Lebeniye Soup (A Royal Classic)

 

 

Method: Prepare tiny meatballs from 150g ground beef and bulgur; boil briefly. Whisk 1 cup strained yogurt, 1 egg yolk, and 1 tbsp flour with 5 cups of water. Bring to a boil while stirring. Add boiled chickpeas and meatballs. Simmer for 10 mins. Top with butter-fried dried mint.

 

 

Hünkar Beğendi (Sultan’s Delight)

 

 

Method: Cook 500g cubed beef with onions, tomato paste, and water until tender. For the "Beğendi" (eggplant puree): Make a light roux with butter and flour, add milk to create a thick sauce. Fold in chopped roasted eggplants and grated cheese. Serve the meat on top of the puree.

 

 

Zerde (Traditional Saffron Pudding)

 

Method: Boil 1/2 cup rice in 5 cups of water until soft. Add 1 cup sugar and a pinch of saffron. Mix 1 tbsp starch with water and add to the pot. Cook until thickened. Garnish with currants and pine nuts.