Çorbalar
Cabbage Soup (Lahana Çorbası)
White cabbage collapses into its own liquid, and tomato paste and lemon hold the balance. A pinch of cumin…
Çorbalar
Chicken Stock (Tavuk Suyu)
It is not boiled, it is heated. Boiling clouds chicken stock; liquid that only trembles over a low heat stays…
Çorbalar
Collard Greens Soup (Karalahana Çorbası)
The winter soup of the Black Sea kitchen. Cornmeal gives the body and white beans make it filling.
Çorbalar
Chicken Soup with Egg and Lemon (Terbiyeli Tavuk Çorbası)
The soup you ask for when you are ill. Egg and lemon turn chicken stock into something velvety.
Çorbalar
Orzo Soup with Yoghurt (Yoğurtlu Arpa Şehriye Çorbası)
The yoghurt is warmed first so it does not split in the pan. That step is the whole of this soup.
Çorbalar
Tomato and Vermicelli Soup (Domatesli Şehriye Çorbası)
The soup you make when there is nothing in the fridge. Toasting the vermicelli in butter keeps the strands…
Çorbalar
Tarhana Soup (Tarhana Çorbası)
Getting dried tarhana to dissolve without lumps comes down to soaking it in cold water. Added to a base of…
Çorbalar
Yoghurt and Rice Soup (Yayla Çorbası)
Cooking a yoghurt soup without it splitting is a matter of technique: the yoghurt is thickened with egg and…
Çorbalar
Red Lentil Soup (Mercimek Çorbası)
What gives restaurant versions that velvety body is not the lentils - it is one potato and one carrot going…
Çorbalar
Wedding Soup (Düğün Çorbası)
A classic cooked in lamb stock and thickened with egg and lemon. Finished with paprika butter poured over the…
Çorbalar
Chicken and Vermicelli Soup (Tavuk Suyuna Şehriye Çorbası)
The simplest soup there is, made with the stock from poaching a chicken. Toasting the vermicelli in butter…
Çorbalar
Tomato Soup (Domates Çorbası)
Peeling and grating fresh tomatoes makes the soup both sweeter and free of stringy bits. Grated cheese on…
Çorbalar
Broccoli Soup (Brokoli Çorbası)
Cooking broccoli without losing its green is a matter of timing: more than 10 minutes and both the colour and…
Çorbalar
Noodle and Chickpea Soup (Tutmaç Çorbası)
An Anatolian soup of homemade noodles, chickpeas and yoghurt. The noodles release their starch and thicken…
Çorbalar
Lentil, Bulgur and Rice Soup (Mahluta Çorbası)
The filling soup of the southeast: red lentils, bulgur and rice together. With its mint and pepper butter it…
Çorbalar
Roasted Red Pepper Soup (Közlenmiş Biber Çorbası)
Charring red peppers and peeling off the skins gives the soup a smoky note. They go through the blender with…
Çorbalar
Creamy Mushroom Soup (Mantar Çorbası)
If you do not wait for the mushrooms to release their liquid and take it back up, the soup stays watery and…
Çorbalar
Roasted Pumpkin Soup (Balkabağı Çorbası)
Roasting the pumpkin doubles the flavour of the soup: the sugars caramelise and the excess water drives off…
Çorbalar
Potato Soup (Patates Çorbası)
The soup you make from whatever is in the fridge. Nothing but potato, onion and milk, but get the consistency…
Çorbalar
Cauliflower Soup (Karnabahar Çorbası)
The way to cut the smell cauliflower is known for is a piece of lemon and a short cooking time. Finished with…
Çorbalar
Spinach Soup (Ispanak Çorbası)
Spinach cooks quickly and darkens if cooked long. A light winter soup, bound with potato and served with…
Çorbalar
Ezogelin Soup (Ezogelin Çorbası)
The classic Anatolian soup of red lentils, bulgur and rice cooked together. Mint butter poured over the top…
Çorbalar
Green Lentil Soup (Yeşil Mercimek Çorbası)
Unlike red lentils these do not collapse, they stay whole. A winter soup cooked with vegetables that fills…
Çorbalar
White Bean Soup (Kuru Fasulye Çorbası)
Kuru fasulye in soup form: thinner, faster. Add pastirma or sucuk and the flavour goes up several levels.