GustoAtlas

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.

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.