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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?
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10mo 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!
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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!
Do you still enjoy the flavors of Dubai chocolate? I know I do ☺️ You can also find the recipe on my website. Dubai Chocolate Cheesecake Ingredients: For the Crust: 2 cups kataifi 5 tbsp butter, separated 1/3 cup granulated sugar 1/2 cup crushed raw Turkish pistachios Pinch of salt For the Cheesecake Batter: 3 8 oz (678g) packages cream cheese 1/3 cup (80g) sour cream 3/4 cup (180g) heavy cream 1 cup (200g) granulated sugar 2 tbsp (17g) all-purpose flour 1/2 tbsp (5g) corn starch 1 tsp (5g) vanilla 3 large (155g) eggs For the Dubai Chocolate Layer: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 125g high quality chocolate (66% cocoa or to your preference)
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turkuazkitchen
Do you still enjoy the flavors of Dubai chocolate? I know I do ☺️ You can also find the recipe on my website. Dubai Chocolate Cheesecake Ingredients: For the Crust: 2 cups kataifi 5 tbsp butter, separated 1/3 cup granulated sugar 1/2 cup crushed raw Turkish pistachios Pinch of salt For the Cheesecake Batter: 3 8 oz (678g) packages cream cheese 1/3 cup (80g) sour cream 3/4 cup (180g) heavy cream 1 cup (200g) granulated sugar 2 tbsp (17g) all-purpose flour 1/2 tbsp (5g) corn starch 1 tsp (5g) vanilla 3 large (155g) eggs For the Dubai Chocolate Layer: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 125g high quality chocolate (66% cocoa or to your preference)
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
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10mo 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
I haven’t been starstruck in my kitchen for a while…but each time I looked over to see Betul (@turkuazkitchen )cooking with my pots and pans I certainly was. Her skill set isn’t something you find often…she grew up in rural eastern Türkiye, learning to cook alongside her mother and sisters. Now a young mother herself, she’s cooking for them and sharing her talents to the world. It was beautiful to watch her move in the kitchen.  Blessed day. Thank you, Betul for bringing your smile and light to the farm.
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turkuazkitchen
I haven’t been starstruck in my kitchen for a while…but each time I looked over to see Betul (@turkuazkitchen )cooking with my pots and pans I certainly was. Her skill set isn’t something you find often…she grew up in rural eastern Türkiye, learning to cook alongside her mother and sisters. Now a young mother herself, she’s cooking for them and sharing her talents to the world. It was beautiful to watch her move in the kitchen.  Blessed day. Thank you, Betul for bringing your smile and light to the farm.
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 ❤️
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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 ❤️
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!
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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!
It may sound strange, but this vanilla-scented milk pudding from the Ottoman Empire uses boiled chicken breast to achieve its thick texture. I promise you that you can’t taste or smell the chicken at all, thanks to the chicken soaking in ice water 2-3 times, then milk with aromatics to completely remove its flavor. There’s a modern version that replicates the texture without chicken, but I wanted to make the original version for you first because it is such an interesting recipe. What do you think? The recipe is on my website, link in bio!
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turkuazkitchen
It may sound strange, but this vanilla-scented milk pudding from the Ottoman Empire uses boiled chicken breast to achieve its thick texture. I promise you that you can’t taste or smell the chicken at all, thanks to the chicken soaking in ice water 2-3 times, then milk with aromatics to completely remove its flavor. There’s a modern version that replicates the texture without chicken, but I wanted to make the original version for you first because it is such an interesting recipe. What do you think? The recipe is on my website, link in bio!
This molten chocolate cake is a rich, decadent treat that any chocolate fanatic will adore! The warm, gooey center is perfect when served with ice cream, and makes for a delicious holiday dessert ❤️ Molten Chocolate Cake Ingredients For the cake: 226g (2 sticks) salted butter 320g semisweet chocolate 1/2 cup cocoa powder Pinch of salt 8 large eggs 1 1/2 cups granulated sugar, divided (or 2 cups, if you want it more sweet) 4 tbsp all-purpose flour Pistachio cream (optional)* Instructions Preheat the oven to 350 degrees. Butter a 23cm (9-inch) round springform pan and line the base with parchment paper. Cut the butter and chocolate into pieces and melt together in a bowl set over a pot of simmering water (bain marie), stirring every 30 seconds, until smooth. Once the mixture is smooth, sift in cocoa powder and salt and stir to combine. Set aside. Separate the eggs, putting the whites into a large bowl of a stand mixer and the yolks into another medium bowl. Combine the egg yolks with 1 cup of sugar and whisk vigorously until the mixture becomes pale and fluffy. Set aside. Meanwhile, use a stand or handheld mixer to beat the egg whites, gradually adding the remaining sugar. Continue mixing until the egg whites have stiff, glossy peaks. You should now have three bowls that need to be mixed together. First, pour the melted chocolate mixture into the egg yolks and stir gently until fully incorporated. Then, slowly add about a third of the egg whites into the chocolate mixture and gently fold. Add the remaining egg whites and continue folding gently until the entire mixture is combined and no streaks of egg white remain. Try to keep as much air in the batter as possible. Pour about 1/3 of the cake batter back into another bowl to set aside for later. Add 2 Tbsp of flour to the remaining 2/3 of the batter and mix well, still being careful to preserve the air in the mixture. 📌the rest is in the pinned comments
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9mo ago
turkuazkitchen
This molten chocolate cake is a rich, decadent treat that any chocolate fanatic will adore! The warm, gooey center is perfect when served with ice cream, and makes for a delicious holiday dessert ❤️ Molten Chocolate Cake Ingredients For the cake: 226g (2 sticks) salted butter 320g semisweet chocolate 1/2 cup cocoa powder Pinch of salt 8 large eggs 1 1/2 cups granulated sugar, divided (or 2 cups, if you want it more sweet) 4 tbsp all-purpose flour Pistachio cream (optional)* Instructions Preheat the oven to 350 degrees. Butter a 23cm (9-inch) round springform pan and line the base with parchment paper. Cut the butter and chocolate into pieces and melt together in a bowl set over a pot of simmering water (bain marie), stirring every 30 seconds, until smooth. Once the mixture is smooth, sift in cocoa powder and salt and stir to combine. Set aside. Separate the eggs, putting the whites into a large bowl of a stand mixer and the yolks into another medium bowl. Combine the egg yolks with 1 cup of sugar and whisk vigorously until the mixture becomes pale and fluffy. Set aside. Meanwhile, use a stand or handheld mixer to beat the egg whites, gradually adding the remaining sugar. Continue mixing until the egg whites have stiff, glossy peaks. You should now have three bowls that need to be mixed together. First, pour the melted chocolate mixture into the egg yolks and stir gently until fully incorporated. Then, slowly add about a third of the egg whites into the chocolate mixture and gently fold. Add the remaining egg whites and continue folding gently until the entire mixture is combined and no streaks of egg white remain. Try to keep as much air in the batter as possible. Pour about 1/3 of the cake batter back into another bowl to set aside for later. Add 2 Tbsp of flour to the remaining 2/3 of the batter and mix well, still being careful to preserve the air in the mixture. 📌the rest is in the pinned comments
Although we’ve just returned from Turkey, my heart and mind are still there. So, to keep the Turkish vibe going, I thought I would share this delicious Turkish pasta with you, with all the flavors of home. I’ll be sharing another very special recipe similar to this one soon, so stay tuned... Turkish Pasta Ingredients: 1 lb store-bought or homemade pasta 1 lb 85/15 ground beef 1 small onion, finely diced 3 cloves garlic, minced 2-3 tbsp high quality tomato paste 1 cup beef broth( or water) 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp black pepper 1/2 tsp red pepper flakes 1 tsp salt (adjust to taste) For the Yogurt: 2 cups whole plain yogurt 1 clove garlic Pinch of salt For the Butter: 4 to 6 tbsp butter 1 tsp paprika For Serving: Parsley Red pepper flakes Side of tomato salad Instructions: Cook the pasta according recipe or package instructions. Heat a medium pan over medium heat and then add the ground beef. Cook until browned, stirring occasionally. Add the onion and continue to cook for 2-3 minutes. Add garlic and tomato paste, cook for 3-5 minutes until everything is caramelized and the liquid is cooked out. Add beef broth and let come to a simmer. Reduce heat to medium low and cover with a lid. Continue to cook for 8-10 minutes until thickened to a paste texture. Add cumin, paprika, black pepper, red pepper flakes, and salt, cook for 1 minute, and then remove from the heat. Cover with a lid and set aside. Prepare the Yogurt: In a bowl, mix yogurt, garlic, and salt. Prepare the Butter: In a small pan, melt the butter and then add the paprika and remove from the heat. Place cooked pasta into a plate and topped with the yogurt mixture and ground beef. Drizzle with the butter sauce and then top with parsley and red pepper flakes. Serve with tomato salad on the side. Bon appetit!
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turkuazkitchen
Although we’ve just returned from Turkey, my heart and mind are still there. So, to keep the Turkish vibe going, I thought I would share this delicious Turkish pasta with you, with all the flavors of home. I’ll be sharing another very special recipe similar to this one soon, so stay tuned... Turkish Pasta Ingredients: 1 lb store-bought or homemade pasta 1 lb 85/15 ground beef 1 small onion, finely diced 3 cloves garlic, minced 2-3 tbsp high quality tomato paste 1 cup beef broth( or water) 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp black pepper 1/2 tsp red pepper flakes 1 tsp salt (adjust to taste) For the Yogurt: 2 cups whole plain yogurt 1 clove garlic Pinch of salt For the Butter: 4 to 6 tbsp butter 1 tsp paprika For Serving: Parsley Red pepper flakes Side of tomato salad Instructions: Cook the pasta according recipe or package instructions. Heat a medium pan over medium heat and then add the ground beef. Cook until browned, stirring occasionally. Add the onion and continue to cook for 2-3 minutes. Add garlic and tomato paste, cook for 3-5 minutes until everything is caramelized and the liquid is cooked out. Add beef broth and let come to a simmer. Reduce heat to medium low and cover with a lid. Continue to cook for 8-10 minutes until thickened to a paste texture. Add cumin, paprika, black pepper, red pepper flakes, and salt, cook for 1 minute, and then remove from the heat. Cover with a lid and set aside. Prepare the Yogurt: In a bowl, mix yogurt, garlic, and salt. Prepare the Butter: In a small pan, melt the butter and then add the paprika and remove from the heat. Place cooked pasta into a plate and topped with the yogurt mixture and ground beef. Drizzle with the butter sauce and then top with parsley and red pepper flakes. Serve with tomato salad on the side. Bon appetit!
These days, I crave easy but satisfying dinners for busy weeknights. Chicken Parmesan is one of those dishes that turns out amazing every time, and the crispy breaded cutlets with savory tomato sauce and melty cheese is the most delicious combination. I love to turn it into a sandwich with focaccia bread and arugula, but you can also serve it with pasta. Chicken Parmesan Ingredients: For the Tomato Sauce: 2 tbsp olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 28 oz San Marzano crushed tomatoes 1 ¼ tsp salt, more to taste 1 tsp dried or 1 tbsp fresh oregano 1 tbsp fresh basil 1 tsp sugar ¼ tsp garlic salt ½ cup water or chicken broth For the Chicken: 3 large or 4 small chicken breast 1 tsp salt 1 tsp ground pepper 1 cup panko or Italian bread crumbs 2 eggs ½ cup flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt For Assembly: Olive oil or neutral oil for frying Fresh or shredded mozzarella Fresh basil Shredded Parmesan cheese 📌you can find my focaccia recipes in my website!❤️ The rest of the recipe in the pinned comments
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turkuazkitchen
These days, I crave easy but satisfying dinners for busy weeknights. Chicken Parmesan is one of those dishes that turns out amazing every time, and the crispy breaded cutlets with savory tomato sauce and melty cheese is the most delicious combination. I love to turn it into a sandwich with focaccia bread and arugula, but you can also serve it with pasta. Chicken Parmesan Ingredients: For the Tomato Sauce: 2 tbsp olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 28 oz San Marzano crushed tomatoes 1 ¼ tsp salt, more to taste 1 tsp dried or 1 tbsp fresh oregano 1 tbsp fresh basil 1 tsp sugar ¼ tsp garlic salt ½ cup water or chicken broth For the Chicken: 3 large or 4 small chicken breast 1 tsp salt 1 tsp ground pepper 1 cup panko or Italian bread crumbs 2 eggs ½ cup flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt For Assembly: Olive oil or neutral oil for frying Fresh or shredded mozzarella Fresh basil Shredded Parmesan cheese 📌you can find my focaccia recipes in my website!❤️ The rest of the recipe in the pinned comments
How was everyone’s New Year? Here I have a simple, sharable snack that is perfectly customizable and takes minimal effort! These popcorn recipes are perfect for a movie night in during these cold months. You can of course use microwave popcorn according to package instructions, though I prefer to pop my own so I can control the flavor. Popcorn Four Ways😋❤️
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turkuazkitchen
How was everyone’s New Year? Here I have a simple, sharable snack that is perfectly customizable and takes minimal effort! These popcorn recipes are perfect for a movie night in during these cold months. You can of course use microwave popcorn according to package instructions, though I prefer to pop my own so I can control the flavor. Popcorn Four Ways😋❤️
Merry Christmas to everyone celebrating! I hope you all enjoy time with friends and family this week ❤️ I made a chocolate version of my Cramique loaf from the cookbook and turned it into French Toast, served with fresh berries and pistachio sauce, to make the perfect holiday brunch. The full recipe will be on my website soon!😇❤️
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turkuazkitchen
Merry Christmas to everyone celebrating! I hope you all enjoy time with friends and family this week ❤️ I made a chocolate version of my Cramique loaf from the cookbook and turned it into French Toast, served with fresh berries and pistachio sauce, to make the perfect holiday brunch. The full recipe will be on my website soon!😇❤️
Making something beautiful out of dough will always be a comfort to me. This stunning brioche loaf is swirled with chocolate, chocolate chips, and chocolate hazelnut spread, making for an indulgent bread that will likely be devoured on its own. However, paired with a sweet, tangy strawberry sauce, it becomes a special treat. Chocolate Swirl Brioche   Ingredients: For the Dough: 2 1/4 tsp (7g) instant yeast 1/4 cup (55g) warm water 1/4 cup + 1 tsp (55g) granulated sugar 1 cup (220g) whole milk 2 large eggs 1 tsp vanilla extract 4 1/4 cups (555g) bread flour 1/4 tsp salt 7 tbsp unsalted butter, at room temperature 2 tbsp cocoa powder ½ cup semisweet chocolate chips ½ cup chocolate hazelnut spread   For the Top: 1 egg, for egg wash 1 tbsp water, for egg wash   For the Strawberry Sauce: ½ lb (225g) fresh strawberries, quartered 3 tbsp (38g) granulated sugar 1 tsp lemon juice  
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turkuazkitchen
Making something beautiful out of dough will always be a comfort to me. This stunning brioche loaf is swirled with chocolate, chocolate chips, and chocolate hazelnut spread, making for an indulgent bread that will likely be devoured on its own. However, paired with a sweet, tangy strawberry sauce, it becomes a special treat. Chocolate Swirl Brioche   Ingredients: For the Dough: 2 1/4 tsp (7g) instant yeast 1/4 cup (55g) warm water 1/4 cup + 1 tsp (55g) granulated sugar 1 cup (220g) whole milk 2 large eggs 1 tsp vanilla extract 4 1/4 cups (555g) bread flour 1/4 tsp salt 7 tbsp unsalted butter, at room temperature 2 tbsp cocoa powder ½ cup semisweet chocolate chips ½ cup chocolate hazelnut spread   For the Top: 1 egg, for egg wash 1 tbsp water, for egg wash   For the Strawberry Sauce: ½ lb (225g) fresh strawberries, quartered 3 tbsp (38g) granulated sugar 1 tsp lemon juice  
Getting back to work after maternity leave is no joke! I have been so excited to return to the kitchen and start creating new recipe videos again, but balancing everything with a newborn has been a real challenge. Right now, I feel like I am working with only 10% of my creative brain! 😊 For all the parents out there, how did you ease back into your routines after welcoming a new baby? I would love to hear your experiences. In the meantime, I made these delicious donuts using our classic donut dough, baked instead of fried and topped with a touch of craquelin. The result? A delicious little coffee-time treat I hope you will love.❤️
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12mo ago
turkuazkitchen
Getting back to work after maternity leave is no joke! I have been so excited to return to the kitchen and start creating new recipe videos again, but balancing everything with a newborn has been a real challenge. Right now, I feel like I am working with only 10% of my creative brain! 😊 For all the parents out there, how did you ease back into your routines after welcoming a new baby? I would love to hear your experiences. In the meantime, I made these delicious donuts using our classic donut dough, baked instead of fried and topped with a touch of craquelin. The result? A delicious little coffee-time treat I hope you will love.❤️
The Best Cinnamon Rolls with A Touch of Pumpkin😋 Ingredients: For the Dough: 2 tsp/ 6g instant dry yeast 1/2 cup/110ml warm milk 4 tbsp /58g sugar 2 3/4 cups/357g flour Pinch of salt/2g 2 eggs 1 tsp/4g vanilla 4 tbsp/56g butter For the Filling: 5 tbsp butter 1/4 cup brown sugar 1 1/2 tbsp cinnamon Pinch of salt 1/2 tsp vanilla extract Caramelized Pumpkin Puree (see below) For the Frosting: 4 oz cream cheese (typically half a package) 3 tbsp butter 1 tbsp milk 1 cup powdered sugar 1/2 tsp vanilla extract Pinch of salt 1/4 cup pistachios, chopped (optional) Instructions: Prepare the Dough: In a large bowl, whisk together the warm milk, yeast, and 1/2 tsp sugar and let it rest until fluffy for 5-7 min. In a large bowl (preferably of a stand mixer), add the flour, the remaining sugar, salt, eggs, butter, vanilla, and the activated yeast. Mix them well until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 4-5 minutes. After the dough has rested, knead the dough with a stand mixer or using your hands for 8-10 mins. Then transfer the dough into a large bowl and cover it with plastic wrap and let it sit for 40-45 minutes until doubled in size. After the initial proof, place it in the refrigerator and let it rest for another 1 1/2 hours. Prepare the Filling: In a medium bowl, mix the butter, sugar, cinnamon, salt, and vanilla. Place the dough onto a lightly floured surface and roll the dough into a rectangle (around 1/4 inch thick).Evenly spread the cinnamon mixture over the dough. If you’re adding Caramelized Pumpkin Puree, spread the puree over top the cinnamon filling. Starting from the long end, roll the dough down to the bottom edge until you have one long roll. Using a string or sharp knife, cut the dough into 8-9 equal rolls. Place the buns on prepared baking sheets or a cast iron skillet lined with parchment paper and cover it with a clean kitchen towel. Let it rest for 40-45 min at room temp. 📌the rest is in the pinned comment
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11mo ago
turkuazkitchen
The Best Cinnamon Rolls with A Touch of Pumpkin😋 Ingredients: For the Dough: 2 tsp/ 6g instant dry yeast 1/2 cup/110ml warm milk 4 tbsp /58g sugar 2 3/4 cups/357g flour Pinch of salt/2g 2 eggs 1 tsp/4g vanilla 4 tbsp/56g butter For the Filling: 5 tbsp butter 1/4 cup brown sugar 1 1/2 tbsp cinnamon Pinch of salt 1/2 tsp vanilla extract Caramelized Pumpkin Puree (see below) For the Frosting: 4 oz cream cheese (typically half a package) 3 tbsp butter 1 tbsp milk 1 cup powdered sugar 1/2 tsp vanilla extract Pinch of salt 1/4 cup pistachios, chopped (optional) Instructions: Prepare the Dough: In a large bowl, whisk together the warm milk, yeast, and 1/2 tsp sugar and let it rest until fluffy for 5-7 min. In a large bowl (preferably of a stand mixer), add the flour, the remaining sugar, salt, eggs, butter, vanilla, and the activated yeast. Mix them well until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 4-5 minutes. After the dough has rested, knead the dough with a stand mixer or using your hands for 8-10 mins. Then transfer the dough into a large bowl and cover it with plastic wrap and let it sit for 40-45 minutes until doubled in size. After the initial proof, place it in the refrigerator and let it rest for another 1 1/2 hours. Prepare the Filling: In a medium bowl, mix the butter, sugar, cinnamon, salt, and vanilla. Place the dough onto a lightly floured surface and roll the dough into a rectangle (around 1/4 inch thick).Evenly spread the cinnamon mixture over the dough. If you’re adding Caramelized Pumpkin Puree, spread the puree over top the cinnamon filling. Starting from the long end, roll the dough down to the bottom edge until you have one long roll. Using a string or sharp knife, cut the dough into 8-9 equal rolls. Place the buns on prepared baking sheets or a cast iron skillet lined with parchment paper and cover it with a clean kitchen towel. Let it rest for 40-45 min at room temp. 📌the rest is in the pinned comment
Happy Easter to everyone celebrating! These adorable Carrot Cake Cupcakes are the perfect treat for all ages to enjoy at your Easter table. You can decorate them with chocolate eggs, coconut flakes, rabbit faces, or this simple carrot design. You can even prepare these without the frosting for some delicious Carrot Cake Muffins for breakfast. I hope you all are enjoying the beautiful spring! Carrot Cake Cupcakes Ingredients: For the Cake Batter: 1 cup (200g) granulated sugar ½ cup (110g) peanut oil, or any neutral oil 2 tbsp (28g) unsalted butter, melted 2 eggs 1 tsp vanilla extract 1 ½ cups carrot, freshly grated 1 cup + 2 tbsp (145g) all-purpose flour 1 ½ tsps baking powder ½ tsp baking soda 1 tsp ground cinnamon ¼ tsp ground ginger Pinch of salt ½ cup pecans, chopped For the Cream Cheese Frosting: 3 cups powdered sugar 8 oz cream cheese 2 tbsp butter, softened 1 tsp vanilla extract Orange food coloring (optional) Dill or other green herb clippings (optional) Additional chopped pecans 📌the full recipe is in my website❤️
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6mo ago
turkuazkitchen
Happy Easter to everyone celebrating! These adorable Carrot Cake Cupcakes are the perfect treat for all ages to enjoy at your Easter table. You can decorate them with chocolate eggs, coconut flakes, rabbit faces, or this simple carrot design. You can even prepare these without the frosting for some delicious Carrot Cake Muffins for breakfast. I hope you all are enjoying the beautiful spring! Carrot Cake Cupcakes Ingredients: For the Cake Batter: 1 cup (200g) granulated sugar ½ cup (110g) peanut oil, or any neutral oil 2 tbsp (28g) unsalted butter, melted 2 eggs 1 tsp vanilla extract 1 ½ cups carrot, freshly grated 1 cup + 2 tbsp (145g) all-purpose flour 1 ½ tsps baking powder ½ tsp baking soda 1 tsp ground cinnamon ¼ tsp ground ginger Pinch of salt ½ cup pecans, chopped For the Cream Cheese Frosting: 3 cups powdered sugar 8 oz cream cheese 2 tbsp butter, softened 1 tsp vanilla extract Orange food coloring (optional) Dill or other green herb clippings (optional) Additional chopped pecans 📌the full recipe is in my website❤️
Betul and I were brainstorming what we would cook together and we both agreed we would let the market garden decide for us. Tomatoes, carrots, onions, celery meant we were making ragu, beautiful edible flowers meant we making pasta with pressed petals, all the milk from the dairy meant we were making some sort of cheeses! My favorite kind of shopping. @ballerinafarmstore @turkuazkitchen
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121K
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1mo ago
turkuazkitchen
Betul and I were brainstorming what we would cook together and we both agreed we would let the market garden decide for us. Tomatoes, carrots, onions, celery meant we were making ragu, beautiful edible flowers meant we making pasta with pressed petals, all the milk from the dairy meant we were making some sort of cheeses! My favorite kind of shopping. @ballerinafarmstore @turkuazkitchen
Welcome October🍁🍂❤️It’s the season for fall recipes, and what’s more fall than a delicious pumpkin dessert? Inspired by tiramisu, this dessert has all the warm, seasonal flavors of pumpkin and pumpkin spice. I make it with sponge cake, but of course you can do classic ladyfingers as well. Betul’s Pumpkin Tiramisu   Ingredients: For the Mascarpone Cream: 4 egg yolks 3/4 cup granulated sugar 16 oz cold mascarpone 1 ¾ cup heavy whipping cream 1 tsp vanilla extract 1/2 cup pumpkin puree   For the Coffee Soak: 1 1/2 cup coffee ½ tsp vanilla extract 1 tsp pumpkin spice 2 full tbsp granulated sugar   For the Build: 1 sheet pan Sponge Cake or 18-20 Ladyfingers 2 tbsp cocoa powder   Instructions: Preparing the Mascarpone Filling: In a medium bowl (large enough to sit on a small saucepan), whisk the egg yolks and sugar. Place the bowl on top of a small pan with simmering water and stir for 7-8 min on low heat until the sugar has dissolved. Remove from the heat and let it cool at room temp.   In a medium bowl, add mascarpone, pumpkin puree, and vanilla and beat together. Pour egg mixture and gently whisk until just combined. In another bowl, beat cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture. Store in the fridge until use.   Preparing the Tiramisu: If using sponge cake, trace the shape of your tiramisu container twice onto the sponge cake and cut to create two layers of cake. In a bowl, combine the coffee, vanilla, pumpkin spice, and sugar. Dip each side of the ladyfingers or sponge cake into the coffee mixture (you can also place the sponge cake in the tiramisu container and drizzle the coffee mixture over top), then place them into the bottom of a dish to create a layer. Pipe a layer of mascarpone cream. Then place another layer of coffee-dipped ladyfingers or sponge cake over the cream. Pipe the second layer of cream. Cover the dish with plastic wrap and chill for at least 3-4 hours or overnight.   Dust with cocoa powder and serve with love! (and more coffee)   Bon Appétit! 📌Sponge Cake recipe is in the comments!❤️
4.15M
159K
614
11mo ago
turkuazkitchen
Welcome October🍁🍂❤️It’s the season for fall recipes, and what’s more fall than a delicious pumpkin dessert? Inspired by tiramisu, this dessert has all the warm, seasonal flavors of pumpkin and pumpkin spice. I make it with sponge cake, but of course you can do classic ladyfingers as well. Betul’s Pumpkin Tiramisu   Ingredients: For the Mascarpone Cream: 4 egg yolks 3/4 cup granulated sugar 16 oz cold mascarpone 1 ¾ cup heavy whipping cream 1 tsp vanilla extract 1/2 cup pumpkin puree   For the Coffee Soak: 1 1/2 cup coffee ½ tsp vanilla extract 1 tsp pumpkin spice 2 full tbsp granulated sugar   For the Build: 1 sheet pan Sponge Cake or 18-20 Ladyfingers 2 tbsp cocoa powder   Instructions: Preparing the Mascarpone Filling: In a medium bowl (large enough to sit on a small saucepan), whisk the egg yolks and sugar. Place the bowl on top of a small pan with simmering water and stir for 7-8 min on low heat until the sugar has dissolved. Remove from the heat and let it cool at room temp.   In a medium bowl, add mascarpone, pumpkin puree, and vanilla and beat together. Pour egg mixture and gently whisk until just combined. In another bowl, beat cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture. Store in the fridge until use.   Preparing the Tiramisu: If using sponge cake, trace the shape of your tiramisu container twice onto the sponge cake and cut to create two layers of cake. In a bowl, combine the coffee, vanilla, pumpkin spice, and sugar. Dip each side of the ladyfingers or sponge cake into the coffee mixture (you can also place the sponge cake in the tiramisu container and drizzle the coffee mixture over top), then place them into the bottom of a dish to create a layer. Pipe a layer of mascarpone cream. Then place another layer of coffee-dipped ladyfingers or sponge cake over the cream. Pipe the second layer of cream. Cover the dish with plastic wrap and chill for at least 3-4 hours or overnight.   Dust with cocoa powder and serve with love! (and more coffee)   Bon Appétit! 📌Sponge Cake recipe is in the comments!❤️
One of the most delicious parts of a good Chicken Parm is the textural difference between the crispy outside of the chicken with the smoothness of the bright tomato sauce and melty cheese. Instead of breadcrumbs, this version is crusted with shredded potato (a perfect gluten-free option!) that crisps up beautifully. Additionally, I heat the sauce and cheese separate from the chicken to pour on top restaurant-style just before serving. Enjoy this weeknight dinner with warm bread or pasta to soak up extra sauce! Potato-Crusted Chicken Parmesan Ingredients: For the Tomato Sauce: 2 tbsp olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 28 oz San Marzano crushed tomatoes 1 ¼ tsp salt, more to taste 1 tsp dried or 1 tbsp fresh oregano 1 tbsp fresh basil 1 tsp sugar ¼ tsp garlic salt ½ cup water or chicken broth For the Chicken: 3 large or 4 small chicken breasts 2-3 russet potatoes Shredded Parmesan cheese 1 tsp salt 1 tsp ground pepper 2 eggs ½ cup flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt 1 tsp paprika For Assembly: Olive oil or neutral oil for frying Fresh or shredded mozzarella Freshly shredded Parmesan cheese Fresh basil 📌the rest is in the pinned comment
4.15M
167K
628
5mo ago
turkuazkitchen
One of the most delicious parts of a good Chicken Parm is the textural difference between the crispy outside of the chicken with the smoothness of the bright tomato sauce and melty cheese. Instead of breadcrumbs, this version is crusted with shredded potato (a perfect gluten-free option!) that crisps up beautifully. Additionally, I heat the sauce and cheese separate from the chicken to pour on top restaurant-style just before serving. Enjoy this weeknight dinner with warm bread or pasta to soak up extra sauce! Potato-Crusted Chicken Parmesan Ingredients: For the Tomato Sauce: 2 tbsp olive oil 1 medium yellow onion, diced 2 cloves garlic, minced 28 oz San Marzano crushed tomatoes 1 ¼ tsp salt, more to taste 1 tsp dried or 1 tbsp fresh oregano 1 tbsp fresh basil 1 tsp sugar ¼ tsp garlic salt ½ cup water or chicken broth For the Chicken: 3 large or 4 small chicken breasts 2-3 russet potatoes Shredded Parmesan cheese 1 tsp salt 1 tsp ground pepper 2 eggs ½ cup flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt 1 tsp paprika For Assembly: Olive oil or neutral oil for frying Fresh or shredded mozzarella Freshly shredded Parmesan cheese Fresh basil 📌the rest is in the pinned comment

Betul Tunc (@turkuazkitchen) Instagram Stats & Analytics

Betul Tunc (@turkuazkitchen) has 10.6M Instagram followers with a 3.51% engagement rate over the past 12 months. Across 90.0 posts, Betul Tunc received 12.0M total likes and 343M impressions, averaging 133K 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 10.6M Instagram followers as of October 2026.
What is Betul Tunc's Instagram engagement rate?+
Betul Tunc's Instagram engagement rate is 3.51% over the last 12 months, based on 90.0 posts.
How many likes does Betul Tunc get on Instagram?+
Betul Tunc received 12.0M total likes across 90.0 posts in the last 12 months, averaging 133K likes per post.
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Betul Tunc's Instagram content generated 343M total impressions over the last 12 months.
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