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.
Contradiction You asked for something light and something rich. They pull in opposite directions, so weight was left out of the ranking and these are sorted on taste alone.
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
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
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
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
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