GustoMesh
Sofra hazırlanıyor…
GustoMesh
Sofra hazırlanıyor…
Interface in English — venue and dish content is currently in Turkish. Full translation is on the way.
Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.
Pick a craving (You can choose more than one.)
Dietary preference
Hot and refreshing is a good pair: a yogurt-based side next to a spicy plate is the way to balance it.

A fermented drink from the Adana-Mersin region made with purple carrots, turnip, and bulgur flour; it accompanies kebabs and çiğ köfte.
Why this: Something hot → acılı · Spice-forward → acılı · Something sour → ekşili
Table balance

A table dish made with fine bulgur mixed with tomato paste, sourness, and greens; it should not be considered as small as a salad.
Why this: Refreshing → otlu · Something salty → salçalı · Spice-forward → otlu · Something sour → ekşili
Table balance
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.

An example of a sherbet where sour fruit is balanced with sugar and measured spices; not every spice mixture is a secret recipe of the palace.
Why this: Refreshing → serinletici · Spice-forward → baharatlı · Something sour → ekşili
Table balance

A meatless köfte originating from the traditions of Şanlıurfa and Adıyaman, made by kneading fine bulgur with isot and spices for hours. It is commonly served with lettuce and lemon.
Why this: Something hot → acılı · Spice-forward → acılı · Something sour → ekşimsi
Table balance

A finely chopped mezze from Gaziantep made with tomatoes and peppers, blended with paste, vinegar, and spices; an indispensable accompaniment to kebabs.
Why this: Something hot → acılı · Spice-forward → acılı · Something sour → ekşili
Table balance
Why this: Something salty → salçalı · Spice-forward → salçalı · Something sour → limonlu
Table balance

The filling made with finely chopped onion, rice, currants, and pine nuts is wrapped in vine leaves. It is an essential cold olive oil dish on Aegean and Marmara tables.
Why this: Spice-forward → tarçınlı · Something sour → ekşimsi · richness
Table balance

A common family of chickpeas, tahini, and lemon that transcends regional boundaries; in southern Turkey, it is also served warm and with butter.
Why this: Spice-forward → sarımsaklı · Something sour → limonlu · richness
Table balance

A thick mezze from Hatay-Aleppo made with walnuts, pepper paste, and bread crumbs; it is a close relative of the breakfast spread acuka.
Why this: Something hot → acılı · Spice-forward → acılı
Table balance