Hint: Add (+) or remove (-) ingredients: +mint -salt
24 results
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
A smooth cornmeal and milk soup served with tomato-paste sauce and butter-toasted bread cubes.
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
Slow-simmered lamb head meat and trotters in a rich broth, with garlic vinegar and pepper butter.
Shredded lamb and rice in a hot garlic-and-red-pepper broth inspired by Gaziantep’s cuisine. The home method uses a regular saucepan and avoids the dramatic flame of specialist beyran service. Longer professional cooking and individual copper-pan assembly give a different result.
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
Red lentils and rice simmer together, finished with onion, tomato paste and cumin.
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
Rice simmered in milk, thickened with an egg-yolk mixture and finished with red-pepper butter.
A warming red lentil soup with bulgur, rice, tomato, dried mint and pul biber.
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Roasted pumpkin, leek and carrot blended into a smooth soup with cumin, turmeric and a buttery finish.
A smooth green lentil soup. Dried green lentils are simmered with onion and carrot, then puréed and strained. The soup is thickened with butter, oil and toasted flour, then loosened with chicken stock. It is finished with butter warmed with paprika, mint and red pepper flakes.
Spicy chicken soup served with a separate plate of cool, softly set flour dough. Arabaşı belongs to several Central Anatolian food traditions. Serve small bites of the soft dough with the soup and chew normally; there is no need to swallow dough whole.
A tangy, gently thickened tarhana soup with tomato, butter and dried mint.
Tender beef tripe in a silky lemon-thickened broth, served with garlic vinegar.
A thick, meatless Diyarbakır soup of hulled wheat, whole green lentils and chickpeas, finished with onions cooked in clarified butter and Turkish red pepper flakes.
A gently tangy yogurt and rice soup finished with melted butter, dried mint and pul biber.
Shredded lamb in a creamy yogurt and lemon broth with warm paprika butter.
A creamy yogurt soup with tender wheat, chickpeas and dried mint butter.
