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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.❤️
11.9M
279K
786
4mo 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 create a dish packed with flavor featuring one of my favorite classic chips—Lay’s Sour Cream and Onion! Savory, crunchy, with perfectly cooked skirt steak and a fresh chimichurri, this sandwich whips in 30 minutes and is so delicious you’ll have to taste it to believe. Be sure to check out the FLVR Global channel for other recipes and to see who made your favorite dish! #FLVR #lays #laysrecipe Chimichurri Steak & Egg Sandwich   Ingredients For the Chimichurri: 1/2 shallot, finely diced 2 cloves garlic, minced 1 cup parsley, diced 1 tbsp oregano 2 tbsp red wine vinegar 1/2 tbsp lemon juice Zest of 1/2 lemon 1/2 tsp red pepper flakes 1/2 tsp salt 1/2 cup olive oil   For the Steak: Drizzle of olive oil 1 lb skirt steak Salt & pepper to taste   For the Sandwich: Drizzle of olive oil 2 eggs 4 slices sourdough bread 1/4 cup garlic aioli Fresh arugula Fresh microgreens Lay’s Sour Cream & Onion Potato Chips   Instructions Prepare the Chimichurri: In a small bowl, add diced shallot, garlic, parsley, oregano, red wine vinegar, lemon juice, lemon zest, red pepper flakes, salt, and olive oil. Mix together until completely combined and set aside.   Prepare the Steak: Preheat a cast-iron grill skillet over high heat and drizzle with olive oil. While the grill is heating, season the steak liberally on both sides with salt and pepper. Place the steak in the hot pan and sear both sides of the steak for 3 to 4 minutes each, until it reaches an internal temperature of 135-140F. Remove from the pan and place on a cutting board. Cover with aluminum foil and let rest for 5 minutes. Using a sharp knife, cut the steak into slices against the grain.   Assemble the Sandwich: Preheat a medium frying pan and drizzle with olive oil. Fry the eggs to your preferred doneness and then remove from the pan. While the steak is resting, toast your sourdough slices in the same hot grill skillet. Remove from the pan and place two slices each on two serving plates. Spread one side of each slice with garlic aioli. Top one slice of each sandwich with arugula and then steak. Add chimichurri to each and then a fried egg, microgreens, and potato chips. Top with the second slice of bread. Serve with additional chips on the side.   Bon appetit!
10.4M
129K
651
10mo ago
turkuazkitchen
#AD I partnered with @flvr global to create a dish packed with flavor featuring one of my favorite classic chips—Lay’s Sour Cream and Onion! Savory, crunchy, with perfectly cooked skirt steak and a fresh chimichurri, this sandwich whips in 30 minutes and is so delicious you’ll have to taste it to believe. Be sure to check out the FLVR Global channel for other recipes and to see who made your favorite dish! #FLVR #lays #laysrecipe Chimichurri Steak & Egg Sandwich   Ingredients For the Chimichurri: 1/2 shallot, finely diced 2 cloves garlic, minced 1 cup parsley, diced 1 tbsp oregano 2 tbsp red wine vinegar 1/2 tbsp lemon juice Zest of 1/2 lemon 1/2 tsp red pepper flakes 1/2 tsp salt 1/2 cup olive oil   For the Steak: Drizzle of olive oil 1 lb skirt steak Salt & pepper to taste   For the Sandwich: Drizzle of olive oil 2 eggs 4 slices sourdough bread 1/4 cup garlic aioli Fresh arugula Fresh microgreens Lay’s Sour Cream & Onion Potato Chips   Instructions Prepare the Chimichurri: In a small bowl, add diced shallot, garlic, parsley, oregano, red wine vinegar, lemon juice, lemon zest, red pepper flakes, salt, and olive oil. Mix together until completely combined and set aside.   Prepare the Steak: Preheat a cast-iron grill skillet over high heat and drizzle with olive oil. While the grill is heating, season the steak liberally on both sides with salt and pepper. Place the steak in the hot pan and sear both sides of the steak for 3 to 4 minutes each, until it reaches an internal temperature of 135-140F. Remove from the pan and place on a cutting board. Cover with aluminum foil and let rest for 5 minutes. Using a sharp knife, cut the steak into slices against the grain.   Assemble the Sandwich: Preheat a medium frying pan and drizzle with olive oil. Fry the eggs to your preferred doneness and then remove from the pan. While the steak is resting, toast your sourdough slices in the same hot grill skillet. Remove from the pan and place two slices each on two serving plates. Spread one side of each slice with garlic aioli. Top one slice of each sandwich with arugula and then steak. Add chimichurri to each and then a fried egg, microgreens, and potato chips. Top with the second slice of bread. Serve with additional chips on the side.   Bon appetit!
#AD I partnered with @flvr_global to create a new way to enjoy a Turkish mezze: Doritos Loaded Çiğ Köfte! There are so many layers of flavor, spice, and freshness, with Doritos adding the perfect crunch. Rotate, load Up, dive in and enjoy! #FLVR #Doritos #DoritosLoaded #Doritosrecipe Doritos Loaded Çiğ Köfte Ingredients: For the Çiğ Köfte: I lb (450g) çiğ köftelik bulgur 16 oz hot water 1 tbsp roasted beef bouillon 12 oz tomato paste 1 tbsp pepper paste 1 small onion, finely grated 2 medium garlic cloves, finely grated 1/3 cup olive oil 2 tbsp pomegranate molasses Juice of ½ a lemon 50g isot pepper (urfa biber) ¼ tsp ground cinnamon 2 tsp dried mint 2 ½ tsp cumin 1 tsp salt (more to taste) ½ tsp black pepper 2 sprigs fresh parsley, finely chopped For the Sauce: 2 tbsp pomegranate molasses 2 tbsp olive oil 2 tsp lemon juice 1 tbsp ketchup ¼ tsp black pepper 2 tbsp isot pepper (urfa biber) For Assembly: 1 bag Doritos 1 cup iceburg lettuce, shredded 1 medium tomato, diced 2 tbsp dill pickle, diced 2 tbsp green onion, chopped 1 sprig parsley, chopped Fresh mint leaves 2-3 lemon wedges Instructions: Prepare the Çiğ Köfte: In a large jar, add hot water and bouillon, stirring until the bouillon is dissolved. In the bowl of a stand mixer or a food processor, add bulgur and immediately add the hot water mixture to the bulgur. Cover with lid and allow to soak for 10 - 15 minutes or until all the water is absorbed. After the bulgur is soaked, add all the çiğ köfte ingredients except for the parsley. Use the paddle attachment of your mixer or pulse your food processor to mix the ingredients for 15 -20 minutes, or until it resembles a thick, moldable paste, as in the video. Add the parsley and continue to mix for a few minutes until it is fully incorporated. Using your hands, take small pieces of the çiğ köfte mixture and make a small, oblong shape, pinching your fingers to shape it in the traditional form, as in the video. Prepare the Sauce: In a small bowl, add all of the sauce ingredients and mix with a spoon until combined. Assemble the Doritos Loaded Çiğ Köfte: On a serving plate, place a layer of Doritos evenly. Add the prepare Çiğ Köfte on top of the Doritos. Drizzle some prepared sauce over the Çiğ Köfte. Repeat with another layer of Doritos, Çiğ Köfte, and sauce. Then, top with lettuce, tomato, dill pickle, green onion, parsley, and mint. Serve with lemon wedges on the side. Bon appetit!
8.4M
53.4K
346
5mo ago
turkuazkitchen
#AD I partnered with @flvr_global to create a new way to enjoy a Turkish mezze: Doritos Loaded Çiğ Köfte! There are so many layers of flavor, spice, and freshness, with Doritos adding the perfect crunch. Rotate, load Up, dive in and enjoy! #FLVR #Doritos #DoritosLoaded #Doritosrecipe Doritos Loaded Çiğ Köfte Ingredients: For the Çiğ Köfte: I lb (450g) çiğ köftelik bulgur 16 oz hot water 1 tbsp roasted beef bouillon 12 oz tomato paste 1 tbsp pepper paste 1 small onion, finely grated 2 medium garlic cloves, finely grated 1/3 cup olive oil 2 tbsp pomegranate molasses Juice of ½ a lemon 50g isot pepper (urfa biber) ¼ tsp ground cinnamon 2 tsp dried mint 2 ½ tsp cumin 1 tsp salt (more to taste) ½ tsp black pepper 2 sprigs fresh parsley, finely chopped For the Sauce: 2 tbsp pomegranate molasses 2 tbsp olive oil 2 tsp lemon juice 1 tbsp ketchup ¼ tsp black pepper 2 tbsp isot pepper (urfa biber) For Assembly: 1 bag Doritos 1 cup iceburg lettuce, shredded 1 medium tomato, diced 2 tbsp dill pickle, diced 2 tbsp green onion, chopped 1 sprig parsley, chopped Fresh mint leaves 2-3 lemon wedges Instructions: Prepare the Çiğ Köfte: In a large jar, add hot water and bouillon, stirring until the bouillon is dissolved. In the bowl of a stand mixer or a food processor, add bulgur and immediately add the hot water mixture to the bulgur. Cover with lid and allow to soak for 10 - 15 minutes or until all the water is absorbed. After the bulgur is soaked, add all the çiğ köfte ingredients except for the parsley. Use the paddle attachment of your mixer or pulse your food processor to mix the ingredients for 15 -20 minutes, or until it resembles a thick, moldable paste, as in the video. Add the parsley and continue to mix for a few minutes until it is fully incorporated. Using your hands, take small pieces of the çiğ köfte mixture and make a small, oblong shape, pinching your fingers to shape it in the traditional form, as in the video. Prepare the Sauce: In a small bowl, add all of the sauce ingredients and mix with a spoon until combined. Assemble the Doritos Loaded Çiğ Köfte: On a serving plate, place a layer of Doritos evenly. Add the prepare Çiğ Köfte on top of the Doritos. Drizzle some prepared sauce over the Çiğ Köfte. Repeat with another layer of Doritos, Çiğ Köfte, and sauce. Then, top with lettuce, tomato, dill pickle, green onion, parsley, and mint. Serve with lemon wedges on the side. 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
94.5K
777
3mo 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
Baked Potatoes with Meatballs😋
4.07M
414K
2.52K
8mo ago
turkuazkitchen
Baked Potatoes with Meatballs😋
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
3.22M
251K
1.1K
10mo 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
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!  
2.9M
76.7K
264
4mo 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
812
4mo 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
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!
2.74M
284K
863
11mo 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!
Happy Father's Day!!❤️
2.26M
146K
479
9mo ago
turkuazkitchen
Happy Father's Day!!❤️
Tomato season is on its way! Bright and juicy, nothing compares to a locally grown tomato in its proper time. Paired with perfectly cooked gnocchi, this will become your new Summer staple. Gnocchi with Spicy Tomato Sauce❤️
1.73M
70.5K
311
11mo ago
turkuazkitchen
Tomato season is on its way! Bright and juicy, nothing compares to a locally grown tomato in its proper time. Paired with perfectly cooked gnocchi, this will become your new Summer staple. Gnocchi with Spicy Tomato Sauce❤️
Chocolate Basque Cheesecake😋
1.58M
159K
449
6mo ago
turkuazkitchen
Chocolate Basque Cheesecake😋
The Best Cinnamon Rolls with A Touch of Pumpkin❤️
1.2M
106K
273
5mo ago
turkuazkitchen
The Best Cinnamon Rolls with A Touch of Pumpkin❤️
This is the kind of berry dessert you spend all winter dreaming about--and with two bowls and less than an hour of bake time, it can be yours! 😋
1.18M
186K
761
10mo ago
turkuazkitchen
This is the kind of berry dessert you spend all winter dreaming about--and with two bowls and less than an hour of bake time, it can be yours! 😋
Happy 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❤️
1.01M
121K
495
10mo ago
turkuazkitchen
Happy 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❤️
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.
990K
87K
184
3mo 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.
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 😊
912K
104K
689
10mo 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 😊
Spring is here! Let’s celebrate the start with these festive muffins. Fresh raspberry, a touch of sweet white chocolate, and bright lime make a perfectly balanced treat.😋 Raspberry White Chocolate Key Lime Muffin❤️
859K
98.5K
428
11mo ago
turkuazkitchen
Spring is here! Let’s celebrate the start with these festive muffins. Fresh raspberry, a touch of sweet white chocolate, and bright lime make a perfectly balanced treat.😋 Raspberry White Chocolate Key Lime Muffin❤️
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😋❤️
849K
117K
666
9mo 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😋❤️
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😋❤️
760K
87.4K
451
11mo 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😋❤️

TurkuazKitchen (@turkuazkitchen) Tiktok Stats & Analytics

TurkuazKitchen (@turkuazkitchen) has 3.03M Tiktok followers with a 6.28% engagement rate over the past 12 months. Across 74 videos, TurkuazKitchen received 5.37M total likes and 85.9M views, averaging 72.6K likes per video. This page tracks TurkuazKitchen's performance metrics, top content, and engagement trends — updated daily.

TurkuazKitchen (@turkuazkitchen) Tiktok Analytics FAQ

How many TikTok followers does TurkuazKitchen have?+
TurkuazKitchen (@turkuazkitchen) has 3.03M TikTok followers as of April 2026.
What is TurkuazKitchen's TikTok engagement rate?+
TurkuazKitchen's TikTok engagement rate is 6.28% over the last 12 months, based on 74 videos.
How many likes does TurkuazKitchen get on TikTok?+
TurkuazKitchen received 5.37M total likes across 74 videos in the last 12 months, averaging 72.6K likes per video.
How many TikTok views does TurkuazKitchen get?+
TurkuazKitchen's TikTok content generated 85.9M total views over the last 12 months.