A Tradition into Innovation: The Marvels of Turkish Yoğurt
Where centuries-old culinary artistry meets modern creativity, inspiring a delightful culinary journey.
Ayran by GoTürkiyeGoTürkiye
Unfolding the Fascinating Roots of Yoğurt
A captivating journey through time to explore the ancient origins and enduring allure of this beloved culinary treasure.
In the 1st century AD, natural philosopher Gaius Plinius Secundus described how some communities condensed milk to achieve a pleasant acidity. Centuries later, this ancient practice resurfaced and transformed into the delightful treat we now know and love as yoğurt.
Turkish Yogurt by GoTürkiyeGoTürkiye
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.
Legend says King François I's relentless illness was cured by a Turkish physician with yoğurt. Thrilled with the yoğurt's healing power, the king spreads the word to everyone around, leading to the increasing popularity of yoğurt in Europe.
The Art of Reinventing with Yoğurt
Discovering the endless versatility of yoğurt, a timeless Turkish culinary gem that transforms traditional dishes and inspires innovative creations.
Ayran aşı soup by GoTürkiyeGoTürkiye
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.
Ayran by GoTürkiyeGoTürkiye
A Refreshing Yoğurt Elixir, Ayran
Ayran, a smooth blend of yoğurt, water, and a pinch of salt is an invigorating Turkish tradition that complements savory dishes like kebabs and pide. Made with a wooden churn called yayık in the past, ayran is perfect for any hour of the day with its cooling taste!
A Tangy Yoğurt Dip, Cacık
A lively combination of cucumbers, yoğurt, garlic, and salt, cacık brings a cooling contrast to the bold flavours of traditional Turkish feasts. It is often topped with fresh mint or dill, and making cacık at home is a breeze!
Turkish poached eggs with garlic yogurt by GoTürkiyeGoTürkiye
The Turkish Style Eggs that Became a Phenomenon, Çılbır
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.
Mantı by GoTürkiyeGoTürkiye
Yoğurt as the Key Ingredient in Turkish Cuisine
While yoğurt can be very well enjoyed on its own, Turkish cuisine also features the ingredient as a base for wonderful delicacies.
Meatball with eggs and lemon bindingGoTürkiye
The luscious şiveydiz and ekşili köfte (tangy kofta) from Gaziantep cuisine are just two exquisite examples of its culinary versatility.
A Tangy Touch, Yoğurt as a Sauce
Yoğurt, a key ingredient in regional cuisines, also excels as a sauce, enhancing meat-based and minced meat dishes with its plain or garlic-flavoured charm.
Some dishes combine yoğurt-based sauces with salça, onion, chili pepper, or mint sauces for added flavour.
Alinazik by GoTürkiyeGoTürkiye
A Luscious Bed of Yoğurt
Certain dishes such as alinazik and yoğurtlu kebap feature yoğurt as a bed for the succulent cuts of meat.
Alinazik by GoTürkiyeGoTürkiye
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.
Traditional mantı varieties (2023) by GoTürkiyeGoTürkiye
Yoğurt as a Topping for Mantı Varieties
Especially almost all variations of Kayseri mantı, hıngel, and siron are served with plain or garlic-flavoured yoğurt sauce.
The creamy goodness of yoğurt pairs exceptionally well with the thoroughly cooked, soft or crunchy dough, creating a texture combination adored by all!
Ayran aşı soup by GoTürkiyeGoTürkiye
Enhancing the Flavours with Yoğurt Roux
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!
Meze XIIGoTürkiye
Yoğurt as a Healthy Salad Dressing
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.
Meze varieties (2023) by GoTürkiyeGoTürkiye
Yoğurt also creates wonders in other salads, such as potato salad or beetroot salad.
Meze Table (2023) by GoTürkiyeGoTürkiye
Yoğurt Mezes in Turkish Cuisine
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!
Kashk and walnut noodles by GoTürkiyeGoTürkiye
Yoğurt-Drying in Turkish Cuisine
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.
Tarhana soup by GoTürkiyeGoTürkiye
Tarhana
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.
A true culinary chameleon, yoğurt is the utmost symbol of versatility in Turkish cuisine, allowing for endless culinary creativity!
