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.
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
Lebeniye soup
A yoghurt soup thickened with chickpeas and hulled wheat, finished with garlic and mint in butter. The Antep version adds small köfte. In Mardin it go
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
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
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
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