Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Lebeniye soup
A yoghurt soup thickened with chickpeas and hulled wheat, finished with garlic and mint in butter. The Antep version adds small köfte. In Mardin it go
Cacık
A Turkish mezze of yoghurt, cucumber, garlic, salt, water and olive oil. A hot-weather dish whose consistency runs from thick enough to spoon to loose
Highland yoghurt soup
The default Turkish yoghurt soup and the textbook terbiyeli çorba. Rice simmers in water, yoghurt, flour and egg yolk are beaten separately, tempered
Toyga soup
A thicker, more archaic cousin of yayla çorbası: hulled wheat instead of rice, strained yoghurt instead of plain. A hospitality dish made in big pots
Ayran soup
A grain and pulse soup carried on thinned yoghurt. Wheat and chickpeas are soaked overnight, boiled separately, then folded into salted, watered yoghu
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Haydari
A thick mezze of strained yoghurt, garlic and herbs. One thing separates it from cacık and it is decisive: haydari has no cucumber and the yoghurt is
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.