom edge of each strip, fold the sides inward, then roll tightly into a cigar shape, sealing the edge with a dab of water.
  4. Heat vegetable oil in a deep pan to 170°C (test with a small piece of pastry - it should sizzle immediately).
  5. Fry börek rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
  6. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  7. Serve immediately while hot and crispy, optionally with a side of yogurt or fresh tomatoes.
Serving: 180g

💬 Community Kitchen

Share your cooking results & tips!

Past Menus

SunApr 19
🍜 Creamy Leek and Potato Soup with Dill🥘 Tandoori-Spiced Grilled Salmon with Cucumber Raita🥗 Roasted Carrot and Chickpea Salad with Tahini-Harissa Dressing🍚 Sesame-Crusted Halloumi with Za'atar and Honey Drizzle
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
🍜 Cold Yogurt Soup with Barley and Fresh Mint🥘 Black Sea-Style Pan-Fried Anchovies with Cornmeal Crust and Walnut Tarator🥗 Roasted Beet and Orange Salad with Tahini-Pomegranate Dressing🍚 Spinach and Cheese Börek Rolls with Crispy Phyllo
SatApr 11
🍜 Creamy Leek and Potato Soup with Dill🥘 Herb-Stuffed Sea Bass with Walnut Tarator Sauce🥗 Spring Radish and Fresh Cheese Salad with Mint🍚 Crispy Zucchini Fritters with Feta and Herbs
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
🍜 Mediterranean Seafood and Fennel Soup🥘 Spiced Lamb Kofta with Tahini Yogurt and Pine Nuts🥗 Grilled Spring Vegetable Salad with Za'atar and Feta🍚 Pistachio and Apricot Bulgur Pilaf with Butter
TueApr 7
🍜 Roasted Red Pepper and Cashew Soup with Cumin🥘 Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon🥗 Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs🍚 Smoky Freekeh Pilaf with Caramelized Carrots and Dill
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
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
TueMar 24
🍜 Creamy Tomato and Red Pepper Soup with Bulgur🥘 Persian-Style Braised Lamb Shanks with Saffron and Dried Limes🥗 Fattoush Salad with Crispy Pita and Sumac Dressing🍚 Crispy Zucchini Fritters with Herbs and Feta
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