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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":482,"pronunciation":501,"substitutions":502,"slug":515,"title":516,"shortTitle":517,"nativeName":517,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":431,"cookMinutes":9,"restMinutes":521,"difficulty":522,"course":523,"diet":526,"mainIngredients":531,"images":532,"keywords":542,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":515,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"Consistency and herb, mainly. Turkish cacık is thinned with cold water until you can eat it with a spoon, and it is flavored with dried mint. Greek tzatziki is strained thick enough to scoop with bread, and typically uses fresh dill and lemon. They come from the same regional family of yogurt-and-cucumber dishes and neither is a version of the other — they simply sit at different points on the same spectrum.","What is the difference between cacık and tzatziki?",{"answer":398,"question":399},"Cucumber is more than 95% water and releases it into the yogurt as it sits. Grate the cucumber, toss it with salt, leave it 10 minutes and then squeeze it firmly in your hands or a clean cloth before mixing. That removes most of the liquid, keeps the seasoning where you want it, and stops the bowl from separating within the hour.","Why does my cacık turn watery?",{"answer":401,"question":402},"You can, but it will not taste like cacık. Dried mint has a warm, dusty, almost tea-like flavor that survives sitting in cold yogurt, while fresh mint is grassy and fades fast. Dried mint is cheap and sold in every Middle Eastern and Turkish grocer, and it is one of the most useful jars to keep. Rub it between your palms as you add it.","Can I use fresh mint instead of dried?",{"answer":404,"question":405},"Loose enough to fall off a spoon in a slow ribbon — noticeably thinner than a dip but not as thin as a drink. Turkish restaurants often serve it almost soupy, and in high summer with ice cubes in the bowl. Start with a few tablespoons of cold water per cup of yogurt and add more gradually until it moves the way you want.","How thin should cacık be?",{"answer":407,"question":408},"Anything grilled or rich: köfte, kebab, lamb chops, stuffed vegetables, buttery rice pilav. It functions as a cold sour element that resets the palate between bites, which is why it appears on almost every Turkish summer table and at iftar during Ramadan. It is eaten with a spoon alongside the meal rather than used as a dip for bread.","What do you eat cacık with?",[410,411,412,413,414,415],"Grate the cucumber, salt it and squeeze it hard in your hands or a clean cloth. Skipping this is why homemade cacık turns into a watery puddle after twenty minutes.","Rub the dried mint between your palms before it goes in. The friction and warmth release its oils, and the difference is obvious in the finished bowl.","Crush the garlic to a paste with a pinch of salt rather than chopping it. Chopped garlic gives sharp raw hits; a paste distributes evenly.","Use full-fat yogurt with a genuine sourness. Low-fat yogurt goes chalky once you thin it and tastes thin rather than tangy.","Add the cold water gradually and stop when it pours slowly from a spoon in a ribbon — thinner than a dip, thicker than milk.","Chill for at least half an hour before serving. Cacık is meant to be properly cold, and the garlic mellows into the yogurt as it rests.","🥒","Cacık is yogurt loosened with cold water until it pours from a spoon, mixed with grated or diced cucumber, a little raw garlic, dried mint and olive oil, and served properly cold. It is not a dip. In Turkey it arrives in a shallow bowl with a spoon in it, and people eat it alongside grilled meat, pilav or stuffed vegetables in the way you would eat a soup — in summer it is sometimes served with ice cubes floating in it. The flavor is sour, saline and sharply cool, with dried mint giving a dusty herbal note that fresh mint cannot replicate. It takes ten minutes and it exists to make everything on the plate next to it taste better.","Cacık belongs to a family of yogurt-and-cucumber preparations that stretches from the Balkans to South Asia, and each version differs mainly in consistency and herb. Greek tzatziki is thick enough to hold a spoon upright and leans on fresh dill and lemon. Bulgarian and Macedonian tarator is thinned further still, often with walnuts stirred in, and is sometimes drunk from a glass. Persian mast-o-khiar adds raisins and dried rose. Indian raita uses fresh cucumber with roasted cumin. Cacık sits toward the loose end of that spectrum: thinner than tzatziki, always with dried mint, and understood as something you spoon rather than scoop bread through.\n\nThe word itself is Turkish, and the dish is old enough that its migration across the region cannot be traced to one point of origin — yogurt-making, cucumbers and garlic have all been present in Anatolia and the surrounding lands for a very long time. What is worth noticing is what the differences say about how each cuisine eats. The thicker Greek version works because it is served with bread and grilled meat as part of a meze table. The looser Turkish one works because it is eaten with a spoon between mouthfuls of pilav and kebab, functioning as a cold, sour counterweight rather than a condiment.\n\nIn Turkish homes cacık is summer default. It goes with köfte, with karnıyarık, with anything from the grill, and it is a standard part of the fasting-month iftar table because it rehydrates as much as it feeds. The garlic quantity is a genuine matter of household opinion: some families use a single clove for a whole bowl, others make it fierce enough to clear a room. Dried mint, however, is not negotiable — using fresh mint instead produces something perfectly pleasant that Turkish cooks would not call cacık.","Cacık keeps 2 days refrigerated in a covered bowl, though the cucumber softens and the garlic strengthens noticeably by day two. Some liquid will separate on standing; stir it back in rather than pouring it off, and correct the salt before serving since chilling dulls seasoning. Do not freeze it — yogurt splits into grainy curds and water on thawing and cannot be brought back. If you want to prepare ahead, grate and squeeze the cucumber in advance and combine everything an hour before the meal.",[421,422,423,424],"Salted and squeezed cucumber, so the bowl stays sour and seasoned instead of turning watery within an hour.","Thinned with cold water to the loose, spoonable consistency Turkish cooks actually serve.","Dried mint rubbed between the palms to wake up its oils — the one detail that makes it taste Turkish.","Ten minutes of work, and it improves while it sits in the fridge.",[426,427,428],"Box grater","Mixing bowl","Clean cloth or fine sieve for squeezing",{"fat":430,"carbs":431,"fiber":432,"sugar":430,"sodium":433,"protein":434,"calories":435,"estimated":8},9,10,1,620,8,150,[437],"Grilled köfte or kebab, buttery pilav, and warm flatbread — cacık is a side, not a course.",[439,442,445],{"name":440,"description":441},"Ayran","Thin the same yogurt much further with cold water and salt, leave out the cucumber, and you have Turkey's national drink — served frothy and ice cold.",{"name":443,"description":444},"Haydari","The thick counterpart: strained yogurt beaten with garlic, dried mint and sometimes feta, firm enough to scoop with bread. A meze rather than a spoonable side.",{"name":446,"description":447},"Cacık with walnuts","A Balkan-influenced version with crushed walnuts and a little olive oil stirred through, closer to tarator and noticeably richer.",[449,454,459,464,468,472,476,478],{"qty":450,"ref":451,"name":452,"unit":453},500,"yogurt","full-fat plain yogurt, well chilled","g",{"qty":455,"ref":456,"name":457,"unit":458},2,"cucumber","medium cucumbers, coarsely grated","piece",{"qty":455,"ref":460,"name":461,"note":462,"unit":463},"garlic","garlic, crushed to a paste with salt","one clove for a mild bowl, three if your household likes it fierce","clove",{"qty":455,"ref":465,"name":466,"unit":467},"mint","dried mint","tsp",{"qty":435,"name":469,"note":470,"unit":471},"ice-cold water","add gradually to reach a pourable consistency","ml",{"qty":455,"ref":473,"name":474,"unit":475},"olive-oil","good olive oil, for drizzling","tbsp",{"qty":432,"name":477,"unit":467},"fine salt, plus more for the cucumber",{"qty":479,"name":480,"unit":481,"optional":8},null,"pul biber or sumac, to finish","to taste",[483,488,491,494,497],{"tip":484,"text":485,"title":486,"timerSeconds":487},"Squeeze harder than feels polite. This one step decides whether the bowl holds together.","Coarsely grate {qty:cucumber} of cucumbers into a bowl, toss with a good pinch of salt and leave for 10 minutes. Gather the shreds in your hands or a clean cloth and squeeze hard — a surprising amount of green liquid will come out, and the cucumber should end up compact and almost dry.","Draw the water out of the cucumber",600,{"text":489,"title":490},"Crush the garlic with a pinch of salt using a mortar or the flat of a knife, working until it turns into a smooth, wet paste with no visible pieces. Chopped garlic gives uneven raw bursts; the paste dissolves evenly through the yogurt.","Make the garlic paste",{"text":492,"title":493},"Beat the yogurt smooth in a wide bowl, then whisk in the cold water a splash at a time until it falls from a spoon in a slow ribbon. Stop while it still coats the back of the spoon — you can always thin it further at the table.","Loosen the yogurt",{"text":495,"title":496},"Stir the squeezed cucumber and garlic paste into the yogurt, then rub the dried mint between your palms over the bowl so its oils release as it falls in. Season with salt and taste — it should be clearly sour and properly salted, since chilling will mute both.","Bring it together",{"text":498,"title":499,"timerSeconds":500},"Cover and refrigerate for at least 30 minutes so the garlic settles into the yogurt and the bowl gets genuinely cold. Serve in a shallow dish with a slick of olive oil across the surface and a dusting of pul biber or sumac, with a spoon in the bowl.","Chill and serve",1800,"jah-JUHK",[503,507,511],{"note":504,"swap":505,"original":506},"This makes a good bowl but a different one — fresh mint is bright and grassy where dried mint is dusty and warm. If you can find dried, use dried.","Fresh mint, finely chopped, plus a pinch of dried oregano","Dried mint",{"note":508,"swap":509,"original":510},"Greek yogurt is thicker and less sour, so it needs more water and a squeeze of lemon to get the balance right.","Greek yogurt thinned with extra water, or plain whole-milk yogurt","Full-fat Turkish yogurt",{"note":512,"swap":513,"original":514},"A winter workaround used in some households. Sharper and saltier, so taste before adding any salt at all.","Pickled cucumber, finely diced, with the salt reduced","Fresh cucumber","cacik","Cacık (Chilled Turkish Cucumber Yogurt with Mint)","Cacık","turkey","Nationwide",4,30,"easy",[524,525],"appetizer","side",[527,528,529,530],"vegetarian","gluten-free","nut-free","halal-friendly",[451,456,460,465],[533,536,538,540],{"alt":534,"src":535},"Shallow bowl of loose Turkish cacık with grated cucumber, dried mint and a drizzle of olive oil on top","\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero.jpg",{"alt":534,"src":537},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-16x9.jpg",{"alt":534,"src":539},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-1x1.jpg",{"alt":534,"src":541},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-4x3.jpg",[515,543,456,466,544,545,546],"turkish yogurt","meze","summer side","garlic yogurt","2026-08-19","dishroute-kitchen","Loose, spoonable Turkish yogurt thinned with cold water and stirred through with grated cucumber, garlic and dried mint — the cooling side that follows every grill.",{"en":551},"\u002Frecipe\u002Fcacik",{"items":553,"total":431,"page":432,"limit":559,"hasMore":828},[554,589,599,632,661,691,718,744,774,801],{"slug":555,"title":556,"shortTitle":557,"nativeName":557,"countrySlug":518,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":567,"images":571,"keywords":581,"publishedAt":547,"updatedAt":547,"authorSlug":548},"turkish-baklava","Baklava (Gaziantep-Style Pistachio Phyllo in Syrup)","Baklava","Gaziantep",24,45,55,360,"hard",[565],"dessert",[527],[568,569,570],"phyllo-dough","pistachios","butter",[572,575,577,579],{"alt":573,"src":574},"Diamond-cut baklava pieces with visible golden phyllo layers and a bright green pistachio filling, glossy with syrup","\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-4x3.jpg",[582,583,584,585,586,587,588],"baklava","gaziantep","pistachio","phyllo","turkish dessert","ottoman","sugar syrup",{"slug":515,"title":516,"shortTitle":517,"nativeName":517,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":431,"cookMinutes":9,"restMinutes":521,"difficulty":522,"course":590,"diet":591,"mainIngredients":592,"images":593,"keywords":598,"publishedAt":547,"updatedAt":547,"authorSlug":548},[524,525],[527,528,529,530],[451,456,460,465],[594,595,596,597],{"alt":534,"src":535},{"alt":534,"src":537},{"alt":534,"src":539},{"alt":534,"src":541},[515,543,456,466,544,545,546],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":518,"region":604,"baseServings":520,"prepMinutes":521,"cookMinutes":605,"restMinutes":606,"difficulty":522,"course":607,"diet":609,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":547,"updatedAt":547,"authorSlug":548},"imam-bayildi","İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)","İmam Bayıldı","İmam bayıldı","Istanbul and the Aegean coast",60,120,[608,524],"main",[610,527,611,528,529],"vegan","dairy-free",[613,614,615,473,460],"eggplant","onion","tomato",[617,620,622,624],{"alt":618,"src":619},"Split braised eggplants filled with golden onion and tomato, glistening with olive oil on a shallow dish","\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-1x1.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-4x3.jpg",[627,628,629,630,631,544,587],"imam bayildi","stuffed eggplant","zeytinyagli","olive oil","turkish vegetarian",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":518,"region":637,"baseServings":520,"prepMinutes":638,"cookMinutes":638,"restMinutes":606,"difficulty":639,"course":640,"diet":641,"mainIngredients":642,"images":644,"keywords":654,"publishedAt":547,"updatedAt":547,"authorSlug":548},"iskender-kebap","İskender Kebap (Doner over Bread with Tomato and Butter)","İskender Kebap","İskender kebap","Bursa, Marmara",25,"medium",[608],[530,529],[643,615,570,451],"lamb",[645,648,650,652],{"alt":646,"src":647},"Plate of İskender kebap with sliced lamb over bread cubes, red tomato sauce, melted butter and yogurt on the side","\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-4x3.jpg",[655,656,657,658,643,659,660],"iskender kebap","bursa","doner","turkish kebab","browned butter","tomato sauce",{"slug":662,"title":663,"shortTitle":664,"nativeName":664,"countrySlug":518,"region":665,"baseServings":520,"prepMinutes":666,"cookMinutes":667,"restMinutes":605,"difficulty":639,"course":668,"diet":670,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":547,"updatedAt":547,"authorSlug":548},"turkish-lahmacun","Lahmacun (Turkish Thin Minced Meat Flatbread)","Lahmacun","Southeastern Anatolia",35,20,[669,608],"street-food",[530,611,529],[672,643,615,614,673],"flour","parsley",[675,678,680,682],{"alt":676,"src":677},"Thin Turkish lahmacun flatbread topped with minced lamb, parsley and sumac onions, with lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-1x1.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-4x3.jpg",[685,686,687,688,583,689,690],"lahmacun","turkish flatbread","minced lamb","street food","sumac onions","pepper paste",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":518,"region":696,"baseServings":520,"prepMinutes":697,"cookMinutes":698,"restMinutes":521,"difficulty":563,"course":699,"diet":700,"mainIngredients":701,"images":702,"keywords":712,"publishedAt":547,"updatedAt":547,"authorSlug":548},"turkish-manti","Mantı (Kayseri Dumplings with Garlic Yogurt)","Mantı","Kayseri mantısı","Kayseri, Central Anatolia",90,15,[608],[530,529],[672,643,451,460,570],[703,706,708,710],{"alt":704,"src":705},"Bowl of tiny Turkish mantı dumplings under white garlic yogurt with red paprika butter and dried mint","\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-1x1.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-4x3.jpg",[713,714,715,546,643,716,717],"manti","turkish dumplings","kayseri","anatolian","paprika butter",{"slug":719,"title":720,"shortTitle":721,"nativeName":721,"countrySlug":518,"baseServings":455,"prepMinutes":431,"cookMinutes":698,"difficulty":522,"course":722,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":743,"updatedAt":743,"authorSlug":548},"menemen","Menemen (Turkish Scrambled Eggs with Tomato and Peppers)","Menemen",[723],"breakfast",[527,528],[726,615,727],"eggs","bell-pepper",[729,732,734,736],{"alt":730,"src":731},"Pan of menemen with soft scrambled eggs folded through jammy tomatoes and green peppers","\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-4x3.jpg",[719,739,726,615,740,741,742],"turkish breakfast","kahvaltı","scrambled eggs","one pan","2026-08-18",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"romanized":749,"countrySlug":518,"baseServings":520,"prepMinutes":431,"cookMinutes":521,"difficulty":522,"course":750,"diet":752,"mainIngredients":753,"images":757,"keywords":767,"publishedAt":743,"updatedAt":743,"authorSlug":548},"mercimek-corbasi","Mercimek Çorbası (Turkish Red Lentil Soup)","Mercimek Çorbası","Mercimek çorbası","Mercimek chorbasi",[751],"soup",[527,528],[754,755,614,756],"lentils","carrot","lemon",[758,761,763,765],{"alt":759,"src":760},"A bowl of golden Turkish red lentil soup topped with red pepper butter, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-4x3.jpg",[768,769,770,771,772,773,527],"lentil soup","turkish soup","red lentils","mercimek","pul biber","lokanta",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":518,"baseServings":520,"prepMinutes":666,"cookMinutes":667,"restMinutes":698,"difficulty":522,"course":779,"diet":780,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":547,"updatedAt":547,"authorSlug":548},"turkish-pilav","Şehriyeli Pilav (Turkish Buttery Rice with Toasted Vermicelli)","Şehriyeli Pilav","Şehriyeli pilav",[525],[530,529],[782,570,783],"rice","stock",[785,788,790,792],{"alt":786,"src":787},"Mound of buttery Turkish rice flecked with browned vermicelli, grains separate and glossy in a shallow bowl","\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-4x3.jpg",[795,796,797,798,799,800],"turkish pilav","sehriyeli pilav","rice with vermicelli","turkish side dish","buttered 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