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Wednesday, June 17, 2026
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Soup
Tavuk Çorbası - Turkish Chicken Broth with Vegetables and Vermicelli
A comforting and light Turkish chicken soup made with homemade broth, tender chicken pieces, fresh vegetables, and delicate vermicelli noodles, finished with a lemon-butter drizzle
Ingredients
- 600 g chicken thighs with bone
- 2 L water
- 150 g onion
- 120 g carrot
- 80 g celery stalk
- 60 g vermicelli pasta
- 30 g butter
- 30 ml lemon juice
- 2 tsp salt
- 1 tsp black pepper
- 20 g fresh parsley
How to Make
- Place 600g chicken thighs with bones in a large pot with 2L cold water and bring to a boil over high heat, about 8-10 minutes.
- Once boiling, reduce heat to medium-low and skim off any foam that rises to the surface with a slotted spoon for 2-3 minutes.
- Add 150g roughly chopped onion, 120g peeled and diced carrot, 80g chopped celery, 2 tsp salt, and 1 tsp black pepper to the pot.
- Simmer the broth uncovered for 45 minutes until chicken is fully cooked and broth is flavorful.
- Remove chicken pieces with a slotted spoon, let cool for 5 minutes, then shred the meat and discard bones and skin.
- Strain the broth through a fine-mesh sieve into another pot, discarding the vegetables, and return to medium heat.
- Add 60g vermicelli pasta to the strained broth and cook for 6-7 minutes until tender.
- Return the shredded chicken to the soup and heat through for 2 minutes.
- In a small pan, melt 30g butter over low heat and stir in 30ml lemon juice for 1 minute.
- Ladle soup into bowls, drizzle with the lemon-butter mixture, and garnish with 20g finely chopped fresh parsley before serving.
Serving: 350g
🥘
Main Course
Paçanga Böreği - Turkish Pastirma and Cheese Rolls with Peppers
Crispy golden phyllo rolls filled with spiced Turkish pastirma (air-dried beef), melted kashkaval cheese, and sautéed peppers - a beloved Istanbul meze turned main course
Ingredients
- 400 g phyllo pastry sheets
- 300 g pastirma (air-dried spiced beef)
- 250 g kashkaval cheese
- 150 g green bell pepper
- 150 g red bell pepper
- 200 g tomato
- 100 g butter
- 30 ml vegetable oil
- 1 tsp black pepper
- 30 g fresh parsley
How to Make
- Preheat oven to 190°C and line a large baking sheet with parchment paper.
- Heat 30ml vegetable oil in a pan over medium heat and sauté 150g julienned green pepper and 150g julienned red pepper for 5 minutes until softened.
- Add 200g diced tomato to the peppers and cook for 3 minutes until tomato releases its juices, then remove from heat and let cool for 5 minutes.
- Cut 300g pastirma into thin strips and grate 250g kashkaval cheese into a mixing bowl.
- Melt 100g butter in a small saucepan over low heat until fully liquefied, about 2 minutes.
- Lay out one sheet of phyllo pastry (approximately 50g) and brush generously with melted butter using a pastry brush.
- Place a line of pastirma strips along the bottom edge of the phyllo, top with grated cheese, sautéed pepper-tomato mixture, 1 tsp black pepper, and finely chopped parsley.
- Roll the phyllo tightly from the bottom edge to create a cigar-shaped börek, tucking in the sides as you roll, then brush the outside with more melted butter.
- Repeat with remaining phyllo sheets to make 8 rolls total, placing them seam-side down on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes until golden brown and crispy, rotating the pan halfway through for even browning.
- Remove from oven and let rest for 5 minutes before slicing each roll diagonally into 3 pieces and serving warm.
Serving: 450g
🥗
Salad
Cevizli Havuç Salatası - Shredded Carrot Salad with Walnuts and Garlic Yogurt
A refreshing Anatolian salad featuring finely shredded carrots dressed in creamy garlic yogurt, topped with toasted walnuts and a drizzle of paprika-infused butter
Ingredients
- 500 g carrots
- 300 g plain yogurt
- 15 g garlic cloves
- 100 g walnuts
- 40 g butter
- 1 tsp red pepper flakes
- 1 tsp salt
- 20 ml lemon juice
- 15 g fresh dill
How to Make
- Peel 500g carrots and shred them using the fine holes of a box grater into a large mixing bowl.
- Finely mince 15g garlic cloves and add to 300g plain yogurt in a separate bowl with 1 tsp salt and 20ml lemon juice, whisking until smooth and well combined.
- Pour the garlic yogurt mixture over the shredded carrots and toss thoroughly with a spoon until all carrots are evenly coated, about 2 minutes.
- Roughly chop 100g walnuts into small pieces and toast them in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently.
- In the same pan, melt 40g butter over low heat and stir in 1 tsp red pepper flakes, cooking for 30 seconds until the butter turns reddish and aromatic.
- Transfer the carrot-yogurt salad to a serving platter and spread evenly.
- Sprinkle the toasted walnuts over the top of the salad.
- Drizzle the paprika-infused butter over the entire salad in a decorative pattern.
- Garnish with 15g finely chopped fresh dill and serve chilled or at room temperature.
Serving: 280g
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Side Dish
Mantarlı Bulgur Pilavı - Bulgur Pilaf with Mushrooms and Caramelized Onions
Nutty bulgur wheat pilaf cooked with sautéed mushrooms, sweet caramelized onions, and aromatic spices, finished with a generous knob of butter and fresh herbs
Ingredients
- 300 g coarse bulgur wheat
- 250 g button mushrooms
- 200 g onions
- 600 ml vegetable broth
- 60 g butter
- 30 ml olive oil
- 1 tsp cumin
- 1 tsp black pepper
- 1.5 tsp salt
- 10 g fresh thyme
- 15 g fresh mint
How to Make
- Slice 200g onions into thin half-moons and clean and slice 250g button mushrooms into 5mm thick pieces.
- Heat 30ml olive oil and 30g butter in a large heavy-bottomed pot over medium heat until the butter melts and begins to foam, about 2 minutes.
- Add the sliced onions to the pot and cook, stirring occasionally, for 12-15 minutes until deeply caramelized and golden brown.
- Add the sliced mushrooms to the caramelized onions and sauté for 6-7 minutes until the mushrooms release their moisture and turn golden.
- Stir in 300g coarse bulgur wheat, 1 tsp cumin, 1 tsp black pepper, and 1.5 tsp salt, toasting the bulgur with the vegetables for 3 minutes while stirring constantly.
- Pour in 600ml hot vegetable broth and 10g fresh thyme leaves, stirring once to combine, then bring to a boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover the pot tightly with a lid, and simmer for 15 minutes without lifting the lid.
- After 15 minutes, turn off the heat and let the pilaf rest covered for 10 minutes to allow the bulgur to fully absorb the liquid and steam.
- Remove the lid, add 30g butter in small pieces on top, and gently fluff the pilaf with a fork, incorporating the butter throughout.
- Transfer to a serving dish and garnish with 15g freshly chopped mint leaves before serving warm.
Serving: 320g
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