Latest Menu
Daily Menu
Monday, April 6, 2026
← Back to today🍜
Soup
Anatolian Tomato and Bulgur Soup with Dried Mint
A rustic Central Anatolian soup combining ripe tomatoes, fine bulgur, and aromatic dried mint, finished with a sizzling butter drizzle
Ingredients
- 600 g ripe tomatoes
- 80 g fine bulgur
- 150 g onion
- 30 g tomato paste
- 45 ml olive oil
- 1.2 L vegetable stock
- 2 tbsp dried mint
- 40 g butter
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Dice 150g onion into small cubes and blanch 600g tomatoes in boiling water for 30 seconds, then peel and chop them roughly.
- Heat 45ml olive oil in a large pot over medium heat and sauté the diced onion for 5 minutes until softened and translucent.
- Add 30g tomato paste and cook for 2 minutes while stirring constantly, then add the chopped tomatoes and cook for 8 minutes until they break down completely.
- Pour in 1.2L vegetable stock and bring to a boil, then add 80g fine bulgur, 1.5 tsp salt, and 0.5 tsp black pepper.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the bulgur is tender and the soup has thickened.
- In a small pan, melt 40g butter over medium-high heat until it foams, add 2 tbsp dried mint, and cook for 30 seconds until fragrant.
- Ladle the soup into bowls and drizzle the mint butter over each serving immediately before serving.
Serving: 350g
🥘
Main Course
Pan-Seared Duck Breast with Quince and Honey Glaze
Perfectly seared duck breast with crispy skin, served with a sweet-tart quince and honey reduction, inspired by Ottoman palace cuisine
Ingredients
- 800 g duck breast
- 400 g quince
- 60 ml honey
- 250 ml chicken stock
- 30 g butter
- 5 g cinnamon stick
- 10 g fresh thyme
- 30 ml lemon juice
- 2 tsp salt
- 1 tsp black pepper
How to Make
- Score the skin of 800g duck breast in a crosshatch pattern, being careful not to cut into the meat, then season both sides generously with 2 tsp salt and 1 tsp black pepper.
- Peel and core 400g quince, cut into 2cm cubes, and place in a saucepan with 250ml chicken stock, 60ml honey, 5g cinnamon stick, and 10g fresh thyme.
- Bring the quince mixture to a boil, then reduce to low heat and simmer for 25 minutes until the quince is tender and the liquid has reduced by half to a syrupy consistency.
- Place the duck breasts skin-side down in a cold heavy-bottomed skillet and turn heat to medium, rendering the fat slowly for 12-15 minutes until the skin is deep golden and crispy.
- Flip the duck breasts and cook for 4-5 minutes for medium-rare (internal temperature 57°C), then remove to a cutting board and rest for 8 minutes.
- Discard most of the duck fat from the pan, add 30g butter and the reduced quince mixture, stir in 30ml lemon juice, and cook for 2 minutes to create a glaze.
- Slice the duck breast against the grain into 1cm thick slices, arrange on plates, and spoon the quince glaze over the top with some of the fruit pieces.
Serving: 280g
🥗
Salad
Shredded Carrot and Cabbage Slaw with Tahini-Lemon Dressing
A crisp and refreshing slaw of julienned carrots and purple cabbage tossed in a creamy tahini-lemon dressing with toasted sesame seeds
Ingredients
- 300 g carrots
- 250 g purple cabbage
- 80 ml tahini
- 60 ml lemon juice
- 10 g garlic
- 60 ml water
- 30 g fresh parsley
- 20 g sesame seeds
- 1 tsp salt
- 0.5 tsp cumin
How to Make
- Peel 300g carrots and julienne into thin matchsticks using a mandoline or sharp knife, then finely shred 250g purple cabbage into thin strips.
- Toast 20g sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant, then set aside to cool.
- Crush or mince 10g garlic and whisk together with 80ml tahini, 60ml lemon juice, 60ml water, 1 tsp salt, and 0.5 tsp cumin in a bowl until smooth and creamy.
- Finely chop 30g fresh parsley and add to the julienned carrots and shredded cabbage in a large mixing bowl.
- Pour the tahini-lemon dressing over the vegetables and toss thoroughly with your hands or tongs for 2 minutes to coat every strand evenly.
- Transfer to a serving platter, sprinkle the toasted sesame seeds on top, and let sit for 10 minutes before serving to allow flavors to meld.
Serving: 200g
🍚
Side Dish
Almond and Herb Couscous with Golden Raisins
Fluffy Moroccan couscous studded with toasted almonds, sweet golden raisins, and fresh herbs, finished with aromatic butter
Ingredients
- 300 g couscous
- 400 ml vegetable stock
- 60 g sliced almonds
- 80 g golden raisins
- 50 g butter
- 20 g fresh mint
- 20 g fresh cilantro
- 1 tsp ground coriander
- 1 tsp salt
- 0.5 tsp cinnamon
How to Make
- Toast 60g sliced almonds in a dry pan over medium heat for 4-5 minutes, stirring frequently, until golden brown and fragrant, then set aside.
- Bring 400ml vegetable stock to a rolling boil in a saucepan, then stir in 1 tsp salt, 1 tsp ground coriander, and 0.5 tsp cinnamon.
- Remove the stock from heat, immediately stir in 300g couscous and 80g golden raisins, cover tightly with a lid, and let stand for 8 minutes undisturbed.
- While the couscous steams, melt 50g butter in a small pan over low heat until just melted, and finely chop 20g fresh mint and 20g fresh cilantro.
- Fluff the couscous with a fork to separate the grains, then pour the melted butter over it and gently fold in the toasted almonds and chopped herbs.
- Transfer to a serving dish, fluff once more with a fork, and serve warm immediately while the butter is still glistening.
Serving: 220g
💬 Community Kitchen
Share your cooking results & tips!
Sign in to share your cooking experience