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Thursday, June 18, 2026
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Soup
Ispanak Çorbası - Turkish Spinach Soup with Yogurt and Egg-Lemon Sauce
A vibrant green soup from Turkish home cooking, featuring fresh spinach wilted in butter, enriched with a creamy yogurt-egg liaison and finished with a bright lemon note. Light yet satisfying, perfect for summer evenings.
Ingredients
- 400 g fresh spinach, washed and chopped
- 40 g butter
- 150 g onion, finely diced
- 30 g all-purpose flour
- 1200 ml chicken stock
- 200 g full-fat yogurt
- 2 pieces egg yolk
- 45 ml lemon juice
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Melt 40g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
- Add 150g finely diced onion and sauté, stirring frequently, until softened and translucent but not browned, about 5-6 minutes.
- Add 400g chopped spinach to the pot and cook, stirring constantly, until completely wilted and reduced in volume, about 4-5 minutes.
- Sprinkle 30g flour over the spinach mixture and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually pour in 1200ml chicken stock while stirring constantly to prevent lumps, then bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- In a separate bowl, whisk together 200g yogurt, 2 egg yolks, and 45ml lemon juice until completely smooth.
- Temper the yogurt mixture by slowly adding 3-4 ladles of hot soup while whisking constantly to prevent curdling.
- Remove the pot from heat and slowly pour the tempered yogurt mixture back into the soup while stirring continuously.
- Return to very low heat and warm gently for 2-3 minutes without boiling, season with 1.5 tsp salt and 0.5 tsp black pepper, then serve immediately.
Serving: 350g
🥘
Main Course
Etli Kuru Fasulye - Anatolian White Bean Stew with Tender Beef
Turkey's beloved comfort food: creamy white beans slow-cooked with chunks of tender beef in a rich tomato-based sauce with paprika and cumin. Served with rice pilav and pickles, this hearty dish represents the soul of Anatolian home cooking.
Ingredients
- 400 g dried white beans, soaked overnight
- 500 g beef chuck, cut into 3cm cubes
- 200 g onion, finely chopped
- 60 g tomato paste
- 300 g ripe tomatoes, grated
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 60 ml olive oil
- 1500 ml hot water
- 2 tsp salt
- 1 tsp black pepper
- 2 pieces bay leaves
How to Make
- Drain and rinse 400g soaked white beans thoroughly, then set aside.
- Heat 60ml olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add 500g beef cubes in a single layer and sear without moving for 3-4 minutes per side until deeply browned on all sides, then remove and set aside.
- In the same pot, add 200g chopped onion and sauté over medium heat, scraping up the browned bits, until softened and golden, about 6-7 minutes.
- Add 60g tomato paste and cook, stirring constantly, until it darkens and becomes fragrant, about 2-3 minutes.
- Stir in 2 tsp sweet paprika and 1 tsp cumin, cook for 30 seconds until aromatic.
- Add 300g grated tomatoes and cook, stirring occasionally, until the mixture thickens and oil begins to separate, about 5 minutes.
- Return the seared beef to the pot, add the drained beans, 2 bay leaves, and pour in 1500ml hot water.
- Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 90 minutes, stirring every 20 minutes.
- After 90 minutes, check if beans and meat are tender; if needed, add more hot water and continue cooking for another 15-20 minutes.
- Season with 2 tsp salt and 1 tsp black pepper, simmer uncovered for final 10 minutes until sauce thickens to desired consistency, then remove bay leaves and serve hot.
Serving: 450g
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Salad
Enginar Salatası - Artichoke Salad with Dill, Lemon and Creamy Yogurt Dressing
A refreshing Aegean salad featuring tender artichoke hearts dressed with a creamy yogurt-lemon sauce, fresh dill, and toasted walnuts. Light, elegant, and perfect for warm weather dining.
Ingredients
- 600 g fresh artichoke hearts, cleaned
- 90 ml lemon juice
- 30 g all-purpose flour
- 200 g Greek yogurt
- 10 g garlic clove, minced
- 30 g fresh dill, finely chopped
- 45 ml extra virgin olive oil
- 60 g walnuts, roughly chopped and toasted
- 1.5 tsp salt
- 1000 ml water
How to Make
- Bring 1000ml water to a boil in a large pot with 30g flour, 45ml lemon juice, and 1 tsp salt whisked in (this prevents artichokes from browning).
- Add 600g cleaned artichoke hearts and boil for 15-20 minutes until tender when pierced with a knife but still holding their shape.
- Drain artichokes and immediately plunge into ice water to stop cooking, then drain again and pat dry with paper towels.
- Cut the cooled artichoke hearts into quarters or thick slices, about 2cm thick.
- In a dry pan over medium heat, toast 60g chopped walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly golden, then set aside to cool.
- In a large mixing bowl, whisk together 200g Greek yogurt, 45ml lemon juice, 10g minced garlic, 45ml olive oil, and 0.5 tsp salt until smooth and creamy.
- Add the artichoke pieces to the yogurt dressing and toss gently to coat evenly.
- Fold in 30g chopped fresh dill and half of the toasted walnuts, mixing gently.
- Transfer to a serving platter, drizzle with a little extra olive oil if desired, and garnish with remaining toasted walnuts.
- Let the salad rest in the refrigerator for 15-20 minutes before serving to allow flavors to meld.
Serving: 280g
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Side Dish
Fırında Patates - Crispy Turkish Oven-Roasted Potatoes with Herbs and Garlic
Golden, crispy-edged potato wedges roasted to perfection with olive oil, fresh thyme, rosemary, and garlic. A beloved Turkish side dish that pairs beautifully with the bean stew, offering textural contrast and herb-forward flavors.
Ingredients
- 800 g potatoes, scrubbed and cut into wedges
- 60 ml olive oil
- 20 g garlic cloves, minced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1.5 tsp sweet paprika
- 1.5 tsp sea salt
- 1 tsp black pepper
- 30 g butter, melted
How to Make
- Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- Cut 800g scrubbed potatoes into even wedges, approximately 2-3cm thick at the widest part, and pat completely dry with paper towels.
- In a large mixing bowl, combine 60ml olive oil, 30g melted butter, 20g minced garlic, 2 tbsp thyme, 1 tbsp rosemary, 1.5 tsp paprika, 1.5 tsp salt, and 1 tsp black pepper.
- Add the potato wedges to the bowl and toss thoroughly with your hands, ensuring every piece is evenly coated with the oil and herb mixture.
- Arrange potato wedges in a single layer on the prepared baking sheet, cut side down for maximum crispiness, making sure they don't overlap.
- Roast in the preheated oven for 25 minutes without disturbing.
- After 25 minutes, carefully flip each potato wedge using tongs or a spatula.
- Continue roasting for another 20-25 minutes until deeply golden brown and crispy on the edges, with tender interiors.
- Remove from oven and let rest for 3-4 minutes on the baking sheet.
- Transfer to a serving platter, garnish with additional fresh herbs if desired, and serve immediately while hot and crispy.
Serving: 220g
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