Günün Menüsü | Daily Menu

🍜

Soup

Mantar Çorbası - Creamy Wild Mushroom Soup with Thyme

A velvety Turkish mushroom soup made with mixed wild mushrooms, cream, and fresh thyme, finished with a touch of butter and black pepper

vegetariancomfort-foodtraditional

Ingredients

How to Make

Clean the mushrooms with a damp cloth and slice 400g thinly, setting aside 100g to dice finely for texture.
Melt 60g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
Add 150g diced onion and sauté until translucent and soft, approximately 5-6 minutes, stirring occasionally.
Add 15g minced garlic and all the sliced mushrooms, cook over medium-high heat until mushrooms release their liquid and it evaporates, about 10-12 minutes.
Sprinkle 30g flour over the mushrooms and stir constantly for 2 minutes to cook out the raw flour taste.
Gradually pour in 1L chicken stock while stirring continuously to prevent lumps, then add 8g fresh thyme leaves.
Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes to develop flavors.
Remove from heat and use an immersion blender to puree until smooth and velvety, about 1-2 minutes.
Return to low heat, stir in 200ml heavy cream and the reserved diced mushrooms, season with 1.5 tsp salt and 2 tsp black pepper.
Simmer gently for 5 more minutes without boiling, then serve hot garnished with extra thyme leaves and a drizzle of cream.

Serving: 350g

🥘

Main Course

Tender beef and lamb meatballs baked in a savory tomato sauce with potatoes, bell peppers, and aromatic spices, a beloved Aegean specialty

protein-richtraditionalcomfort-food

Ingredients

How to Make

In a large mixing bowl, combine 400g ground beef, 200g ground lamb, 100g grated onion, 20g chopped parsley, 50g breadcrumbs, 1 egg, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper.
Knead the mixture thoroughly for 5 minutes until well combined and slightly sticky, then refrigerate for 15 minutes to firm up.
Shape the meat mixture into walnut-sized meatballs (about 30g each), making approximately 20 köfte.
Heat 40ml olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for 6-8 minutes total, working in batches if needed, then set aside.
In the same skillet, add remaining 20ml olive oil and sauté 400g cubed potatoes over medium heat for 8 minutes until lightly golden.
Add 200g sliced green bell peppers to the potatoes and cook for 3 more minutes.
Stir in 60g tomato paste and cook for 2 minutes to caramelize, then add 500g crushed tomatoes, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper.
Pour in 300ml hot water, stir well, and bring to a simmer for 5 minutes.
Preheat oven to 180°C (350°F).
Transfer the tomato-potato mixture to a large baking dish, nestle the browned meatballs into the sauce, cover with aluminum foil, and bake for 35 minutes.
Remove foil and bake for an additional 10 minutes until the sauce thickens slightly and the meatballs are cooked through.
Let rest for 5 minutes before serving hot with crusty bread or rice.

Serving: 450g

🥗

Salad

Earthy roasted beets combined with creamy garlic yogurt, toasted walnuts, fresh dill, and a hint of lemon, creating a vibrant and nutritious salad

vegetariangluten-freetraditional

Ingredients

How to Make

Preheat oven to 200°C (400°F) and wrap 600g peeled beets individually in aluminum foil.
Place wrapped beets on a baking sheet and roast for 50-60 minutes until tender when pierced with a knife.
Remove from oven, unwrap carefully, and let cool for 10 minutes, then cut into 2cm cubes.
While beets are cooling, toast 80g chopped walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant, stirring frequently, then set aside.
In a small bowl, combine 250g Greek yogurt, 10g minced garlic, 1 tsp salt, and 0.5 tsp black pepper, mix well.
In a large serving bowl, arrange the cubed beets and drizzle with 30ml lemon juice and 45ml olive oil.
Dollop the garlic yogurt over the beets, creating swirls rather than mixing completely.
Sprinkle with toasted walnuts and 15g chopped fresh dill.
Serve at room temperature or slightly chilled, allowing guests to mix the yogurt into the beets themselves.

Serving: 250g

🍚

Side Dish

Fluffy bulgur wheat pilaf toasted with butter and studded with golden pine nuts, finished with fresh herbs for an aromatic and nutty side dish

vegetariantraditionalcomfort-food

Ingredients

How to Make

Melt 70g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
Add 60g pine nuts and toast, stirring constantly, until golden brown, about 3-4 minutes, then remove half and set aside for garnish.
Add 120g finely diced onion to the pot and sauté until soft and translucent, about 5 minutes.
Add 300g coarse bulgur wheat to the pot and stir continuously for 4-5 minutes to toast the grains and coat them with butter.
Pour in 600ml hot chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, and stir once to combine.
Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
After 15 minutes, turn off the heat and let the bulgur rest, still covered, for 10 minutes to steam and absorb remaining liquid.
Remove the lid, fluff the bulgur gently with a fork to separate the grains.
Stir in 10g chopped fresh mint and 15g chopped parsley.
Transfer to a serving platter and garnish with the reserved toasted pine nuts on top, serve warm.

Serving: 220g

Share your cooking results & tips!