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.
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
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
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
Yoghurt cake
Turkey’s everyday tea cake. The yoghurt is both the liquid phase and the acid half of the chemical leavening.
Yoghurt syrup cake
A pale tray bake cut into squares or diamonds and drenched in cold syrup. It looks like revani but is made with flour rather than semolina, and the yo
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made