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Sunday, April 12, 2026
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Soup
Cold Yogurt Soup with Barley and Fresh Mint
A refreshing Turkish yogurt soup with tender barley, cooling cucumber, and aromatic fresh mint — perfect for spring weather
Ingredients
- 600 g Plain yogurt
- 100 g Pearl barley
- 200 g Cucumber
- 20 g Fresh mint
- 10 g Garlic
- 800 ml Cold water
- 8 g Salt
- 5 g Dried mint
- 30 ml Olive oil
How to Make
- Bring 1L of salted water to a boil in a medium pot over high heat, add 100g pearl barley, reduce heat to medium-low and simmer for 35-40 minutes until tender but still slightly chewy.
- Drain the cooked barley in a colander and rinse under cold running water for 2 minutes to cool completely, then set aside to drain thoroughly.
- Dice 200g cucumber into 5mm cubes and finely mince 10g garlic, then chop 20g fresh mint leaves into thin ribbons.
- In a large mixing bowl, whisk 600g yogurt with 800ml cold water until completely smooth and no lumps remain, about 2 minutes of vigorous whisking.
- Add the cooled barley, diced cucumber, minced garlic, fresh mint, and 8g salt to the yogurt mixture, stirring well to combine all ingredients evenly.
- Refrigerate the soup for at least 2 hours or until thoroughly chilled to 4-6°C for optimal flavor development.
- Before serving, stir the soup well and adjust salt to taste, then ladle into chilled bowls and drizzle each portion with olive oil and sprinkle with dried mint.
Serving: 450g
🥘
Main Course
Black Sea-Style Pan-Fried Anchovies with Cornmeal Crust and Walnut Tarator
Crispy pan-fried fresh anchovies coated in seasoned cornmeal, served with a creamy walnut and garlic sauce — a Black Sea coastal delicacy
Ingredients
- 800 g Fresh anchovies, cleaned
- 150 g Fine cornmeal
- 80 g All-purpose flour
- 120 g Walnuts
- 60 g Stale bread, crusts removed
- 15 g Garlic
- 60 ml Lemon juice
- 200 ml Vegetable oil for frying
- 3 g Ground cumin
- 4 g Paprika
- 12 g Salt
- 2 g Black pepper
- 15 g Fresh parsley
How to Make
- Soak 60g stale bread in 100ml water for 10 minutes until completely softened, then squeeze out excess water with your hands until nearly dry.
- In a food processor, combine 120g walnuts, the squeezed bread, 15g garlic, 60ml lemon juice, and 6g salt, then process while slowly adding 100ml cold water until you achieve a smooth, creamy sauce consistency, about 2-3 minutes. Set tarator sauce aside.
- Pat 800g cleaned anchovies completely dry with paper towels to remove all moisture, which ensures a crispy coating.
- In a shallow bowl, mix 150g cornmeal, 80g flour, 3g cumin, 4g paprika, 6g salt, and 2g black pepper until evenly combined.
- Heat 200ml vegetable oil in a large heavy-bottomed frying pan over medium-high heat until it reaches 180°C, testing with a small piece of bread that should sizzle immediately.
- Working in batches of 8-10 anchovies, dredge each fish thoroughly in the seasoned cornmeal mixture, shaking off excess, then carefully place in the hot oil.
- Fry each batch for 2-3 minutes per side until deep golden brown and crispy, maintaining oil temperature at 170-180°C, then transfer to paper towels to drain.
- Arrange the crispy anchovies on a serving platter, garnish with 15g chopped fresh parsley, and serve immediately with the walnut tarator sauce on the side and lemon wedges.
Serving: 350g
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Salad
Roasted Beet and Orange Salad with Tahini-Pomegranate Dressing
Earthy roasted beets paired with sweet oranges, peppery arugula, and a creamy tahini-pomegranate dressing with toasted sesame seeds
Ingredients
- 500 g Red beets
- 300 g Oranges, peeled
- 100 g Fresh arugula
- 60 g Tahini
- 30 ml Pomegranate molasses
- 45 ml Olive oil
- 15 g Sesame seeds
- 80 g Red onion
- 5 g Fresh thyme
- 6 g Salt
- 2 g Black pepper
How to Make
- Preheat oven to 200°C and wrap 500g red beets individually in aluminum foil, then roast on a baking sheet for 60-75 minutes until a knife easily pierces through the center.
- While beets roast, toast 15g sesame seeds in a dry small pan over medium heat for 3-4 minutes, stirring constantly until golden and fragrant, then set aside to cool.
- Slice 80g red onion into paper-thin half-moons and soak in cold water for 10 minutes to remove harsh bite, then drain and pat dry.
- In a small bowl, whisk together 60g tahini, 30ml pomegranate molasses, 45ml olive oil, 30ml water, 4g salt, and 2g black pepper until smooth and creamy, adding more water if needed to achieve a pourable consistency.
- Once beets are cool enough to handle, peel off skins using paper towels (they should slide off easily), then cut into 2cm wedges and season with remaining 2g salt and fresh thyme leaves.
- Segment 300g peeled oranges by cutting between membranes to release clean segments, working over a bowl to catch any juice.
- Arrange 100g arugula on a large serving platter, top with roasted beet wedges, orange segments, and drained red onion slices in an attractive pattern.
- Drizzle the tahini-pomegranate dressing generously over the salad, sprinkle with toasted sesame seeds, and serve immediately at room temperature.
Serving: 280g
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Side Dish
Spinach and Cheese Börek Rolls with Crispy Phyllo
Flaky phyllo pastry rolls filled with sautéed spinach, crumbled cheese, and aromatic dill, baked until golden and crispy
Ingredients
- 400 g Fresh spinach
- 300 g Phyllo pastry sheets
- 200 g Feta cheese
- 150 g Onion
- 30 g Fresh dill
- 2 whole Eggs
- 100 g Butter, melted
- 30 ml Olive oil
- 3 g Black pepper
- 5 g Salt
- 8 g Nigella seeds
How to Make
- Thoroughly wash 400g fresh spinach, then blanch in boiling salted water for 2 minutes, immediately transfer to ice water to stop cooking, drain well, and squeeze out all excess moisture with your hands until nearly dry. Chop finely.
- Heat 30ml olive oil in a large pan over medium heat, add 150g finely diced onion and sauté for 6-7 minutes until soft and translucent, stirring occasionally.
- Add the chopped spinach to the onions and cook for 3-4 minutes until any remaining moisture evaporates, then remove from heat and let cool to room temperature.
- In a mixing bowl, crumble 200g feta cheese, add the cooled spinach mixture, 30g finely chopped fresh dill, 1 beaten egg, 3g black pepper, and 5g salt, mixing thoroughly until well combined.
- Preheat oven to 180°C and line a large baking sheet with parchment paper, then melt 100g butter in a small saucepan over low heat.
- Lay one phyllo sheet on a clean work surface, brush generously with melted butter, then place 80g of spinach-cheese filling in a line along the short edge, leaving 2cm borders on sides.
- Roll the phyllo tightly around the filling into a log shape, tucking in the sides as you roll, then place seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling to make 8 rolls.
- Brush the tops of all börek rolls with remaining melted butter, beat the second egg and brush over the tops for golden color, then sprinkle with 8g nigella seeds.
- Bake for 25-30 minutes until deep golden brown and crispy, rotating the pan halfway through baking for even coloring, then let cool for 5 minutes before serving.
Serving: 200g
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