Yoghurt 
Egg 
Red meat 
Chicken 
Fish 
White cheese 
Butter 
Honey 
Milk 
Egg noodles (dry) 
Tarhana (dry) 
Kaymak (pasteurised) 
Lor whey cheese 
Çökelek curd cheese 
Keş dried yoghurt curd 
İzmir tulum cheese 
Fresh kaşar cheese 
Van herbed cheese
Butter
→
Olive oil or tahini
Butter is 16% water, olive oil is pure fat. Swapping one for one in a dough makes it slack; use about 85% of the weight.
Diet axis
Vegan
Turkish cooking is unexpectedly rich on the vegan side: almost every olive oil dish, most pulse dishes and a large share of the mezze table contain no animal product at all.
1 dishes in the database satisfy it.
The science
The one genuine gap is B12: plant foods have no reliable source and a supplement is needed. Iron from plants is non-haem and poorly absorbed — pairing it with vitamin C (lemon, pepper, parsley) raises absorption markedly.
Swaps
What replaces it, and what that costs you
Yoghurt
→
Cashew or soy yoghurt
Plant yoghurts split more readily with heat; stabilise with a spoon of starch before adding to anything hot.
Egg, as a binder
→
Flax gel or aquafaba
One egg equals a tablespoon of ground flax plus three of water. Aquafaba whips to a near-meringue foam.
Kitchen rule
A vegan plate has two separate problems to solve: binding and umami. For binding, one egg equals a tablespoon of ground flax plus three of water, left ten minutes; where the dough has to rise, aquafaba is whipped instead. Umami cannot arrive from egg or meat, so it comes from dried tomato, mushroom, charred pepper, tomato paste and fermented things — without them a vegan dish reads flat. B12 is not a kitchen problem; it needs a supplement.
What you can eat
Dishes that qualify
This is not a list of things that work if you modify them. Under each dish is the reason it qualifies: some as they are, some in one of their own forms, some only once you have read the packet. A dish with an ingredient we cannot verify is left out, because a wrong badge is a health risk.
