Chef Berkin

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Chef Berkin Passionate cook 🍳 | Sharing daily recipes, tips, and kitchen experiments | Follow for tasty inspiration and fun cooking ideas!
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Callab: [email protected]
🧑‍🍳 All my recipes in the link 👇

https://linktr.ee/ChefBerkin

10/15/2026

Shrimp & Parmesan Pasta

10/14/2026

Vegan Tofu Burger

Full recipe — link in bio.

10/12/2026

Halloween Monster Brownies

My chocolate brownies, dressed up for Halloween. Melted marshmallow webs, candy eyes, and a fudgy middle.

Ingredients
• 113 g unsalted butter
• 110 g white sugar
• 50 g brown sugar
• ½ tsp salt
• 2 large eggs + 1 extra yolk
• 2 tsp vanilla extract
• 90 g all-purpose flour
• 35 g cocoa powder
• ¼ tsp baking powder
• 150 g chopped milk chocolate
• 50 g chopped milk chocolate for the top
• Marshmallows
• Candy eyes

How to make them

1. Preheat the oven to 350°F (175°C). Line an 8 × 8-inch pan with parchment paper.
2. Put the butter, both sugars and salt in a microwave-safe bowl. Microwave for about 1 minute, until the butter melts. Whisk well and let it cool slightly.
3. Add the eggs, extra yolk and vanilla. Whisk until smooth.
4. Sift in the flour, cocoa and baking powder. Fold gently until combined—don’t overmix. Thick batter is normal.
5. Fold in 150 g chocolate, spread the batter into your pan and sprinkle the remaining 50 g on top.
6. Bake for 25–30 minutes. Start checking at 25 minutes: the edges should be set and a toothpick should come out with moist crumbs, not wet batter.
7. Cool completely, then cut into squares.
8. Melt the marshmallows in the microwave in short bursts. Let them cool enough to touch, then stretch between your fingers and lay the webs over each brownie. Add the candy eyes.

Tip: Chill the cooled brownies for an hour before cutting if you want cleaner slices.

10/09/2026

Buffalo Chicken Tortilla Pizza

Paid by Lillie’s Q to create this video.

Tortilla strips baked with eggs, Buffalo chicken and red pepper, topped with melted mozzarella, green onions and a little extra Buffalo sauce. Simple, cheesy and full of flavor.

10/07/2026

Pesto Sauce

Ingredients:
• 1 handful walnuts
• 2 handfuls fresh basil leaves
• 1 handful fresh parsley leaves
• 3 garlic cloves
• 100 g Parmesan, grated
• Juice of ½ lemon
• 150–180 ml olive oil
• Salt and black pepper, to taste

How to make it:

1. Toast the walnuts in a dry pan over medium-low heat, tossing often, until fragrant. Let them cool.
2. Add the basil, parsley, garlic, walnuts, Parmesan, lemon juice, salt and black pepper to a blender.
3. Add 50 ml olive oil and blend briefly. Slowly pour in the remaining oil while blending until you reach your preferred consistency. Keep a little texture.
4. Transfer to a container, cover and refrigerate for 1 hour before serving.

10/05/2026

Golden Chicken & Potato Stew

Ingredients:
• 4–5 whole chicken legs, skin removed, separated into thighs and drumsticks
• Salt and black pepper, to taste
• 3 tbsp olive oil
• 2 tbsp canola oil
• 2 large red onions, thinly sliced
• 1 tbsp ground coriander
• 1 tbsp sweet paprika
• 1 tsp turmeric
• 1 tbsp garlic-ginger paste
• 600 ml water
• 2 tbsp honey
• 3 medium potatoes, peeled and cut into even pieces
• 150 g cooked chickpeas, drained
• 2 tbsp fresh lemon juice
• 8–10 cherry tomatoes, roughly chopped
• 2 green onions, finely sliced
• A small handful of parsley, chopped

Method:

1. Season the chicken with salt and black pepper. Heat both oils in a large, deep pan over medium-high heat. Brown the chicken for 4–5 minutes per side, then set aside.
2. Add the red onions to the same pan with a little salt and pepper. Cook over medium heat for 10–12 minutes, stirring often, until soft and golden. Give them a little longer if needed—this is where the sauce gets its flavour.
3. Reduce the heat to low. Stir in the coriander, paprika, turmeric and garlic-ginger paste. Cook for 1 minute, stirring.
4. Pour in the water, scraping up the browned bits from the pan. Stir in the honey and bring to a boil.
5. Return the chicken and its juices to the pan. Add the potatoes and chickpeas. Cover and simmer gently over low heat for 30–40 minutes, until the chicken is cooked through and the potatoes are tender.
6. Add the lemon juice and cherry tomatoes, then turn off the heat. Scatter over the green onions and parsley. Cover and rest for 20 minutes before serving.

10/03/2026

Buttery Orange Rice

Buttery basmati, warm spices and a fresh orange finish. So good, you might forget about the main dish.

Ingredients
• ½ red onion, chopped
• 4 tbsp olive oil
• 2 small cups basmati rice, unwashed
• 2 garlic cloves, minced
• 1 jalapeño, chopped
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 chicken stock cube
• Salt, to taste
• A handful of frozen whole green beans
• 3½ cups boiling water — use the same cup you measured the rice with
• 3 tbsp butter
• Zest of 1 orange
• Juice of ½ orange
• A handful of cilantro, chopped
• Fried onions, for topping

Method

1. Heat the olive oil in a pot. Add the red onion and fry until golden brown.
2. Add the unwashed rice, garlic and jalapeño. Cook over low heat, stirring until the rice looks glossy.
3. Add the cumin, turmeric, crumbled stock cube and salt to taste. Fry for 2 minutes, stirring constantly.
4. Add the frozen green beans and boiling water. Stir, cover and cook over very low heat for 20 minutes.
5. Turn off the heat and remove the lid. Add the butter, orange zest, orange juice and cilantro. Mix very gently to keep the rice fluffy.
6. Leave uncovered until the steam escapes. Top with fried onions and serve alongside your favourite main.

10/01/2026

Chicken Souvlaki Plate

I made this easy plate using Chicken Souvlaki, tzatziki and pita—all from D&D Poultry | Glacial Treasure Chicken For Every Kitchen!

I really enjoyed everything. The chicken was juicy and full of flavour, and the tzatziki was honestly amazing. With just a few fresh touches, you can turn these products into a beautiful, complete meal with almost no effort.

09/30/2026

Crispy Corn Pakora

Ingredients:

• 2 fresh corn cobs
• 1 large red onion, thinly sliced
• 3 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 1–2 green chilies, chopped
• 3 tbsp fresh cilantro
• 6 tbsp chickpea flour
• 2 tbsp rice flour
• ½ tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp salt
• 1–2 tbsp water, only if needed
• Vegetable oil, for frying
• Fresh lime, for serving

Cut the corn from the cobs, keeping most of the kernels whole and roughly chopping the rest. Mix with the onion, garlic, ginger, chilies, cilantro, flours and spices. Let it rest for 5 minutes before adding any water.

Take small, rustic portions and fry at 350°F / 175°C for 3–4 minutes until deeply golden and crispy. Finish with fresh cilantro and plenty of lime.

Chef Berkin tip: Don’t shape them into perfect balls—the loose edges give you the best crunch.

09/28/2026

Chili Crisp Guacamole Toast 🥑🍳

Creamy homemade guacamole, crispy pan-fried bread and eggs cooked in chili crisp oil. Simple, spicy and seriously good.

Ingredients:
• 3 large avocados
• 1 tomato, seeds removed and chopped
• ½ red onion, finely chopped
• 1 handful cilantro, chopped
• 1 jalapeño, finely chopped
• Juice of 1 lime
• 1 garlic clove, minced
• Salt and black pepper
• Olive oil
• Chili crisp
• Eggs
• Bread
• Parmesan

Mash the avocados, then add the tomato, red onion, cilantro, jalapeño, lime juice and garlic. Season with salt, black pepper and olive oil, then mix well.

Fry the bread in olive oil until golden and crispy. Cook the eggs in chili crisp oil.

Spread the guacamole over the bread, grate Parmesan on top, finish with the chili crisp eggs and enjoy.

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Vaughan, ON

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