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Sunday, March 29, 2026
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Soup

Velvety Mushroom Soup with Thyme and Cream

A rich and earthy forest mushroom soup blended to silky perfection with fresh thyme, finished with a swirl of cream and toasted pine nuts

Velvety Mushroom Soup with Thyme and Cream
vegetariangluten-freecomfort-food
Ingredients
  • 600 g mixed mushrooms (cremini, shiitake)
  • 200 g onion, diced
  • 20 g garlic, minced
  • 50 g butter
  • 1000 ml vegetable stock
  • 10 g fresh thyme
  • 150 ml heavy cream
  • 30 ml olive oil
  • 8 g salt
  • 3 g black pepper
How to Make
  1. Clean the 600g mushrooms with a damp cloth and slice them thinly, setting aside 100g for garnish.
  2. Heat 50g butter and 30ml olive oil in a large heavy-bottomed pot over medium heat until butter is melted and foaming, about 2 minutes.
  3. Add 200g diced onion and sauté until translucent and softened, about 5-6 minutes, stirring occasionally.
  4. Add 20g minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Add the sliced mushrooms and 10g fresh thyme, increase heat to medium-high, and cook for 12-15 minutes until mushrooms release their liquid and it evaporates, stirring frequently.
  6. Pour in 1000ml vegetable stock, bring to a boil, then reduce heat to low and simmer for 20 minutes to develop flavors.
  7. Remove thyme sprigs, then use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes.
  8. Stir in 150ml heavy cream, add 8g salt and 3g black pepper, and heat through for 2-3 minutes without boiling.
  9. In a small pan, sauté the reserved 100g sliced mushrooms in a little butter until golden and crispy, about 4-5 minutes.
  10. Ladle the soup into bowls, garnish with sautéed mushrooms and a drizzle of cream, and serve immediately.
Serving: 350g
🥘
Main Course

Grilled Prawns with Harissa and Garlic Butter

Succulent jumbo prawns marinated in North African harissa spices, grilled to perfection and basted with aromatic garlic-herb butter, served with charred lemon

Grilled Prawns with Harissa and Garlic Butter
gluten-freeprotein-richdairy-free
Ingredients
  • 800 g large prawns, peeled and deveined
  • 40 g harissa paste
  • 25 g garlic, minced
  • 80 g butter, softened
  • 60 ml olive oil
  • 45 ml lemon juice
  • 20 g fresh cilantro, chopped
  • 20 g fresh parsley, chopped
  • 5 g cumin powder
  • 5 g paprika
  • 200 g lemons, halved
  • 8 g salt
How to Make
  1. In a large bowl, combine 40g harissa paste, 30ml olive oil, 30ml lemon juice, 5g cumin, 5g paprika, and 5g salt to create the marinade.
  2. Add 800g cleaned prawns to the marinade, toss to coat evenly, cover and refrigerate for 30 minutes to allow flavors to penetrate.
  3. Meanwhile, prepare the garlic butter by mixing 80g softened butter with 25g minced garlic, 20g chopped cilantro, 20g chopped parsley, and 2g salt until well combined.
  4. Preheat a grill or grill pan to high heat, about 230°C, and brush grates with 15ml olive oil to prevent sticking.
  5. Remove prawns from marinade and thread onto metal skewers or place directly on grill, along with the halved lemons cut-side down.
  6. Grill prawns for 2-3 minutes on the first side until they develop char marks and turn pink.
  7. Flip prawns carefully and grill for another 2-3 minutes until cooked through and opaque, being careful not to overcook.
  8. During the last minute of grilling, generously brush prawns with the prepared garlic-herb butter, allowing it to melt and caramelize slightly.
  9. Remove prawns and charred lemons from grill, drizzle with remaining 15ml lemon juice and any remaining garlic butter.
  10. Arrange prawns on a serving platter with charred lemon halves, garnish with extra fresh herbs, and serve immediately while hot.
Serving: 450g
🥗
Salad

Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing

Caramelized cubes of roasted sweet potato and crispy chickpeas on a bed of fresh greens, drizzled with creamy tahini-yogurt sauce and sprinkled with toasted sesame seeds

Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing
vegetariangluten-freeprotein-rich
Ingredients
  • 600 g sweet potato, cubed
  • 300 g cooked chickpeas
  • 200 g mixed salad greens
  • 60 g tahini
  • 100 g plain yogurt
  • 60 ml olive oil
  • 6 g cumin powder
  • 4 g smoked paprika
  • 30 ml lemon juice
  • 15 g sesame seeds
  • 15 g fresh mint, chopped
  • 8 g salt
  • 3 g black pepper
How to Make
  1. Preheat oven to 200°C and line two baking sheets with parchment paper.
  2. Toss 600g cubed sweet potato with 30ml olive oil, 3g cumin, 2g smoked paprika, 4g salt, and 2g black pepper until evenly coated.
  3. Spread sweet potato cubes on one baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and caramelized at the edges.
  4. Pat 300g chickpeas completely dry with paper towels, then toss with 15ml olive oil, 3g cumin, 2g smoked paprika, and 2g salt.
  5. Spread chickpeas on the second baking sheet and roast for 20-25 minutes, shaking the pan every 10 minutes, until crispy and golden.
  6. While vegetables roast, prepare the dressing by whisking together 60g tahini, 100g yogurt, 30ml lemon juice, 15ml olive oil, 2g salt, and 30ml water until smooth and creamy.
  7. Toast 15g sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.
  8. Arrange 200g mixed greens on a large serving platter as the base layer.
  9. When sweet potatoes and chickpeas are done roasting, arrange them warm over the greens while still hot.
  10. Drizzle the tahini-yogurt dressing generously over the salad, sprinkle with toasted sesame seeds and 15g fresh mint, and serve immediately while vegetables are still warm.
Serving: 400g
🍚
Side Dish

Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds

Wide egg noodles tossed in brown butter with sweet caramelized shallots, crunchy toasted almonds, and fresh parsley for an elegant and comforting side

Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds
vegetariancomfort-food
Ingredients
  • 400 g wide egg noodles
  • 200 g shallots, thinly sliced
  • 80 g butter
  • 60 g sliced almonds
  • 25 g fresh parsley, chopped
  • 15 g garlic, minced
  • 20 ml olive oil
  • 10 g salt
  • 3 g black pepper
  • 5 g lemon zest
How to Make
  1. Bring a large pot of water to a boil with 8g salt, about 4 liters of water for proper pasta cooking.
  2. Add 400g egg noodles to boiling water and cook according to package directions until al dente, typically 8-10 minutes, stirring occasionally.
  3. While pasta cooks, heat 20ml olive oil in a large skillet over medium-low heat for 1 minute.
  4. Add 200g thinly sliced shallots to the skillet and cook slowly, stirring frequently, for 15-18 minutes until deeply caramelized and golden brown.
  5. In a separate small pan, toast 60g sliced almonds over medium heat for 3-4 minutes, stirring constantly until golden and fragrant, then set aside.
  6. When shallots are caramelized, add 15g minced garlic and cook for 1 minute until fragrant.
  7. Add 80g butter to the shallot mixture and cook, swirling the pan, for 3-4 minutes until butter melts and begins to brown and smell nutty.
  8. Reserve 120ml pasta cooking water, then drain the noodles well.
  9. Add drained noodles to the skillet with the brown butter and shallots, tossing to coat evenly, adding pasta water as needed to create a silky sauce.
  10. Remove from heat, add toasted almonds, 25g chopped parsley, 5g lemon zest, 2g salt, and 3g black pepper, toss well, and serve immediately in a warm serving bowl.
Serving: 320g

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Past Menus

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SatApr 18
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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
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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
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ThuApr 9
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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
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SatApr 4
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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
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TueMar 31
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MonMar 30
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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
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