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Friday, June 26, 2026
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Soup
Tavuk Suyu Çorbası - Traditional Turkish Chicken Broth with Vegetables and Fresh Dill
A light and nourishing clear chicken soup with tender vegetables and aromatic dill, a comforting classic from Turkish home cooking tradition
Ingredients
- 400 g chicken breast with bone
- 120 g carrot
- 80 g celery stalk
- 150 g onion
- 1.5 L water
- 20 g fresh dill
- 30 ml lemon juice
- 8 g salt
- 3 g black pepper
- 2 g bay leaf
How to Make
- Place 400g chicken breast with bone in a large pot with 1.5L cold water and bring to a boil over high heat, then reduce to medium-low and skim off any foam that rises to the surface during the first 5 minutes.
- Add 150g roughly chopped onion, 2g bay leaves, 8g salt, and 3g black pepper to the pot, then simmer gently for 35 minutes until chicken is fully cooked and tender.
- Remove the chicken from the broth, let it cool for 5 minutes, then shred the meat into bite-sized pieces and discard the bones, setting the shredded meat aside.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, then add 120g diced carrot and 80g diced celery and simmer for 12 minutes until vegetables are tender.
- Return the shredded chicken to the pot, add 30ml fresh lemon juice and 20g finely chopped fresh dill, stir well, and simmer for 2 more minutes.
- Taste and adjust seasoning if needed, then ladle the hot soup into bowls and serve immediately garnished with extra dill sprigs.
Serving: 350g
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Main Course
Kılıç Şiş - Grilled Swordfish Skewers with Oregano and Bay Leaf
Succulent marinated swordfish chunks threaded on skewers with vegetables and grilled to perfection, a beloved summer specialty from the Aegean coast
Ingredients
- 800 g swordfish fillet
- 60 ml olive oil
- 45 ml lemon juice
- 6 g dried oregano
- 12 g fresh bay leaves
- 200 g red bell pepper
- 200 g green bell pepper
- 180 g red onion
- 12 g garlic
- 10 g salt
- 4 g black pepper
How to Make
- Cut 800g swordfish fillet into 4cm cubes, ensuring all pieces are roughly the same size for even cooking, and place in a large mixing bowl.
- In a small bowl, whisk together 60ml olive oil, 45ml lemon juice, 6g dried oregano, 12g minced garlic, 10g salt, and 4g black pepper until well combined to create the marinade.
- Pour the marinade over the swordfish cubes, toss gently to coat evenly, cover with plastic wrap, and refrigerate for 45 minutes to allow flavors to penetrate.
- Meanwhile, cut 200g red bell pepper, 200g green bell pepper, and 180g red onion into 3cm squares roughly the same size as the fish cubes.
- Preheat a charcoal grill or gas grill to medium-high heat (about 200°C) for at least 10 minutes until the grates are very hot.
- Thread the marinated fish cubes onto metal skewers, alternating with pepper squares, onion pieces, and fresh bay leaves, leaving small gaps between pieces for even heat circulation.
- Brush the grill grates with oil to prevent sticking, then place the skewers on the grill and cook for 3-4 minutes per side, turning once, until the fish is just cooked through with light char marks and reaches an internal temperature of 63°C.
- Remove skewers from the grill, let rest for 2 minutes, then transfer to a serving platter and drizzle with any remaining marinade and a squeeze of fresh lemon juice before serving immediately.
Serving: 450g
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Salad
Çoban Salatası - Classic Turkish Shepherd's Salad with Fresh Vegetables
A vibrant and refreshing chopped salad featuring ripe tomatoes, crisp cucumbers, and fresh herbs dressed simply with olive oil and lemon, a staple of Turkish cuisine
Ingredients
- 400 g ripe tomatoes
- 300 g cucumber
- 150 g green bell pepper
- 100 g red onion
- 30 g fresh parsley
- 15 g fresh mint
- 50 ml extra virgin olive oil
- 40 ml lemon juice
- 6 g salt
- 4 g sumac
How to Make
- Wash and thoroughly dry 400g ripe tomatoes, then dice into 1cm cubes, removing excess seeds if the tomatoes are very watery, and place in a large salad bowl.
- Peel 300g cucumber if desired (or leave skin on for extra crunch), cut in half lengthwise, scoop out seeds with a spoon, then dice into 1cm cubes matching the tomato size and add to the bowl.
- Remove seeds and white membranes from 150g green bell pepper, dice into 1cm pieces, and add to the bowl along with 100g finely diced red onion.
- Finely chop 30g fresh parsley and 15g fresh mint leaves, discarding thick stems, and add to the vegetables in the bowl.
- In a small jar or bowl, combine 50ml extra virgin olive oil, 40ml fresh lemon juice, 6g salt, and 4g sumac, then shake or whisk vigorously for 30 seconds until emulsified.
- Pour the dressing over the salad just before serving, toss gently but thoroughly for about 1 minute to ensure all vegetables are evenly coated, and serve immediately while crisp and fresh.
Serving: 280g
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Side Dish
Su Böreği - Turkish Layered Pastry with Feta and Herbs
Delicate layers of soft pastry sheets filled with creamy feta cheese and fresh herbs, boiled then baked with butter until golden and tender, a beloved comfort food
Ingredients
- 400 g yufka pastry sheets
- 300 g feta cheese
- 40 g fresh parsley
- 30 g fresh dill
- 2 g eggs
- 400 ml whole milk
- 120 g butter
- 8 g salt
- 2 L water
- 30 ml vegetable oil
How to Make
- In a large mixing bowl, crumble 300g feta cheese with a fork, then add 40g finely chopped parsley, 30g finely chopped dill, and 2 beaten eggs, mixing well to create a uniform filling, and set aside.
- Bring 2L water with 8g salt to a rolling boil in a large wide pot over high heat, then prepare a large bowl of cold water and set it nearby.
- Cut 400g yufka pastry sheets into 15cm squares, then carefully drop 3-4 sheets at a time into the boiling water and cook for exactly 90 seconds until they become soft and pliable.
- Using a slotted spoon or spider strainer, carefully transfer the boiled yufka sheets to the cold water bath for 30 seconds to stop the cooking, then drain gently and lay flat on clean kitchen towels.
- Preheat your oven to 180°C and grease a 25cm x 30cm baking dish with 30ml vegetable oil, coating the bottom and sides evenly.
- Layer half of the boiled yufka sheets in the prepared baking dish, overlapping slightly, then spread the cheese and herb filling evenly over the top, and cover with the remaining yufka sheets.
- In a small bowl, whisk together 400ml whole milk with the remaining beaten egg mixture until smooth, then pour this mixture evenly over the entire börek, ensuring it soaks through all layers.
- Melt 120g butter in a small saucepan over low heat until fully liquid and slightly foaming, then pour it evenly over the top of the börek, making sure to cover all exposed areas.
- Bake in the preheated oven for 35-40 minutes until the top is golden brown and the börek is set, then remove from oven, let rest for 10 minutes, cut into squares, and serve warm.
Serving: 320g
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