The complete directory
12 foods match this view. Search local names, narrow the map, or follow a category.
Gaziantep, Turkey
A spicy breakfast soup from Gaziantep made with rendered lamb fat, rice, shredded lamb meat, garlic, and pepper paste in lamb broth. Known for its fiery heat and rich flavor, it is a unique morning dish and a Gaziantep geographical indication product.
Turkey
Dugun corbasi, the egg-and-lemon-thickened wedding soup with browned butter, is a named ceremonial soup still served in restaurants.
Turkey
Ezogelin Çorbası is a smooth Turkish soup of red lentils, bulgur, rice, tomato paste, onions, and dried mint, served hot with lemon and bread.
Black Sea Region, Turkey
Karalahana corbasi, the Black Sea collard soup with cornmeal and beans, is a named regional soup unlike any carried Turkish soup.
Turkey
A traditional soup made from sheep head and trotters, slow-cooked until the collagen dissolves into a rich, gelatinous broth. Seasoned with garlic, vinegar, and red pepper flakes. Consumed as a winter warmer and hangover remedy, it is one of the most traditional soups in Turkey.
Turkey
A creamy red lentil soup made by simmering lentils with onion, carrot, and tomato paste, then blending until smooth. Finished with a drizzle of melted butter infused with red pepper flakes and a squeeze of lemon. It is the most common soup in Turkey, served at nearly every restaurant and household.
Lebanon
شوربة عدس
An Egyptian lentil soup, thick and golden, seasoned with cumin and lemon and often finished with a swirl of oil.
Turkey
A soup made from tarhana, a traditional fermented dried food made from wheat, yogurt, vegetables, and herbs. The tarhana is dissolved in water or broth and simmered into a tangy, comforting soup. One of the oldest preserved foods in Turkish cuisine, tarhana has been made for centuries.
Eastern Anatolia, Turkey
Tutmac corbasi, the yoghurt-and-noodle soup recorded since the eleventh century and still cooked in eastern Anatolia, is a named historic soup.
Black Sea Region, Turkey
A creamy yogurt and rice soup from the Black Sea highlands, seasoned with dried mint and a swirl of butter with red pepper flakes. The yogurt gives it a tangy, comforting flavor. It is a classic winter soup and a staple of Turkish home cooking.
Gaziantep, Turkey
Yuvarlama corbasi, the Gaziantep Eid soup of tiny bulgur-and-meat balls in yoghurt with chickpeas, is a named ceremonial dish with a real calendar identity.
Turkey
A traditional tripe soup made with beef or lamb stomach, slow-cooked with flour, egg yolks, and garlic vinegar. Thick and creamy, it is famously consumed late at night or as a hangover remedy, often seasoned with garlic vinegar and red pepper flakes.