How many dishes does Turkish cuisine have?

The answer depends on how you count a recipe. Yuvarlama and Antep yuvarlaması, mihlama and kuymak, çiğ börek and çibörek are different names for the same dish. To give a number you must first decide what counts as separate.

Serious work therefore produces records rather than counts: the region, the technique, the ingredient list, the name variants and the historical context. Türkiye's Digital Atlas of Culinary Culture, run by the Atatürk Culture Centre, is building exactly that official archive, including regional product maps and geographically indicated products.

GustoMesh does not replace that archive; it adds a decision layer on top of it. The atlas record explains the dish; GustoMesh shows where and on what criteria you can eat it today.