AI-generated imageHummus
Soft-cooked chickpeas, a tahini and lemon base whipped with ice water, and a few minutes in the food processor give a silky, spoonable hummus.
Mediterranean & Turkish Home Cooking
Mediterranean home cooking, made easy in your kitchen wherever you live.
Plant-forward everyday dishes written in exact gram weights and US cups, complete with local supermarket substitutes and USDA nutrition data.
AI-generated image
AI-generated imageBaba Ganoush
A spoonable roasted eggplant dip with a lemony tahini base, made in the oven for deep roasted flavor or over open flame for a clearly smoky taste.
AI-generated imageRed Lentil Soup (Turkish Mercimek Çorbası)
A silky, gently spiced red lentil soup made from pantry staples, finished with lemon and a sizzling mint and chili oil.
AI-generated imageShakshuka
Eggs gently cooked in a thick, cumin and paprika scented tomato and pepper sauce, made in one pan and served with bread for scooping.
AI-generated imageFalafel
Soaked raw chickpeas and a lot of fresh herbs give falafel a shatter-crisp crust and a tender, green, fluffy middle.
AI-generated imageStuffed Grape Leaves (Olive Oil Dolma)
Tender jarred grape leaves wrapped around a spiced rice, herb and pine nut filling, then simmered in olive oil and lemon until soft and glossy.
AI-generated imageMuhammara
A smoky red pepper and walnut dip with a sweet-sour edge from pomegranate molasses, best scooped up with warm bread.
AI-generated imageMenemen
Turkish scrambled eggs set softly in a jammy sauce of tomatoes and green peppers, made in one pan and scooped up with bread.
AI-generated imageBaked Falafel
Soaked raw chickpeas, plenty of fresh herbs and a hot, oiled tray give falafel patties a crisp golden crust and a tender green middle, with no frying.
01
Grams and cups
Every ingredient is written in gram weights first, with a one-tap toggle to ounces and to US cups where USDA lists a cup weight.
02
Scale servings
Adjust portions from a single bowl to a large family table and build a clean shopping list in one click.
03
Swap for local ingredients
Clear substitutes for US and UK supermarkets, with the amount to use when the original is hard to find.
04
Nutrition from USDA data
Per-serving nutritional values are calculated directly from the USDA FoodData Central database for transparency.
120 g tahini + 45 g lemon juice
- 01Aleppo Pepper: What It Is and the Best Substitutes
- 02Bulgur: Fine vs Coarse, How to Cook It and What to Substitute
- 03Cups vs Grams: Why Weighing Ingredients Works Better
- 04How to Cook Dried Chickpeas
- 05How to Cook Lentils: Red, Green and Brown
- 06A Plant-Forward Mediterranean Pantry: What to Buy
- 07Pomegranate Molasses: What It Is and What to Use Instead
- 08How to Store and Reheat Cooked Beans and Lentils Safely