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Tuesday, March 31, 2026
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Soup

Tarhana Soup with Butter and Mint

A traditional Turkish fermented soup with a tangy, warming flavor, enriched with butter and finished with dried mint for an aromatic touch.

Tarhana Soup with Butter and Mint
traditionalcomfort-food
Ingredients
  • 120 g tarhana powder
  • 1.5 L chicken stock
  • 60 g butter
  • 30 g tomato paste
  • 2 tbsp dried mint
  • 1 tsp red pepper flakes
  • 1 tsp salt
How to Make
  1. In a medium bowl, whisk together 120g tarhana powder with 300ml cold water until smooth and no lumps remain, about 2 minutes.
  2. Heat 30g butter in a large soup pot over medium heat until melted and foaming, about 1 minute, then add 30g tomato paste and cook while stirring constantly for 2 minutes until fragrant and darkened.
  3. Pour in 1.5L chicken stock and bring to a boil over high heat, then add the tarhana mixture while whisking continuously to prevent lumps from forming.
  4. Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
  5. Season with 1 tsp salt and adjust to taste, then remove from heat.
  6. In a small pan, melt remaining 30g butter over medium heat, add 2 tbsp dried mint and 1 tsp red pepper flakes, and cook for 30 seconds until aromatic.
  7. Ladle the hot soup into bowls and drizzle the mint-butter mixture over each serving.
Serving: 350g
🥘
Main Course

Stuffed Bell Peppers with Spiced Rice and Pine Nuts

Colorful bell peppers stuffed with aromatic ground lamb, rice, pine nuts, and Middle Eastern spices, slowly baked in tomato sauce until tender and flavorful.

Stuffed Bell Peppers with Spiced Rice and Pine Nuts
traditionalprotein-richcomfort-food
Ingredients
  • 8 pieces bell peppers
  • 400 g ground lamb
  • 200 g short-grain rice
  • 200 g onion
  • 300 g tomato
  • 60 g pine nuts
  • 45 g tomato paste
  • 60 ml olive oil
  • 30 g fresh parsley
  • 1.5 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 1 tsp black pepper
  • 2 tsp salt
  • 400 ml hot water
How to Make
  1. Rinse 200g rice under cold water until water runs clear, then soak in cold water for 15 minutes and drain completely.
  2. Finely dice 200g onion and chop 30g parsley, then grate 200g tomato using a box grater and discard the skins.
  3. Heat 30ml olive oil in a large pan over medium heat, add 60g pine nuts and toast for 2-3 minutes until golden, stirring constantly, then remove and set aside.
  4. In the same pan, add remaining 30ml olive oil and cook the diced onion over medium heat for 5-6 minutes until softened and translucent.
  5. Add 400g ground lamb and cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and no pink remains.
  6. Stir in the drained rice, toasted pine nuts, 1.5 tsp cumin, 0.5 tsp cinnamon, 1 tsp black pepper, and 1.5 tsp salt, cooking for 2 minutes to toast the spices.
  7. Add the chopped parsley and half of the grated tomato (about 100g), mix well and cook for 3 minutes, then remove from heat and let the filling cool slightly.
  8. Cut the tops off 8 bell peppers and carefully remove seeds and membranes, then rinse and pat dry.
  9. Preheat oven to 180°C (350°F).
  10. Stuff each pepper three-quarters full with the rice-meat mixture, leaving room for rice expansion, and arrange upright in a deep baking dish.
  11. In a bowl, mix remaining grated tomato (100g), 45g tomato paste, 400ml hot water, and 0.5 tsp salt until well combined.
  12. Pour the tomato sauce around and over the peppers, cover the dish tightly with aluminum foil, and bake for 60 minutes.
  13. Remove foil and continue baking for an additional 15-20 minutes until peppers are tender and tops are lightly browned.
  14. Let rest for 10 minutes before serving, spooning some of the sauce over each pepper.
Serving: 450g
🥗
Salad

Shepherd's Salad with Pomegranate and Sumac

A refreshing Turkish shepherd's salad with crisp vegetables, fresh herbs, pomegranate seeds, and a tangy sumac-lemon dressing for a bright, zesty flavor.

Shepherd's Salad with Pomegranate and Sumac
vegetarianvegangluten-freedairy-freelight
Ingredients
  • 300 g cucumber
  • 400 g tomato
  • 150 g green bell pepper
  • 100 g red onion
  • 40 g fresh parsley
  • 20 g fresh mint
  • 100 g pomegranate seeds
  • 60 ml lemon juice
  • 60 ml extra virgin olive oil
  • 2 tbsp sumac
  • 1 tsp salt
How to Make
  1. Dice 300g cucumber, 400g tomato, and 150g green bell pepper into uniform 1cm cubes and place in a large salad bowl.
  2. Finely dice 100g red onion into small pieces, rinse under cold water for 1 minute to remove sharpness, then drain well and add to the bowl.
  3. Finely chop 40g parsley and 20g fresh mint, then add to the vegetables.
  4. In a small bowl, whisk together 60ml lemon juice, 60ml olive oil, 2 tbsp sumac, and 1 tsp salt until emulsified, about 1 minute.
  5. Pour the dressing over the salad and toss gently but thoroughly for 1-2 minutes until all vegetables are evenly coated.
  6. Add 100g pomegranate seeds and toss gently one more time to distribute them throughout the salad.
  7. Let the salad rest for 5 minutes to allow flavors to meld, then serve immediately at room temperature.
Serving: 280g
🍚
Side Dish

Creamy Yogurt and Herb Pasta with Garlic Butter

Tender pasta tossed in creamy yogurt sauce with fresh herbs, topped with a fragrant garlic-butter drizzle and a hint of red pepper for a comforting Turkish-style side dish.

Creamy Yogurt and Herb Pasta with Garlic Butter
vegetariancomfort-food
Ingredients
  • 400 g pasta shells or fusilli
  • 300 g plain yogurt
  • 20 g garlic cloves
  • 80 g butter
  • 30 g fresh dill
  • 1.5 tsp red pepper flakes
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Bring a large pot of water to a rolling boil over high heat, add 1.5 tsp salt, then add 400g pasta and cook according to package directions until al dente, about 9-11 minutes.
  2. While pasta cooks, finely mince 20g garlic cloves and finely chop 30g fresh dill.
  3. In a large mixing bowl, whisk together 300g yogurt, half of the chopped dill (15g), 0.5 tsp black pepper, and 0.5 tsp salt until smooth and creamy.
  4. Reserve 200ml pasta cooking water, then drain the pasta thoroughly in a colander.
  5. Immediately add the hot drained pasta to the yogurt mixture and toss quickly for 1-2 minutes, adding 100-150ml of reserved pasta water gradually to create a creamy, clingy sauce.
  6. In a small pan, melt 80g butter over medium heat until foaming, add the minced garlic and cook for 1-2 minutes until fragrant and golden but not browned.
  7. Remove from heat and stir in 1.5 tsp red pepper flakes, letting it sizzle for 10 seconds.
  8. Transfer the yogurt pasta to a serving platter, drizzle the garlic-butter mixture over the top, and garnish with remaining fresh dill before serving immediately.
Serving: 320g

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