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Today's Menu

Daily Menu

Sunday, April 19, 2026
🍜
Soup

Creamy Leek and Potato Soup with Dill

A velvety smooth Turkish soup featuring tender leeks and potatoes, finished with fresh dill and a swirl of butter

Creamy Leek and Potato Soup with Dill
vegetariancomfort-foodtraditional
Ingredients
  • 400 g Leeks, white and light green parts only
  • 350 g Potatoes, peeled and diced
  • 150 g Onion, finely chopped
  • 50 g Butter
  • 1200 ml Chicken stock
  • 150 ml Heavy cream
  • 20 g Fresh dill, chopped
  • 8 g Salt
  • 3 g Black pepper
How to Make
  1. Melt 50g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
  2. Add 150g chopped onion and 400g sliced leeks, sauté while stirring frequently until softened and translucent but not browned, about 8-10 minutes.
  3. Add 350g diced potatoes, stir to coat with butter, then pour in 1200ml chicken stock and season with 8g salt and 3g black pepper.
  4. Bring to a boil, then reduce heat to low and simmer uncovered until potatoes are completely tender and falling apart, about 25 minutes.
  5. Remove from heat and use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes.
  6. Stir in 150ml heavy cream and 15g chopped fresh dill, return to low heat and warm through for 2 minutes without boiling.
  7. Taste and adjust seasoning if needed, then ladle into bowls and garnish with remaining 5g fresh dill.
Serving: 350g
🥘
Main Course

Tandoori-Spiced Grilled Salmon with Cucumber Raita

Aromatic South Asian-inspired salmon fillets marinated in tandoori spices and yogurt, grilled to perfection and served with cooling cucumber raita

Tandoori-Spiced Grilled Salmon with Cucumber Raita
protein-richgluten-free
Ingredients
  • 800 g Salmon fillets, skin-on
  • 200 g Greek yogurt
  • 45 ml Lemon juice
  • 20 g Garlic cloves, minced
  • 15 g Fresh ginger, grated
  • 20 g Tandoori masala
  • 5 g Cumin powder
  • 8 g Paprika
  • 30 ml Vegetable oil
  • 250 g Cucumber, grated
  • 300 g Greek yogurt for raita
  • 10 g Fresh mint, chopped
  • 10 g Salt
How to Make
  1. In a large bowl, combine 200g yogurt, 45ml lemon juice, 20g minced garlic, 15g grated ginger, 20g tandoori masala, 5g cumin, 8g paprika, and 6g salt, whisking until smooth.
  2. Pat 800g salmon fillets dry with paper towels, place in a shallow dish, and coat thoroughly with the marinade on all sides, cover and refrigerate for 30-45 minutes.
  3. Meanwhile, prepare the raita by squeezing excess water from 250g grated cucumber, then mixing with 300g yogurt, 10g chopped mint, and 4g salt, refrigerate until serving.
  4. Preheat grill or grill pan to medium-high heat (about 200°C), brush grates with 30ml vegetable oil to prevent sticking.
  5. Remove salmon from marinade, allowing excess to drip off, place skin-side down on the hot grill and cook without moving for 5-6 minutes until skin is crispy.
  6. Carefully flip salmon using a wide spatula and grill for another 4-5 minutes until fish is cooked through and reaches internal temperature of 63°C, with flesh flaking easily.
  7. Remove salmon to a serving platter, let rest for 2 minutes, then serve immediately with cucumber raita on the side and garnish with fresh herbs.
Serving: 450g
🥗
Salad

Roasted Carrot and Chickpea Salad with Tahini-Harissa Dressing

Warm roasted rainbow carrots and crispy chickpeas tossed with fresh greens, topped with a creamy tahini-harissa dressing and toasted almonds

Roasted Carrot and Chickpea Salad with Tahini-Harissa Dressing
vegetariandairy-freeprotein-rich
Ingredients
  • 500 g Carrots, peeled and halved lengthwise
  • 300 g Cooked chickpeas, drained
  • 60 ml Olive oil
  • 5 g Cumin seeds
  • 150 g Mixed salad greens
  • 60 g Tahini paste
  • 15 g Harissa paste
  • 40 ml Lemon juice
  • 15 ml Honey
  • 50 g Sliced almonds, toasted
  • 20 g Fresh parsley, chopped
  • 8 g Salt
  • 60 ml Water
How to Make
  1. Preheat oven to 200°C and line two baking sheets with parchment paper.
  2. Toss 500g halved carrots with 30ml olive oil, 5g cumin seeds, and 4g salt on one baking sheet, spread in a single layer and roast for 25-30 minutes until tender and caramelized.
  3. On the second baking sheet, toss 300g chickpeas with 15ml olive oil and 2g salt, roast for 20-25 minutes until golden and crispy, shaking pan halfway through.
  4. While vegetables roast, prepare dressing by whisking together 60g tahini, 15g harissa paste, 40ml lemon juice, 15ml honey, 2g salt, and 60ml water until smooth and pourable.
  5. Toast 50g sliced almonds in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3-4 minutes, then set aside.
  6. In a large serving bowl, arrange 150g mixed greens as a base, top with warm roasted carrots and crispy chickpeas.
  7. Drizzle generously with tahini-harissa dressing, sprinkle with 50g toasted almonds and 20g chopped parsley, drizzle with remaining 15ml olive oil, and serve immediately while vegetables are still warm.
Serving: 350g
🍚
Side Dish

Sesame-Crusted Halloumi with Za'atar and Honey Drizzle

Golden pan-fried halloumi cheese coated in sesame seeds, served warm with aromatic za'atar and a sweet honey drizzle

Sesame-Crusted Halloumi with Za'atar and Honey Drizzle
vegetarianprotein-rich
Ingredients
  • 400 g Halloumi cheese
  • 40 g White sesame seeds
  • 20 g Black sesame seeds
  • 50 g All-purpose flour
  • 100 g Eggs, beaten
  • 15 g Za'atar spice blend
  • 40 ml Honey
  • 45 ml Olive oil
  • 5 g Fresh thyme leaves
  • 80 g Lemon wedges
How to Make
  1. Slice 400g halloumi cheese into 12 equal rectangular slices, each about 1cm thick, and pat completely dry with paper towels to remove excess moisture.
  2. Set up a breading station with three shallow dishes: 50g flour in the first, 100g beaten eggs in the second, and 40g white sesame seeds mixed with 20g black sesame seeds in the third.
  3. Dredge each halloumi slice first in flour, shaking off excess, then dip in beaten egg, and finally press firmly into the sesame seed mixture to coat all sides evenly.
  4. Heat 45ml olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
  5. Working in batches to avoid crowding, place halloumi slices in the hot pan and fry for 2-3 minutes per side until sesame crust is golden brown and cheese is warmed through but still holding its shape.
  6. Transfer cooked halloumi to a serving platter, immediately sprinkle with 15g za'atar spice blend while still hot.
  7. Drizzle 40ml honey over the warm halloumi, garnish with 5g fresh thyme leaves, serve immediately with 80g lemon wedges on the side for squeezing.
Serving: 280g

💬 Community Kitchen

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Past Menus

SatApr 18
🍜 Yayla Çorbası - Turkish Yogurt and Rice Soup with Dried Mint🥘 Kuzu Tandir - Slow-Roasted Lamb Shoulder with Cumin and Garlic🥗 Gavurdağı Salatası - Spicy Tomato and Walnut Salad with Pomegranate Molasses🍚 İç Pilav - Turkish Rice Pilaf with Pine Nuts, Currants and Chicken Liver
FriApr 17
🍜 Düğün Çorbası - Turkish Wedding Soup with Lamb Meatballs and Lemon-Egg Sauce🥘 Levrek Buğulama - Steamed Sea Bass with Spring Vegetables and Almond Butter🥗 Kısır - Red Bulgur Salad with Pomegranate, Walnuts and Fresh Herbs🍚 Arnavut Ciğeri-Style Fried Liver Cubes with Sumac Onions
ThuApr 16
🍜 Tarhana Soup with Dried Mint and Red Pepper Butter🥘 Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme🥗 Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts🍚 Crispy Cheese and Herb Gözleme with Sesame Seeds
WedApr 15
🍜 Creamy Tomato and Red Pepper Soup with Fresh Basil🥘 Slow-Braised Beef Shank with Caramelized Onions and Aromatic Spices🥗 Shredded Cabbage and Apple Salad with Walnuts and Lemon Dressing🍚 Handmade Egg Noodles with Browned Butter and Aged Kashkaval
TueApr 14
🍜 Creamy Carrot and Ginger Soup with Toasted Cumin🥘 Whole Grilled Sea Bream with Chermoula and Preserved Lemon🥗 Bulgur and Herb Salad with Pistachios and Dried Apricots🍚 Crispy Cauliflower Fritters with Yogurt and Sumac
MonApr 13
🍜 Creamy Mushroom and Thyme Soup with Crispy Shallots🥘 Whole Roasted Mackerel with Sumac, Lemon and Herb Stuffing🥗 Persian-Style Green Bean and Almond Salad with Saffron Yogurt🍚 Crispy Potato and Leek Galette with Kashkaval Cheese
SunApr 12
🍜 Cold Yogurt Soup with Barley and Fresh Mint🥘 Black Sea-Style Pan-Fried Anchovies with Cornmeal Crust and Walnut Tarator🥗 Roasted Beet and Orange Salad with Tahini-Pomegranate Dressing🍚 Spinach and Cheese Börek Rolls with Crispy Phyllo
SatApr 11
🍜 Creamy Leek and Potato Soup with Dill🥘 Herb-Stuffed Sea Bass with Walnut Tarator Sauce🥗 Spring Radish and Fresh Cheese Salad with Mint🍚 Crispy Zucchini Fritters with Feta and Herbs
FriApr 10
🍜 Cold Cucumber and Yogurt Soup with Fresh Dill🥘 Pan-Fried Trout with Almond and Herb Crust🥗 Black-Eyed Pea Salad with Celery and Pomegranate🍚 Saffron and Vermicelli Rice Pilaf with Crispy Onions
ThuApr 9
🍜 Creamy Pumpkin Soup with Toasted Walnuts and Sage🥘 Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs🥗 White Bean and Tomato Salad with Red Onion and Parsley🍚 Turkish Pasta with Browned Butter and Kashkaval Cheese
WedApr 8
🍜 Mediterranean Seafood and Fennel Soup🥘 Spiced Lamb Kofta with Tahini Yogurt and Pine Nuts🥗 Grilled Spring Vegetable Salad with Za'atar and Feta🍚 Pistachio and Apricot Bulgur Pilaf with Butter
TueApr 7
🍜 Roasted Red Pepper and Cashew Soup with Cumin🥘 Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon🥗 Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs🍚 Smoky Freekeh Pilaf with Caramelized Carrots and Dill
MonApr 6
🍜 Anatolian Tomato and Bulgur Soup with Dried Mint🥘 Pan-Seared Duck Breast with Quince and Honey Glaze🥗 Shredded Carrot and Cabbage Slaw with Tahini-Lemon Dressing🍚 Almond and Herb Couscous with Golden Raisins
SunApr 5
🍜 Persian-Style Barley and Herb Soup with Kashk🥘 Grilled Whole Sea Bream with Chermoula and Preserved Lemon🥗 Fattoush Salad with Crispy Pita and Pomegranate Molasses🍚 Pistachio and Herb Rice Pilaf with Caramelized Shallots
SatApr 4
🍜 Creamy Spinach and Yogurt Soup with Toasted Walnuts🥘 Slow-Braised Beef Shank with Caramelized Onions and Prunes🥗 Crispy Romaine and Herb Salad with Sumac Vinaigrette and Toasted Bread🍚 Creamy Polenta with Butter and Parmesan
FriApr 3
🍜 Wedding Soup with Lamb Meatballs and Lemon🥘 Whole Roasted Mackerel with Sumac and Fresh Herbs🥗 Roasted Beet and Orange Salad with Walnuts and Feta🍚 Crispy Bulgur Fritters with Herbs and Yogurt Sauce
ThuApr 2
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
🍜 Ezogelin Soup with Red Lentils and Bulgur🥘 Grilled Swordfish Steaks with Walnut Tarator Sauce🥗 Turkish White Bean Salad with Tahini and Sumac🍚 Saffron Rice Pilaf with Pine Nuts and Currants
TueMar 31
🍜 Tarhana Soup with Butter and Mint🥘 Stuffed Bell Peppers with Spiced Rice and Pine Nuts🥗 Shepherd's Salad with Pomegranate and Sumac🍚 Creamy Yogurt and Herb Pasta with Garlic Butter
MonMar 30
🍜 Creamy Cauliflower Soup with Toasted Cashews🥘 Circassian Chicken with Walnut Sauce🥗 Bulgur and Herb Salad with Tomatoes and Cucumber🍚 Cumin-Spiced Roasted Carrots with Yogurt and Tahini
SunMar 29
🍜 Velvety Mushroom Soup with Thyme and Cream🥘 Grilled Prawns with Harissa and Garlic Butter🥗 Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing🍚 Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds
SatMar 28
🍜 Spiced Chickpea and Turmeric Soup with Crispy Onions🥘 Pan-Seared Sea Bass with Pomegranate Molasses and Herbs🥗 Spring Green Bean and Radish Salad with Yogurt-Dill Dressing🍚 Herbed Couscous with Roasted Vegetables and Pistachios
FriMar 27
🍜 Creamy Spinach and Vermicelli Soup with Yogurt🥘 Slow-Braised Beef with Quince and Chestnuts🥗 Warm Lentil and Roasted Carrot Salad with Walnuts and Tahini🍚 Buttery Orzo Pasta with Caramelized Onions and Black Pepper
ThuMar 26
🍜 Wedding Soup with Tiny Meatballs and Lemon🥘 Stuffed Eggplant with Spiced Beef and Pine Nuts🥗 Roasted Beet and Walnut Salad with Labneh and Mint🍚 Savory Turkish Cheese Börek Rolls
WedMar 25
🍜 Cold Yogurt Soup with Cucumber, Mint and Walnuts🥘 Whole Roasted Sea Bream with Herbs and Lemon🥗 Grilled Halloumi and Watermelon Salad with Arugula🍚 Crispy Oven-Baked Falafel with Tahini Sauce
TueMar 24
🍜 Creamy Tomato and Red Pepper Soup with Bulgur🥘 Persian-Style Braised Lamb Shanks with Saffron and Dried Limes🥗 Fattoush Salad with Crispy Pita and Sumac Dressing🍚 Crispy Zucchini Fritters with Herbs and Feta
MonMar 23
🍜 Creamy Leek and Potato Soup with Dill🥘 Turkish Beef Köfte with Tomato Sauce and Yogurt🥗 Shepherd's Salad with Pomegranate Seeds🍚 Turkish Spinach with Rice and Pine Nuts
SunMar 22
🍜 Creamy Celery Root Soup with Walnut and Dill🥘 Pan-Seared Salmon with Tamarind-Date Glaze🥗 Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing🍚 Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios
SatMar 21
🍜 Turkish Tarhana Soup with Red Pepper Flakes and Butter🥘 Grilled Chicken Thighs with Aleppo Pepper and Sumac🥗 Turkish White Bean Salad with Tomatoes and Parsley🍚 Saffron Rice Pilaf with Almonds and Golden Raisins