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Soup

Yogurt and Chickpea Soup with Fresh Mint

A creamy and tangy Anatolian soup with tender chickpeas, yogurt, and aromatic mint, finished with a sizzling butter drizzle

vegetariantraditionalcomfort-foodprotein-rich

Ingredients

How to Make

Soak 200g dried chickpeas in cold water overnight or for at least 8 hours, then drain and rinse thoroughly.
Place the soaked chickpeas in a large pot with 1.2L chicken stock and bring to a boil over high heat, then reduce to medium-low and simmer for 45-50 minutes until chickpeas are completely tender.
In a large bowl, whisk together 400ml yogurt, 30g flour, 2 egg yolks, and 1.5 tsp salt until completely smooth with no lumps.
Slowly ladle 250ml of hot chickpea broth into the yogurt mixture while whisking constantly to temper it and prevent curdling.
Pour the tempered yogurt mixture back into the soup pot while stirring continuously, then cook over low heat for 8-10 minutes, stirring frequently, until the soup thickens slightly (do not allow to boil).
In a small pan, melt 60g butter over medium heat, add 2 tbsp dried mint and 1 tsp paprika, and cook for 30 seconds until fragrant.
Ladle the soup into bowls, drizzle the mint butter over the top, and garnish with 15g fresh mint leaves before serving immediately.

Serving: 350g

🥘

Main Course

Fresh whole trout coated in crunchy almond flour, pan-fried until golden and served with a bright lemon butter sauce

gluten-freeprotein-richtraditional

Ingredients

How to Make

Pat 800g cleaned trout completely dry with paper towels, then season inside and out with 2 tsp salt and 1 tsp black pepper, and let rest for 10 minutes at room temperature.
Set up a breading station with three shallow dishes: place 80g all-purpose flour in the first, beat 2 eggs in the second, and spread 120g almond flour in the third.
Dredge each trout first in the all-purpose flour, shaking off excess, then dip in beaten eggs to coat completely, and finally press firmly into almond flour to create an even crust on both sides.
Heat 60ml olive oil and 40g butter in a large heavy-bottomed skillet over medium-high heat until the butter foam subsides, about 2-3 minutes.
Carefully place the coated trout in the hot pan and cook without moving for 5-6 minutes until the almond crust is golden brown and crispy.
Gently flip the trout using two spatulas and cook the second side for another 5-6 minutes until the fish is cooked through and flakes easily with a fork.
Transfer the cooked trout to a serving platter and keep warm, then reduce heat to medium and add 60g butter to the same pan.
When the butter melts and begins to foam, add 15g minced garlic and cook for 30 seconds until fragrant, then add 60ml lemon juice and 30g chopped parsley.
Swirl the pan for 1 minute to create an emulsified sauce, then immediately pour the lemon butter sauce over the trout and serve hot.

Serving: 280g

🥗

Salad

A vibrant Turkish bulgur salad with fresh herbs, tangy pomegranate molasses, and crisp vegetables, served chilled

vegantraditionaldairy-free

Ingredients

How to Make

Place 300g fine bulgur in a large mixing bowl and pour 500ml boiling water over it, then cover with a plate and let stand for 20 minutes until all water is absorbed and bulgur is tender.
In a small bowl, mix together 40g tomato paste, 20g red pepper paste, and 100ml olive oil until well combined and smooth.
Fluff the soaked bulgur with a fork to separate the grains, then pour the paste mixture over it and mix thoroughly with your hands for 3-4 minutes until the bulgur turns reddish and paste is evenly distributed.
Add 45ml pomegranate molasses, 60ml lemon juice, 1.5 tsp ground cumin, and 2 tsp salt to the bulgur, mixing well to combine all ingredients.
Add 300g finely diced tomatoes, 150g diced cucumber, 80g chopped green onions, 100g chopped parsley, and 40g chopped mint to the bulgur mixture.
Using your hands or a large spoon, mix all ingredients together thoroughly for 2-3 minutes until well combined and vegetables are evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld before serving chilled.

Serving: 250g

🍚

Side Dish

Crispy golden baby potatoes roasted with garlic, fresh thyme, and olive oil until perfectly tender inside

vegangluten-freedairy-free

Ingredients

How to Make

Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Wash 800g baby potatoes thoroughly and cut any larger ones in half so all pieces are roughly the same size (about 3-4cm), then pat completely dry with paper towels.
In a large bowl, toss the potatoes with 80ml olive oil, 30g minced garlic, 15g fresh thyme leaves, 10g chopped rosemary, 2 tsp sea salt, and 1 tsp black pepper until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they don't overlap for maximum crispiness.
Roast in the preheated oven for 35-40 minutes, tossing halfway through, until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
Remove from the oven and immediately sprinkle with 1 tsp lemon zest and 20g chopped fresh parsley, tossing gently to combine.
Transfer to a serving dish and serve hot as a side dish.

Serving: 200g

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