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.
Cold ayran soup
It deserves its own record because the technique is categorically different: nothing is heated. Boiled and cooled chickpeas and wheat are stirred into
Wedding soup
A ceremonial soup cooked in meat broth whose identity is its terbiye: strained yoghurt, egg yolk, flour and lemon juice beaten separately, tempered, a
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
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
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
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
Ayran
Yoghurt let down with water and salted. Turkey’s national drink, and really yoghurt made portable: on the move it both slowed spoilage in heat and rep
Churn buttermilk
Not to be confused with ordinary ayran — it is a different substance: the liquid left after butter has been churned out of yoghurt. Yoghurt destined f
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