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Thursday, June 25, 2026
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Soup
Kabak Çorbası
Velvety smooth Turkish summer squash soup with caramelized onions, fresh dill, and a swirl of tangy yogurt
Ingredients
- 800 g summer squash
- 200 g onion
- 50 g butter
- 1000 ml chicken broth
- 30 g flour
- 120 ml plain yogurt
- 20 g fresh dill
- 8 g salt
- 3 g black pepper
How to Make
- Peel and dice 800g summer squash into 2cm cubes, and finely chop 200g onion.
- Melt 50g butter in a large pot over medium heat for 2 minutes, then add the chopped onion and sauté for 8-10 minutes until golden and caramelized, stirring occasionally.
- Sprinkle 30g flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
- Add the diced squash and 1000ml chicken broth, bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until squash is completely tender.
- Remove from heat and use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes.
- Season with 8g salt and 3g black pepper, then return to low heat for 2 minutes to warm through.
- Finely chop 20g fresh dill and stir half into the soup.
- Ladle into bowls, swirl 30ml yogurt on top of each serving, and garnish with remaining fresh dill.
Serving: 350g
🥘
Main Course
Fırında Levrek - Whole Roasted Sea Bass with Herbs and Lemon
Whole Mediterranean sea bass stuffed with fresh herbs, garlic, and lemon slices, oven-roasted to crispy perfection with olive oil and served with roasted cherry tomatoes
Ingredients
- 1200 g whole sea bass, cleaned
- 150 g lemon
- 30 g garlic cloves
- 40 g fresh parsley
- 15 g fresh thyme
- 300 g cherry tomatoes
- 80 ml olive oil
- 10 g sea salt
- 4 g black pepper
How to Make
- Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Rinse 1200g cleaned sea bass under cold water and pat completely dry with paper towels, then make 3-4 diagonal slashes on each side of the fish, cutting about 1cm deep.
- Thinly slice 150g lemon into rounds, thinly slice 30g garlic, and roughly chop 40g fresh parsley.
- Season the fish inside and out generously with 10g sea salt and 4g black pepper, rubbing it into the slashes.
- Stuff the fish cavity with half the lemon slices, half the garlic slices, half the parsley, and 15g fresh thyme sprigs.
- Place the fish on the prepared baking tray, arrange 300g cherry tomatoes around it, and drizzle 80ml olive oil over the fish and tomatoes.
- Place remaining lemon slices and garlic on top of the fish, then roast in the preheated oven for 25-30 minutes until the fish is cooked through and the skin is crispy (internal temperature should reach 63°C).
- Remove from oven, garnish with remaining fresh parsley, and serve immediately with the roasted tomatoes and pan juices drizzled over.
Serving: 400g
🥗
Salad
Kısır - Turkish Bulgur Salad with Pomegranate and Herbs
Vibrant fine bulgur salad tossed with tomato paste, fresh herbs, pomegranate molasses, crisp vegetables, and walnuts for a refreshing and tangy mezze
Ingredients
- 250 g fine bulgur
- 300 ml boiling water
- 45 g tomato paste
- 40 ml pomegranate molasses
- 60 ml olive oil
- 200 g tomatoes
- 150 g cucumber
- 80 g spring onions
- 60 g fresh parsley
- 30 g fresh mint
- 60 g walnuts
- 45 ml lemon juice
- 8 g red pepper flakes
- 4 g cumin
- 8 g salt
How to Make
- Place 250g fine bulgur in a large mixing bowl, add 45g tomato paste, 40ml pomegranate molasses, 60ml olive oil, 8g red pepper flakes, 4g cumin, and 8g salt, then mix thoroughly.
- Pour 300ml boiling water over the bulgur mixture, stir well, cover with a plate or plastic wrap, and let sit for 15-20 minutes until bulgur absorbs all the water and softens.
- While bulgur is soaking, finely dice 200g tomatoes and 150g cucumber into 3mm pieces, thinly slice 80g spring onions, finely chop 60g parsley and 30g mint, and roughly chop 60g walnuts.
- Fluff the soaked bulgur with a fork to separate the grains, then add all the chopped vegetables, herbs, and walnuts.
- Drizzle 45ml lemon juice over the salad and mix everything together thoroughly with your hands or a large spoon for 2-3 minutes until well combined.
- Taste and adjust seasoning with additional salt or lemon juice if needed, then let rest for 10 minutes before serving to allow flavors to meld.
- Transfer to a serving platter and optionally garnish with additional fresh mint leaves and a drizzle of olive oil.
Serving: 280g
🍚
Side Dish
Sebzeli Kuskus - Moroccan-Style Vegetable Couscous
Fluffy couscous steamed with aromatic spices and tossed with colorful roasted vegetables, chickpeas, and golden raisins for a North African inspired side dish
Ingredients
- 300 g couscous
- 400 ml vegetable broth
- 200 g carrots
- 180 g bell pepper
- 200 g zucchini
- 200 g cooked chickpeas
- 50 g golden raisins
- 60 ml olive oil
- 30 g butter
- 5 g ground cumin
- 4 g ground coriander
- 3 g turmeric
- 2 g cinnamon
- 7 g salt
- 25 g fresh cilantro
How to Make
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Peel and cut 200g carrots into 1cm rounds, cut 180g bell pepper into 2cm chunks, and cut 200g zucchini into 1.5cm half-moons.
- Toss the vegetables with 40ml olive oil, 3g salt, 3g cumin, 2g coriander, and 2g turmeric on the baking sheet, then roast for 20-25 minutes until tender and caramelized, stirring halfway through.
- While vegetables roast, bring 400ml vegetable broth to a boil in a medium saucepan, add 4g salt and 30g butter, then remove from heat.
- Place 300g couscous in a large heatproof bowl, pour the hot broth mixture over it, stir once, cover tightly with plastic wrap or a lid, and let steam for 5 minutes.
- After 5 minutes, remove the cover and fluff the couscous with a fork to separate all the grains, drizzle with 20ml olive oil, and continue fluffing for 1 minute.
- Add the roasted vegetables, 200g cooked chickpeas, 50g golden raisins, 2g cinnamon, and finely chopped 25g cilantro to the couscous.
- Toss everything together gently but thoroughly for 2 minutes, taste and adjust seasoning, then transfer to a serving platter and serve warm.
Serving: 320g
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