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

A Southeastern classic where drying summer vegetables brings them into winter cuisine; the aroma of dried eggplant differs from that of fresh.
Why this: Something sour → ekşili · Spice-forward → isot-aromalı · Something hot → isot-aromalı · Filling → orta ağırlık
Table balance

A classic from Adana, made with minced lamb mixed with hot pepper, grilled on a large skewer over charcoal. Served with roasted vegetables and flatbread.
Why this: Spice-forward → acılı · Something hot → acılı · Filling → doyurucu · richness
Table balance
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.

The mild sibling of Adana kebab; in the tradition of Şanlıurfa, the flavor of isot is prominent, but the spiciness is balanced. The taste of the grill and the quality of the meat are defining characteristics.
Why this: Spice-forward → isot-aromalı · Something hot → isot-aromalı · Filling → doyurucu
Table balance

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.
Why this: Spice-forward → acılı · Something hot → acılı · Filling → doyurucu
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 sour → ekşimsi · Spice-forward → acılı · Something hot → acılı
Table balance

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.
Why this: Something sour → sirkeli · Spice-forward → sarımsaklı · Filling → orta ağırlık
Table balance

A historical stew defined by pearl onions, garlic, and vinegar; the name is old but does not refer to a single unchanging list of ingredients.
Why this: Something sour → sirkeli · Spice-forward → soğanlı · Filling → doyurucu
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 sour → ekşili · Spice-forward → acılı · Something hot → acılı
Table balance

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.
Why this: Spice-forward → acılı · Something hot → acılı · Filling → orta ağırlık
Table balance