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Thursday, April 16, 2026
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Soup

Tarhana Soup with Dried Mint and Red Pepper Butter

A traditional Turkish fermented soup made with tarhana powder, enriched with a fragrant red pepper and mint butter swirl, served with crispy bread croutons

Tarhana Soup with Dried Mint and Red Pepper Butter
traditionalcomfort-food
Ingredients
  • 120 g tarhana powder
  • 1.5 L chicken stock
  • 60 g butter
  • 20 g sweet red pepper paste
  • 2 tbsp dried mint
  • 100 g stale bread cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. In a large pot, bring 1.5L chicken stock to a gentle simmer over medium heat, approximately 5 minutes.
  2. In a separate bowl, mix 120g tarhana powder with 250ml cold water until smooth and lump-free, then slowly pour into the simmering stock while whisking continuously.
  3. Reduce heat to low and simmer the soup for 15-20 minutes, stirring occasionally to prevent sticking, until the soup thickens to a creamy consistency.
  4. Meanwhile, heat 30g butter in a small pan over medium heat and toast 100g bread cubes until golden and crispy, about 4-5 minutes, then set aside.
  5. In the same pan, melt remaining 30g butter over low heat, add 20g red pepper paste and 2 tbsp dried mint, and cook for 1 minute until fragrant.
  6. Season the soup with 1 tsp salt and 0.5 tsp black pepper, adjust consistency with hot water if needed.
  7. Ladle the hot soup into bowls, drizzle the red pepper and mint butter on top, and garnish with crispy bread croutons before serving immediately.
Serving: 350g
🥘
Main Course

Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme

Succulent bone-in chicken thighs roasted until crispy, glazed with a tangy pomegranate molasses reduction, accompanied by sweet caramelized shallots and aromatic thyme

Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme
protein-richgluten-freedairy-free
Ingredients
  • 1200 g bone-in chicken thighs
  • 300 g shallots
  • 80 ml pomegranate molasses
  • 30 ml honey
  • 15 g fresh thyme sprigs
  • 20 g garlic cloves
  • 45 ml olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
How to Make
  1. Preheat your oven to 200°C (400°F) and pat 1200g chicken thighs completely dry with paper towels.
  2. Season the chicken thighs generously on both sides with 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika, rubbing the spices into the skin.
  3. Heat 30ml olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, then place chicken thighs skin-side down and sear without moving for 6-7 minutes until deeply golden and crispy.
  4. Flip the chicken thighs and transfer the entire skillet to the preheated oven, roasting for 20 minutes.
  5. Meanwhile, peel 300g shallots and halve them lengthwise, and peel 20g garlic cloves.
  6. In a small bowl, whisk together 80ml pomegranate molasses and 30ml honey until well combined.
  7. After 20 minutes, remove the skillet from the oven, add the halved shallots and garlic cloves around the chicken, drizzle with remaining 15ml olive oil, and return to the oven for 15 minutes.
  8. Remove the skillet again, brush the chicken thighs generously with the pomegranate-honey glaze, scatter 15g fresh thyme sprigs over everything, and roast for a final 10 minutes until the chicken reaches an internal temperature of 75°C and the glaze is caramelized.
  9. Let the chicken rest for 5 minutes before serving with the caramelized shallots and pan juices spooned over the top.
Serving: 400g
🥗
Salad

Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts

Smoky roasted eggplant cubes combined with sweet roasted cherry tomatoes, creamy crumbled feta cheese, toasted pine nuts, and fresh basil in a tangy lemon vinaigrette

Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts
vegetariangluten-free
Ingredients
  • 500 g eggplant
  • 300 g cherry tomatoes
  • 150 g feta cheese
  • 40 g pine nuts
  • 20 g fresh basil leaves
  • 60 ml olive oil
  • 40 ml lemon juice
  • 10 g garlic cloves
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
  2. Cut 500g eggplant into 2cm cubes, toss with 30ml olive oil, 0.5 tsp salt, and spread on one baking sheet in a single layer.
  3. Halve 300g cherry tomatoes, toss with 15ml olive oil and 0.5 tsp salt, and spread on the second baking sheet.
  4. Roast both sheets in the oven for 25-30 minutes, stirring halfway through, until the eggplant is golden and tender and the tomatoes are caramelized and slightly shriveled.
  5. While vegetables roast, toast 40g pine nuts in a dry skillet over medium-low heat for 3-4 minutes, stirring constantly, until golden and fragrant, then immediately transfer to a plate to cool.
  6. Mince 10g garlic cloves finely and whisk together with 40ml lemon juice, remaining 15ml olive oil, 0.5 tsp salt, and 0.5 tsp black pepper to make the vinaigrette.
  7. Allow the roasted vegetables to cool to room temperature, about 15 minutes, then transfer to a serving bowl.
  8. Drizzle the lemon vinaigrette over the vegetables, add 150g crumbled feta cheese, toasted pine nuts, and torn 20g fresh basil leaves, then toss gently to combine and serve at room temperature.
Serving: 280g
🍚
Side Dish

Crispy Cheese and Herb Gözleme with Sesame Seeds

Traditional Turkish flatbread stuffed with a mixture of white cheese, fresh herbs, and spring onions, pan-fried until golden and crispy, sprinkled with sesame seeds

Crispy Cheese and Herb Gözleme with Sesame Seeds
vegetariantraditional
Ingredients
  • 300 g all-purpose flour
  • 180 ml warm water
  • 250 g white cheese
  • 50 g fresh parsley
  • 30 g fresh dill
  • 80 g spring onions
  • 2 whole eggs
  • 20 g sesame seeds
  • 60 ml olive oil
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. In a large bowl, combine 300g flour and 1 tsp salt, make a well in the center, and gradually add 180ml warm water while mixing with your hands until a soft dough forms, about 5 minutes of kneading.
  2. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.
  3. Meanwhile, crumble 250g white cheese into a bowl, finely chop 50g parsley, 30g dill, and 80g spring onions, then mix with the cheese, 2 eggs, 0.5 tsp salt, and 0.5 tsp black pepper until well combined.
  4. Divide the rested dough into 4 equal portions and roll each portion on a lightly floured surface into a thin circle about 25cm in diameter and 2mm thick.
  5. Spread one-quarter of the cheese and herb filling on one half of each dough circle, leaving a 1cm border, then fold the other half over to create a half-moon shape and press the edges firmly to seal.
  6. Heat 15ml olive oil in a large non-stick skillet over medium heat until shimmering, about 1 minute.
  7. Place one gözleme in the skillet, sprinkle 5g sesame seeds on top, and cook for 3-4 minutes until golden brown and crispy on the bottom, then flip and cook for another 3-4 minutes on the other side.
  8. Repeat with remaining gözleme, adding more oil as needed, then cut each into triangular pieces and serve hot.
Serving: 220g

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