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.
Contradiction You asked for something light and something rich. They pull in opposite directions, so weight was left out of the ranking and these are sorted on taste alone.
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
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
Wedding soup
Lamb broth, a liaison, and red pepper butter over the top: yayla soup’s richer cousin, built on stock instead of water.
Lamb and pea stew
The peas go in last. Boiled with the meat from the start they lose both their colour and their texture.
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
Yoghurt cake
Turkey’s everyday tea cake. The yoghurt is both the liquid phase and the acid half of the chemical leavening.