Börek Soup & Pide: Nourishment, Tradition, and Turkish Soul (includes complimentary surprise dessert)

There’s something deeply comforting about the flavors of Anatolia, a region known for its rich culinary traditions and soulful home cooking. The warmth of Turkish food — its simple, honest ingredients and the way meals bring people together — has always inspired me. This week at Ragna’s Table, I’m honored to share Börek Soup, a traditional dish that feels like a hug in a bowl: tender hand-cut dumpling pieces simmered in a fragrant broth, brightened with lemon zest, and finished with a creamy, tangy yogurt sauce.

The dough is made with a thoughtful blend of all-purpose and semolina flour, gently kneaded with caramelized onions, grass-fed ground beef, and fragrant spices like Aleppo pepper, allspice, and fresh dill. The small dumpling-like pieces are dried to develop perfect texture — delicate yet sturdy enough to soak up all the lovely flavors.

The soup base itself is a chicken broth, simmered with homemade chickpeas and rice, both packed with protein, fiber, and minerals that support digestion and sustained energy. The final touch is a velvety yogurt sauce, carefully tempered with egg and milk to add creamy brightness and probiotic goodness. A drizzle of mint-infused olive oil and fresh herbs on top brings the whole bowl together — grounding, refreshing, and deeply satisfying.

To accompany this comforting soup, I’m serving warm, soft Turkish pide bread — perfect for soaking up the rich broth and adding a tender, fragrant bite. It’s the ideal complement to this dish and a lovely way to bring the table together.

At Ragna’s Table, I always prioritize mostly organic ingredients and thoughtfully sourced spices, aiming to create meals that nourish body and spirit alike. This Börek Soup with pide bread is a quiet celebration of tradition, health, and the joy of gathering around the table — a meal made with love and meant to be shared.