Foodactor Recipes
Exclusive recipes handcrafted by the Foodactor team.
Traditional Menemen
An indispensable part of classic Turkish breakfasts, featuring a perfect harmony of tomatoes, peppers, and eggs.
Strained Red Lentil Soup (Mercimek Çorbası)
A heartwarming, restaurant-style delicious red lentil soup.
Homemade Crispy Lahmacun
Thin-crust lahmacun with plenty of toppings that you can bake at home on a pizza stone or in a pan.
Classic Grilled Meatballs (Izgara Köfte)
Traditional mom-style meatballs that stay intact, juicy, and perfectly seasoned.
Traditional Karnıyarık (Stuffed Eggplant)
The crown jewel of dinners where fried eggplants meet a delicious minced meat filling.
Classic White Bean Stew (Kuru Fasulye)
Restaurant-style, perfectly thickened, rich tomato paste white bean stew.
Spinach and Cheese Gözleme
Delicious traditional flatbread cooked on a griddle or pan with hand-rolled thin dough.
Kayseri Style Mantı (Turkish Dumplings)
A feast of garlic yogurt where thinly rolled dough meets a savory minced meat filling.
Traditional İskender Kebap
The legendary taste of Bursa: A wonderful recipe where thinly sliced meat meets butter and tomato sauce on pita bread.
Baked Rice Pudding (Fırın Sütlaç)
Perfectly consistent traditional Turkish milk dessert with a beautifully browned top.
Classic French Onion Soup (Soupe à l'Oignon)
A comforting traditional soup made with deeply caramelized onions, rich beef broth, and topped with toasted bread and melted Gruyère cheese.
Bœuf Bourguignon
A globally renowned, hearty beef stew simmered slowly in Burgundy wine, beef broth, carrots, pearl onions, and mushrooms.
Coq au Vin
A classic rustic French chicken stew braised in red wine with mushrooms, crispy bacon, and pearl onions.
Traditional Ratatouille
A vibrant, rustic Provençal vegetable stew featuring eggplant, zucchini, bell peppers, and fresh tomatoes.
Quiche Lorraine
A savory French tart featuring a buttery, flaky crust filled with a rich custard of eggs, cream, cheese, and smoky bacon.
Croque Monsieur
The ultimate French toasted sandwich loaded with ham, melted Gruyère cheese, and topped with a rich béchamel sauce.
Salade Niçoise
A refreshing and protein-packed Mediterranean salad originating from Nice, featuring tuna, green beans, and potatoes.
Classic French Crêpes
Thin, delicate, and buttery French pancakes that can be customized with endless sweet or savory fillings.
Bouillabaisse
A traditional, elegant Provençal fish stew originating from Marseille, richly flavored with saffron, fennel, and orange zest.
Crème Brûlée
A luxurious and classic French dessert consisting of a rich vanilla custard base topped with a contrasting layer of hard caramelized sugar.
Authentic Paella Valenciana
The most famous Spanish dish, originating from Valencia, featuring a perfectly cooked layer of short-grain rice, chicken, rabbit, and saffron.
Tortilla Española (Spanish Omelette)
A staple of Spanish cuisine, this thick, comforting omelette is made simply with potatoes, onions, eggs, and olive oil.
Traditional Gazpacho
A refreshing, chilled Andalusian soup made from blended raw vegetables, perfect for hot summer days.
Patatas Bravas
Crispy fried potato cubes topped with a spicy, smoky paprika sauce. A classic Spanish tapas dish.
Gambas al Ajillo (Garlic Shrimp)
A sizzling, intensely flavorful tapas dish of shrimp cooked in olive oil with loads of garlic and a touch of chili.
Croquetas de Jamón (Ham Croquettes)
Creamy, melt-in-your-mouth fritters filled with a rich béchamel sauce and savory Serrano ham, coated in a crispy breadcrumb shell.
Pulpo a la Gallega (Galician Octopus)
A traditional dish from Galicia featuring tender boiled octopus served over sliced potatoes, drizzled with olive oil and sprinkled with paprika.
Crema Catalana
Spain's answer to crème brûlée, flavored with cinnamon and citrus zest, and topped with a crispy layer of burnt sugar.
Churros con Chocolate
Crispy, star-shaped fried dough served with an incredibly thick and rich dark hot chocolate for dipping.
Pisto Manchego
A traditional Spanish vegetable stew from La Mancha, similar to ratatouille, usually served with a fried egg on top.