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Monday, June 15, 2026
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Soup
Yayla Çorbası - Anatolian Yogurt Soup with Mint and Rice
A comforting and creamy Anatolian yogurt soup enriched with rice, fresh mint, and a golden butter drizzle. This traditional highland soup is tangy, warming, and perfect for any season.
Ingredients
- 400 g plain yogurt
- 1.2 L chicken stock
- 80 g short grain rice
- 25 g all-purpose flour
- 1 piece egg yolk
- 40 g butter
- 2 tbsp dried mint
- 1.5 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 medium-low and simmer uncovered for 15-18 minutes until rice is fully tender and slightly broken down.
- In a mixing bowl, whisk together 400g yogurt, 25g flour, and 1 egg yolk until completely smooth with no lumps.
- Slowly ladle about 250ml of the hot rice broth into the yogurt mixture while whisking constantly to temper it and prevent curdling.
- Pour the tempered yogurt mixture back into the soup pot while stirring continuously, then cook over low heat for 5-7 minutes, stirring frequently until soup thickens slightly.
- Add 1.5 tsp salt and adjust seasoning to taste, then remove from heat.
- In a small pan, melt 40g butter over medium heat until it starts to foam, then add 2 tbsp dried mint and cook for 30 seconds until fragrant.
- Ladle the hot soup into bowls, drizzle the mint butter over each serving, and garnish with fresh mint leaves before serving immediately.
Serving: 350g
🥘
Main Course
Hünkar Beğendi - Ottoman Sultan's Delight with Braised Beef and Smoked Eggplant Purée
A luxurious Ottoman palace dish featuring tender beef chunks braised in rich tomato sauce, served atop a silky smoked eggplant purée enriched with creamy béchamel and aged cheese. A true sultan's delight.
Ingredients
- 800 g beef chuck, cubed
- 800 g large eggplants
- 200 g onion, finely diced
- 50 g tomato paste
- 400 g crushed tomatoes
- 80 g butter
- 40 g all-purpose flour
- 500 ml whole milk
- 120 g aged kashkaval cheese, grated
- 45 ml olive oil
- 400 ml hot water
- 2 tsp salt
- 1 tsp black pepper
- 20 g fresh parsley, chopped
How to Make
- Roast 800g whole eggplants directly over gas flame or under broiler, turning every 3-4 minutes for 15-20 minutes total until skin is completely charred and flesh is very soft when pressed.
- Place charred eggplants in a covered bowl for 10 minutes to steam, then peel away all blackened skin under cold running water and remove stems, squeezing out excess liquid.
- Mash the eggplant flesh thoroughly with a fork until smooth and set aside.
- Heat 45ml olive oil in a large heavy-bottomed pot over medium-high heat, add 800g cubed beef and sear on all sides for 6-8 minutes until deeply browned.
- Add 200g diced onion to the beef and sauté for 5 minutes until softened and translucent.
- Stir in 50g tomato paste and cook for 2 minutes until darkened, then add 400g crushed tomatoes, 400ml hot water, 1 tsp salt, and 1 tsp black pepper.
- Bring to a boil, then reduce heat to low, cover and simmer for 90-120 minutes until beef is fork-tender, stirring occasionally and adding water if needed.
- Meanwhile, prepare the béchamel: melt 80g butter in a saucepan over medium heat, whisk in 40g flour and cook for 2-3 minutes until golden and fragrant.
- Gradually whisk in 500ml milk, stirring constantly to prevent lumps, and cook for 8-10 minutes until sauce thickens to coat the back of a spoon.
- Add the mashed eggplant to the béchamel sauce along with 120g grated cheese and 1 tsp salt, stirring vigorously for 3-4 minutes over low heat until smooth and creamy.
- To serve, spread the hot eggplant purée on a large serving platter, create a well in the center, and spoon the braised beef with its sauce into the center.
- Garnish with 20g chopped fresh parsley and serve immediately while hot.
Serving: 450g
🥗
Salad
Çoban Salatası - Traditional Turkish Shepherd's Salad with Sumac
A refreshing and vibrant chopped salad featuring crisp cucumbers, ripe tomatoes, peppers, and onions dressed simply with olive oil, lemon juice, and a sprinkle of sumac. The quintessential Turkish accompaniment.
Ingredients
- 400 g ripe tomatoes, diced
- 300 g cucumber, diced
- 150 g green bell pepper, diced
- 100 g red onion, finely diced
- 30 g fresh parsley, chopped
- 60 ml extra virgin olive oil
- 40 ml fresh lemon juice
- 1 tbsp pomegranate molasses
- 1.5 tsp sumac
- 1 tsp salt
- 0.5 tsp black pepper
How to Make
- Dice 400g tomatoes, 300g cucumber, and 150g green pepper into uniform 1cm cubes and place in a large salad bowl.
- Finely dice 100g red onion into small pieces, rinse under cold water for 1 minute to reduce sharpness, then drain well and add to the bowl.
- Add 30g chopped fresh parsley to the vegetables and toss gently to combine.
- In a small bowl, whisk together 60ml olive oil, 40ml lemon juice, 1 tbsp pomegranate molasses, 1 tsp salt, and 0.5 tsp black pepper until emulsified.
- Pour the dressing over the salad just before serving and toss thoroughly to coat all vegetables evenly.
- Transfer to a serving platter, sprinkle 1.5 tsp sumac over the top, and serve immediately at room temperature.
Serving: 280g
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Side Dish
Tel Şehriye Pilavı - Crispy Toasted Vermicelli Pilaf with Golden Butter
Fluffy Turkish rice pilaf studded with golden-brown toasted vermicelli noodles and enriched with butter. Each grain is separate and perfectly cooked, making this the ideal accompaniment to rich main dishes.
Ingredients
- 300 g long grain rice
- 80 g vermicelli noodles
- 60 g butter
- 550 ml chicken stock
- 1.5 tsp salt
How to Make
- Rinse 300g rice in a fine mesh strainer under cold running water for 2-3 minutes until water runs clear, then drain thoroughly and set aside.
- In a medium heavy-bottomed pot with a tight-fitting lid, melt 60g butter over medium heat until it begins to foam, about 2 minutes.
- Add 80g vermicelli noodles to the melted butter and stir constantly for 4-5 minutes until noodles turn deep golden brown and smell toasted and nutty.
- Add the drained rice to the pot and stir gently for 2 minutes to coat each grain with butter and lightly toast.
- Pour in 550ml hot chicken stock and add 1.5 tsp salt, stir once, then increase heat to high and bring to a vigorous boil.
- Once boiling, immediately reduce heat to the lowest setting, cover tightly with the lid, and cook undisturbed for exactly 15 minutes.
- After 15 minutes, remove the pot from heat and let it rest covered for 10 minutes to allow the rice to steam and finish cooking.
- Gently fluff the pilaf with a fork, separating the grains and vermicelli, then transfer to a serving dish and serve hot.
Serving: 220g
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