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.
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
Wedding soup
A ceremonial soup cooked in meat broth whose identity is its terbiye: strained yoghurt, egg yolk, flour and lemon juice beaten separately, tempered, a
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
Kalburabastı
Walnut-filled dough ovals are pressed against a sieve to emboss ridges, baked and soaked in syrup. The name comes straight from that gesture.
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
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