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This year for Thanksgiving, you can make this fresh Sourdough Bread with homemade butter and a tart Cranberry Jam is a lovely, creative way to include cranberry on your table, or even as a starting course.😋 HAPPY THANKSGIVING WEEK EVERYONE❤️ What is your plan for this Thanksgiving?
43.1M
969K
2.7K
3mo ago
turkuazkitchen
This year for Thanksgiving, you can make this fresh Sourdough Bread with homemade butter and a tart Cranberry Jam is a lovely, creative way to include cranberry on your table, or even as a starting course.😋 HAPPY THANKSGIVING WEEK EVERYONE❤️ What is your plan for this Thanksgiving?
It’s the season of giving, and homemade sweets are often my gift of choice. This homemade Dubai Chocolate is a beloved fan favorite, so much so it was nominated for the TikTok Awards this year! Making it homemade is well worth it, especially with quality ingredients, and I’m sure your family and friends will love it.   Dubai Chocolate   Ingredients: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 250g high quality chocolate (66% cocoa or to your preference)   Instructions: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a light golden, add peanut oil (optional) and continue to toast until crisp and golden brown. Set aside. 
Melt the chocolate over a bain marie. Remove from the heat and let sit while mixing the kataifi mixture.   Once the kataifi is room temp, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.   Pour the melted chocolate into the mold, tilt to coat the bottom and sides, and then flip over to allow the excess to drip out. Immediately place into the freezer for around 10 minutes just until set. If the chocolate looks too thin, repeat this process one more time on top of the first layer of chocolate.   Divide the kataifi mixture in two and spread evenly over both sides of the chocolate bar. Pour the remaining chocolate over the top and use a straightedge to smooth the surface. Return to the freezer for 10 to 15 minutes until set.   Carefully remove from the mold and wrap with parchment paper. Serve immediately or store in the fridge. Let sit at room temp for a few minutes before serving.   Bon appetit!
15.4M
730K
2.21K
2mo ago
turkuazkitchen
It’s the season of giving, and homemade sweets are often my gift of choice. This homemade Dubai Chocolate is a beloved fan favorite, so much so it was nominated for the TikTok Awards this year! Making it homemade is well worth it, especially with quality ingredients, and I’m sure your family and friends will love it.   Dubai Chocolate   Ingredients: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 250g high quality chocolate (66% cocoa or to your preference)   Instructions: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a light golden, add peanut oil (optional) and continue to toast until crisp and golden brown. Set aside. 
Melt the chocolate over a bain marie. Remove from the heat and let sit while mixing the kataifi mixture.   Once the kataifi is room temp, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.   Pour the melted chocolate into the mold, tilt to coat the bottom and sides, and then flip over to allow the excess to drip out. Immediately place into the freezer for around 10 minutes just until set. If the chocolate looks too thin, repeat this process one more time on top of the first layer of chocolate.   Divide the kataifi mixture in two and spread evenly over both sides of the chocolate bar. Pour the remaining chocolate over the top and use a straightedge to smooth the surface. Return to the freezer for 10 to 15 minutes until set.   Carefully remove from the mold and wrap with parchment paper. Serve immediately or store in the fridge. Let sit at room temp for a few minutes before serving.   Bon appetit!
I promised to share another version from my pistachio cream experiments when working on the dubai chocolate from scratch, so here it is! This version made the kataifi in that recipe too soggy, but it is so delicious and goes perfectly in a homemade croissant and desserts. Next up in our Pistachio Series, this recipe takes a flaky croissant from delicious to heaven. By the way--I love seeing any time you share your croissant photos from the cookbook, it makes me so happy to see you achieve this huge success in your home! I can’t wait for you to try these.   Pistachio Cream Croissants   Ingredients For the Pistachio Cream: 1 cup (140g) raw Turkish pistachios 1/2 cup (120g) heavy whipping cream 2 tbsp (36g) sweetened condensed milk 2 tbsp (15g) powdered sugar 1/4 tsp vanilla extract   Instructions: In a blender, grind pistachios into a fine paste. In a medium bowl, add pistachio paste, heavy cream, condensed milk, powdered sugar, and vanilla. Transfer to a clean jar and store for 1 week. Use for your desserts and recipes!   To prepare the pistachio cream croissants, slice your croissants in half horizontally and spread with pistachio cream. Sprinkle with crushed pistachios and replace the top half. Dip in melted chocolate and let set. Serve with a latte and enjoy!
14.3M
531K
1.46K
12mo ago
turkuazkitchen
I promised to share another version from my pistachio cream experiments when working on the dubai chocolate from scratch, so here it is! This version made the kataifi in that recipe too soggy, but it is so delicious and goes perfectly in a homemade croissant and desserts. Next up in our Pistachio Series, this recipe takes a flaky croissant from delicious to heaven. By the way--I love seeing any time you share your croissant photos from the cookbook, it makes me so happy to see you achieve this huge success in your home! I can’t wait for you to try these.   Pistachio Cream Croissants   Ingredients For the Pistachio Cream: 1 cup (140g) raw Turkish pistachios 1/2 cup (120g) heavy whipping cream 2 tbsp (36g) sweetened condensed milk 2 tbsp (15g) powdered sugar 1/4 tsp vanilla extract   Instructions: In a blender, grind pistachios into a fine paste. In a medium bowl, add pistachio paste, heavy cream, condensed milk, powdered sugar, and vanilla. Transfer to a clean jar and store for 1 week. Use for your desserts and recipes!   To prepare the pistachio cream croissants, slice your croissants in half horizontally and spread with pistachio cream. Sprinkle with crushed pistachios and replace the top half. Dip in melted chocolate and let set. Serve with a latte and enjoy!
Happy Eid Everyone Celebrating!!😇❤️
11.9M
528K
3.06K
9mo ago
turkuazkitchen
Happy Eid Everyone Celebrating!!😇❤️
Birthday girl here...🥳❤️ welcome to a new age. A brand new year, brand new beginnings, filled with new experiences. Each year I am more mature and am less now tirelessly running after my dreams. I’m glad to have you all here for another year as my 30s continue 😊love you all…❤️
11.2M
634K
3.24K
9mo ago
turkuazkitchen
Birthday girl here...🥳❤️ welcome to a new age. A brand new year, brand new beginnings, filled with new experiences. Each year I am more mature and am less now tirelessly running after my dreams. I’m glad to have you all here for another year as my 30s continue 😊love you all…❤️
I keep seeing viral videos of ground meat döner, which made me want to try my own spin on on the trend! 😊Here I made a chicken version, which uses the same technique and turned out so easy and delicious. I also made a beef version that I can’t wait to share with you. Let me know if there are any other viral dishes you’d like to see my version of!   Ground Chicken Döner   Ingredients: For the Pickled Cabbage: ½ medium red cabbage 1 cup water 1 cup white vinegar 1 ½ tsp salt ½ tsp sugar 3 to 4 garlic cloves   For the Chicken: 1 small onion 1 ½ lbs ground chicken thigh 2 tbsp plain yogurt 1 tbsp tomato paste 1 tbsp olive oil 1 clove garlic 1 tsp paprika ½ tsp black pepper ½ tsp cumin 1 tbsp salt   For the Wrap Sauce: ¼ cup ketchup ¼ cup mayo 1 tbsp bbq sauce   For the Tortilla Spread: 2 tbsp butter or olive oil 1 tbsp tomato paste ¼ cup warm water ½ tsp garlic powder Pinch of salt   For Assembly: Shredded lettuce Dill pickle slices Lavash or Flour Tortillas Red onions, julienned (optional) French fries, for serving 📌the rest is in the pinned comment Inspired by @mezemike
10.9M
193K
867
3mo ago
turkuazkitchen
I keep seeing viral videos of ground meat döner, which made me want to try my own spin on on the trend! 😊Here I made a chicken version, which uses the same technique and turned out so easy and delicious. I also made a beef version that I can’t wait to share with you. Let me know if there are any other viral dishes you’d like to see my version of!   Ground Chicken Döner   Ingredients: For the Pickled Cabbage: ½ medium red cabbage 1 cup water 1 cup white vinegar 1 ½ tsp salt ½ tsp sugar 3 to 4 garlic cloves   For the Chicken: 1 small onion 1 ½ lbs ground chicken thigh 2 tbsp plain yogurt 1 tbsp tomato paste 1 tbsp olive oil 1 clove garlic 1 tsp paprika ½ tsp black pepper ½ tsp cumin 1 tbsp salt   For the Wrap Sauce: ¼ cup ketchup ¼ cup mayo 1 tbsp bbq sauce   For the Tortilla Spread: 2 tbsp butter or olive oil 1 tbsp tomato paste ¼ cup warm water ½ tsp garlic powder Pinch of salt   For Assembly: Shredded lettuce Dill pickle slices Lavash or Flour Tortillas Red onions, julienned (optional) French fries, for serving 📌the rest is in the pinned comment Inspired by @mezemike
We are still continuing our sandwich series, but I still have to edit the next video!😊 In the meantime, enjoy this rich chocolate treat in the form of Chocolate Basque Cheesecake. A “burnt” Basque cheesecake is given an indulgent twist with intense chocolate flavor with the same perfectly creamy texture. It’s a favorite for a reason!   Chocolate Basque Cheesecake   Ingredients: 2 cups (475g) heavy whipping cream 9 oz (255g) semi-sweet baking chocolate, chopped 3 8oz packages (678g) cream cheese, room temperature 1 1/4 cup (300g) sour cream 1 cup (200g) granulated sugar Pinch of salt 1/2 tbsp vanilla extract 3 tbsp Dutch-processed cocoa powder 1 tbsp corn starch 1 tbsp all-purpose flour 5 (250-255g) eggs 📌 The full recipe is on my website, the link is in my bio!
10.5M
392K
1.58K
5mo ago
turkuazkitchen
We are still continuing our sandwich series, but I still have to edit the next video!😊 In the meantime, enjoy this rich chocolate treat in the form of Chocolate Basque Cheesecake. A “burnt” Basque cheesecake is given an indulgent twist with intense chocolate flavor with the same perfectly creamy texture. It’s a favorite for a reason!   Chocolate Basque Cheesecake   Ingredients: 2 cups (475g) heavy whipping cream 9 oz (255g) semi-sweet baking chocolate, chopped 3 8oz packages (678g) cream cheese, room temperature 1 1/4 cup (300g) sour cream 1 cup (200g) granulated sugar Pinch of salt 1/2 tbsp vanilla extract 3 tbsp Dutch-processed cocoa powder 1 tbsp corn starch 1 tbsp all-purpose flour 5 (250-255g) eggs 📌 The full recipe is on my website, the link is in my bio!
Happy Father's Day!!❤️😇
9.85M
384K
778
9mo ago
turkuazkitchen
Happy Father's Day!!❤️😇
A chicken caesar salad wrap is the perfect summer lunch or dinner—it’s filling, delicious, and portable for picnics or beach days. I’ve given this popular dish a Turkish twist by cooking the chicken döner style! The aromatic spices with the bright, creamy Caesar salad make for a dish packed with plenty of flavor. Chicken Caesar Döner Wrap Ingredients: For the Chicken: 1 small onion liquid 2 ½ lbs chicken thigh ¼ cup plain yogurt 1 tbsp tomato paste 2 tbsp olive oil 1 clove garlic 1 tsp paprika ½ tsp black pepper ½ tsp cumin ½ tsp garlic powder ¼ tsp onion powder 1 tbsp salt   For the Caesar Salad: 2 flat anchovies 1 ½ tbsp lemon juice ½ tsp lemon zest ½ cup mayonnaise ¼ cup olive oil 1 medium garlic clove, minced 1 tsp Worcestershire 1 tsp red wine vinegar 1 tsp Dijon mustard Salt and pepper to taste ½ cup of freshly grated parmesan cheese 2 heads of romaine lettuce, chopped 1 cup of toasted breadcrumbs or croutons   For Assembly: Spicy Chipotle Flour Tortillas* or large tortillas of your choice   Instructions: Prepare the Chicken: In a medium bowl, add onion liquid, chicken thighs, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, garlic powder, onion powder, and salt. Using a spoon or your hands, combine all ingredients well and mix until the chicken is fully coated. Refer to the process detailed in my previous chicken döner recipe for hand preparation or use a vertical spit/skewer.   Stack the marinated chicken thighs on the skewer, leaving enough space for a large chunk of onion at the top as in the IG reel. Cover with plastic wrap and let it rest for 2 to 4 hours in the refrigerator. Preheat the oven to 400F. Place the vertical skewer into the oven, reducing the temperature to 375F. Cook for 1 hour, rotating the plate every 30 minutes. Reduce the temperature to 350F and continue to cook for 40-45 minutes until internal temperature reaches 160-165F. Remove from the oven. To serve, use a sharp knife to shave thin slices of the edges of the chicken.* 📌The rest is in the pinned comment
9.03M
318K
1.21K
9mo ago
turkuazkitchen
A chicken caesar salad wrap is the perfect summer lunch or dinner—it’s filling, delicious, and portable for picnics or beach days. I’ve given this popular dish a Turkish twist by cooking the chicken döner style! The aromatic spices with the bright, creamy Caesar salad make for a dish packed with plenty of flavor. Chicken Caesar Döner Wrap Ingredients: For the Chicken: 1 small onion liquid 2 ½ lbs chicken thigh ¼ cup plain yogurt 1 tbsp tomato paste 2 tbsp olive oil 1 clove garlic 1 tsp paprika ½ tsp black pepper ½ tsp cumin ½ tsp garlic powder ¼ tsp onion powder 1 tbsp salt   For the Caesar Salad: 2 flat anchovies 1 ½ tbsp lemon juice ½ tsp lemon zest ½ cup mayonnaise ¼ cup olive oil 1 medium garlic clove, minced 1 tsp Worcestershire 1 tsp red wine vinegar 1 tsp Dijon mustard Salt and pepper to taste ½ cup of freshly grated parmesan cheese 2 heads of romaine lettuce, chopped 1 cup of toasted breadcrumbs or croutons   For Assembly: Spicy Chipotle Flour Tortillas* or large tortillas of your choice   Instructions: Prepare the Chicken: In a medium bowl, add onion liquid, chicken thighs, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, garlic powder, onion powder, and salt. Using a spoon or your hands, combine all ingredients well and mix until the chicken is fully coated. Refer to the process detailed in my previous chicken döner recipe for hand preparation or use a vertical spit/skewer.   Stack the marinated chicken thighs on the skewer, leaving enough space for a large chunk of onion at the top as in the IG reel. Cover with plastic wrap and let it rest for 2 to 4 hours in the refrigerator. Preheat the oven to 400F. Place the vertical skewer into the oven, reducing the temperature to 375F. Cook for 1 hour, rotating the plate every 30 minutes. Reduce the temperature to 350F and continue to cook for 40-45 minutes until internal temperature reaches 160-165F. Remove from the oven. To serve, use a sharp knife to shave thin slices of the edges of the chicken.* 📌The rest is in the pinned comment
It’s hard to come up with new but simple dinner ideas that will please everyone, but I was inspired by English jacket potatoes and meatball subs and found another delicious way to use meatballs and sauce that your family is sure to love. The potatoes are baked, mixed with melty cheese, and topped with juicy meatballs, tomato sauce, and more cheese! This recipe itself makes extra sauce and meatballs, so you can use them for another meal.   Baked Potatoes with Meatballs   Ingredients:   For the Baked Potatoes: 4-6 large russet potatoes, washed and dried 1 ½ tbsp olive oil 1 tsp salt   For the Meatballs*: 1 1/2 lb ground beef 1 small onion (coarsely grated, lightly squeezed) 2 cloves of garlic (minced) 1 egg 3/4 cup stale breadcrumbs 2 tbsp grated Parmesan cheese 1/2 tbsp tomato paste 1 tsp salt ½ tsp black pepper 1 tsp paprika 1/4 cup fresh parsley (chopped) Oregano (optional)   For the Sauce*: 4 tbsp olive oil 1 medium onion (diced) 2 garlic (minced) 1 1/2 cups tomato sauce 1 1/4 cups water Salt and pepper to taste 2 tbsp fresh basil leaves   For Assembly: 4-6 tbsp butter 1 cup shredded mozzarella Salt and pepper to taste Freshly grated parmesan cheese Fresh basil Leaves   Instructions:   Prepare the Potatoes: Preheat the oven to 500°F. Drizzle the potatoes with olive oil and sprinkle with salt, rubbing to ensure the entire surface is covered. Wrap the potatoes individually in foil and place them on the middle rack of the oven. Bake until very tender, 55 to 65 minutes or until their internal temperature reaches 210F.   Meanwhile, prepare the Meatballs and Sauce: In a large bowl, add ground beef, onion, garlic, egg, stale breadcrumbs, Parmesan cheese, tomato paste, salt, pepper, paprika, parsley, and oregano, if desired, and mix everything until well combined. Using a teaspoon or small spoon, divide the ground beef and roll each into a small ball. Place the balls on baking sheets and repeat the process with all of the beef mixture. 📌the rest is in the pinned comment
8.36M
446K
1.69K
8mo ago
turkuazkitchen
It’s hard to come up with new but simple dinner ideas that will please everyone, but I was inspired by English jacket potatoes and meatball subs and found another delicious way to use meatballs and sauce that your family is sure to love. The potatoes are baked, mixed with melty cheese, and topped with juicy meatballs, tomato sauce, and more cheese! This recipe itself makes extra sauce and meatballs, so you can use them for another meal.   Baked Potatoes with Meatballs   Ingredients:   For the Baked Potatoes: 4-6 large russet potatoes, washed and dried 1 ½ tbsp olive oil 1 tsp salt   For the Meatballs*: 1 1/2 lb ground beef 1 small onion (coarsely grated, lightly squeezed) 2 cloves of garlic (minced) 1 egg 3/4 cup stale breadcrumbs 2 tbsp grated Parmesan cheese 1/2 tbsp tomato paste 1 tsp salt ½ tsp black pepper 1 tsp paprika 1/4 cup fresh parsley (chopped) Oregano (optional)   For the Sauce*: 4 tbsp olive oil 1 medium onion (diced) 2 garlic (minced) 1 1/2 cups tomato sauce 1 1/4 cups water Salt and pepper to taste 2 tbsp fresh basil leaves   For Assembly: 4-6 tbsp butter 1 cup shredded mozzarella Salt and pepper to taste Freshly grated parmesan cheese Fresh basil Leaves   Instructions:   Prepare the Potatoes: Preheat the oven to 500°F. Drizzle the potatoes with olive oil and sprinkle with salt, rubbing to ensure the entire surface is covered. Wrap the potatoes individually in foil and place them on the middle rack of the oven. Bake until very tender, 55 to 65 minutes or until their internal temperature reaches 210F.   Meanwhile, prepare the Meatballs and Sauce: In a large bowl, add ground beef, onion, garlic, egg, stale breadcrumbs, Parmesan cheese, tomato paste, salt, pepper, paprika, parsley, and oregano, if desired, and mix everything until well combined. Using a teaspoon or small spoon, divide the ground beef and roll each into a small ball. Place the balls on baking sheets and repeat the process with all of the beef mixture. 📌the rest is in the pinned comment
Here is a video that is very special to me. This Pain au Chocolat recipe was one of the earliest ones that went viral, and since then, I’ve retested it many times to create the perfect version of it. That version actually made it into my cookbook! I hope you try this recipe, I’ve made it as simple as possible—but the result will still impress all your loved ones ❤️
7.34M
253K
591
1mo ago
turkuazkitchen
Here is a video that is very special to me. This Pain au Chocolat recipe was one of the earliest ones that went viral, and since then, I’ve retested it many times to create the perfect version of it. That version actually made it into my cookbook! I hope you try this recipe, I’ve made it as simple as possible—but the result will still impress all your loved ones ❤️
It’s that time of year, Easter Bread season! 😇 In Türkiye, we call it Paskalya Çöreği, but every culture has its own name (and twist!) on this delicious, fluffy bread. I love turning it into the most amazing French toast; trust me, it’s a game-changer! What do you call this bread in your country? I’d love to know!❤️
7.18M
333K
1.27K
10mo ago
turkuazkitchen
It’s that time of year, Easter Bread season! 😇 In Türkiye, we call it Paskalya Çöreği, but every culture has its own name (and twist!) on this delicious, fluffy bread. I love turning it into the most amazing French toast; trust me, it’s a game-changer! What do you call this bread in your country? I’d love to know!❤️
Welcome to the world, our miraculous little blueberry.🧿❤️ 07.28.2025…
7.05M
282K
5.31K
7mo ago
turkuazkitchen
Welcome to the world, our miraculous little blueberry.🧿❤️ 07.28.2025…
Nothing says Fourth of July more than burgers and hotdogs, and these Double Cheeseburgers are even better than your favorite burger joint’s. Caramelized onions and a homemade burger sauce take them to the next level, especially if you decide to make your own burger buns! I’ve prepared these burgers indoors, but feel free to fire up the grill for the full summer experience.   Double Cheeseburgers with Caramelized Onions and Burger Sauce   Ingredients:   For the Caramelized Onions: 2 large or 3 medium yellow onions, diced 2 tbsp butter 1 tbsp Worcestershire ½ tsp salt   For the Burger Sauce: 7 tbsp light mayo or avocado oil mayo 3 tbsp ketchup 1 ½ tbsp dill pickle relish (or sweet relish, if you prefer) 1 tsp sugar 1 tbsp pickle juice (any type of pickle) 1 tbsp pickled hot chili peppers, chopped   For the Burger: 3 lbs ground beef (I used 80% lean) Salt 3 tbsp yellow mustard 12 slices American cheese Burger buns (you can find the recipe for my homemade burger buns in my cookbook!) Fresh lettuce leaves Tomato slices Pickle slices   Instructions: Prepare the Caramelized Onions: In a nonstick skillet, melt the butter over medium heat. Add diced onions and a sprinkle of salt. Cook for 1-2 minutes, stirring occasionally. Reduce the heat to medium low and add 1 tbsp of Worcestershire sauce. Continue to cook for 10-12 minutes, stirring occasionally, until onions are softened and well browned. Remove from heat and transfer to a plate to set aside. You will use the same pan for the patties.   Prepare the Burger Sauce: In a small bowl, add mayo, ketchup, relish, sugar, pickle juice, pickled peppers, and mix together until fully combined. Set aside. 📌the rest is in the pinned comment
6.34M
287K
1.15K
8mo ago
turkuazkitchen
Nothing says Fourth of July more than burgers and hotdogs, and these Double Cheeseburgers are even better than your favorite burger joint’s. Caramelized onions and a homemade burger sauce take them to the next level, especially if you decide to make your own burger buns! I’ve prepared these burgers indoors, but feel free to fire up the grill for the full summer experience.   Double Cheeseburgers with Caramelized Onions and Burger Sauce   Ingredients:   For the Caramelized Onions: 2 large or 3 medium yellow onions, diced 2 tbsp butter 1 tbsp Worcestershire ½ tsp salt   For the Burger Sauce: 7 tbsp light mayo or avocado oil mayo 3 tbsp ketchup 1 ½ tbsp dill pickle relish (or sweet relish, if you prefer) 1 tsp sugar 1 tbsp pickle juice (any type of pickle) 1 tbsp pickled hot chili peppers, chopped   For the Burger: 3 lbs ground beef (I used 80% lean) Salt 3 tbsp yellow mustard 12 slices American cheese Burger buns (you can find the recipe for my homemade burger buns in my cookbook!) Fresh lettuce leaves Tomato slices Pickle slices   Instructions: Prepare the Caramelized Onions: In a nonstick skillet, melt the butter over medium heat. Add diced onions and a sprinkle of salt. Cook for 1-2 minutes, stirring occasionally. Reduce the heat to medium low and add 1 tbsp of Worcestershire sauce. Continue to cook for 10-12 minutes, stirring occasionally, until onions are softened and well browned. Remove from heat and transfer to a plate to set aside. You will use the same pan for the patties.   Prepare the Burger Sauce: In a small bowl, add mayo, ketchup, relish, sugar, pickle juice, pickled peppers, and mix together until fully combined. Set aside. 📌the rest is in the pinned comment
It shouldn’t take much to convince you to make this dessert—two classics combined to make a delicious and decadent treat. I know you’re going to love it.😋   Brookies   Ingredients For the Cookie Dough: 1 1/4 cup (163g) all-purpose flour 3/4 tsp (3g) baking powder 1/4 tsp (1g) baking soda 1/2 tbsp (4g) corn starch Pinch of salt 1/2 cup (113g) unsalted butter 1/3 cup (70g) dark brown sugar 1/4 cup (50g) granulated sugar 1 medium egg 1 tsp vanilla extract 1 cup semi-sweet chocolate chips   For the Brownie Batter: 1/2 cup (113g) butter 1 1/2 cup (250g) semi-sweet chocolate chips 3/4 cup (97g) all-purpose flour 1/4 cup (30g) dutch-processed cocoa powder 1/2 tsp (2g) baking powder Pinch of salt 3 medium eggs 3/4 cup (150g) granulated sugar 1 tsp vanilla extract   For the Top: Chocolate chips Maldon salt  📌the rest is in the pinned comment
6.3M
291K
934
10mo ago
turkuazkitchen
It shouldn’t take much to convince you to make this dessert—two classics combined to make a delicious and decadent treat. I know you’re going to love it.😋   Brookies   Ingredients For the Cookie Dough: 1 1/4 cup (163g) all-purpose flour 3/4 tsp (3g) baking powder 1/4 tsp (1g) baking soda 1/2 tbsp (4g) corn starch Pinch of salt 1/2 cup (113g) unsalted butter 1/3 cup (70g) dark brown sugar 1/4 cup (50g) granulated sugar 1 medium egg 1 tsp vanilla extract 1 cup semi-sweet chocolate chips   For the Brownie Batter: 1/2 cup (113g) butter 1 1/2 cup (250g) semi-sweet chocolate chips 3/4 cup (97g) all-purpose flour 1/4 cup (30g) dutch-processed cocoa powder 1/2 tsp (2g) baking powder Pinch of salt 3 medium eggs 3/4 cup (150g) granulated sugar 1 tsp vanilla extract   For the Top: Chocolate chips Maldon salt  📌the rest is in the pinned comment
Hello, dear friends, just dropping in with a warm hello and a big thank you. Your kind messages and thoughtful notes during my time away have meant the world to me. Postpartum life this time around has truly been a roller coaster! Unlike my first experience, this is going more emotional, more sleepless, and filled with a lot of worries and anxiety. Even though I have been here before, I am amazed at how much I had forgotten about the newborn days! While our sweet little one adjusts to the world, I am slowly trying to adjust, too. So I will continue to be a bit quieter here for a little while. That said, I still have a few delicious surprises I prepared before the baby arrived. I gave the classic Dubai Chocolate a whole new twist, the flavor and texture are on another level. What do you think about trying it this way?
5.87M
259K
907
6mo ago
turkuazkitchen
Hello, dear friends, just dropping in with a warm hello and a big thank you. Your kind messages and thoughtful notes during my time away have meant the world to me. Postpartum life this time around has truly been a roller coaster! Unlike my first experience, this is going more emotional, more sleepless, and filled with a lot of worries and anxiety. Even though I have been here before, I am amazed at how much I had forgotten about the newborn days! While our sweet little one adjusts to the world, I am slowly trying to adjust, too. So I will continue to be a bit quieter here for a little while. That said, I still have a few delicious surprises I prepared before the baby arrived. I gave the classic Dubai Chocolate a whole new twist, the flavor and texture are on another level. What do you think about trying it this way?
My son is a huge fan of hotdogs but often I find, even with buying high-quality or organic options, I am wary of the ingredients. This is recipe makes everyone in the family happy—both because it’s delicious and super simple, with ingredients that are familiar and nutritious.   Betul’s Homemade Chicken Hotdog   Ingredients: 1 lb ground chicken (1/2 lb thighs & 1/2 lb breasts) 10g cooked red beets 10g cooked carrots 1/4 tsp baking soda 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp smoked paprika 1/4 tsp granulated sugar 1 heaping tsp salt   For Cooking: Drizzle of olive oil 1 tbsp melted butter 1/4 tsp smoked paprika   For Serving: Potato buns Pickled jalapenos Diced dill pickles Arugula Mustard Ketchup   Instructions: Add chicken, beets, carrots, baking soda, garlic powder, onion powder, smoked paprika, sugar, and salt into a food processor. Grind into a smooth paste. Transfer the mixture into a pastry bag and cut a half inch hole on the end of the bag. Place 8 pieces of plastic wrap on to a counter and pipe a 6-inch x 3/4-inch hotdog onto each piece of plastic. Wrap the plastic tightly around each separate hot dog and twist the ends tight like a candy wrapper.   Place in the fridge and leave for at least 4 hours, or overnight. Transfer to a Ziploc bag and keep in the freezer. Let freeze for at least 1 hour (to help maintain shape during cooking) or store for up to 3 months.   When ready to cook, prepare a steamer above a pot of boiling water. Remove the plastic wrap from the hotdogs and place into the steamer basket. Let cook for 5-6 minutes until partially cooked. Meanwhile, preheat a cast iron grill or pan and drizzle with oil. Place the partially cooked hotdogs on the cast iron and cook for 2 to 3 minutes on each side, until cooked through to an internal temperature of at least 165F.   Melt the butter and whisk with smoked paprika. Brush each hotdog for a vibrant color!   Toast the potato buns on each side in the same pan. Serve your hotdogs fresh off the grill with any desired toppings—I love to use homemade pickled jalapenos, diced dill pickles, arugula, and a drizzle of mustard and ketchup.   Bon appetit! 📌The notes are in the pinned comments
5.67M
220K
1.06K
10mo ago
turkuazkitchen
My son is a huge fan of hotdogs but often I find, even with buying high-quality or organic options, I am wary of the ingredients. This is recipe makes everyone in the family happy—both because it’s delicious and super simple, with ingredients that are familiar and nutritious.   Betul’s Homemade Chicken Hotdog   Ingredients: 1 lb ground chicken (1/2 lb thighs & 1/2 lb breasts) 10g cooked red beets 10g cooked carrots 1/4 tsp baking soda 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp smoked paprika 1/4 tsp granulated sugar 1 heaping tsp salt   For Cooking: Drizzle of olive oil 1 tbsp melted butter 1/4 tsp smoked paprika   For Serving: Potato buns Pickled jalapenos Diced dill pickles Arugula Mustard Ketchup   Instructions: Add chicken, beets, carrots, baking soda, garlic powder, onion powder, smoked paprika, sugar, and salt into a food processor. Grind into a smooth paste. Transfer the mixture into a pastry bag and cut a half inch hole on the end of the bag. Place 8 pieces of plastic wrap on to a counter and pipe a 6-inch x 3/4-inch hotdog onto each piece of plastic. Wrap the plastic tightly around each separate hot dog and twist the ends tight like a candy wrapper.   Place in the fridge and leave for at least 4 hours, or overnight. Transfer to a Ziploc bag and keep in the freezer. Let freeze for at least 1 hour (to help maintain shape during cooking) or store for up to 3 months.   When ready to cook, prepare a steamer above a pot of boiling water. Remove the plastic wrap from the hotdogs and place into the steamer basket. Let cook for 5-6 minutes until partially cooked. Meanwhile, preheat a cast iron grill or pan and drizzle with oil. Place the partially cooked hotdogs on the cast iron and cook for 2 to 3 minutes on each side, until cooked through to an internal temperature of at least 165F.   Melt the butter and whisk with smoked paprika. Brush each hotdog for a vibrant color!   Toast the potato buns on each side in the same pan. Serve your hotdogs fresh off the grill with any desired toppings—I love to use homemade pickled jalapenos, diced dill pickles, arugula, and a drizzle of mustard and ketchup.   Bon appetit! 📌The notes are in the pinned comments
Continuing our Valentine’s series, there’s nothing quite as special as a fresh loaf of crusty and warm Sourdough Bread. Bright Raspberry Jam and tangy Homemade Mascarpone make for a beautiful and festive presentation for a Valentine’s Day breakfast. For the Sourdough, I just used my basic recipe (updated version coming to my website soon!) and folded raspberry powder in the dough and topped with additional powder.   Sourdough Bread with Raspberry Jam and Homemade Mascarpone   Ingredients: For the Mascarpone Cheese: 750ml heavy cream (not-ultra-pasteurized cream is ideal, but it is hard to find) 17g lemon juice   For the Raspberry Jam: 6 oz fresh raspberries ¼ cup granulated sugar 1 teaspoon lemon juice   Instructions: Prepare the Mascarpone Cheese: In a medium saucepan, heat the heavy cream over medium-high heat to 195F (if you don’t have a thermometer, bring it just to a simmer). Once the cream reaches the desired temperature, add the lemon juice. Reduce the heat to low and continue to cook for 14-15 min, stirring constantly until thickened. You can test by coating the back of a wooden spoon with the cream mixture; if you can draw a line with your finger on the cream on the back of the spoon and the line stays clear as in the reel, it is ready. Remove from the heat and place the cream saucepan over ice water. Let cool for 5-6 min, stir occasionally.   Fill a strainer with a double layer of cheesecloth and place a bowl under the strainer. Pour the cream into the cheesecloth and refrigerate it for at least 24 hours until thickened. (I refrigerated it for 32 hours for an even better texture.) You can store it in the refrigerator for 7-8 days.   Prepare the Jam: In a small saucepan over medium heat, add fresh raspberries, sugar, and lemon juice. Mash the raspberries with a wooden spoon and continue to cook while stirring for 5 minutes. Reduce heat to low and cook for 5 to 7 minutes until thick and jammy. Turn off the heat and let cool before using. You can store in a container in the fridge for 4-7 days.   Serve the spreads with thick slices of fresh sourdough bread and enjoy.   Bon appétit!
5.59M
204K
571
1mo ago
turkuazkitchen
Continuing our Valentine’s series, there’s nothing quite as special as a fresh loaf of crusty and warm Sourdough Bread. Bright Raspberry Jam and tangy Homemade Mascarpone make for a beautiful and festive presentation for a Valentine’s Day breakfast. For the Sourdough, I just used my basic recipe (updated version coming to my website soon!) and folded raspberry powder in the dough and topped with additional powder.   Sourdough Bread with Raspberry Jam and Homemade Mascarpone   Ingredients: For the Mascarpone Cheese: 750ml heavy cream (not-ultra-pasteurized cream is ideal, but it is hard to find) 17g lemon juice   For the Raspberry Jam: 6 oz fresh raspberries ¼ cup granulated sugar 1 teaspoon lemon juice   Instructions: Prepare the Mascarpone Cheese: In a medium saucepan, heat the heavy cream over medium-high heat to 195F (if you don’t have a thermometer, bring it just to a simmer). Once the cream reaches the desired temperature, add the lemon juice. Reduce the heat to low and continue to cook for 14-15 min, stirring constantly until thickened. You can test by coating the back of a wooden spoon with the cream mixture; if you can draw a line with your finger on the cream on the back of the spoon and the line stays clear as in the reel, it is ready. Remove from the heat and place the cream saucepan over ice water. Let cool for 5-6 min, stir occasionally.   Fill a strainer with a double layer of cheesecloth and place a bowl under the strainer. Pour the cream into the cheesecloth and refrigerate it for at least 24 hours until thickened. (I refrigerated it for 32 hours for an even better texture.) You can store it in the refrigerator for 7-8 days.   Prepare the Jam: In a small saucepan over medium heat, add fresh raspberries, sugar, and lemon juice. Mash the raspberries with a wooden spoon and continue to cook while stirring for 5 minutes. Reduce heat to low and cook for 5 to 7 minutes until thick and jammy. Turn off the heat and let cool before using. You can store in a container in the fridge for 4-7 days.   Serve the spreads with thick slices of fresh sourdough bread and enjoy.   Bon appétit!
As promised, here is yet another cheesecake recipe for our series to share with you all—this time, in single-serving form! These Mini Blueberry Cheesecakes are creamy but not too heavy, with hints of lemon in the filling and sauce. We went blueberry picking the other week and I used those fresh berries in this recipe, and they turned out so delicious!   Mini Blueberry Cheesecakes   Ingredients:

 For the Crust: 1 ¾ cups graham cracker crumbs 4 tbsp melted butter 2 tbsp granulated sugar Pinch of salt   For the Cheesecake Filling: 16oz (450g) cream cheese, room temperature ½ cup (125g) sour cream 3/4 cup (150g) granulated sugar (or 1 cup if you want a sweeter cheesecake) 1/3 cup (80g) heavy whipping cream Zest of 1 lemon 2 tbsp lemon juice 1 tbsp (9g) cornstarch 1 tbsp (8g) flour Pinch of salt 3 eggs ½ cup fresh blueberries   For the Blueberry Sauce: 1 cup fresh blueberries 1 tbsp lemon juice 2 tbsp granulated sugar (add 1-2 more  tbsp, if desired) ½ tsp cornstarch 2 tbsp water ½ tsp lemon extract   For Serving: Sweetened whipped cream   Instructions: For the Crust: Preheat the oven to 350F.   In a medium bowl, add the graham cracker crumbs, melted butter, sugar, and salt. Stir until fully combined. Divide and add the crust mixture into a mini cheesecake pan* and use a jar or your fingers to press the crust down evenly. Bake the crust for 4-5 minutes and allow to cool to room temperature.  📌The rest is in the pinned comment
5.52M
211K
655
8mo ago
turkuazkitchen
As promised, here is yet another cheesecake recipe for our series to share with you all—this time, in single-serving form! These Mini Blueberry Cheesecakes are creamy but not too heavy, with hints of lemon in the filling and sauce. We went blueberry picking the other week and I used those fresh berries in this recipe, and they turned out so delicious!   Mini Blueberry Cheesecakes   Ingredients:

 For the Crust: 1 ¾ cups graham cracker crumbs 4 tbsp melted butter 2 tbsp granulated sugar Pinch of salt   For the Cheesecake Filling: 16oz (450g) cream cheese, room temperature ½ cup (125g) sour cream 3/4 cup (150g) granulated sugar (or 1 cup if you want a sweeter cheesecake) 1/3 cup (80g) heavy whipping cream Zest of 1 lemon 2 tbsp lemon juice 1 tbsp (9g) cornstarch 1 tbsp (8g) flour Pinch of salt 3 eggs ½ cup fresh blueberries   For the Blueberry Sauce: 1 cup fresh blueberries 1 tbsp lemon juice 2 tbsp granulated sugar (add 1-2 more  tbsp, if desired) ½ tsp cornstarch 2 tbsp water ½ tsp lemon extract   For Serving: Sweetened whipped cream   Instructions: For the Crust: Preheat the oven to 350F.   In a medium bowl, add the graham cracker crumbs, melted butter, sugar, and salt. Stir until fully combined. Divide and add the crust mixture into a mini cheesecake pan* and use a jar or your fingers to press the crust down evenly. Bake the crust for 4-5 minutes and allow to cool to room temperature.  📌The rest is in the pinned comment
Happy (almost) Mother’s Day! I have a new favorite cheesecake recipe to make your day extra special. I hope all the mothers out there get to enjoy a day full of rest, relaxation, appreciation, and so much love ❤️. Here’s to you! 🥳   Pistachio Basque Cheesecake   Ingredients: 32 oz (1000g) cream cheese 4 oz (113g) mascarpone 1 1/4 cup (250g) granulated sugar Pinch of salt 1 2/3 cups (400g) heavy whipping cream 3/4 cup (225g) pistachio cream 1 tsp vanilla extract 2 tbsp (18g) cornstarch 2 tbsp (16g) all-purpose flour 5 large (285g) eggs (5 1/2 medium eggs)   Instructions: Preheat the oven to 425F. Lightly grease a 9-inch springform pan and layer it with parchment paper.   In a small bowl, whisk the corn starch and flour. Set aside.   In a large mixing bowl, add room temperature cream cheese, mascarpone, granulated sugar, and salt. Mix until the mixture is smooth and creamy. Add the heavy whipping cream, pistachio cream, and vanilla extract and mix well. Then, sift in the flour mixture and gently fold it into the batter until combined as shown in the IG Reel.   Add the eggs one by one into the cheesecake mixture and stir fully between each.   Pour the cheesecake batter into the prepared pan.   Bake for 26 minutes and then decrease the oven to 420F. Continue to bake for 5 to 7 more minutes, adding a layer of aluminum foil over the top for the last 3 minutes if the color is getting too dark (though it should look almost burnt for this style). This cheesecake is more creamy and jiggly in consistency than regular cheesecake, but don’t worry, this is the correct texture! Be careful not to overbake.   Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight. You can serve it plain, or with chocolate ganache.   Bon appétit!   Notes:*I prefer to use mascarpone as part of this recipe for a fluffier texture, but you can use cream cheese instead of the mascarpone as well. It will make for a thicker, richer cheesecake.
5.34M
227K
857
10mo ago
turkuazkitchen
Happy (almost) Mother’s Day! I have a new favorite cheesecake recipe to make your day extra special. I hope all the mothers out there get to enjoy a day full of rest, relaxation, appreciation, and so much love ❤️. Here’s to you! 🥳   Pistachio Basque Cheesecake   Ingredients: 32 oz (1000g) cream cheese 4 oz (113g) mascarpone 1 1/4 cup (250g) granulated sugar Pinch of salt 1 2/3 cups (400g) heavy whipping cream 3/4 cup (225g) pistachio cream 1 tsp vanilla extract 2 tbsp (18g) cornstarch 2 tbsp (16g) all-purpose flour 5 large (285g) eggs (5 1/2 medium eggs)   Instructions: Preheat the oven to 425F. Lightly grease a 9-inch springform pan and layer it with parchment paper.   In a small bowl, whisk the corn starch and flour. Set aside.   In a large mixing bowl, add room temperature cream cheese, mascarpone, granulated sugar, and salt. Mix until the mixture is smooth and creamy. Add the heavy whipping cream, pistachio cream, and vanilla extract and mix well. Then, sift in the flour mixture and gently fold it into the batter until combined as shown in the IG Reel.   Add the eggs one by one into the cheesecake mixture and stir fully between each.   Pour the cheesecake batter into the prepared pan.   Bake for 26 minutes and then decrease the oven to 420F. Continue to bake for 5 to 7 more minutes, adding a layer of aluminum foil over the top for the last 3 minutes if the color is getting too dark (though it should look almost burnt for this style). This cheesecake is more creamy and jiggly in consistency than regular cheesecake, but don’t worry, this is the correct texture! Be careful not to overbake.   Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight. You can serve it plain, or with chocolate ganache.   Bon appétit!   Notes:*I prefer to use mascarpone as part of this recipe for a fluffier texture, but you can use cream cheese instead of the mascarpone as well. It will make for a thicker, richer cheesecake.

Betul Tunc (@turkuazkitchen) Instagram Stats & Analytics

Betul Tunc (@turkuazkitchen) has 10.7M Instagram followers with a 3.88% engagement rate over the past 12 months. Across 201 posts, Betul Tunc received 16.3M total likes and 401M impressions, averaging 187K likes per post. This page tracks Betul Tunc's performance metrics, top content, and engagement trends — updated daily.

Betul Tunc (@turkuazkitchen) Instagram Analytics FAQ

How many Instagram followers does Betul Tunc have?+
Betul Tunc (@turkuazkitchen) has 10.7M Instagram followers as of March 2026.
What is Betul Tunc's Instagram engagement rate?+
Betul Tunc's Instagram engagement rate is 3.88% over the last 12 months, based on 201 posts.
How many likes does Betul Tunc get on Instagram?+
Betul Tunc received 16.3M total likes across 201 posts in the last 12 months, averaging 187K likes per post.
How many Instagram impressions does Betul Tunc get?+
Betul Tunc's Instagram content generated 401M total impressions over the last 12 months.