Çorbalar
Chickpea Soup (Nohut Çorbası)
Cooked chickpeas with cumin and lemon make a soup that fills you up without sitting heavily. Half is blended…
Çorbalar
Carrot and Ginger Soup (Zencefilli Havuç Çorbası)
The natural sweetness of carrots meeting the bite of ginger. Four ingredients, half an hour.
Çorbalar
Celeriac Soup (Kereviz Çorbası)
Apple and lemon balance the earthiness of celeriac. Light, low in calories and unexpectedly filling.
Çorbalar
Leek Soup (Pırasa Çorbası)
People usually dislike leeks because of how they are cut. Sliced into thin rings and sweated slowly in…
Çorbalar
Wheat and Yoghurt Soup (Toyga Çorbası)
A central Anatolian soup. Yoghurt, wheat and chickpeas in one pan. Think of it as ayran aşı with wheat in it.
Çorbalar
Pea Soup (Bezelye Çorbası)
Made with frozen peas in fifteen minutes, and the colour comes out brilliant.
Çorbalar
Onion Soup (Soğan Çorbası)
The onions need forty minutes over a low heat to caramelise. Rush it and there is no soup; wait it out and…
Çorbalar
Homemade Noodle Soup (Erişte Çorbası)
The noodles release their own starch and thicken the soup, so no flour is needed.
Çorbalar
Mixed Vegetable Soup with Egg and Lemon (Terbiyeli Sebze Çorbası)
Every vegetable in the fridge goes in, and the egg and lemon hold them together. Light in body, full in…
Çorbalar
Flour Soup (Un Çorbası)
Flour, butter, water. The soup for evenings when the fridge is empty.
Çorbalar
Sour Meatball Soup (Ekşili Köfte Çorbası)
Tiny meatballs cook in the soup, and lemon and egg give it its sourness. It stands in for a meal on its own.
Çorbalar
Thimble Dumpling Soup (Yüksük Çorbası)
A Kayseri soup cooked with tiny dumplings. Making them takes a while, but frozen ones work too.
Çorbalar
Bulgur Soup (Bulgur Çorbası)
The cheapest soup in the village kitchen: fine bulgur, tomato paste, mint.
Çorbalar
Beyran Soup (Beyran Çorbası)
Breakfast in Antep. Lamb shank simmers for hours, the meat is shredded and meets rice in the bowl. Plenty of…
Çorbalar
Lebeniye Soup (Lebeniye Çorbası)
The yoghurt, chickpea and lamb soup of Gaziantep. A fixture of Ramadan tables.
Çorbalar
Arabaşı Soup (Arabaşı Çorbası)
A dish from the tables of Yozgat and Çorum. It arrives in two bowls: spiced chicken soup in one, a jelly-like…
Çorbalar
Lamb Liver Soup (Ciğer Çorbası)
Lamb liver is diced and cooked in the soup. But briefly. Past ten minutes liver toughens and leaves a…
Çorbalar
Tripe Soup (İşkembe Çorbası)
Clean and cook it properly and it is odourless, white and velvety. It comes to the table with its garlic…
Çorbalar
Trotter Soup (Kelle Paça Çorbası)
The long-simmered classic with garlic and vinegar. Its body comes from the gelatine in the bones, not from…
Çorbalar
Chicken and Vegetable Soup (Tavuklu Sebze Çorbası)
The soup you drink when you are ill. Chicken, carrot, celery and plenty of vegetables; no thickening, no…
Çorbalar
Prawn Soup (Karides Çorbası)
The stock drawn from the prawn shells carries the whole soup. Throwing the shells away means throwing away…
Çorbalar
Fish Soup (Balık Çorbası)
Made with white fish, with lemon and an egg thickening. The fish stock is simmered separately and strained…
Çorbalar
Dried Okra Soup (Bamya Çorbası)
An Anatolian soup made with dried okra, lamb and lemon. The lemon cuts the sliminess of the okra.
Çorbalar
Yoghurt and Wheat Soup (Ayran Aşı Çorbası)
A yoghurt and wheat soup drunk cold in summer and hot in winter. Chickpeas and mint go in, and no tempering…