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This year for Thanksgiving, you can make this fresh Sourdough Bread with a tart Cranberry Jam is a lovely, creative way to include cranberry on your table, or even as a starting course.❤️
12.0M
280K
760
11mo ago
turkuazkitchen
This year for Thanksgiving, you can make this fresh Sourdough Bread with a tart Cranberry Jam is a lovely, creative way to include cranberry on your table, or even as a starting course.❤️
#AD I partnered with @flvr global to make the crispiest, crunchiest wrap using one of my favorite salads: a Caprese Salad & Lay’s Wrap! The Lay’s add the perfect texture to the cheesy homemade wrap and paired with fresh caprese fillings, makes for the most delicious and simple lunch or dinner. #FLVR #Lays #partnership #LaysRecipe Cheesy Caprese Salad & Lay’s Wrap Ingredients: For the Wrap: ½ cup mozzarella cheese ¼ cup parmesan cheese 1 cup Lay’s Sour Cream & Onion chips For the Filling: ¼ cup basil pesto Sliced heirloom tomato Fresh arugula 1 burrata cheese ball Olive oil Balsamic vinegar Additional Lay’s chips Instructions: Prepare the Wrap: Preheat the oven to 350F. On a parchment-lined baking tray, add mozzarella cheese and parmesan cheese in a rectangle shape in an even layer. Top with Lay’s chips and bake until the cheese is melted and brown on the bottom and edges. Remove from the oven and let rest for 5-10 minutes until the cheese is set. Assemble the Wrap: Remove the wrap from the tray and place on a plate. Top with pesto, sliced tomato, and arugula. Tear the burrata cheese on top, then add a drizzle of olive oil and balsamic vinegar. Top with additional Lay’s chips. Roll up the wrap carefully and serve immediately. Bon appetit!
6.14M
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7mo ago
turkuazkitchen
#AD I partnered with @flvr global to make the crispiest, crunchiest wrap using one of my favorite salads: a Caprese Salad & Lay’s Wrap! The Lay’s add the perfect texture to the cheesy homemade wrap and paired with fresh caprese fillings, makes for the most delicious and simple lunch or dinner. #FLVR #Lays #partnership #LaysRecipe Cheesy Caprese Salad & Lay’s Wrap Ingredients: For the Wrap: ½ cup mozzarella cheese ¼ cup parmesan cheese 1 cup Lay’s Sour Cream & Onion chips For the Filling: ¼ cup basil pesto Sliced heirloom tomato Fresh arugula 1 burrata cheese ball Olive oil Balsamic vinegar Additional Lay’s chips Instructions: Prepare the Wrap: Preheat the oven to 350F. On a parchment-lined baking tray, add mozzarella cheese and parmesan cheese in a rectangle shape in an even layer. Top with Lay’s chips and bake until the cheese is melted and brown on the bottom and edges. Remove from the oven and let rest for 5-10 minutes until the cheese is set. Assemble the Wrap: Remove the wrap from the tray and place on a plate. Top with pesto, sliced tomato, and arugula. Tear the burrata cheese on top, then add a drizzle of olive oil and balsamic vinegar. Top with additional Lay’s chips. Roll up the wrap carefully and serve immediately. Bon appetit!
#AD I partnered with @flvr_global to make the most flavorful focaccia: this Caramelized Onion Lay’s Focaccia is topped with caramelized onions, earthy mushrooms, crispy Lay’s, cheese, and fresh rosemary! It is the perfect dish to serve your loved ones at a gathering or on your holiday table. Though it looks impressive and the dough must proof for a few hours, preparing the toppings and baking the focaccia take less than 45 minutes all together! FLVR #partnership #Lays #LaysRecipe Caramelized Onion and Lay’s Focaccia For the Dough: 1 1/2 cups + 2tbsp (358g) warm water 2 1/4 tsp (7g) instant dry yeast ½ tbsp granulated sugar (if you would like more sweetness, add an extra ½ tbsp) 3 tbsp (42g) olive oil 1 1/2 tsp salt 4 cups (520g) flour 1 cup Lay’s classic chips 1 sprig fresh rosemary For the Topping: 8 tbsp olive oil, separated 2 medium yellow onions, julienned 2 tbsp Worcestershire sauce 8 large white mushrooms, thinly sliced 1/4 tsp salt 1/4 ground black pepper 8 cups water 1 cup Lay’s classic chips 1-2 sprigs fresh rosemary 120g fontina cheese, shredded Instructions: Prepare the Dough: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. The dough will still be sticky and not smooth. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. Once rested, add Lay’s chips and the leaves of 1 sprig of rosemary. Gently punch it down to release the air from the dough and and transfer to a lightly floured surface. Carefully knead 5-7 minutes, or until smooth, making sure to keep the chips intact. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest at room temperature for 10-20 minutes until 20% risen. Then transfer to the fridge and let rest for 2-3 hours, until almost doubled in size. If you’re in a hurry, let rest at room temperature for 45-60 minutes until almost doubled in size. Drizzle a 10”x15” baking pan with olive oil. Then transfer the dough into the pan and gently stretch it to the edges with your hands. The dough will not fully cover the pan at this point. Cover the pan with a clean kitchen towel or plastic wrap and let it rest until doubled in size again, for 50-60 minutes. Meanwhile, Prepare the Toppings: Heat a skillet over high heat. Add 4 tbsp olive oil and the onions and reduce heat to medium high heat. Sauté the onions for 4-6 minutes, stirring consistently. When the onions turn light brown, add the Worcestershire sauce and continue cooking for 2 minutes until they become a deep, caramelized brown. Transfer the onions to a bowl. In the same pan, add two tbsp olive oil and the sliced mushrooms. Add salt and pepper and sauté until golden brown, about 6-8 minutes, then remove from the heat. Bake the Focaccia: Preheat the oven to 450F. Once the focaccia dough has rested, use your fingers and press to make impressions in the bread as in the video. At this point, the dough should cover the pan fully. Sprinkle 2/3 of the fontina cheese evenly over the top. Spread the caramelized onions evenly all over, and then scatter the mushrooms evenly as well. Then, gently press the rest of the Lay’s on top before covering with remaining cheese. Sprinkle the fresh rosemary leaves and then drizzle four tbsp olive oil and a sprinkle of salt, if desired. Place the pan in the oven and cook for 20-25 minutes until the focaccia is nicely golden brown and the cheese is melted. Remove from the oven, let it cool for 10 minutes, then slice and serve while still warm. Bon appetit
6.12M
94.7K
733
11mo ago
turkuazkitchen
#AD I partnered with @flvr_global to make the most flavorful focaccia: this Caramelized Onion Lay’s Focaccia is topped with caramelized onions, earthy mushrooms, crispy Lay’s, cheese, and fresh rosemary! It is the perfect dish to serve your loved ones at a gathering or on your holiday table. Though it looks impressive and the dough must proof for a few hours, preparing the toppings and baking the focaccia take less than 45 minutes all together! FLVR #partnership #Lays #LaysRecipe Caramelized Onion and Lay’s Focaccia For the Dough: 1 1/2 cups + 2tbsp (358g) warm water 2 1/4 tsp (7g) instant dry yeast ½ tbsp granulated sugar (if you would like more sweetness, add an extra ½ tbsp) 3 tbsp (42g) olive oil 1 1/2 tsp salt 4 cups (520g) flour 1 cup Lay’s classic chips 1 sprig fresh rosemary For the Topping: 8 tbsp olive oil, separated 2 medium yellow onions, julienned 2 tbsp Worcestershire sauce 8 large white mushrooms, thinly sliced 1/4 tsp salt 1/4 ground black pepper 8 cups water 1 cup Lay’s classic chips 1-2 sprigs fresh rosemary 120g fontina cheese, shredded Instructions: Prepare the Dough: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. The dough will still be sticky and not smooth. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. Once rested, add Lay’s chips and the leaves of 1 sprig of rosemary. Gently punch it down to release the air from the dough and and transfer to a lightly floured surface. Carefully knead 5-7 minutes, or until smooth, making sure to keep the chips intact. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest at room temperature for 10-20 minutes until 20% risen. Then transfer to the fridge and let rest for 2-3 hours, until almost doubled in size. If you’re in a hurry, let rest at room temperature for 45-60 minutes until almost doubled in size. Drizzle a 10”x15” baking pan with olive oil. Then transfer the dough into the pan and gently stretch it to the edges with your hands. The dough will not fully cover the pan at this point. Cover the pan with a clean kitchen towel or plastic wrap and let it rest until doubled in size again, for 50-60 minutes. Meanwhile, Prepare the Toppings: Heat a skillet over high heat. Add 4 tbsp olive oil and the onions and reduce heat to medium high heat. Sauté the onions for 4-6 minutes, stirring consistently. When the onions turn light brown, add the Worcestershire sauce and continue cooking for 2 minutes until they become a deep, caramelized brown. Transfer the onions to a bowl. In the same pan, add two tbsp olive oil and the sliced mushrooms. Add salt and pepper and sauté until golden brown, about 6-8 minutes, then remove from the heat. Bake the Focaccia: Preheat the oven to 450F. Once the focaccia dough has rested, use your fingers and press to make impressions in the bread as in the video. At this point, the dough should cover the pan fully. Sprinkle 2/3 of the fontina cheese evenly over the top. Spread the caramelized onions evenly all over, and then scatter the mushrooms evenly as well. Then, gently press the rest of the Lay’s on top before covering with remaining cheese. Sprinkle the fresh rosemary leaves and then drizzle four tbsp olive oil and a sprinkle of salt, if desired. Place the pan in the oven and cook for 20-25 minutes until the focaccia is nicely golden brown and the cheese is melted. Remove from the oven, let it cool for 10 minutes, then slice and serve while still warm. Bon appetit
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!  
2.91M
76.9K
245
11mo 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!  
I am so excited to announce that I have been nominated for Video of the Year for the inaugural TikTok Awards US! This Homemade Dubai Chocolate is the video that got nominated, and I’m still in awe that I get this honor, thanks to you all ❤️ Search “TikTok Awards” to vote for my video ☺️ #tiktokawards #tiktokawards2025
2.82M
244K
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11mo ago
turkuazkitchen
I am so excited to announce that I have been nominated for Video of the Year for the inaugural TikTok Awards US! This Homemade Dubai Chocolate is the video that got nominated, and I’m still in awe that I get this honor, thanks to you all ❤️ Search “TikTok Awards” to vote for my video ☺️ #tiktokawards #tiktokawards2025
Fall is in full swing, so let’s add a little whimsy to our sourdough by shaping it like a pumpkin. A bit of twine, wrapped around the dough in a star shape, a simple scoring pattern, and a stem (you can use a large cinnamon stick!) creates the illusion. Happy fall! You can find my basic sourdough recipe on my website.
2.03M
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3w ago
turkuazkitchen
Fall is in full swing, so let’s add a little whimsy to our sourdough by shaping it like a pumpkin. A bit of twine, wrapped around the dough in a star shape, a simple scoring pattern, and a stem (you can use a large cinnamon stick!) creates the illusion. Happy fall! You can find my basic sourdough recipe on my website.
Happy Saturday ☺️ Berry season is here, and I have the perfect pastry to celebrate. Enjoy these Blueberry Danish Buns, full recipe on my website! (link in bio)
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5mo ago
turkuazkitchen
Happy Saturday ☺️ Berry season is here, and I have the perfect pastry to celebrate. Enjoy these Blueberry Danish Buns, full recipe 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. Pour the batter with the flour added into the prepared springform pan and bake for about 25-30 minutes, or until the cake is well risen and baked through. Remove from the oven and allow cake to cool in the tin for about 15 minutes. Leave the oven on during this time. *Pour the remaining 1/3 of the batter on top of the baked cake, spreading it gently to the edges. Return the cake to the oven for another 10-15  minutes, or until a thin crust has just formed on the top of the cake, but the batter is still very soft underneath. Remove from the oven and allow to cool slightly before serving. Remove the ring mold and slice into wedges. Serve warm with vanilla ice cream and fresh fruit, if desired. Bon appetit! *Note: I spread the pistachio cream on the cake after its first bake, then added the remaining batter on top.
1.00M
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11mo 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. Pour the batter with the flour added into the prepared springform pan and bake for about 25-30 minutes, or until the cake is well risen and baked through. Remove from the oven and allow cake to cool in the tin for about 15 minutes. Leave the oven on during this time. *Pour the remaining 1/3 of the batter on top of the baked cake, spreading it gently to the edges. Return the cake to the oven for another 10-15  minutes, or until a thin crust has just formed on the top of the cake, but the batter is still very soft underneath. Remove from the oven and allow to cool slightly before serving. Remove the ring mold and slice into wedges. Serve warm with vanilla ice cream and fresh fruit, if desired. Bon appetit! *Note: I spread the pistachio cream on the cake after its first bake, then added the remaining batter on top.
A gorgeous swirled brioche loaf with chocolate throughout, the perfect way to spend a quiet day. Recipe coming soon on my website!
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2mo ago
turkuazkitchen
A gorgeous swirled brioche loaf with chocolate throughout, the perfect way to spend a quiet day. Recipe coming soon on my website!
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) Instructions: Prepare the Crust: 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 lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool. In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well. In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use. Preheat the oven to 320F. Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, heavy cream, and granulated sugar. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture. Cover the sides and bottom of the pan with aluminum foil. Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2” around the sides of the springform. Bake the cheesecake for 70-75 minutes. Remove from the oven and place on a cooling rack. Let it cool to almost room temperature, then place in the fridge for at least 10-12 hours for the ideal texture. The next day, prepare the Dubai Chocolate Layer: Repeating the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined. Place the kataifi filling evenly over top of the cooled cheesecake. Melt the chocolate over a double boiler. At this step, you can add 1-3 tbsp of cream to your chocolate or 1 tbsp butter during this process for a slightly softer chocolate, which will make it easier to cut but won’t give you that hard-crack chocolate top. Pour the chocolate over the kataifi and then you can decorate the top with some of the kataifi mixture if you want. Place in the fridge until set, about 10 to 15 minutes. Cut in slices and serve with coffee. Bon appetit!
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3mo ago
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) Instructions: Prepare the Crust: 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 lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool. In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well. In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use. Preheat the oven to 320F. Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, heavy cream, and granulated sugar. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture. Cover the sides and bottom of the pan with aluminum foil. Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2” around the sides of the springform. Bake the cheesecake for 70-75 minutes. Remove from the oven and place on a cooling rack. Let it cool to almost room temperature, then place in the fridge for at least 10-12 hours for the ideal texture. The next day, prepare the Dubai Chocolate Layer: Repeating the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined. Place the kataifi filling evenly over top of the cooled cheesecake. Melt the chocolate over a double boiler. At this step, you can add 1-3 tbsp of cream to your chocolate or 1 tbsp butter during this process for a slightly softer chocolate, which will make it easier to cut but won’t give you that hard-crack chocolate top. Pour the chocolate over the kataifi and then you can decorate the top with some of the kataifi mixture if you want. Place in the fridge until set, about 10 to 15 minutes. Cut in slices and serve with coffee. Bon appetit!
Just got back from Türkiye, and I’m already missing the flavors of home like this Turkish Pasta 🍝❤️ #food
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9mo ago
turkuazkitchen
Just got back from Türkiye, and I’m already missing the flavors of home like this Turkish Pasta 🍝❤️ #food
Popcorn Four Ways 😋 You can prepare it with microwave popcorn as well, but I love homemade freshly popped popcorn! #food
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10mo ago
turkuazkitchen
Popcorn Four Ways 😋 You can prepare it with microwave popcorn as well, but I love homemade freshly popped popcorn! #food
The perfect winter Pavlova ❤️ I hope everyone has had a lovely week! ❄️ #food
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10mo ago
turkuazkitchen
The perfect winter Pavlova ❤️ I hope everyone has had a lovely week! ❄️ #food
Make this Almond Biscotti for holiday gift giving 🎁 the recipe is in my cookbook! Did you see my nomination for the TikTok awards last night? #food
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10mo ago
turkuazkitchen
Make this Almond Biscotti for holiday gift giving 🎁 the recipe is in my cookbook! Did you see my nomination for the TikTok awards last night? #food
Sourdough Bread with Homemade Raspberry Jam and Mascarpone Cheese 💕 Do you have any Valentine’s Day plans?
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9mo ago
turkuazkitchen
Sourdough Bread with Homemade Raspberry Jam and Mascarpone Cheese 💕 Do you have any Valentine’s Day plans?
Instead of a waffle or cake cone, try a flaky, warm croissant as an ice cream cone! The buttery crisp texture of the croissant is absolutely perfect with this creamy raspberry ice cream and chocolate drizzle.
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4mo ago
turkuazkitchen
Instead of a waffle or cake cone, try a flaky, warm croissant as an ice cream cone! The buttery crisp texture of the croissant is absolutely perfect with this creamy raspberry ice cream and chocolate drizzle.
Quesabirria Burritos, what a delicious way to end the week! Happy Friday ☺️
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8mo ago
turkuazkitchen
Quesabirria Burritos, what a delicious way to end the week! Happy Friday ☺️
Today I made a very special recipe. I can’t share the recipe to this Shakshuka Danish with you now, because it’s part of something big on the way… Stay tuned!
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2mo ago
turkuazkitchen
Today I made a very special recipe. I can’t share the recipe to this Shakshuka Danish with you now, because it’s part of something big on the way… Stay tuned!
Is Dubai Chocolate still popular, or has the trend run its course? Let’s reminisce with our viral homemade Dubai chocolate video!
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1mo ago
turkuazkitchen
Is Dubai Chocolate still popular, or has the trend run its course? Let’s reminisce with our viral homemade Dubai chocolate video!
I love to make homemade ice creams in the summer, so here is one of my favorite treats to enjoy during warm summer days: affogatos. Creamy, smooth, and cold dulce de leche ice cream melts into a freshly pulled shot of espresso making a pick me up for any time of day. Serve with chocolates or biscotti and enjoy a moment to relax with something sweet!
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4mo ago
turkuazkitchen
I love to make homemade ice creams in the summer, so here is one of my favorite treats to enjoy during warm summer days: affogatos. Creamy, smooth, and cold dulce de leche ice cream melts into a freshly pulled shot of espresso making a pick me up for any time of day. Serve with chocolates or biscotti and enjoy a moment to relax with something sweet!

TurkuazKitchen (@turkuazkitchen) TikTok Stats & Analytics

TurkuazKitchen (@turkuazkitchen) has 3.01M TikTok followers with a 6.28% engagement rate over the past 12 months. Across 79.0 videos, TurkuazKitchen received 3.22M total likes and 51.5M views, averaging 40.8K likes per video. This page tracks TurkuazKitchen's performance metrics, top content, and engagement trends — updated daily. To benchmark @turkuazkitchen against other accounts, use Socialpruf's TikTok competitor analysis tool.

TurkuazKitchen (@turkuazkitchen) TikTok Analytics FAQ

How many TikTok followers does TurkuazKitchen have?+
TurkuazKitchen (@turkuazkitchen) has 3.01M TikTok followers as of November 2026.
What is TurkuazKitchen's TikTok engagement rate?+
TurkuazKitchen's TikTok engagement rate is 6.28% over the last 12 months, based on 79.0 videos.
How many likes does TurkuazKitchen get on TikTok?+
TurkuazKitchen received 3.22M total likes across 79.0 videos in the last 12 months, averaging 40.8K likes per video.
How many TikTok views does TurkuazKitchen get?+
TurkuazKitchen's TikTok content generated 51.5M total views over the last 12 months.
Can I compare TurkuazKitchen with other TikTok accounts?+
Yes. Add @turkuazkitchen to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.