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.
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
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
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
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
Tarhana
A winter store made by fermenting, drying and milling a dough of flour, yoghurt, vegetables and spices. One of the few doubly fermented cereal-dairy c
Strained yoghurt
Yoghurt drained in a cloth bag to remove the whey. The base for mezes, and the terbiye of toyga and düğün çorbası.
Labneh
Yoghurt strained further than süzme, salted, and taken to a spreadable consistency. Süzme is lighter and silkier; labne is denser and sharper, and is
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