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Sunday, June 28, 2026
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Soup
Sebze Çorbası
Hearty mixed vegetable soup with carrots, celery, potatoes and fresh herbs in a light tomato broth
Ingredients
- 200 g Carrot
- 150 g Celery stalks
- 250 g Potato
- 150 g Onion
- 2 tbsp Tomato paste
- 1.5 L Vegetable broth
- 3 tbsp Olive oil
- 20 g Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
How to Make
- Heat 3 tbsp olive oil in a large soup pot over medium heat for 2 minutes until shimmering.
- Add 150g finely diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
- Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to prevent burning and develop deep flavor.
- Add 200g diced carrots, 150g sliced celery, and 250g cubed potatoes, stirring to coat vegetables in the tomato base for 2 minutes.
- Pour in 1.5L vegetable broth, add 1 tsp salt and 0.5 tsp black pepper, then bring to a boil over high heat.
- Reduce heat to medium-low, cover partially, and simmer for 25-30 minutes until all vegetables are tender when pierced with a fork.
- Stir in 20g finely chopped fresh parsley, adjust seasoning to taste, and simmer for 2 more minutes.
- Ladle into warm bowls and serve immediately while hot.
Serving: 350g
🥘
Main Course
Çupra Izgara - Grilled Sea Bream with Herbs and Lemon
Whole sea bream marinated in olive oil, lemon and Mediterranean herbs, grilled until crispy skin and tender flaky flesh
Ingredients
- 1200 g Sea bream (whole, cleaned)
- 60 ml Olive oil
- 60 ml Lemon juice
- 10 g Fresh thyme
- 10 g Fresh oregano
- 20 g Garlic cloves
- 100 g Lemon (sliced)
- 1.5 tsp Salt
- 1 tsp Black pepper
How to Make
- Score the sea bream on both sides with 3-4 diagonal cuts about 1cm deep to help marinade penetrate and ensure even cooking.
- In a small bowl, whisk together 60ml olive oil, 60ml lemon juice, 20g minced garlic, 10g chopped thyme, 10g chopped oregano, 1.5 tsp salt, and 1 tsp black pepper.
- Rub the marinade all over the fish, inside the cavity and into the cuts, then stuff the cavity with 100g lemon slices and remaining herbs.
- Cover and refrigerate for 30 minutes to allow flavors to penetrate the fish.
- Preheat grill or grill pan to medium-high heat (about 200°C) and lightly oil the grates to prevent sticking.
- Place the marinated fish on the grill and cook for 6-7 minutes on the first side without moving, until skin is crispy and golden with char marks.
- Carefully flip the fish using two spatulas and grill for another 6-7 minutes until the flesh is opaque and flakes easily when tested with a fork at the thickest part.
- Transfer to a serving platter, drizzle with any remaining marinade and fresh lemon juice, and serve immediately with lemon wedges.
Serving: 400g
🥗
Salad
Piyaz - White Bean Salad with Tahini Dressing
Classic Antalya-style white bean salad with onions, tomatoes, parsley and creamy tahini-lemon dressing, topped with boiled eggs
Ingredients
- 300 g Dried white beans
- 120 g Red onion
- 200 g Tomatoes
- 30 g Fresh parsley
- 80 g Tahini
- 60 ml Lemon juice
- 3 tbsp Olive oil
- 4 g Eggs
- 1 tsp Sumac
- 1 tsp Salt
How to Make
- Soak 300g dried white beans in cold water overnight (at least 8 hours), then drain and rinse thoroughly.
- Place beans in a large pot with fresh water covering by 5cm, bring to a boil, then reduce heat and simmer for 60-75 minutes until tender but not mushy, adding 1 tsp salt in the last 10 minutes.
- While beans cook, place 4 eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes for perfectly hard-boiled eggs.
- Drain beans and let cool to room temperature, then transfer to a large mixing bowl.
- In a small bowl, whisk together 80g tahini, 60ml lemon juice, 3 tbsp olive oil, and 2-3 tbsp cold water until smooth and creamy, adjusting water for desired consistency.
- Slice 120g red onion very thinly into half-moons, soak in cold water for 10 minutes to reduce sharpness, then drain well.
- Add drained onions, 200g diced tomatoes, and 30g chopped parsley to the beans, pour tahini dressing over and toss gently to combine.
- Transfer to a serving platter, peel and quarter the boiled eggs and arrange on top, sprinkle with 1 tsp sumac and serve at room temperature.
Serving: 300g
🍚
Side Dish
Fıstıklı Pilav - Pistachio Rice Pilaf
Fragrant Turkish rice pilaf cooked in rich chicken broth with butter, golden pistachios and aromatic spices
Ingredients
- 400 g Long-grain rice
- 700 ml Chicken broth
- 60 g Butter
- 80 g Shelled pistachios
- 100 g Onion
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Cinnamon
How to Make
- Rinse 400g rice in cold water 3-4 times until water runs clear, then soak in lukewarm water for 15 minutes and drain well.
- Melt 60g butter in a heavy-bottomed pot over medium heat, add 100g finely diced onion and sauté for 5 minutes until softened and golden.
- Add 80g pistachios to the pot and toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden.
- Add the drained rice to the pot and stir gently for 3 minutes to coat each grain with butter and toast slightly.
- Pour in 700ml hot chicken broth, add 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cinnamon, stir once, and bring to a boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 15 minutes.
- Remove from heat and let the pilaf rest covered for 10 minutes to allow steam to finish cooking and rice to become fluffy.
- Fluff the pilaf gently with a fork, mixing the pistachios throughout, and transfer to a serving dish.
Serving: 280g
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