What I'm Eating: May Edition
6 delicious recipes that taste of spring
So much has happened in the last few weeks and months. I hope you’ve been enjoying my stories of travels in Mesopotamia, encounters with the local food culture and deep dives on ingredients like sumac and bulgur.
I know, however, that many of you signed up primarily for the recipes. I haven’t forgotten about that!
With spring fully in the air – the first wisteria blossom on the front of our house has already come and gone – it’s only right to share a few of my spring green favourites from the archives.
Before we dig in to the recipes, this is also a good time to remind you that there are always 120+ free recipes waiting for you on my website A kitchen in Istanbul. 24/7/365. The recipe index is filterable by cuisine, course, ingredient and more, so it should be quite easy to find something you like!
Paying subscribers also have access to the additional bonus recipe archive on the separate website that hosts the newsletter archives, currently at 33+ exclusive recipes. If you’re not currently a paying subscriber and would like access to these – or just support my work – you can upgrade here:
As ever, paying subscriptions are completely optional. Most of my newsletters will remain free. But if you can and would like to help keep it coming, your support is greatly appreciated.
A little sneak peek
I know that some of you are planning trips to Istanbul this year. If that’s you, you’re probably curious about where I go out to eat, or about the more off-the-beaten-track places I like to visit in this city.
Over the next few editions, I’ll be taking you around to some of my favourite places. There should be something for everyone, whether you’re planning a trip, you’re a local (or yabancı*) already living here, or you just enjoy reading about life in this incredible city!
I’ll sprinkle it with a few recipes as well, so you can recreate some of my favourite Istanbul experiences in your own home.
But for today, it’s all about spring and greens!
With all best wishes for the rest of the week,
Vidar ☀️
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* Yabancı is the Turkish word for foreigner.
Greek pea & potato stew
Once you’ve started cooking your peas beyond the couple of minutes usually recommended – way beyond, even – there’s no turning back. Braised in plenty of olive oil, with a little tomato, a carrot or two and some potatoes, this is a delicious meatless spring dinner.
Turkish stuffed artichoke bottoms
If you like artichokes, this one’s for you. In Turkey, there’s barely any other way to make them – and for good reason.
Taze fasulye
The dish that more than any opened my eyes to cooking vegetables for a very long time – and using plenty of olive oil. What it loses in colour, it gains back many times in flavour. Enjoy with Turkish rice and shepherd’s salad for pure spring and early summer comfort food.
Bulgur salad with roast tomato & aubergine
I came up with this dish when I had leftover bulgur I wanted to use up. Since then, it’s become a favourite of many a reader. The key is in the dressing, spiced with pomegranate molasses and cinnamon, among other things.
Lemon za’atar chicken
My go-to chicken when I’ve got chicken breast in the fridge and no energy to cook. Super simple, and very tasty. Pair with a generous salad and you’re all set.
Karnıyarık
The comfort food of many a Turk, for whom the best version is of course the one made by anne (mother). The second best version, I dare say, is this one.
🔜 Coming Friday for paying subscribers:
Cauliflower salad with yoghurt, za’atar & pomegranate
This dish came about as a lighter take on a Levantine favourite: deep fried cauliflower florets. Like many cooks in the region, I’ve roasted the florets instead, and paired them with a delicious yoghurt and plenty of that wonderful spice, za’atar, and the last of the year’s fresh pomegranates. Perfect as a sharing dish, starter or even a side to fish or chicken.
The full recipe will be a bonus for paying subscribers— come join us to discover more of the delicious flavours of Turkey, the Middle East and beyond.