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.
Tutmaç
Small cut noodles cooked with meat or lentils, with garlic yoghurt poured over at the plate rather than stirred into the pot. This is a far older and
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
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
Yuvalama
Tiny balls of rice flour and minced lamb, rolled by hand, cooked with lamb shank and chickpeas, with a yoghurt and butter sauce stirred in at service.
Small meatballs in yoghurt
Tiny bulgur-cased köfte cooked with chickpeas in a yoghurt broth. Gaziantep sources insist it is not yuvalama: yuvalama’s balls are rice flour, ufak k
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