A Tradition into Innovation: The Marvels of Turkish Yoğurt

Furthermore, Turkish scholars and poets like Kaşgarlı and Yusuf Has Hacib repeatedly mention yoğurt in their books, showing that Turks relished this creamy goodness since then, but it was not until the 16th century that Europeans had their first encounter with yoğurt.

As a cornerstone of Turkish cuisine, yoğurt's remarkable adaptability spans a vast spectrum of flavours. It elevates savoury dishes to new heights, as a sauce, drink, appetizer, or even as a main dish, infusing them with tangy creaminess and enhanced flavours.

The recipe that took social media by storm is the world-renowned çılbır – poached eggs with garlic yoğurt, sizzling butter, and red pepper flakes!  The addition of yoğurt creates the perfect balance between the savory egg and the heat from the peppery butter sauce in this recipe.

While yoğurt can be very well enjoyed on its own, Turkish cuisine also features the ingredient as a base for wonderful delicacies.

The luscious şiveydiz and ekşili köfte (tangy kofta) from Gaziantep cuisine are just two exquisite examples of its culinary versatility.

Certain dishes such as alinazik and yoğurtlu kebap feature yoğurt as a bed for the succulent cuts of meat. 

In these dishes, grilled and seasoned tender meat or vegetables are served on a bed of creamy yoğurt, creating a delightful contrast of flavours and textures.

Turkish cuisine uses yoğurt not only as a main component in soups like ayranaşı and yayla, but also as a flavour-enhancing roux in various others, such as börek çorbası and köfteli yoğurt çorbası, adding a delightful tangy twist to each spoonful!

Summer salads often feature yoğurt as the main dressing. One of the most well-known is the refreshing purslane salad, a simple and invigorating dish with tender purslane leaves and garlic yoğurt.

Yoğurt also creates wonders in other salads, such as potato salad or beetroot salad.

Yoğurt takes center stage as the main component of Turkish mezes, offering exquisite options like tarator, while also enriching hundreds of other mezes like haydari, atom and köpoğlu that adorn dining tables with their delicious flavours!

Turks have an ancient tradition of yoğurt-drying known as kurut or ‘-keş, which effectively utilises surplus milk during summer. These dried kurut and keş can be used for breakfast or added to ayran and soups as nutritious additions to meals.

One such product, tarhana, is made by mixing dried yoğurt with various vegetables and grains, creating the foundation for the ready-made tarhana soup that can be enjoyed throughout the year, preserving the flavours of summer even in the depths of winter.