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Tuesday, June 30, 2026
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Soup
Tarhana Çorbası - Traditional Turkish Tarhana Soup with Butter and Mint
A beloved Turkish comfort soup made from fermented tarhana powder, enriched with butter and fresh mint. This tangy, slightly sour soup has been a staple in Anatolia for centuries, perfect for warming the soul.
Ingredients
- 120 g tarhana powder
- 1.5 L water
- 60 g butter
- 30 g tomato paste
- 2 tsp dried mint
- 1 tsp red pepper flakes
- 1.5 tsp salt
How to Make
- Place 120g tarhana powder in a large mixing bowl and gradually add 500ml cold water while whisking constantly to prevent lumps, creating a smooth slurry.
- Heat 40g butter in a heavy-bottomed pot over medium heat until melted and foaming, about 2 minutes, then add 30g tomato paste and sauté for 2 minutes until fragrant and darkened.
- Pour the tarhana slurry into the pot, then add remaining 1L water and 1.5 tsp salt, whisking continuously to combine everything smoothly.
- Bring the soup to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes, stirring frequently to prevent sticking, until the soup thickens to a creamy consistency.
- In a small pan, melt remaining 20g butter over medium heat, add 2 tsp dried mint and 1 tsp red pepper flakes, and sizzle for 30 seconds until aromatic.
- Ladle the hot soup into bowls and drizzle the mint-butter mixture over each serving, creating beautiful red swirls on the surface.
Serving: 350g
🥘
Main Course
Palamut Izgara - Grilled Bonito Fish with Lemon and Olive Oil
Freshly grilled bonito fish steaks marinated in lemon juice and olive oil, seasoned simply to let the rich, meaty fish shine. A classic Turkish Black Sea preparation that celebrates the natural flavor of this prized seasonal fish.
Ingredients
- 800 g bonito fish steaks
- 60 ml lemon juice
- 80 ml extra virgin olive oil
- 15 g garlic
- 10 g fresh thyme
- 2 tsp sea salt
- 1 tsp black pepper
- 30 g fresh parsley
- 100 g lemon wedges
How to Make
- Rinse 800g bonito fish steaks under cold water and pat completely dry with paper towels, then place in a shallow glass dish.
- Whisk together 60ml lemon juice, 60ml olive oil, 15g minced garlic, 10g chopped fresh thyme, 2 tsp sea salt, and 1 tsp black pepper in a bowl until emulsified.
- Pour the marinade over the fish steaks, turning to coat all sides evenly, then cover and refrigerate for 30 minutes to allow flavors to penetrate.
- Preheat a grill or grill pan over high heat for 5 minutes until very hot, then brush the grates lightly with 20ml olive oil to prevent sticking.
- Remove fish from marinade, letting excess drip off, and place steaks on the hot grill, cooking for 4-5 minutes without moving to develop char marks.
- Carefully flip the fish steaks using a wide spatula and grill the second side for 3-4 minutes until the flesh is just cooked through and flakes easily but remains moist in the center.
- Transfer grilled bonito to a serving platter, drizzle with remaining olive oil, garnish with 30g chopped fresh parsley and 100g lemon wedges, and serve immediately.
Serving: 450g
🥗
Salad
Közlenmiş Patlıcan Salatası - Roasted Eggplant Salad with Tahini and Pomegranate
Smoky roasted eggplants blended with creamy tahini, topped with jewel-like pomegranate seeds and fresh herbs. This Middle Eastern-inspired salad brings together rich, nutty flavors with a refreshing burst of sweetness.
Ingredients
- 800 g eggplant
- 80 g tahini
- 45 ml lemon juice
- 10 g garlic
- 100 g Greek yogurt
- 80 g pomegranate seeds
- 15 g fresh mint leaves
- 40 ml extra virgin olive oil
- 1 tsp cumin
- 1.5 tsp salt
How to Make
- Preheat oven to 220°C and line a baking sheet with foil, then pierce 800g eggplants several times with a fork and place them on the sheet.
- Roast eggplants in the preheated oven for 40-45 minutes, turning once halfway through, until the skin is charred and the flesh is completely soft when pressed.
- Remove eggplants from oven, place in a bowl, and cover tightly with plastic wrap for 10 minutes to steam, which makes peeling easier.
- Peel away the charred skin from the eggplants and discard, then place the soft flesh in a colander for 5 minutes to drain excess liquid.
- In a mixing bowl, combine the drained eggplant flesh, 80g tahini, 45ml lemon juice, 10g minced garlic, 100g Greek yogurt, 1 tsp cumin, and 1.5 tsp salt, mashing and stirring until well combined but still slightly chunky.
- Transfer the eggplant mixture to a shallow serving bowl, creating a slight well in the center, then drizzle with 40ml olive oil.
- Garnish generously with 80g pomegranate seeds and 15g torn fresh mint leaves, creating a colorful contrast against the creamy eggplant base.
Serving: 280g
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Side Dish
Peynirli Gözleme - Turkish Flatbread with Cheese and Herbs
Traditional hand-rolled Turkish flatbread filled with a savory mixture of feta cheese and fresh herbs, cooked on a griddle until golden and crispy. A beloved street food that's perfect alongside any meal.
Ingredients
- 300 g all-purpose flour
- 180 ml water
- 1 tsp salt
- 250 g feta cheese
- 40 g fresh parsley
- 30 g fresh dill
- 50 g green onions
- 60 g butter
- 30 ml vegetable oil
How to Make
- In a large mixing bowl, combine 300g flour and 1 tsp salt, then gradually add 180ml warm water while mixing with your hands until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then cover with a damp towel and rest for 30 minutes at room temperature.
- Meanwhile, prepare the filling by crumbling 250g feta cheese in a bowl and mixing with 40g chopped parsley, 30g chopped dill, and 50g finely sliced green onions until well combined.
- Divide the rested dough into 4 equal portions and roll each into a ball, then roll out each ball on a floured surface into a thin circle about 25cm in diameter.
- Spread one quarter of the cheese-herb filling over half of each dough circle, leaving a 1cm border, then fold the other half over to create a half-moon shape and press the edges firmly to seal.
- Heat a large griddle or flat pan over medium heat and brush with 15ml vegetable oil, then place one gözleme on the griddle and cook for 3-4 minutes per side until golden brown spots appear.
- Brush the cooked gözleme with 15g melted butter while still hot, then cut into triangular pieces and serve immediately, repeating with remaining gözleme.
Serving: 200g
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