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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":493,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"romanized":531,"countrySlug":532,"baseServings":533,"prepMinutes":534,"cookMinutes":535,"difficulty":536,"course":537,"diet":539,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":527,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Mercimek çorbası is Turkish red lentil soup — a smooth, blended soup of red lentils, onion and carrot seasoned with cumin, finished with a pour of butter bloomed with pul biber (Aleppo-style red pepper) and served with lemon wedges. It is arguably the most common everyday soup in Turkey, on the menu of nearly every casual restaurant.","What is mercimek çorbası?",{"answer":398,"question":399},"No. Red lentils are sold split and skinned, so they cook to complete softness in 20–25 minutes straight from the packet. A thorough rinse under cold water until it runs nearly clear is all the preparation they need — soaking gains you nothing here.","Do red lentils need soaking?",{"answer":401,"question":402},"Pul biber is a Turkish crushed red pepper — mild, fruity and a little oily, closely related to Aleppo pepper. It gives the finishing butter its brick-red color and gentle warmth rather than sharp heat. If you can't find it, use sweet paprika with a small pinch of cayenne; standard crushed chili flakes are considerably hotter, so halve the amount.","What is pul biber and what can replace it?",{"answer":404,"question":405},"As written here, yes to both — it is built on water rather than meat stock, thickened only by the lentils and vegetables, and finished with butter. Swap the butter for olive oil and it is vegan too. Be aware that some restaurant versions use chicken stock or a flour roux, and the ezogelin variation contains bulgur, which is wheat.","Is mercimek çorbası vegetarian and gluten-free?",{"answer":407,"question":408},"Because the soup is earthy and rich, and acid brings it into balance — the same logic as vinegar in many bean dishes. Lemon wedges arrive automatically with mercimek in Turkey, and each person squeezes to taste at the table so the brightness is fresh, not cooked in. Try it before and after; the difference is immediate.","Why do Turks squeeze lemon into lentil soup?",[410,411,412,413,414],"Rinse the lentils until the water runs nearly clear — it lifts away surface starch and dust, and the soup tastes cleaner for it.","Do not skip the lemon. Mercimek without lemon tastes flat and heavy; the acid is a structural ingredient served at the table, not a garnish.","Take the butter off the heat before adding the pul biber, then swirl — the residual heat blooms it bright red. On the heat it scorches to brown in seconds.","Blend longer than feels necessary, a full minute or more, until completely smooth. The luxury of this soup is entirely in its texture.","The soup thickens dramatically as it stands. Loosen leftovers with hot water and re-season before serving.","🍲","Mercimek çorbası is the soup Turkey actually eats — a smooth, golden purée of red lentils, onion and carrot, seasoned with cumin and finished the Turkish way: a small pan of butter heated with pul biber (Aleppo-style pepper) until it foams red, poured over each bowl, and a wedge of lemon squeezed in at the table. It tastes earthy and comforting, then bright, then faintly warm from the pepper butter. Red lentils collapse on their own in half an hour, so the soup needs no stock, no soaking and no skill — just a blender at the end. It is cheap, filling, naturally vegetarian and gluten-free, and very hard to make badly.","Lentils are about as old as agriculture itself in this part of the world — they were among the first crops domesticated in the Fertile Crescent, and archaeologists have found them at Neolithic sites across Anatolia. So while nobody can date mercimek çorbası the dish, the ingredient has been simmering in pots on this land for thousands of years, and lentil soups appear throughout Ottoman and regional Anatolian cooking in many forms.\n\nWhat is certain is the soup's standing today. Turkey is a soup culture: çorba opens lunch and dinner, shows up at breakfast after a long night, and is often the measure of a cheap restaurant. Walk into almost any lokanta — the everyday tradesmen's restaurants found in every town — and mercimek is on the menu, usually the first thing listed, served with lemon wedges and bread without anyone asking. It is hospital food, student food, bus-station food and grandmother food all at once, which is roughly the highest status a dish can hold.\n\nThe finishing pour of butter and red pepper is a signature Turkish move: fat is heated separately with pul biber or dried mint and spooned over the surface at the last second, so the spice blooms in the fat but never turns bitter in the pot. Its cousin ezogelin çorbası adds bulgur, rice and dried mint — named, the story goes, after Ezo the bride, a woman from the Gaziantep region whose legend attached itself to the soup. That tale is folklore rather than documented history, but it says something true: in Turkey, lentil soup is bound up with home, marriage, comfort and being looked after. Squeeze the lemon in generously; that final acidity is what makes the bowl.","Keeps 4 days in the fridge and freezes beautifully for up to 3 months — freeze the soup base without the pepper butter, then make the butter finish fresh when reheating. It will thicken to a purée when cold; thin with hot water while reheating and adjust the salt, then squeeze in fresh lemon at serving.",[420,421,422,423],"Real lokanta method: vegetables sweated in the pot, soup blended silky, pepper butter poured on top.","No stock needed — lentils, onion and carrot build the flavor, so it works from a bare pantry.","The butter–pul biber finish blooms the spice in fat, which a pinch stirred into the pot can't match.","Naturally vegetarian and gluten-free as written, with no substitutions required.",[425,426,427],"Large soup pot","Immersion blender or countertop blender","Small pan for the pepper butter",{"fat":429,"carbs":430,"fiber":431,"protein":432,"calories":433,"estimated":8},11,42,8,15,320,[435],"Crusty bread or warm pide, lemon wedges on the table, and pickled peppers on the side if you have them.",[437,440,443],{"name":438,"description":439},"Ezogelin çorbası","The famous cousin: add a handful of fine bulgur and a spoon of rice with the lentils, plus tomato paste and dried mint. Heartier, with texture instead of pure silk. Note that bulgur means it is no longer gluten-free.",{"name":441,"description":442},"Süzme (strained) style","Push the blended soup through a fine sieve for the restaurant-smooth version served in fancier lokantas — pure velvet, worth it for guests.",{"name":444,"description":445},"Dried mint finish","Add a teaspoon of dried mint to the pepper butter along with the pul biber — a very common Anatolian touch that makes the soup smell like a Turkish kitchen.",[447,453,458,461,464,466,471,475,480,484,487,489],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},2,"olive-oil","olive oil","tbsp","For the soup",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},1,"onion","onion, roughly chopped","piece",{"qty":454,"ref":459,"name":460,"unit":457,"group":452},"carrot","carrot, roughly chopped",{"qty":454,"ref":462,"name":463,"unit":457,"group":452,"optional":8},"potato","small potato, peeled and diced",{"qty":454,"name":465,"unit":451,"group":452},"tomato paste",{"qty":467,"ref":468,"name":469,"unit":470,"group":452},250,"lentils","red lentils, well rinsed","g",{"qty":454,"ref":472,"name":473,"unit":474,"group":452},"cumin","ground cumin","tsp",{"qty":476,"name":477,"unit":478,"group":452,"noScale":479},1.4,"hot water","l",false,{"qty":481,"name":482,"unit":483,"group":452},null,"fine salt and black pepper","to taste",{"qty":448,"ref":485,"name":485,"unit":451,"group":486},"butter","For the finish",{"qty":454,"name":488,"unit":474,"group":486},"pul biber (Aleppo-style pepper flakes)",{"qty":454,"ref":490,"name":491,"unit":457,"group":492},"lemon","lemon, cut into wedges","For serving",[494,498,503,507,510],{"text":495,"title":496,"timerSeconds":497},"Heat the olive oil in a soup pot over medium heat and cook the onion, carrot and potato with a pinch of salt until the onion is translucent and smells sweet, 6–8 minutes. Stir in the tomato paste and cook until it darkens a shade and coats the vegetables.","Sweat the vegetables",480,{"tip":499,"text":500,"title":501,"timerSeconds":502},"Red lentils foam early in the boil — skim it once and it won't return.","Add {qty:lentils} of rinsed lentils, the cumin and the hot water. Bring to a boil, skim any foam, then simmer partly covered until the lentils have completely collapsed and the carrot mashes against the side of the pot, 20–25 minutes.","Add lentils and simmer",1500,{"tip":504,"text":505,"title":506},"If using a countertop blender, work in batches and hold the lid down with a towel — hot soup jumps.","Blend the soup directly in the pot with an immersion blender for a full minute, until it is completely smooth and pale gold with no flecks of carrot visible. Season with salt and black pepper, thinning with hot water if it is thicker than heavy cream.","Blend until silky",{"text":508,"title":509},"Just before serving, melt the butter in a small pan over medium heat until it foams. Take it off the heat, stir in the pul biber and swirl for a few seconds until the butter turns brick red and smells toasty — not brown.","Make the pepper butter",{"text":511,"title":512},"Ladle the soup into bowls and spoon the red pepper butter over each so it pools on the surface. Serve immediately with lemon wedges and bread, and squeeze the lemon in at the table.","Finish and serve","mehr-jee-MEK chor-bah-SUH",[515,519,523],{"note":516,"swap":517,"original":518},"You lose pul biber's fruitiness but keep the color and gentle heat. Real pul biber is inexpensive online and worth stocking.","Sweet paprika with a small pinch of cayenne","Pul biber (Aleppo-style pepper)",{"note":520,"swap":521,"original":522},"Makes the soup vegan and still blooms the pepper well — the flavor is grassier, less rich. Common in Turkish homes during fasting periods.","Olive oil","Butter (for the finish)",{"note":524,"swap":525,"original":526},"The potato adds body and silkiness but the soup works without it — just simmer a few minutes less.","A second carrot, or nothing","Potato","mercimek-corbasi","Mercimek Çorbası (Turkish Red Lentil Soup)","Mercimek Çorbası","Mercimek çorbası","Mercimek chorbasi","turkey",4,10,30,"easy",[538],"soup",[540,541],"vegetarian","gluten-free",[468,459,455,490],[544,547,549,551],{"alt":545,"src":546},"A bowl of golden Turkish red lentil soup topped with red pepper butter, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-1x1.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-4x3.jpg",[554,555,556,557,558,559,540],"lentil soup","turkish soup","red lentils","mercimek","pul biber","lokanta","2026-08-18","dishroute-kitchen","Turkey's everyday red lentil soup — silky, gently spiced, finished with sizzling butter and pul biber, with lemon squeezed in at the table. On every lokanta menu, and at home in about 40 minutes.",{"en":564},"\u002Frecipe\u002Fmercimek-corbasi",{"items":566,"total":534,"page":454,"limit":572,"hasMore":479},[567,602,634,665,694,724,750,775,785,812],{"slug":568,"title":569,"shortTitle":570,"nativeName":570,"countrySlug":532,"region":571,"baseServings":572,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":583,"keywords":593,"publishedAt":601,"updatedAt":601,"authorSlug":561},"turkish-baklava","Baklava (Gaziantep-Style Pistachio Phyllo in Syrup)","Baklava","Gaziantep",24,45,55,360,"hard",[578],"dessert",[540],[581,582,485],"phyllo-dough","pistachios",[584,587,589,591],{"alt":585,"src":586},"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":585,"src":588},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-1x1.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-4x3.jpg",[594,595,596,597,598,599,600],"baklava","gaziantep","pistachio","phyllo","turkish dessert","ottoman","sugar syrup","2026-08-19",{"slug":603,"title":604,"shortTitle":605,"nativeName":605,"countrySlug":532,"region":606,"baseServings":533,"prepMinutes":534,"cookMinutes":9,"restMinutes":535,"difficulty":536,"course":607,"diet":610,"mainIngredients":613,"images":618,"keywords":628,"publishedAt":601,"updatedAt":601,"authorSlug":561},"cacik","Cacık (Chilled Turkish Cucumber Yogurt with Mint)","Cacık","Nationwide",[608,609],"appetizer","side",[540,541,611,612],"nut-free","halal-friendly",[614,615,616,617],"yogurt","cucumber","garlic","mint",[619,622,624,626],{"alt":620,"src":621},"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":620,"src":623},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-1x1.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-4x3.jpg",[603,629,615,630,631,632,633],"turkish yogurt","dried mint","meze","summer side","garlic yogurt",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":532,"region":639,"baseServings":533,"prepMinutes":535,"cookMinutes":640,"restMinutes":641,"difficulty":536,"course":642,"diet":644,"mainIngredients":647,"images":650,"keywords":660,"publishedAt":601,"updatedAt":601,"authorSlug":561},"imam-bayildi","İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)","İmam Bayıldı","İmam bayıldı","Istanbul and the Aegean coast",60,120,[643,608],"main",[645,540,646,541,611],"vegan","dairy-free",[648,455,649,449,616],"eggplant","tomato",[651,654,656,658],{"alt":652,"src":653},"Split braised eggplants filled with golden onion and tomato, glistening with olive oil on a shallow dish","\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-4x3.jpg",[661,662,663,450,664,631,599],"imam bayildi","stuffed eggplant","zeytinyagli","turkish vegetarian",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":532,"region":670,"baseServings":533,"prepMinutes":671,"cookMinutes":671,"restMinutes":641,"difficulty":672,"course":673,"diet":674,"mainIngredients":675,"images":677,"keywords":687,"publishedAt":601,"updatedAt":601,"authorSlug":561},"iskender-kebap","İskender Kebap (Doner over Bread with Tomato and Butter)","İskender Kebap","İskender kebap","Bursa, Marmara",25,"medium",[643],[612,611],[676,649,485,614],"lamb",[678,681,683,685],{"alt":679,"src":680},"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":679,"src":682},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-1x1.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-4x3.jpg",[688,689,690,691,676,692,693],"iskender kebap","bursa","doner","turkish kebab","browned butter","tomato sauce",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":532,"region":698,"baseServings":533,"prepMinutes":699,"cookMinutes":700,"restMinutes":640,"difficulty":672,"course":701,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":601,"updatedAt":601,"authorSlug":561},"turkish-lahmacun","Lahmacun (Turkish Thin Minced Meat Flatbread)","Lahmacun","Southeastern Anatolia",35,20,[702,643],"street-food",[612,646,611],[705,676,649,455,706],"flour","parsley",[708,711,713,715],{"alt":709,"src":710},"Thin Turkish lahmacun flatbread topped with minced lamb, parsley and sumac onions, with lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-1x1.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-4x3.jpg",[718,719,720,721,595,722,723],"lahmacun","turkish flatbread","minced lamb","street food","sumac onions","pepper paste",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":532,"region":729,"baseServings":533,"prepMinutes":730,"cookMinutes":432,"restMinutes":535,"difficulty":576,"course":731,"diet":732,"mainIngredients":733,"images":734,"keywords":744,"publishedAt":601,"updatedAt":601,"authorSlug":561},"turkish-manti","Mantı (Kayseri Dumplings with Garlic Yogurt)","Mantı","Kayseri mantısı","Kayseri, Central Anatolia",90,[643],[612,611],[705,676,614,616,485],[735,738,740,742],{"alt":736,"src":737},"Bowl of tiny Turkish mantı dumplings under white garlic yogurt with red paprika butter and dried mint","\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-1x1.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-4x3.jpg",[745,746,747,633,676,748,749],"manti","turkish dumplings","kayseri","anatolian","paprika butter",{"slug":751,"title":752,"shortTitle":753,"nativeName":753,"countrySlug":532,"baseServings":448,"prepMinutes":534,"cookMinutes":432,"difficulty":536,"course":754,"diet":756,"mainIngredients":757,"images":760,"keywords":770,"publishedAt":560,"updatedAt":560,"authorSlug":561},"menemen","Menemen (Turkish Scrambled Eggs with Tomato and Peppers)","Menemen",[755],"breakfast",[540,541],[758,649,759],"eggs","bell-pepper",[761,764,766,768],{"alt":762,"src":763},"Pan of menemen with soft scrambled eggs folded through jammy tomatoes and green peppers","\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-1x1.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-4x3.jpg",[751,771,758,649,772,773,774],"turkish breakfast","kahvaltı","scrambled eggs","one 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