Today's Menu
Daily Menu
Thursday, June 11, 2026
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Soup
Düğün Çorbası - Turkish Wedding Soup with Lamb and Egg-Lemon Sauce
A celebratory Turkish soup featuring tender lamb meatballs in a rich broth finished with a silky egg-lemon liaison, traditionally served at weddings and special occasions
Ingredients
- 250 g ground lamb
- 1.5 L lamb bone broth
- 40 g flour
- 2 pieces egg yolks
- 60 ml lemon juice
- 80 g onion
- 40 g butter
- 1 tsp sweet paprika
- 1 tbsp dried mint
- 2 tsp salt
- 0.5 tsp black pepper
How to Make
- Combine 250g ground lamb with 40g finely minced onion, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl, then knead for 2 minutes until sticky and form into marble-sized meatballs about 15g each.
- Bring 1.5L lamb bone broth to a rolling boil in a large pot, add the meatballs one by one, and simmer over medium-low heat for 20 minutes until meatballs are cooked through.
- In a separate small pot, melt 30g butter over low heat, whisk in 40g flour and cook for 3 minutes stirring constantly until golden, then gradually whisk in 250ml of the hot broth to create a smooth roux.
- Pour the flour mixture back into the soup pot, stir well, and simmer for 10 minutes until slightly thickened.
- In a small bowl, whisk together 2 egg yolks and 60ml lemon juice until smooth, then temper by slowly adding 4 ladlefuls of hot soup while whisking constantly.
- Remove soup from heat, pour the tempered egg-lemon mixture into the pot while stirring continuously, and season with remaining salt and pepper.
- In a small pan, heat remaining 10g butter until foaming, add 1 tsp paprika and 1 tbsp dried mint, swirl for 10 seconds, then drizzle over the soup and serve immediately.
Serving: 350g
🥘
Main Course
Levrek Buğulama - Mediterranean Sea Bass Steamed with Vegetables and Olive Oil
Whole Mediterranean sea bass gently steamed with tomatoes, peppers, and aromatics in a fragrant olive oil and lemon broth, a light and healthy Aegean specialty
Ingredients
- 1200 g whole sea bass, cleaned and scaled
- 400 g tomatoes, sliced
- 200 g green bell pepper
- 200 g red bell pepper
- 250 g onion, sliced
- 20 g garlic cloves
- 100 ml extra virgin olive oil
- 120 g lemon
- 30 g fresh parsley
- 20 g fresh dill
- 3 pieces bay leaves
- 200 ml water
- 2 tsp salt
- 1 tsp black pepper
How to Make
- Score the cleaned 1200g sea bass on both sides with 3 diagonal cuts about 1cm deep, then rub with 1 tsp salt, 0.5 tsp black pepper, and juice from half the lemon, let marinate for 15 minutes at room temperature.
- Slice 250g onion into thin half-moons, 200g green bell pepper and 200g red bell pepper into 1cm strips, and 400g tomatoes into 0.5cm rounds, then mince 20g garlic finely.
- Heat 60ml olive oil in a large deep pan or wide pot over medium heat for 1 minute, add the sliced onions and cook for 5 minutes stirring occasionally until softened.
- Add the bell pepper strips and minced garlic, cook for 3 minutes, then add tomato slices, 3 bay leaves, 200ml water, remaining salt and pepper, and bring to a gentle simmer.
- Place the marinated sea bass on top of the vegetables, drizzle with remaining 40ml olive oil, cover tightly with lid, and steam over low heat for 25-30 minutes until fish is opaque and flakes easily.
- Remove from heat, squeeze remaining lemon over the fish, sprinkle with 30g chopped fresh parsley and 20g fresh dill, cover again and let rest for 5 minutes.
- Carefully transfer the whole fish to a serving platter, arrange the vegetables around it, drizzle with the pan juices, and serve hot with lemon wedges on the side.
Serving: 450g
🥗
Salad
Semizotu Salatası - Purslane Salad with Yogurt, Garlic and Walnuts
Fresh and tangy summer salad featuring crisp purslane leaves dressed with creamy garlic yogurt and topped with crunchy walnuts, a nutritious Anatolian specialty
Ingredients
- 400 g fresh purslane
- 300 g full-fat yogurt
- 15 g garlic cloves
- 80 g walnuts, roughly chopped
- 100 g red onion
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 15 g fresh mint leaves
- 1.5 tsp salt
- 1 tsp sumac
How to Make
- Thoroughly wash 400g purslane in cold water, remove any thick stems, spin dry in a salad spinner, and place the tender leaves and thin stems in a large serving bowl.
- Slice 100g red onion into paper-thin half-moons, soak in cold water with a pinch of salt for 10 minutes to reduce sharpness, then drain and pat dry.
- In a small bowl, crush 15g garlic with 0.5 tsp salt using a mortar and pestle until smooth, then whisk in 300g yogurt until creamy and well combined.
- Add the drained red onion to the purslane, drizzle with 45ml olive oil and 30ml lemon juice, sprinkle with 1 tsp salt, and toss gently to coat evenly.
- Spoon the garlic yogurt over the salad in decorative dollops or spread it partially underneath the greens for visual appeal.
- Top with 80g roughly chopped walnuts, 15g torn fresh mint leaves, and 1 tsp sumac, then serve immediately while the greens are crisp.
Serving: 280g
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Side Dish
Bademli Şehriye Pilavı - Toasted Vermicelli Pilaf with Almonds and Butter
Golden toasted vermicelli pasta cooked in rich butter with aromatic rice and crowned with crunchy roasted almonds, a classic Turkish side dish
Ingredients
- 300 g long-grain white rice
- 80 g vermicelli pasta
- 60 g slivered almonds
- 60 g butter
- 550 ml chicken stock
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Rinse 300g rice in cold water three times until water runs clear, then soak in fresh cold water for 20 minutes and drain thoroughly in a fine-mesh strainer.
- In a heavy-bottomed pot, melt 50g butter over medium heat until foaming, add 80g vermicelli pasta broken into 2cm pieces, and toast for 4-5 minutes stirring constantly until deep golden brown.
- Add the drained rice to the pot, stir to coat with butter for 2 minutes, then pour in 550ml hot chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, and bring to a boil.
- Reduce heat to lowest setting, cover tightly with lid, and simmer for 15 minutes without lifting the lid until all liquid is absorbed.
- While rice cooks, heat remaining 10g butter in a small pan over medium heat, add 60g slivered almonds, and toast for 3-4 minutes stirring frequently until golden and fragrant.
- Remove rice from heat, keep covered and let steam for 10 minutes, then fluff gently with a fork to separate the grains.
- Transfer the pilaf to a serving platter, top with the toasted almonds and any butter from the pan, and serve hot as an elegant side dish.
Serving: 220g
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