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.
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
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
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
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
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.
Strained yoghurt
Yoghurt drained in a cloth bag to remove the whey. The base for mezes, and the terbiye of toyga and düğün çorbası.
Dried yoghurt balls
Skimmed yoghurt or churn buttermilk is strained, kneaded hard with salt, formed into egg-sized balls and sun-dried until rock hard. It rehydrates into