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Recipes

Inspiration from our kitchen to yours — featuring Duru Bulgur, Royal Fields and other quality Basfoods brands.

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Traditional Duru Bulgur Salad

Serves 3–4 Vegetarian Duru Bulgur

Ingredients

  • 1 cup Duru fine bulgur
  • 1 cup boiling water
  • 1 medium brown onion
  • 1 medium cucumber
  • 4 stems spring onions
  • ½ bunch parsley
  • ½ bunch mint
  • 3 tbsp olive oil
  • 1 tbsp Oncu pepper paste
  • 2 tbsp Royal Fields pomegranate syrup
  • ½ squeezed lemon
  • Black pepper & cumin to taste
  • Salt to taste
  • Fresh pomegranate seeds to garnish

Method

  1. Place the bulgur in a large bowl. Pour boiling water over the bulgur, cover and let sit until all water is absorbed and the bulgur is tender.
  2. While the bulgur soaks, finely chop the cucumber, parsley, mint, spring onions, and brown onion.
  3. Once the bulgur has absorbed all water, fluff it with a fork.
  4. Add the pepper paste, olive oil, lemon juice, and pomegranate syrup. Mix thoroughly until well combined.
  5. Add the chopped vegetables and mix until evenly distributed. Season with salt, pepper, and cumin to taste.
  6. Transfer to a serving bowl, garnish with fresh pomegranate seeds and serve.

Duru Freekeh Salad

Serves 4 Vegetarian Duru Freekeh Royal Fields

Ingredients

Grains

  • 1 cup Duru freekeh
  • 1 cup Duru extra extra coarse bulgur (optional)
  • 2 crushed garlic cloves
  • 2 tbsp olive oil
  • 25g butter (optional)
  • 2 tbsp Royal Fields pomegranate syrup

Fresh

  • 200g roasted red capsicum
  • 100g roasted pistachio kernels
  • ½ bunch parsley, roughly chopped
  • ½ bunch mint, roughly chopped
  • ½ bunch spring onions, chopped
  • 200g feta cheese
  • ½ squeezed lemon
  • Cumin, salt & pepper to taste
  • Pomegranate seeds to garnish

Method

  1. Heat olive oil and butter in a saucepan over medium heat. Add crushed garlic and sauté until fragrant.
  2. Add freekeh and sauté until it changes colour and releases a nutty aroma.
  3. Add bulgur (if using), mix well, season with salt, then add 2 cups of water. Simmer until all liquid is absorbed. Set aside to cool.
  4. Chop roasted red capsicum, parsley, mint and spring onions. Roast pistachios if needed and crumble the feta.
  5. In a large bowl, combine cooled grains with all fresh ingredients, pomegranate syrup, lemon juice, cumin powder, salt and pepper. Mix well.
  6. Transfer to a serving bowl and top with crumbled feta, pistachio kernels and pomegranate seeds.

Duru Bulgur Pilaf with Chickpeas

Serves 4 Vegan option Duru Bulgur Oncu

Ingredients

  • 1 cup Duru extra extra coarse bulgur
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1 red capsicum, cubed
  • 1 green capsicum, cubed
  • 1 can chopped tomatoes
  • 1 can chickpeas
  • 1 tbsp Oncu pepper paste
  • 1 tbsp butter
  • 1 vegetable stock cube
  • Cumin & mild paprika to taste
  • Salt & pepper to taste
  • Fresh parsley to garnish

Method

  1. Heat olive oil and butter in a pan over medium heat. Add diced onion and garlic and sauté until soft.
  2. Add cubed red and green capsicum and cook for 1 minute.
  3. Add chopped tomatoes and chickpeas and sauté for another minute.
  4. Add pepper paste and bulgur to the pan, mixing well. Sauté for 1 minute.
  5. Add 2 cups of boiling water and the stock cube. Season with cumin, paprika, salt and pepper.
  6. Cook for 15 minutes or until the bulgur has almost absorbed all the water. Rest for 10 minutes to allow the flavours to meld.
  7. Garnish with fresh parsley and serve.
Tip: Leaving the bulgur to rest before serving is key — it allows the spices to fully absorb and the texture to improve.

Cacik — Yoghurt & Cucumber Dip

Serves 4 Vegetarian Gluten free Pasha Yoghurt

Ingredients

  • 2 cups Pasha yoghurt
  • 1 medium Lebanese cucumber, grated
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp dried mint
  • ½ bunch fresh dill, finely chopped
  • Salt to taste
  • Pinch of paprika, to garnish

Method

  1. Grate the cucumber and squeeze out excess liquid using a clean tea towel or your hands.
  2. In a bowl, whisk the Pasha yoghurt until smooth.
  3. Stir in the crushed garlic, grated cucumber, dried mint and dill.
  4. Season with salt and mix well. Adjust garlic and mint to taste.
  5. Transfer to a serving bowl, drizzle with olive oil and a pinch of paprika.
  6. Chill for at least 20 minutes before serving alongside grilled meats or warm bread.
Tip: For a thicker dip, strain the yoghurt through muslin cloth for an hour before mixing.

Pasha Yoghurt Marinated Chicken Skewers

Serves 4 Pasha Yoghurt Oncu

Ingredients

  • 1 cup Pasha yoghurt
  • 800g chicken thigh, cubed
  • 2 tbsp Oncu pepper paste
  • 3 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ squeezed lemon
  • Salt & pepper to taste
  • Wooden or metal skewers

Method

  1. In a large bowl, combine Pasha yoghurt, pepper paste, garlic, olive oil, paprika, cumin and lemon juice.
  2. Add the cubed chicken and mix until well coated. Cover and marinate in the fridge for at least 2 hours, ideally overnight.
  3. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
  4. Thread the marinated chicken onto skewers.
  5. Grill or barbecue over medium-high heat for 10–12 minutes, turning occasionally, until cooked through and charred at the edges.
  6. Rest for a few minutes before serving with flatbread and a side of Cacik.

Ardena Piknik Cow’s Feta & Spinach Börek

Serves 6 Vegetarian Ardena Cheese

Ingredients

  • 250g Ardena Piknik Cow’s Feta, crumbled
  • 300g baby spinach, roughly chopped
  • 1 packet filo pastry (270g)
  • 1 small onion, finely diced
  • 2 tbsp olive oil, plus extra for brushing
  • 2 eggs
  • ½ cup milk
  • 2 tbsp melted butter
  • 1 tbsp sesame seeds
  • Salt & pepper to taste

Method

  1. Preheat oven to 180°C. Heat olive oil in a pan and sauté the onion until soft.
  2. Add spinach and cook until wilted. Season with salt and pepper, then set aside to cool.
  3. Once cooled, mix the spinach mixture with the crumbled Ardena Piknik Cow’s Feta.
  4. Whisk together one egg and the milk to make an egg wash.
  5. Layer sheets of filo in a greased baking dish, brushing each layer with the egg wash and melted butter.
  6. Spread the cheese and spinach filling over the pastry, then top with the remaining filo sheets, brushing each layer as before.
  7. Score the top into portions, brush with the remaining egg wash and sprinkle with sesame seeds.
  8. Bake for 30–35 minutes until golden and crisp. Rest for 10 minutes before slicing and serving.

Ardena Danish White Feta & Tomato Simit Sandwich

Serves 2 Vegetarian Ardena Cheese

Ingredients

  • 2 simit (Turkish sesame rings), halved
  • 150g Ardena Danish White Feta, sliced
  • 1 ripe tomato, sliced
  • ½ Lebanese cucumber, sliced
  • Handful of rocket leaves
  • 1 tbsp olive oil
  • Pinch of dried oregano
  • Black pepper to taste

Method

  1. Lightly toast the halved simit if desired.
  2. Drizzle the cut sides with olive oil and sprinkle with dried oregano.
  3. Layer the Ardena Danish White Feta, tomato, cucumber and rocket onto the base of each simit.
  4. Season with black pepper, close the sandwich and press gently.
  5. Slice in half and serve immediately with a side of olives.

Mediterranean Mezze Platter

Serves 6–8 Vegetarian Gluten free Pasha Yoghurt Ardena Cheese Royal Fields

Ingredients

Base

  • 1 cup Pasha yoghurt
  • 200g Ardena Bulgarian White Cheese, cubed
  • 1 tbsp Oncu pepper paste
  • 2 tbsp Royal Fields pomegranate syrup

To serve

  • Mixed olives
  • Cherry tomatoes, halved
  • Cucumber sticks
  • Roasted almonds
  • Fresh mint leaves
  • Extra virgin olive oil, for drizzling

Method

  1. Whisk the Pasha yoghurt until smooth and spread across the base of a large serving platter or shallow bowl.
  2. Swirl the Oncu pepper paste through the yoghurt in a spiral pattern.
  3. Drizzle the pomegranate syrup over the top.
  4. Arrange the cubed Ardena Bulgarian White Cheese, olives, cherry tomatoes, cucumber and roasted almonds around and over the yoghurt base.
  5. Scatter fresh mint leaves and finish with a drizzle of olive oil.
  6. Serve immediately with warm flatbread for dipping and scooping.
Tip: This works well as a shared starter for gatherings — assemble just before serving so the yoghurt stays fresh.

Kataifi Nests with Pistachio & Honey

Makes 12 Vegetarian Antoniou

Ingredients

  • 375g Antoniou Kataifi Pastry, thawed
  • 150g butter, melted
  • 150g pistachios, roughly chopped
  • 1 cup sugar
  • 1 cup water
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 cinnamon stick

Method

  1. Preheat oven to 180°C. Gently separate the kataifi strands and toss with melted butter until evenly coated.
  2. Press a small handful into each cup of a greased muffin tin, forming a nest shape with a well in the centre.
  3. Fill each nest with chopped pistachios, pressing down gently.
  4. Bake for 20–25 minutes until golden and crisp.
  5. Meanwhile, make the syrup by simmering sugar, water, honey, lemon juice and cinnamon stick for 8–10 minutes until slightly thickened.
  6. Pour the warm syrup over the nests as soon as they come out of the oven. Cool completely before serving.

Pekmez & Tahini Breakfast Dip

Serves 2 Vegan Gluten free Osmanli

Ingredients

  • 4 tbsp Osmanli 100% Grape Pekmez
  • 4 tbsp tahini
  • 1 tbsp walnuts, crushed
  • Pinch of cinnamon
  • Warm flatbread, to serve

Method

  1. Spoon the tahini into a shallow bowl and swirl in the pekmez, keeping some marbling rather than mixing fully smooth.
  2. Scatter crushed walnuts and a pinch of cinnamon over the top.
  3. Serve with warm flatbread for dipping — a classic Turkish breakfast pairing.
Tip: Keep the tahini and pekmez separate until serving so guests can mix their own ratio.

Pistachio Halva Tart

Serves 8 Vegetarian Osmanli

Ingredients

  • 300g Osmanli Halva Pistachio, crumbled
  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 300ml thickened cream
  • 200g cream cheese, softened
  • 3 tbsp honey
  • Extra pistachios, to garnish

Method

  1. Mix crushed biscuits with melted butter and press firmly into a lined tart tin. Chill for 20 minutes.
  2. Whip the cream to soft peaks. In a separate bowl, beat the cream cheese with honey until smooth, then fold in the whipped cream.
  3. Gently fold through the crumbled halva, keeping some texture.
  4. Spoon the filling over the chilled base and smooth the top.
  5. Chill for at least 3 hours, or overnight, until set.
  6. Garnish with extra crumbled halva and pistachios before serving.

Traditional Turkish Coffee

Serves 2 Vegan Gluten free Mehmet Efendi

Ingredients

  • 2 heaped tsp Mehmet Efendi Turkish Coffee
  • 2 small cups cold water
  • Sugar, to taste (optional)

Method

  1. Measure the cold water into a cezve (Turkish coffee pot) using the serving cups as your measure.
  2. Add the coffee grounds and sugar, if using, and stir well before heating.
  3. Place over low heat and let it warm slowly — do not stir again once it starts heating.
  4. Just as the foam starts to rise, remove from heat and spoon a little foam into each cup.
  5. Return the cezve to the heat briefly, then pour the rest evenly into both cups.
  6. Let the grounds settle for a minute before serving with a glass of water on the side.

Marinated Olive Mezze

Serves 6 Vegan Gluten free Yore

Ingredients

  • 400g Yore Black Gemlik Olives
  • 3 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • Zest of 1 orange
  • 1 sprig fresh rosemary

Method

  1. Drain the olives and pat dry.
  2. Combine with olive oil, sliced garlic, oregano, chilli flakes, orange zest and rosemary in a bowl.
  3. Toss well to coat evenly.
  4. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
  5. Bring to room temperature before serving as part of a mezze spread.

Mediterranean Couscous Salad

Serves 4 Vegetarian Vegan option Selva

Ingredients

  • 1 cup Selva Couscous
  • 1 cup boiling water or stock
  • 1 Lebanese cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamata olives, pitted
  • 100g feta cheese, crumbled (omit for vegan)
  • ½ bunch parsley, chopped
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste

Method

  1. Place couscous in a heatproof bowl, pour over boiling water or stock, cover and let sit for 5 minutes.
  2. Fluff with a fork once all liquid is absorbed and set aside to cool.
  3. Combine cooled couscous with cucumber, tomatoes, olives, feta (if using) and parsley.
  4. Whisk together olive oil, lemon juice, salt and pepper and toss through the salad.
  5. Serve at room temperature or chilled.

Quick Penne Arrabbiata

Serves 4 Vegan Rio Santo

Ingredients

  • 370mL Rio Santo Arrabbiata Pasta Sauce
  • 400g penne pasta
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • Pinch of extra chilli flakes (optional)
  • Fresh basil, to garnish
  • Grated parmesan, to serve

Method

  1. Cook penne in salted boiling water according to packet instructions until al dente. Drain, reserving a splash of pasta water.
  2. Meanwhile, heat olive oil in a pan and gently sauté garlic until fragrant.
  3. Add the Rio Santo Arrabbiata sauce and simmer for 5 minutes, adding a splash of pasta water if needed.
  4. Toss the drained pasta through the sauce until well coated.
  5. Serve topped with fresh basil and grated parmesan.

Pomegranate & Mint Mocktail

Serves 2 Vegan Gluten free Dimes

Ingredients

  • 1 cup Dimes Pomegranate Juice
  • ½ cup soda water
  • Handful fresh mint leaves
  • Juice of ½ lime
  • Ice cubes
  • Pomegranate seeds, to garnish

Method

  1. Fill two glasses with ice.
  2. Lightly muddle mint leaves in the bottom of each glass.
  3. Divide the pomegranate juice and lime juice between the glasses.
  4. Top with soda water and stir gently.
  5. Garnish with pomegranate seeds and a mint sprig.

Spiced Roasted Chickpea Snack Mix

Serves 6 Vegan Gluten free Seyran

Ingredients

  • 300g Seyran Double Roasted Chickpeas
  • 100g Seyran Pumpkin Seeds
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 1 tbsp olive oil
  • Salt to taste

Method

  1. In a large bowl, toss the roasted chickpeas and pumpkin seeds with olive oil.
  2. Add smoked paprika, cumin, garlic powder and salt, tossing until evenly coated.
  3. Store in an airtight container, or serve immediately as a snack mix.
Tip: Great portioned into small bags for on-the-go snacking or lunchboxes.

Chocolate Hazelnut Bark

Serves 8 Vegetarian Gluten free ION

Ingredients

  • 200g ION Milk Chocolate With Hazelnut, broken into pieces
  • 100g ION Dark Chocolate, broken into pieces
  • 30g dried cranberries
  • 20g pistachios, chopped
  • Pinch of sea salt flakes

Method

  1. Line a baking tray with baking paper.
  2. Melt the milk and dark chocolate separately, either in short bursts in the microwave or over a double boiler.
  3. Pour the melted milk chocolate onto the tray and spread into an even layer.
  4. Drizzle the dark chocolate over the top and swirl gently with a skewer for a marbled effect.
  5. Scatter over cranberries, pistachios and sea salt flakes.
  6. Chill until firm, then break into shards to serve.

Pastitsio — Greek Baked Pasta

Serves 6 Jotis

Ingredients

Base

  • 500g tube pasta (bucatini or similar)
  • 500g beef mince
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 400g crushed tomatoes
  • 1 tsp cinnamon
  • Salt & pepper to taste

Topping

  • 162g Jotis Bechamel sauce mix, prepared as per packet
  • 2 eggs
  • 100g grated parmesan

Method

  1. Preheat oven to 180°C. Cook the pasta until al dente, drain and set aside.
  2. Brown the mince with onion and garlic in a large pan. Add crushed tomatoes and cinnamon, season and simmer for 15 minutes.
  3. Prepare the Jotis Bechamel according to packet instructions, then whisk in the eggs and half the parmesan once slightly cooled.
  4. Layer the pasta in a baking dish, top with the meat sauce, then pour the bechamel mixture evenly over the top.
  5. Sprinkle with remaining parmesan and bake for 35–40 minutes until golden.
  6. Rest for 10 minutes before slicing and serving.

Mastic Ice Cream

Serves 6 Vegetarian Gluten free Chios

Ingredients

  • 1–2 Chios Mastic Gum tears, ground with 1 tsp sugar
  • 600ml thickened cream
  • 1 can condensed milk
  • 1 tsp vanilla extract

Method

  1. Using a mortar and pestle, grind the mastic gum with a teaspoon of sugar until it forms a fine powder — this keeps it from clumping.
  2. Whip the cream to soft peaks.
  3. Fold in the condensed milk, ground mastic and vanilla extract until well combined.
  4. Pour into a freezer-safe container and freeze for at least 6 hours, or overnight.
  5. Allow to soften slightly at room temperature for a few minutes before scooping.

Kashkaval Saganaki — Fried Cheese

Serves 4 Vegetarian Gazi

Ingredients

  • 250g Gazi Kashkaval Cheese, sliced into 1cm thick pieces
  • ¼ cup plain flour
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges
  • Fresh oregano, to garnish

Method

  1. Lightly dust each slice of Kashkaval cheese in flour, shaking off any excess.
  2. Heat olive oil in a pan over medium-high heat.
  3. Fry the cheese slices for 1–2 minutes per side until golden and crisp on the outside, melting slightly within.
  4. Remove and place on a serving plate.
  5. Squeeze fresh lemon juice over the top and scatter with oregano.
  6. Serve immediately while hot.

Herb-Infused Olive Oil Dressing

Makes 1 cup Vegan Gluten free Yonca

Ingredients

  • 1 cup Yonca Extra Virgin Olive Oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 garlic cloves, lightly crushed
  • 1 tsp black peppercorns
  • 2 tbsp red wine vinegar, added before serving

Method

  1. Warm the olive oil gently in a small saucepan — do not let it simmer or boil.
  2. Add the rosemary, thyme, garlic and peppercorns, and heat on the lowest setting for 5 minutes to infuse.
  3. Remove from heat and let cool completely in the pan.
  4. Strain into a clean bottle or jar and store in the fridge for up to 2 weeks.
  5. Whisk with red wine vinegar just before dressing salads.

Turkish-Style Rice Pilaf

Serves 4 Vegan Gluten free Duru

Ingredients

  • 1 ½ cups Duru Baldo Rice
  • 2 tbsp olive oil
  • ¼ cup vermicelli noodles, broken
  • 2 ¼ cups vegetable stock
  • Salt to taste

Method

  1. Rinse the rice under cold water until it runs clear, then soak in warm salted water for 15 minutes and drain.
  2. Heat olive oil in a pot and toast the vermicelli until golden brown.
  3. Add the drained rice and stir to coat in the oil for 1–2 minutes.
  4. Pour in the vegetable stock and bring to a boil, then reduce to a simmer, cover and cook for 15–18 minutes until liquid is absorbed.
  5. Remove from heat, cover with a tea towel under the lid, and rest for 10 minutes before fluffing with a fork.

Ful Medames — Egyptian Fava Beans

Serves 4 Vegan Gluten free Americana

Ingredients

  • 400g Americana Fava Beans
  • 2 tbsp olive oil, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • 1 tomato, diced
  • Salt & pepper to taste
  • Fresh parsley, to garnish
  • Warm flatbread, to serve

Method

  1. Warm the fava beans in a saucepan with a splash of their liquid over low heat.
  2. Lightly mash some of the beans with a fork, leaving some whole for texture.
  3. Stir in olive oil, crushed garlic, cumin and lemon juice.
  4. Season with salt and pepper to taste.
  5. Transfer to a serving bowl, top with diced tomato and a drizzle of olive oil.
  6. Garnish with parsley and serve warm with flatbread.

Sage Tea-Poached Pears

Serves 4 Vegetarian Vegan option Gluten free Dogadan

Ingredients

  • 4 Dogadan Sage (Adacay) Tea bags
  • 4 firm pears, peeled, stems left on
  • 3 cups water
  • ½ cup honey (or maple syrup for vegan)
  • 1 cinnamon stick
  • 1 strip lemon peel
  • Greek yoghurt or vanilla ice cream, to serve

Method

  1. Bring the water to a boil and steep the sage tea bags for 5 minutes, then remove the bags.
  2. Stir in the honey, cinnamon stick and lemon peel until dissolved.
  3. Add the peeled pears, standing upright if possible. Cover and simmer gently for 20–25 minutes, turning occasionally, until tender.
  4. Remove the pears and set aside. Simmer the liquid uncovered for a further 10 minutes to reduce into a light syrup.
  5. Drizzle the pears with the reduced syrup and serve warm or chilled with yoghurt or ice cream.

Layered Vanilla Pudding with Berries

Serves 4 Vegetarian Dr. Oetker

Ingredients

  • 2 x 125g Dr. Oetker Vanilla Pudding
  • 150g mixed berries (fresh or thawed frozen)
  • 100g granola or crushed biscuits
  • 2 tbsp honey
  • Fresh mint, to garnish

Method

  1. Lightly crush half the berries with a fork and mix with honey to make a quick compote.
  2. In serving glasses, layer granola, a spoonful of berry compote, and Dr. Oetker Vanilla Pudding.
  3. Repeat the layers, finishing with pudding on top.
  4. Top with remaining whole berries and a sprig of mint.
  5. Chill for at least 15 minutes before serving.

Isot Spice Rub for Grilled Meats

Makes ½ cup Vegan Gluten free Oncu

Ingredients

  • 2 tbsp Oncu Isot Pul Biber (pepper flakes)
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp ground black pepper

Method

  1. Combine all ingredients in a small bowl and mix thoroughly.
  2. Store in an airtight jar for up to 2 months.
  3. Rub generously over lamb, chicken or beef at least 30 minutes before grilling or roasting, or straight before cooking for a lighter crust.
Tip: Also works well stirred through olive oil as a quick marinade base.

Find these ingredients in store or online

Duru Bulgur, Duru Freekeh, Oncu Pepper Paste, Royal Fields Pomegranate Syrup and more are available through Basfoods wholesale and our retail stores.

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