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.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
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
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
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
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
Bazlama
A leavened flatbread about 2 cm thick, cooked on a griddle and turned to cook both sides. Soft inside, slightly crisp outside, and known as village br