Latest Menu
Daily Menu
Friday, June 5, 2026
← Back to today🍜
Soup
Yayla Çorbası - Creamy Yogurt Soup with Mint and Rice
A silky smooth Turkish yogurt soup with rice, fresh mint, and a golden butter drizzle, perfect for a light summer start.
Ingredients
- 500 g Full-fat yogurt
- 80 g Short grain rice
- 30 g All-purpose flour
- 1.2 L Chicken stock
- 1 piece Egg yolk
- 40 g Butter
- 2 tbsp Dried mint
- 1 tsp Salt
- 15 g Fresh mint leaves
How to Make
- Rinse 80g rice under cold water until water runs clear, then add to a medium pot with 1.2L chicken stock and bring to a boil over high heat.
- Reduce heat to low and simmer the rice for 18-20 minutes until very soft and tender, stirring occasionally.
- In a large mixing bowl, whisk together 500g yogurt, 30g flour, 1 egg yolk, and 1 tsp salt until completely smooth with no lumps.
- Slowly add 3 ladlefuls of hot rice broth to the yogurt mixture while whisking constantly to temper the yogurt and prevent curdling.
- Pour the tempered yogurt mixture back into the pot with the rice, whisking continuously over medium-low heat for 5-7 minutes until the soup thickens slightly but does not boil.
- In a small pan, melt 40g butter over medium heat until foaming, then add 2 tbsp dried mint and fry for 30 seconds until fragrant.
- Ladle the hot soup into bowls, drizzle with the mint butter, and garnish with fresh mint leaves before serving immediately.
Serving: 350g
🥘
Main Course
Uskumru Dolması - Stuffed Mackerel with Herbs and Walnuts
Whole mackerel butterflied and stuffed with aromatic herbs, toasted walnuts, and spices, then baked until golden and served with lemon wedges.
Ingredients
- 800 g Fresh mackerel, cleaned and butterflied
- 150 g Onion, finely chopped
- 80 g Walnuts, roughly chopped
- 40 g Fresh parsley, chopped
- 30 g Fresh dill, chopped
- 60 g Breadcrumbs
- 60 ml Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 100 g Lemon
How to Make
- Preheat oven to 190°C and line a large baking tray with parchment paper, then brush lightly with olive oil.
- Heat 30ml olive oil in a medium skillet over medium heat and sauté 150g chopped onion for 5-6 minutes until soft and translucent.
- Add 80g chopped walnuts to the pan and toast for 2-3 minutes, stirring frequently until fragrant and lightly golden.
- Remove from heat and stir in 60g breadcrumbs, 40g parsley, 30g dill, 1 tsp cumin, 1 tsp coriander, 0.5 tsp salt, and 0.5 tsp black pepper, mixing until well combined.
- Pat 800g butterflied mackerel dry with paper towels, season both sides with 1 tsp salt, then divide the herb-walnut stuffing equally among the fish, spreading it on the flesh side.
- Fold the mackerel back together to enclose the stuffing, secure with toothpicks if needed, and place on the prepared baking tray.
- Brush the fish with remaining 30ml olive oil and bake for 22-25 minutes until the skin is crispy and the flesh is cooked through and flakes easily.
- Remove from oven, let rest for 3 minutes, then serve immediately with lemon wedges on the side.
Serving: 220g
🥗
Salad
Gavurdağı Salatası - Spicy Tomato and Walnut Salad
A bold Southeastern Turkish salad with ripe tomatoes, walnuts, fresh herbs, and pomegranate molasses in a spicy dressing.
Ingredients
- 500 g Ripe tomatoes, diced
- 120 g Green bell pepper, finely diced
- 100 g Red onion, finely chopped
- 80 g Walnuts, coarsely chopped
- 30 g Fresh parsley, chopped
- 15 g Fresh mint, chopped
- 2 tbsp Pomegranate molasses
- 45 ml Olive oil
- 1.5 tsp Red pepper flakes
- 0.5 tsp Ground cumin
- 1 tsp Salt
How to Make
- Place 100g finely chopped red onion in a small bowl, add 0.5 tsp salt, massage with your hands for 1 minute, then rinse under cold water and squeeze out excess moisture to remove bitterness.
- In a large salad bowl, combine 500g diced tomatoes, 120g diced green bell pepper, the rinsed onion, 80g chopped walnuts, 30g parsley, and 15g mint.
- In a small bowl, whisk together 45ml olive oil, 2 tbsp pomegranate molasses, 1.5 tsp red pepper flakes, 0.5 tsp cumin, and 0.5 tsp salt until emulsified.
- Pour the dressing over the salad and toss gently but thoroughly for 1-2 minutes to coat all ingredients evenly.
- Let the salad rest at room temperature for 10 minutes to allow flavors to meld, then taste and adjust seasoning if needed before serving.
Serving: 200g
🍚
Side Dish
Fıstıklı Bulgur Pilavı - Pistachio Bulgur Pilaf with Dried Apricots
Fluffy coarse bulgur cooked with butter, studded with vibrant green pistachios and sweet dried apricots for a colorful and aromatic side.
Ingredients
- 300 g Coarse bulgur
- 600 ml Chicken or vegetable stock
- 50 g Butter
- 120 g Onion, finely diced
- 60 g Shelled pistachios, roughly chopped
- 80 g Dried apricots, diced
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.25 tsp Black pepper
How to Make
- Rinse 300g coarse bulgur in a fine-mesh strainer under cold water for 30 seconds, then drain thoroughly and set aside.
- In a medium heavy-bottomed pot, melt 50g butter over medium heat, then add 120g diced onion and sauté for 5-6 minutes until soft and lightly golden.
- Add 60g chopped pistachios to the pot and toast for 2 minutes, stirring constantly until fragrant.
- Stir in the drained bulgur, 80g diced apricots, 0.5 tsp cinnamon, 1 tsp salt, and 0.25 tsp black pepper, coating the bulgur with butter for 1-2 minutes.
- Pour in 600ml hot stock, stir once, bring to a boil, then immediately reduce heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without lifting the lid.
- Remove from heat and let the pilaf steam, covered, for 10 more minutes to absorb all liquid and become fluffy.
- Fluff the bulgur gently with a fork, breaking up any clumps, and transfer to a serving dish, garnishing with extra pistachios if desired.
Serving: 180g
💬 Community Kitchen
Share your cooking results & tips!
Sign in to share your cooking experience