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Today's Menu

Daily Menu

Saturday, April 18, 2026
🍜
Soup

Yayla Çorbası - Turkish Yogurt and Rice Soup with Dried Mint

A comforting Anatolian soup made with creamy yogurt, tender rice, and aromatic dried mint, thickened with egg and flour for a velvety texture.

Yayla Çorbası - Turkish Yogurt and Rice Soup with Dried Mint
vegetariantraditionalcomfort-food
Ingredients
  • 400 g plain full-fat yogurt
  • 80 g short-grain rice
  • 30 g all-purpose flour
  • 2 pieces egg yolk
  • 1.2 L chicken stock
  • 40 g butter
  • 2 tbsp dried mint
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. 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.
  2. Reduce heat to medium-low and simmer uncovered for 15-18 minutes until rice is completely tender and beginning to break down.
  3. In a large bowl, whisk together 400g yogurt, 30g flour, and 2 egg yolks until completely smooth with no lumps, about 2 minutes of vigorous whisking.
  4. Slowly ladle about 250ml of the hot soup into the yogurt mixture while whisking constantly to temper it and prevent curdling.
  5. Pour the tempered yogurt mixture back into the pot while stirring constantly with a wooden spoon, and cook over low heat for 5-6 minutes until slightly thickened, never allowing it to boil.
  6. Season with 1 tsp salt and 0.5 tsp black pepper, adjusting to taste.
  7. In a small pan, melt 40g butter over medium heat until foaming, add 2 tbsp dried mint, and sizzle for 30 seconds until fragrant.
  8. Ladle the soup into bowls and drizzle each serving with the mint butter, serving immediately while hot.
Serving: 350g
🥘
Main Course

Kuzu Tandir - Slow-Roasted Lamb Shoulder with Cumin and Garlic

Succulent lamb shoulder slow-roasted until fall-apart tender, rubbed with aromatic cumin, garlic, and herbs, served with its own rich pan juices.

Kuzu Tandir - Slow-Roasted Lamb Shoulder with Cumin and Garlic
protein-richtraditionalcomfort-foodgluten-freedairy-free
Ingredients
  • 1200 g lamb shoulder, bone-in
  • 40 g garlic cloves, minced
  • 2 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 60 ml olive oil
  • 300 g onion, sliced
  • 200 g carrot, cut into chunks
  • 10 g fresh thyme
  • 3 pieces bay leaves
  • 500 ml water
  • 2 tsp salt
  • 1 tsp black pepper
How to Make
  1. Preheat oven to 160°C (320°F) and pat 1200g lamb shoulder completely dry with paper towels.
  2. In a small bowl, combine 40g minced garlic, 2 tbsp ground cumin, 1 tbsp paprika, 2 tsp salt, 1 tsp black pepper, and 30ml olive oil to form a thick paste.
  3. Rub the spice paste all over the lamb shoulder, massaging it into all crevices and surfaces, then let rest at room temperature for 20 minutes.
  4. In a large roasting pan, scatter 300g sliced onion and 200g carrot chunks on the bottom, then place the seasoned lamb on top.
  5. Tuck 10g fresh thyme and 3 bay leaves around the lamb, drizzle remaining 30ml olive oil over everything, and pour 500ml water into the bottom of the pan.
  6. Cover the roasting pan tightly with aluminum foil, creating a seal, and roast for 3 hours without opening.
  7. Remove foil, increase oven temperature to 200°C (400°F), and roast for another 30-40 minutes until the surface is deeply golden and crispy.
  8. Remove from oven, tent loosely with foil, and rest for 15 minutes before pulling the meat apart with two forks and serving with the pan vegetables and juices.
Serving: 400g
🥗
Salad

Gavurdağı Salatası - Spicy Tomato and Walnut Salad with Pomegranate Molasses

A vibrant Gaziantep specialty featuring ripe tomatoes, crunchy walnuts, fresh herbs, and a tangy pomegranate molasses dressing with a hint of heat.

Gavurdağı Salatası - Spicy Tomato and Walnut Salad with Pomegranate Molasses
vegangluten-freedairy-freetraditional
Ingredients
  • 600 g ripe tomatoes, diced
  • 200 g cucumber, diced
  • 150 g green bell pepper, finely chopped
  • 100 g red onion, finely diced
  • 80 g walnuts, roughly chopped
  • 30 g fresh parsley, chopped
  • 15 g fresh mint leaves, chopped
  • 3 tbsp pomegranate molasses
  • 60 ml olive oil
  • 1 tsp red pepper flakes
  • 0.5 tsp ground cumin
  • 1 tsp salt
How to Make
  1. Place 100g finely diced red onion in a small bowl, cover with cold water, and let soak for 10 minutes to remove sharpness, then drain thoroughly.
  2. In a large salad bowl, combine 600g diced tomatoes, 200g diced cucumber, 150g finely chopped green pepper, and the drained onion.
  3. Add 80g roughly chopped walnuts, 30g chopped parsley, and 15g chopped mint to the vegetables and toss gently.
  4. In a small bowl, whisk together 3 tbsp pomegranate molasses, 60ml olive oil, 1 tsp red pepper flakes, 0.5 tsp ground cumin, and 1 tsp salt until emulsified.
  5. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
  6. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Serving: 280g
🍚
Side Dish

İç Pilav - Turkish Rice Pilaf with Pine Nuts, Currants and Chicken Liver

A festive Ottoman-style pilaf studded with toasted pine nuts, sweet currants, aromatic spices, and tender pieces of seasoned chicken liver.

İç Pilav - Turkish Rice Pilaf with Pine Nuts, Currants and Chicken Liver
traditionalprotein-richcomfort-food
Ingredients
  • 300 g long-grain rice
  • 200 g chicken liver, cleaned and diced
  • 60 g pine nuts
  • 50 g dried currants
  • 80 g butter
  • 150 g onion, finely diced
  • 550 ml chicken stock
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 0.5 tsp black pepper
  • 1.5 tsp salt
  • 20 g fresh dill, chopped
How to Make
  1. Rinse 300g rice under cold water until water runs clear, then soak in warm salted water for 15 minutes and drain thoroughly.
  2. In a large heavy-bottomed pot, melt 40g butter over medium heat, add 60g pine nuts, and toast for 3-4 minutes until golden brown, stirring constantly, then remove and set aside.
  3. In the same pot, add remaining 40g butter and sauté 150g diced onion over medium heat for 5-6 minutes until softened and translucent.
  4. Add 200g diced chicken liver to the pot, season with 0.5 tsp salt and 0.5 tsp black pepper, and cook for 4-5 minutes until just cooked through but still tender, stirring occasionally.
  5. Add the drained rice to the pot and stir constantly for 2-3 minutes to toast the grains and coat them with butter.
  6. Stir in 50g currants, 0.5 tsp cinnamon, 0.5 tsp allspice, and 1 tsp salt, then pour in 550ml hot chicken stock and bring to a boil over high heat.
  7. Once boiling, reduce heat to the lowest setting, cover tightly with a lid wrapped in a kitchen towel to absorb steam, and cook for 15 minutes without lifting the lid.
  8. Remove from heat, let rest covered for 10 minutes, then fluff with a fork, gently fold in the toasted pine nuts and 20g chopped fresh dill, and serve immediately.
Serving: 320g

💬 Community Kitchen

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Past Menus

FriApr 17
🍜 Düğün Çorbası - Turkish Wedding Soup with Lamb Meatballs and Lemon-Egg Sauce🥘 Levrek Buğulama - Steamed Sea Bass with Spring Vegetables and Almond Butter🥗 Kısır - Red Bulgur Salad with Pomegranate, Walnuts and Fresh Herbs🍚 Arnavut Ciğeri-Style Fried Liver Cubes with Sumac Onions
ThuApr 16
🍜 Tarhana Soup with Dried Mint and Red Pepper Butter🥘 Pomegranate-Glazed Chicken Thighs with Caramelized Shallots and Fresh Thyme🥗 Roasted Eggplant and Cherry Tomato Salad with Crumbled Feta and Pine Nuts🍚 Crispy Cheese and Herb Gözleme with Sesame Seeds
WedApr 15
🍜 Creamy Tomato and Red Pepper Soup with Fresh Basil🥘 Slow-Braised Beef Shank with Caramelized Onions and Aromatic Spices🥗 Shredded Cabbage and Apple Salad with Walnuts and Lemon Dressing🍚 Handmade Egg Noodles with Browned Butter and Aged Kashkaval
TueApr 14
🍜 Creamy Carrot and Ginger Soup with Toasted Cumin🥘 Whole Grilled Sea Bream with Chermoula and Preserved Lemon🥗 Bulgur and Herb Salad with Pistachios and Dried Apricots🍚 Crispy Cauliflower Fritters with Yogurt and Sumac
MonApr 13
🍜 Creamy Mushroom and Thyme Soup with Crispy Shallots🥘 Whole Roasted Mackerel with Sumac, Lemon and Herb Stuffing🥗 Persian-Style Green Bean and Almond Salad with Saffron Yogurt🍚 Crispy Potato and Leek Galette with Kashkaval Cheese
SunApr 12
🍜 Cold Yogurt Soup with Barley and Fresh Mint🥘 Black Sea-Style Pan-Fried Anchovies with Cornmeal Crust and Walnut Tarator🥗 Roasted Beet and Orange Salad with Tahini-Pomegranate Dressing🍚 Spinach and Cheese Börek Rolls with Crispy Phyllo
SatApr 11
🍜 Creamy Leek and Potato Soup with Dill🥘 Herb-Stuffed Sea Bass with Walnut Tarator Sauce🥗 Spring Radish and Fresh Cheese Salad with Mint🍚 Crispy Zucchini Fritters with Feta and Herbs
FriApr 10
🍜 Cold Cucumber and Yogurt Soup with Fresh Dill🥘 Pan-Fried Trout with Almond and Herb Crust🥗 Black-Eyed Pea Salad with Celery and Pomegranate🍚 Saffron and Vermicelli Rice Pilaf with Crispy Onions
ThuApr 9
🍜 Creamy Pumpkin Soup with Toasted Walnuts and Sage🥘 Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs🥗 White Bean and Tomato Salad with Red Onion and Parsley🍚 Turkish Pasta with Browned Butter and Kashkaval Cheese
WedApr 8
🍜 Mediterranean Seafood and Fennel Soup🥘 Spiced Lamb Kofta with Tahini Yogurt and Pine Nuts🥗 Grilled Spring Vegetable Salad with Za'atar and Feta🍚 Pistachio and Apricot Bulgur Pilaf with Butter
TueApr 7
🍜 Roasted Red Pepper and Cashew Soup with Cumin🥘 Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon🥗 Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs🍚 Smoky Freekeh Pilaf with Caramelized Carrots and Dill
MonApr 6
🍜 Anatolian Tomato and Bulgur Soup with Dried Mint🥘 Pan-Seared Duck Breast with Quince and Honey Glaze🥗 Shredded Carrot and Cabbage Slaw with Tahini-Lemon Dressing🍚 Almond and Herb Couscous with Golden Raisins
SunApr 5
🍜 Persian-Style Barley and Herb Soup with Kashk🥘 Grilled Whole Sea Bream with Chermoula and Preserved Lemon🥗 Fattoush Salad with Crispy Pita and Pomegranate Molasses🍚 Pistachio and Herb Rice Pilaf with Caramelized Shallots
SatApr 4
🍜 Creamy Spinach and Yogurt Soup with Toasted Walnuts🥘 Slow-Braised Beef Shank with Caramelized Onions and Prunes🥗 Crispy Romaine and Herb Salad with Sumac Vinaigrette and Toasted Bread🍚 Creamy Polenta with Butter and Parmesan
FriApr 3
🍜 Wedding Soup with Lamb Meatballs and Lemon🥘 Whole Roasted Mackerel with Sumac and Fresh Herbs🥗 Roasted Beet and Orange Salad with Walnuts and Feta🍚 Crispy Bulgur Fritters with Herbs and Yogurt Sauce
ThuApr 2
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
🍜 Ezogelin Soup with Red Lentils and Bulgur🥘 Grilled Swordfish Steaks with Walnut Tarator Sauce🥗 Turkish White Bean Salad with Tahini and Sumac🍚 Saffron Rice Pilaf with Pine Nuts and Currants
TueMar 31
🍜 Tarhana Soup with Butter and Mint🥘 Stuffed Bell Peppers with Spiced Rice and Pine Nuts🥗 Shepherd's Salad with Pomegranate and Sumac🍚 Creamy Yogurt and Herb Pasta with Garlic Butter
MonMar 30
🍜 Creamy Cauliflower Soup with Toasted Cashews🥘 Circassian Chicken with Walnut Sauce🥗 Bulgur and Herb Salad with Tomatoes and Cucumber🍚 Cumin-Spiced Roasted Carrots with Yogurt and Tahini
SunMar 29
🍜 Velvety Mushroom Soup with Thyme and Cream🥘 Grilled Prawns with Harissa and Garlic Butter🥗 Warm Roasted Sweet Potato and Chickpea Salad with Tahini-Yogurt Dressing🍚 Buttered Egg Noodles with Caramelized Shallots and Toasted Almonds
SatMar 28
🍜 Spiced Chickpea and Turmeric Soup with Crispy Onions🥘 Pan-Seared Sea Bass with Pomegranate Molasses and Herbs🥗 Spring Green Bean and Radish Salad with Yogurt-Dill Dressing🍚 Herbed Couscous with Roasted Vegetables and Pistachios
FriMar 27
🍜 Creamy Spinach and Vermicelli Soup with Yogurt🥘 Slow-Braised Beef with Quince and Chestnuts🥗 Warm Lentil and Roasted Carrot Salad with Walnuts and Tahini🍚 Buttery Orzo Pasta with Caramelized Onions and Black Pepper
ThuMar 26
🍜 Wedding Soup with Tiny Meatballs and Lemon🥘 Stuffed Eggplant with Spiced Beef and Pine Nuts🥗 Roasted Beet and Walnut Salad with Labneh and Mint🍚 Savory Turkish Cheese Börek Rolls
WedMar 25
🍜 Cold Yogurt Soup with Cucumber, Mint and Walnuts🥘 Whole Roasted Sea Bream with Herbs and Lemon🥗 Grilled Halloumi and Watermelon Salad with Arugula🍚 Crispy Oven-Baked Falafel with Tahini Sauce
TueMar 24
🍜 Creamy Tomato and Red Pepper Soup with Bulgur🥘 Persian-Style Braised Lamb Shanks with Saffron and Dried Limes🥗 Fattoush Salad with Crispy Pita and Sumac Dressing🍚 Crispy Zucchini Fritters with Herbs and Feta
MonMar 23
🍜 Creamy Leek and Potato Soup with Dill🥘 Turkish Beef Köfte with Tomato Sauce and Yogurt🥗 Shepherd's Salad with Pomegranate Seeds🍚 Turkish Spinach with Rice and Pine Nuts
SunMar 22
🍜 Creamy Celery Root Soup with Walnut and Dill🥘 Pan-Seared Salmon with Tamarind-Date Glaze🥗 Roasted Cauliflower and Chickpea Salad with Tahini-Yogurt Dressing🍚 Herbed Freekeh Pilaf with Caramelized Shallots and Pistachios
SatMar 21
🍜 Turkish Tarhana Soup with Red Pepper Flakes and Butter🥘 Grilled Chicken Thighs with Aleppo Pepper and Sumac🥗 Turkish White Bean Salad with Tomatoes and Parsley🍚 Saffron Rice Pilaf with Almonds and Golden Raisins
FriMar 20
🍜 Creamy Mushroom and Barley Soup with Thyme🥘 Moroccan-Style Lamb Tagine with Apricots and Almonds🥗 Moroccan Carrot Salad with Orange Blossom and Cinnamon🍚 Buttered Couscous with Caramelized Onions and Chickpeas