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Saturday, June 27, 2026
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Soup
Yayla Çorbası
Traditional Anatolian yogurt soup with rice, fresh mint, and butter - a cooling and tangy summer classic
Ingredients
- 500 g full-fat yogurt
- 1.2 L chicken stock
- 80 g short-grain rice
- 20 g all-purpose flour
- 1 piece egg yolk
- 40 g unsalted butter
- 2 tbsp dried mint
- 15 g fresh mint leaves
- 1 tsp salt
How to Make
- Rinse 80g rice under cold water until water runs clear, then add to a large pot with 1.2L chicken stock and bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 18-20 minutes until rice is completely tender and slightly overcooked, stirring occasionally.
- In a large bowl, whisk together 500g yogurt, 20g flour, 1 egg yolk, and 1 tsp salt until completely smooth with no lumps.
- Temper the yogurt mixture by slowly adding 250ml of the hot rice broth while whisking constantly to prevent curdling.
- Pour the tempered yogurt mixture back into the pot with the rice, stirring continuously over low heat for 5-6 minutes until the soup thickens slightly - do not let it boil.
- In a small pan, melt 40g butter over medium heat until foaming, then add 2 tbsp dried mint and cook for 30 seconds until fragrant.
- Ladle the soup into bowls, drizzle the mint butter over each serving, and garnish with fresh mint leaves before serving immediately.
Serving: 350g
🥘
Main Course
Hünkar Beğendi with Beef
Sultan's delight - tender braised beef chunks in tomato sauce served over silky smoked eggplant and cheese puree
Ingredients
- 800 g beef chuck
- 900 g large eggplants
- 200 g onion
- 40 g tomato paste
- 300 g ripe tomatoes
- 80 g unsalted butter
- 40 g all-purpose flour
- 400 ml whole milk
- 150 g kashkaval cheese, grated
- 45 ml olive oil
- 1 tsp black pepper
- 2 tsp salt
- 20 g fresh parsley
How to Make
- Cut 800g beef chuck into 3cm cubes, season with 1 tsp salt and 1/2 tsp black pepper, then heat 30ml olive oil in a heavy-bottomed pot over high heat and sear the beef in batches until deeply browned on all sides, about 8-10 minutes total.
- Remove beef, reduce heat to medium, add remaining 15ml olive oil and finely diced 200g onion, sauté for 5 minutes until softened and translucent.
- Add 40g tomato paste and cook for 2 minutes stirring constantly, then add diced 300g tomatoes, return beef to pot with 500ml water, bring to boil, then reduce to low and simmer covered for 90 minutes until beef is fork-tender.
- Meanwhile, char 900g whole eggplants directly over gas flame or under broiler, turning frequently for 15-20 minutes until skin is completely blackened and flesh is very soft.
- Once eggplants are cool enough to handle, peel away all charred skin, place flesh in a colander to drain excess liquid for 10 minutes, then mash thoroughly with a fork until smooth.
- In a separate saucepan, melt 80g butter over medium heat, add 40g flour and whisk constantly for 3 minutes to create a roux without browning.
- Gradually whisk in 400ml warm milk, continuing to whisk for 5-6 minutes until the béchamel thickens and coats the back of a spoon.
- Add the mashed eggplant to the béchamel, stir well, then fold in 150g grated kashkaval cheese, 1 tsp salt, and 1/2 tsp black pepper, cooking for 3 more minutes until smooth and creamy.
- To serve, spread a generous layer of the eggplant puree on each plate, ladle the beef stew over the top, and garnish with chopped fresh parsley.
Serving: 450g
🥗
Salad
Gavurdağı Salatası
Antakya-style salad with finely chopped tomatoes, cucumbers, peppers, walnuts, and pomegranate molasses dressing
Ingredients
- 400 g ripe tomatoes
- 250 g cucumber
- 150 g green bell pepper
- 100 g red onion
- 80 g walnuts, chopped
- 30 ml pomegranate molasses
- 60 ml extra virgin olive oil
- 30 g fresh parsley
- 15 g fresh mint
- 1.5 tsp Aleppo pepper flakes
- 0.5 tsp ground cumin
- 1 tsp salt
- 30 ml lemon juice
How to Make
- Dice 400g tomatoes into very fine 5mm cubes, place in a large mixing bowl, and sprinkle with 1/2 tsp salt to release juices.
- Peel and finely dice 250g cucumber into 5mm cubes, remove seeds if watery, then add to the tomatoes.
- Remove seeds and white ribs from 150g green bell pepper, dice very finely into 5mm pieces, and add to the bowl.
- Finely dice 100g red onion, rinse under cold water for 1 minute to remove sharpness, drain well, and add to vegetables.
- Finely chop 30g parsley and 15g mint leaves, then add to the salad along with 80g chopped walnuts.
- In a small bowl, whisk together 60ml olive oil, 30ml pomegranate molasses, 30ml lemon juice, 1.5 tsp Aleppo pepper, 0.5 tsp cumin, and 1/2 tsp salt until emulsified.
- Pour the dressing over the salad, toss gently but thoroughly to combine all ingredients, then let rest for 10 minutes before serving to allow flavors to meld.
Serving: 280g
🍚
Side Dish
Patatesli Börek
Crispy baked phyllo pastry rolls filled with spiced potato, onion, and parsley
Ingredients
- 600 g potatoes
- 300 g phyllo dough sheets
- 150 g onion
- 40 g fresh parsley
- 120 g unsalted butter, melted
- 30 ml olive oil
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1.5 tsp salt
- 15 g sesame seeds
- 10 g nigella seeds
How to Make
- Peel and dice 600g potatoes into 2cm cubes, place in a pot with cold salted water, bring to boil and cook for 12-15 minutes until tender but not mushy, then drain and let cool slightly.
- Heat 30ml olive oil in a pan over medium heat, add finely diced 150g onion and sauté for 6-7 minutes until golden and softened.
- In a large bowl, mash the cooked potatoes roughly with a fork leaving some texture, then mix in the sautéed onions, 40.g finely chopped parsley, 1 tsp black pepper, 1 tsp red pepper flakes, and 1.5 tsp salt.
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Lay one phyllo sheet on a clean surface, brush generously with melted butter, place another sheet on top, brush again with butter.
- Place 100g of potato filling along the long edge of the phyllo in a log shape, then roll tightly into a cylinder, tucking in the sides as you roll.
- Repeat with remaining phyllo and filling to make 6-8 rolls, place seam-side down on the prepared baking sheet, brush tops with remaining melted butter, and sprinkle with sesame and nigella seeds.
- Bake for 30-35 minutes until golden brown and crispy, rotating the pan halfway through, then let cool for 5 minutes before slicing and serving.
Serving: 220g
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