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Saturday, April 4, 2026
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Soup
Creamy Spinach and Yogurt Soup with Toasted Walnuts
A velvety Anatolian-style soup combining tender spinach with tangy yogurt, rice, and aromatic herbs, finished with a butter-walnut topping
Ingredients
- 300 g fresh spinach, chopped
- 400 ml full-fat yogurt
- 60 g short-grain rice
- 20 g all-purpose flour
- 1 piece egg yolk
- 1.2 L chicken or vegetable stock
- 40 g butter
- 50 g walnuts, coarsely chopped
- 2 tsp dried mint
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 60g rice under cold water until water runs clear, then add to a large pot with 1.2L stock and bring to a boil over high heat.
- Reduce heat to medium-low and simmer rice for 15 minutes until tender, then add 300g chopped spinach and cook for 3 minutes until wilted.
- In a medium bowl, whisk together 400ml yogurt, 20g flour, and 1 egg yolk until completely smooth with no lumps, about 2 minutes.
- Temper the yogurt mixture by slowly adding 250ml hot soup while whisking constantly to prevent curdling, then pour this mixture back into the pot while stirring continuously.
- Cook over low heat, stirring frequently, for 8-10 minutes until soup thickens slightly, never allowing it to boil. Season with 1.5 tsp salt and 0.5 tsp black pepper.
- In a small pan, melt 40g butter over medium heat, add 50g walnuts and 2 tsp dried mint, and toast for 2-3 minutes until fragrant and golden.
- Ladle soup into bowls and drizzle the walnut-mint butter over the top, serving immediately while hot.
Serving: 350g
🥘
Main Course
Slow-Braised Beef Shank with Caramelized Onions and Prunes
Tender beef shanks braised until fall-off-the-bone tender in a rich sauce with sweet caramelized onions, dried prunes, and warming spices, inspired by Persian and Central Asian cuisine
Ingredients
- 1200 g beef shank, bone-in, cut into portions
- 500 g yellow onions, thinly sliced
- 150 g dried prunes, pitted
- 30 g tomato paste
- 60 ml olive oil
- 600 ml beef stock
- 1 tsp ground cinnamon
- 1.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 20 ml honey
- 30 g fresh parsley, chopped
- 2 tsp salt
- 1 tsp black pepper
How to Make
- Pat 1200g beef shank pieces completely dry with paper towels, then season generously all over with 2 tsp salt and 1 tsp black pepper.
- Heat 40ml olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering, about 3 minutes, then sear beef shanks in batches for 4-5 minutes per side until deeply browned. Remove and set aside.
- Add remaining 20ml olive oil to the same pot, add 500g sliced onions, and cook over medium heat for 15-18 minutes, stirring frequently, until deeply caramelized and golden brown.
- Stir in 30g tomato paste, 1 tsp cinnamon, 1.5 tsp cumin, and 0.5 tsp turmeric, cooking for 2 minutes until fragrant and paste darkens slightly.
- Return beef shanks to the pot, add 600ml beef stock and 150g prunes, and bring to a boil over high heat.
- Cover with a tight-fitting lid, reduce heat to very low, and braise for 2.5-3 hours, turning meat every 45 minutes, until beef is fork-tender and falling off the bone.
- Remove lid, stir in 20ml honey, and simmer uncovered for 10 minutes to reduce sauce until glossy and thick. Taste and adjust seasoning.
- Garnish with 30g chopped fresh parsley and serve hot with the prunes and caramelized onions spooned over the meat.
Serving: 400g
🥗
Salad
Crispy Romaine and Herb Salad with Sumac Vinaigrette and Toasted Bread
A refreshing Lebanese-style salad with crisp romaine lettuce, abundant fresh herbs, crunchy vegetables, and golden toasted bread pieces, dressed with tangy sumac vinaigrette
Ingredients
- 300 g romaine lettuce, chopped
- 40 g fresh mint leaves
- 60 g fresh parsley, roughly chopped
- 200 g cucumber, diced
- 100 g radishes, thinly sliced
- 60 g green onions, sliced
- 120 g day-old flatbread or pita
- 90 ml olive oil
- 45 ml fresh lemon juice
- 2 tsp ground sumac
- 10 g garlic clove, minced
- 1 tsp salt
How to Make
- Tear 120g flatbread into bite-sized pieces, toss with 20ml olive oil, and toast in a preheated 180°C oven for 8-10 minutes until golden and crispy, turning once halfway through.
- In a small bowl, whisk together 70ml olive oil, 45ml lemon juice, 2 tsp sumac, 10g minced garlic, and 1 tsp salt until emulsified, about 1 minute. Set dressing aside.
- In a large salad bowl, combine 300g chopped romaine, 40g mint leaves, 60g parsley, 200g diced cucumber, 100g sliced radishes, and 60g green onions.
- Just before serving, add toasted bread pieces to the salad bowl, pour the sumac vinaigrette over everything, and toss vigorously for 1-2 minutes until all ingredients are well coated.
- Serve immediately while the bread is still crispy and the lettuce is fresh and cold.
Serving: 280g
🍚
Side Dish
Creamy Polenta with Butter and Parmesan
Silky smooth Italian-style polenta cooked slowly until creamy, enriched with butter and aged cheese, offering a comforting and luxurious side dish
Ingredients
- 200 g coarse cornmeal (polenta)
- 800 ml water
- 400 ml whole milk
- 60 g butter
- 80 g Parmesan cheese, grated
- 1.5 tsp salt
- 0.5 tsp white pepper
How to Make
- In a large heavy-bottomed pot, combine 800ml water, 400ml milk, and 1.5 tsp salt, and bring to a vigorous boil over high heat, about 5-6 minutes.
- Reduce heat to medium-low and add 200g polenta in a slow, steady stream while whisking constantly to prevent lumps from forming, continuing to whisk for 2-3 minutes.
- Switch to a wooden spoon and cook the polenta, stirring frequently and scraping the bottom and sides of the pot, for 35-40 minutes until it pulls away from the sides and is very creamy and smooth.
- Remove from heat and vigorously stir in 60g butter and 80g grated Parmesan cheese until completely melted and incorporated, about 2 minutes.
- Season with 0.5 tsp white pepper, taste and adjust salt if needed, then serve immediately while hot and creamy, as polenta thickens as it cools.
Serving: 300g
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