GustoAtlas

A hearty Southern classic where large stuffed meatballs meet small bulgur meatballs in a sour broth; the name comes from the two types of meatballs.

A winter table arrangement where spicy chicken soup is served alongside a separately cooked and cooled dough; it is the name for both the soup and the way of eating it together.

A cold summer soup made with boiled wheat and chickpeas combined with cold yogurt; in some regions, the same name also refers to hot, herb-based dishes.

A coastal soup where white-fleshed fish is briefly cooked in a vegetable and lemon broth; it demonstrates that fish is not limited to frying and grilling.

A strong start to the mornings in Gaziantep: lamb shank cooked overnight meets boiled rice and plenty of garlic in a hot stone pot. It is a tradition to begin the day with spiciness.

A ceremonial soup made with bone broth thickened with a lemony egg mixture; its name may refer to different ingredients depending on the region.

A soup made with lentils, bulgur, and rice, combined with mint and butter infused with red pepper. It carries a strong folk tale connecting its name to the story of Ezo Gelin from the Gaziantep region.

The soured kofte of the Elazig-Harput tradition: small balls kneaded from fine bulgur and minced meat are boiled in broth and soured with pomegranate molasses or tomato paste. It is a dish of wedding and holiday tables.

A Kars dish of lamb, chickpeas and tail fat cooked for hours in small earthenware pots; a tradition shared with Caucasian cooking. The broth is taken into a separate bowl and the meat eaten over bread.

A winter dish in which dried cabbage or chard, chickpeas, bulgur and preserved meat are cooked together for a long time; garlic yoghurt and hot fat are poured over it. It is a record shared by the tables of Van and Mus.

A broth made from the long cooking of head and foot meats, consumed with garlic vinegar; it is a classic of the night and morning culture.

A daily classic made from red lentils cooked with onion and carrot, finished with lemon. It is a common starter on tables across Turkey.

A soup made from tarhana, which is obtained by fermenting and drying yogurt, flour, and vegetables. It is one of the oldest ready soup traditions of Anatolia.

A soup from Central Anatolia made with yogurt, grains, and often chickpeas; it is a regional relative of yayla soup.

A steppe soup where green lentils meet small pasta in a yogurt-based sauce; records from Çankırı document lentils, tutmaç dough, and yogurt together.

A comforting soup named after the plateaus of Anatolia, where yogurt and rice meet with mint.

A labor-intensive soup where tiny dumplings combine with chickpeas and sour water; it gets its name from the dough shaped like a thimble.

A representative of the offal tradition associated with nighttime culture; it is consumed with garlic vinegar. The skill lies in the cleanliness of the tripe and the consistency of the marinade.

A simple everyday soup made with thin or barley noodles cooked in plain water, tomato, or meat broth.