Topik Meze from the Armenian Cuisine of Turkey

“For some reason, my parents did not have the habit to buy ready-made Meze but preferred to prepare it by themselves at home. We would rather prepare every meal we had together as a family. While my father insisted that no other woman could cook better than his own mother, my mother absolutely did not…

Stuffed Cooked Mussels from the Greeks of Istanbul

“I had never considered living in Athens. When I was in Istanbul I thought the cuisine in Greece and ours would be the same but as I arrived here, I realized it is much different than I expected. Thereupon, I started to research our cuisine in Istanbul to find out the connections between our culture and the food we enjoy.”

Marinated feta cubes

Ingredients: 150g feta cheese – cut into cubes  ½ tsp coriander seeds  ½ tsp cumin seeds  1 fresh red chilli – you can substitute it with dried chilli flakes  A handful fresh parsley – chopped finely Zest of one lemon  A squeeze of half a lemon 2 fresh thyme – if not you can use…

Baked butter beans, fennel & orange

That dish is truly a comfort food with the ingredients that you can find easily everywhere. I love cooking vegs and pulses in orange juice which always gives a tangy, zingy flavour to the dish. Olive oil based dishes are very much spring and summer to me as I remember my mum used to cook…

Ribbon Carrot Tahini Tarator

  Ingredients: 3 carrots – peeled  2 small garlic clove or 1 large – grated 1tbsp olive oil  ½ coriander seeds  A little pinch of salt Tahini sauce  2tbsp tahini  1tbsp yogurt  1tbsp water  Squeeze of a half lemon  Sea salt and black pepper to taste First start with tahini sauce. In a bowl add…

Olive Oil Braised Pea & Onions (vegan)

      Ingredients: 500g pea  2tbsp olive oil  1 medium brown onion – sliced  2 spring onions – sliced roughly  Half bunch of dill  Pinch of sugar  Pinch of salt to taste  100ml hot water For topping 1tbsp extra virgin olive oil  Squeeze of lemon and a little zest of it Dill Freshly ground…

Cacik

“Cacik – according to Ahmet Rasim- is one of the “sine qua non” of Raki mezze tables of Istanbul. The main ingredient of Cacik is yogurt and cucumber. No water should be added to yogurt but garlic is a must. Cucumber should not be grated, but chopped finely. Topping it with olive oil and dill,…

Terbiyeli Chicken Soup

  Terbiye is an egg and lemon sauce with yogurt and used for binding soups and some stews in Turkey. As well the word is used for various marination techniques for meat, fish, vegetables. This soup is often cooked with orzo pasta for thickening soup. But I made it with a simple roux – flour…

Paskalya Coregi – Istanbul’s Easter bread

Makes 2  x braided Easter bread Ingredients ●  7g quick dry active yeast (1 pack or a flat teaspoon) ●  100ml lukewarm water ●  100ml warm whole milk ●  170g caster sugar ●  500g-550g plain flour + handful for kneading and shaping – sifted ●  110g unsalted butter – melted & cooled ●  2 medium…

Chef In Residency at October Gallery

Topik London’s six months residency at October Gallery was between September 2018-March 2019, successfully run by Irem, the founder of Topik. Topik London “food without borders” is a food culture project; works on Istanbul’s diverse culinary history and ongoing contributions made by urban’s different communities, old and new migrants. Thanks to everyone who visited Topik’s…