Interfaz en español — el contenido de locales y platos está por ahora en turco. La traducción completa está en camino.

What are you in the mood for?

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.

This section is currently available in Turkish and English.

Pick a craving (You can choose more than one.)

Something sweetsyrupy, milky, lightly sweet Something sourlemony, tempered, yogurt-based Something hotisot pepper, chili flakes Something saltycheese, cured meat Spice-forwardcinnamon, cumin, garlic Lightolive oil, vegetables, cool Fillingmeat, dough, oven-baked Refreshingyogurt, mint, served cold

Dietary preference

all Vegetarian Vegan Gluten-free clear selection

Hot and refreshing is a good pair: a yogurt-based side next to a spicy plate is the way to balance it.

9 suggestions

Beyran Soup
La fuerte apertura de las mañanas en Gaziantep: se combina la carne de cordero cocida toda la noche, arroz hervido y abundante ajo en una piedra caliente. Es una tradición para comenzar el día con picante.
Why this: Something hot → acılı · Filling → doyurucu · especias
Table balance
Alongside
Pickles or an onion-and-lemon salad: acidity cuts the fat and lightens the plate. Cacık or plain yogurt: dairy tames chili heat far faster than water does.
To drink
Ayran (salted yogurt drink) or turnip juice — the classic partner to a rich meat plate.
Afterwards
Plain brewed tea; if you still want dessert, keep the portion small and wait a little. Soup opens the meal: if a heavy main follows, keep its portion smaller.
Easy to miss
Iced water only masks the heat for a moment; it comes back quickly.
Open the record Where to eat
Mıhlama
Un clásico del desayuno del Este del Mar Negro, donde la harina de maíz, la mantequilla y el queso fresco se combinan en una sartén de cobre. La calidad de la mantequilla de montaña es esencial para el plato.