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Tuesday, June 9, 2026
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Soup
Ispanak Çorbası - Turkish Spinach Soup with Yogurt and Lemon
A vibrant green spinach soup enriched with creamy yogurt, brightened with fresh lemon juice, and finished with a butter and red pepper flake drizzle. Light yet satisfying, perfect for a summer day.
Ingredients
- 400 g fresh spinach
- 150 g onion
- 30 g all-purpose flour
- 200 ml plain yogurt
- 1 piece egg yolk
- 1200 ml vegetable broth
- 40 g butter
- 30 ml olive oil
- 45 ml lemon juice
- 5 g red pepper flakes
- 8 g salt
- 3 g black pepper
How to Make
- Wash the 400g fresh spinach thoroughly in cold water, then blanch in boiling salted water for 2 minutes until wilted.
- Drain the spinach and immediately transfer to ice water to preserve the bright green color, then squeeze out excess water and chop finely.
- Heat 30ml olive oil in a large pot over medium heat, add 150g finely diced onion and sauté for 5-6 minutes until translucent and soft.
- Add 30g flour to the onions and stir continuously for 2 minutes to cook out the raw flour taste without browning.
- Gradually pour in 1200ml vegetable broth while whisking constantly to prevent lumps, then add the chopped spinach.
- Bring to a gentle simmer and cook for 12-15 minutes, stirring occasionally, until the soup thickens slightly.
- In a bowl, whisk together 200ml yogurt, 1 egg yolk, and 45ml lemon juice until smooth and well combined.
- Temper the yogurt mixture by slowly adding 3-4 ladles of hot soup while whisking constantly to prevent curdling.
- Remove the soup from heat and slowly stir in the tempered yogurt mixture, then season with 8g salt and 3g black pepper.
- In a small pan, melt 40g butter over medium heat and add 5g red pepper flakes, swirling for 30 seconds until fragrant.
- Ladle the soup into bowls and drizzle each serving with the spiced butter, serving immediately while hot.
Serving: 350g
🥘
Main Course
Kılıç Şiş - Grilled Swordfish Skewers with Bay Leaves and Herbs
Succulent cubes of fresh swordfish marinated in olive oil, lemon, and Mediterranean herbs, threaded onto skewers with bay leaves and grilled to perfection. A coastal Turkish specialty that celebrates the flavors of the Aegean Sea.
Ingredients
- 800 g swordfish steak
- 80 ml olive oil
- 60 ml lemon juice
- 12 g fresh bay leaves
- 15 g fresh oregano
- 10 g fresh thyme
- 20 g garlic
- 200 g red bell pepper
- 200 g green bell pepper
- 250 g tomato
- 10 g salt
- 5 g black pepper
- 8 g sumac
How to Make
- Cut 800g swordfish steak into 3cm cubes, ensuring all pieces are uniform in size for even cooking.
- In a large bowl, whisk together 80ml olive oil, 60ml lemon juice, 20g minced garlic, 15g chopped oregano, 10g chopped thyme, 10g salt, and 5g black pepper.
- Add the swordfish cubes to the marinade, toss gently to coat all pieces, cover and refrigerate for 30-45 minutes, no longer to prevent the fish from becoming mushy.
- Cut 200g red bell pepper, 200g green bell pepper, and 250g tomato into 3cm chunks similar in size to the fish cubes.
- Soak 8 wooden skewers in water for 20 minutes if using, or prepare metal skewers.
- Thread the marinated fish onto skewers alternating with bay leaves, peppers, and tomatoes, leaving small gaps between pieces for even heat circulation.
- Preheat a charcoal grill or grill pan to high heat (about 230°C), and lightly oil the grates to prevent sticking.
- Grill the skewers for 3-4 minutes on each side, turning carefully, until the fish is golden with char marks and cooked through but still moist inside.
- Remove from heat and let rest for 2 minutes, then sprinkle with 8g sumac for a tangy finish.
- Serve immediately with lemon wedges on the side, the fish should be tender and flaky with a smoky grilled flavor.
Serving: 450g
🥗
Salad
Beyaz Fasulye Salatası - White Bean Salad with Herbs and Walnuts
A protein-rich Turkish bean salad featuring tender white beans tossed with fresh parsley, dill, red onion, and toasted walnuts, dressed with a tangy lemon-olive oil vinaigrette. A hearty and nutritious side dish.
Ingredients
- 300 g dried white beans
- 120 g red onion
- 40 g fresh parsley
- 30 g fresh dill
- 80 g walnuts
- 60 ml olive oil
- 50 ml lemon juice
- 10 g garlic
- 4 g cumin
- 8 g salt
- 3 g black pepper
How to Make
- Soak 300g dried white beans in cold water overnight (at least 8 hours), then drain and rinse thoroughly.
- Place the soaked beans in a large pot with 1.5L fresh water, bring to a boil, then reduce heat and simmer for 45-60 minutes until beans are tender but not mushy.
- Drain the cooked beans and let them cool to room temperature for about 15 minutes.
- Meanwhile, slice 120g red onion very thinly into half-moons and soak in cold water for 10 minutes to reduce sharpness, then drain.
- Toast 80g walnuts in a dry pan over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly golden, then chop coarsely.
- Finely chop 40g parsley and 30g dill, keeping the herbs fresh and vibrant.
- In a small bowl, whisk together 60ml olive oil, 50ml lemon juice, 10g minced garlic, 4g cumin, 8g salt, and 3g black pepper to create the dressing.
- In a large serving bowl, combine the cooled beans, drained red onion, chopped herbs, and toasted walnuts.
- Pour the dressing over the salad and toss gently but thoroughly to ensure all ingredients are well coated.
- Let the salad rest for 15-20 minutes at room temperature to allow flavors to meld before serving, or refrigerate for up to 2 hours.
Serving: 280g
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Side Dish
Kabak Mücver - Turkish Zucchini Fritters with Feta and Fresh Herbs
Golden crispy zucchini fritters studded with feta cheese, fresh dill and mint, pan-fried to perfection. A beloved Turkish meze that's crispy on the outside and tender within, traditionally served with yogurt sauce.
Ingredients
- 600 g zucchini
- 120 g feta cheese
- 2 piece eggs
- 80 g all-purpose flour
- 25 g fresh dill
- 15 g fresh mint
- 80 g spring onion
- 200 ml plain yogurt
- 10 g garlic
- 100 ml vegetable oil
- 8 g salt
- 4 g black pepper
How to Make
- Grate 600g zucchini using the coarse side of a box grater into a large bowl.
- Sprinkle 8g salt over the grated zucchini, mix well, and let sit for 15 minutes to draw out excess moisture.
- Transfer the salted zucchini to a clean kitchen towel and squeeze firmly to remove as much liquid as possible, this is crucial for crispy fritters.
- In a large mixing bowl, combine the squeezed zucchini with 2 beaten eggs, 80g flour, 120g crumbled feta, 25g chopped dill, 15g chopped mint, 80g finely sliced spring onion, and 4g black pepper.
- Mix all ingredients thoroughly until well combined into a thick batter that holds together.
- For the yogurt sauce, mix 200ml yogurt with 10g minced garlic and a pinch of salt in a small bowl, set aside.
- Heat 100ml vegetable oil in a large non-stick frying pan over medium-high heat until shimmering, about 3 minutes.
- Drop heaping tablespoons of the zucchini mixture into the hot oil, flattening slightly with the back of the spoon to form 8cm patties.
- Fry for 3-4 minutes on each side until deeply golden brown and crispy, working in batches to avoid crowding the pan.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil, then serve hot with the garlic yogurt sauce on the side.
Serving: 320g
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