Today's Menu
Daily Menu
Wednesday, June 3, 2026
🍜
Soup
Domates Çorbası - Turkish Tomato Soup with Vermicelli and Butter
A comforting, velvety Turkish tomato soup enriched with butter and studded with delicate vermicelli pasta, finished with fresh mint and served with crusty bread
Ingredients
- 800 g ripe tomatoes, diced
- 150 g onion, finely chopped
- 40 g tomato paste
- 60 g vermicelli pasta
- 50 g butter
- 1200 ml vegetable broth
- 1 tsp sugar
- 1 tsp dried mint
- 1.5 tsp salt
- 0.5 tsp black pepper
How to Make
- Melt 30g butter in a large pot over medium heat for about 1 minute until foaming.
- Add 150g finely chopped onion and sauté for 5-6 minutes until translucent and softened, stirring occasionally.
- Stir in 40g tomato paste and cook for 2 minutes until the paste darkens slightly and becomes fragrant.
- Add 800g diced tomatoes, 1 tsp sugar, 1.5 tsp salt, and 0.5 tsp black pepper, then cook for 8-10 minutes until tomatoes break down completely, stirring frequently.
- Pour in 1200ml vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, purée the soup until completely smooth and velvety, about 1-2 minutes.
- Return soup to a gentle simmer, add 60g vermicelli pasta, and cook for 6-7 minutes until pasta is tender, stirring occasionally to prevent sticking.
- In a small pan, melt remaining 20g butter with 1 tsp dried mint over low heat for 1 minute until fragrant.
- Ladle soup into bowls and drizzle the mint butter over each serving, garnish with extra dried mint if desired.
Serving: 350g
🥘
Main Course
Kuzu Tandır - Slow-Roasted Lamb Shoulder with Herbs
Meltingly tender lamb shoulder marinated with aromatic spices and herbs, slow-roasted until fall-off-the-bone tender with caramelized edges and rich pan juices
Ingredients
- 1200 g lamb shoulder, bone-in
- 200 g onion, sliced
- 20 g garlic cloves, minced
- 60 ml olive oil
- 15 g fresh rosemary
- 10 g fresh thyme
- 2 tsp cumin
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 500 ml water
How to Make
- Pat 1200g lamb shoulder completely dry with paper towels and score the fat layer in a crosshatch pattern with a sharp knife.
- In a small bowl, combine 60ml olive oil, 20g minced garlic, 2 tsp cumin, 1 tbsp paprika, 2 tsp salt, and 1 tsp black pepper to create a paste.
- Rub the spice paste all over the lamb shoulder, massaging it into the scored fat and all surfaces, then let marinate at room temperature for 30 minutes.
- Preheat oven to 160°C (320°F).
- Spread 200g sliced onion in the bottom of a deep roasting pan and place the marinated lamb on top, fat side up.
- Scatter 15g fresh rosemary and 10g fresh thyme around and on top of the lamb.
- Pour 500ml water into the bottom of the pan (not over the lamb), cover tightly with aluminum foil, and roast for 3 hours.
- Remove foil, increase oven temperature to 200°C (400°F), and roast uncovered for an additional 30-40 minutes until the top is deeply caramelized and golden brown.
- Remove from oven and let rest for 15 minutes before carving, then serve with the pan juices strained and spooned over the meat.
Serving: 280g
🥗
Salad
Maydanozlu Bulgur Salatası - Parsley Bulgur Salad with Walnuts and Lemon
A refreshing, herb-forward bulgur salad loaded with fresh parsley, crunchy walnuts, spring onions, and a bright lemon dressing, similar to tabbouleh but with Turkish flavors
Ingredients
- 200 g fine bulgur
- 150 g fresh parsley, finely chopped
- 80 g spring onions, finely sliced
- 80 g walnuts, roughly chopped
- 30 g fresh mint, chopped
- 80 ml lemon juice
- 80 ml extra virgin olive oil
- 150 g tomato, finely diced
- 1.5 tsp salt
- 1 tsp Aleppo pepper flakes
How to Make
- Place 200g fine bulgur in a large bowl and pour 300ml boiling water over it, stir once, cover with a plate, and let stand for 20 minutes until water is absorbed.
- After 20 minutes, fluff the bulgur with a fork and let it cool to room temperature for 10 minutes.
- Add 150g finely chopped parsley, 80g sliced spring onions, 30g chopped mint, 150g diced tomato, and 80g chopped walnuts to the cooled bulgur.
- In a small bowl, whisk together 80ml lemon juice, 80ml extra virgin olive oil, 1.5 tsp salt, and 1 tsp Aleppo pepper flakes until emulsified.
- Pour the dressing over the bulgur mixture and toss thoroughly with clean hands or two large spoons for 2-3 minutes until everything is evenly coated.
- Let the salad rest at room temperature for 15 minutes to allow flavors to meld before serving.
- Taste and adjust seasoning with additional salt or lemon juice if needed, then serve at room temperature or chilled.
Serving: 250g
🍚
Side Dish
Peynirli Su Böreği - Cheese Water Börek with Butter
Delicate layers of tender phyllo pastry boiled then baked with creamy white cheese filling, drenched in butter for a melt-in-your-mouth Turkish classic
Ingredients
- 400 g yufka pastry sheets
- 300 g white cheese (beyaz peynir), crumbled
- 2 pieces eggs
- 40 g fresh parsley, chopped
- 150 g butter, melted
- 200 ml milk
- 3 L water for boiling
- 2 tbsp salt
- 0.5 tsp black pepper
How to Make
- In a mixing bowl, combine 300g crumbled white cheese, 2 eggs, 40g chopped parsley, and 0.5 tsp black pepper, mash together with a fork until well mixed.
- Bring 3L water with 2 tbsp salt to a rolling boil in a large pot.
- Cut 400g yufka sheets into approximately 10cm squares using scissors or a knife.
- Working in batches, drop yufka squares into boiling water and cook for exactly 2 minutes until softened but not falling apart, then remove with a slotted spoon to a colander.
- Preheat oven to 180°C (350°F) and generously brush a 25cm x 35cm baking dish with 30g melted butter.
- Layer half of the boiled yufka squares in the bottom of the dish, overlapping slightly, then spread the cheese mixture evenly over the top.
- Layer the remaining boiled yufka on top of the cheese filling, creating even layers.
- In a small bowl, whisk together 200ml milk and remaining 120g melted butter, then pour this mixture evenly over the entire börek.
- Bake for 35-40 minutes until the top is golden brown and crispy around the edges.
- Remove from oven, let rest for 5 minutes, then cut into squares and serve warm with the buttery sauce from the pan spooned over each piece.
Serving: 220g
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