Yoghurt plays a central role in Turkish cuisine, appearing in many dishes served throughout the day. Both locals and visitors encounter yoghurt-based foods and drinks at breakfast, lunch, dinner, and even as snacks or appetizers.
Ayran is a widely consumed yoghurt drink in Türkiye. It is made by mixing yoghurt with water and adding salt. The beverage often has a frothy texture when prepared correctly and is enjoyed for its refreshing qualities, especially during summer months when fresh mint may be added. According to the press release, “Loved in part for its health benefits – it’s an excellent probiotic, high in protein and calcium – ayran is said to cure just about everything: sunburn, indigestion, hangovers, sunstroke, you name it.” Ayran is commonly paired with various foods such as rice dishes, meats, kebabs, cig kofte, tantuni, pide, and borek.
Cacik is another popular dish that takes the form of a chilled soup or a thick drink. It combines diluted yoghurt with diced cucumbers, garlic, and mint. Its consistency can vary depending on the chef’s preference. “Cacik can be a snack, thirst quencher or soup-like appetizer,” the release states.
Mezes are small plates typically served before main courses in Turkish taverns called meyhanes. These dishes often feature yoghurt or olive oil as their base ingredients.
Haydari is one of these meze dishes found frequently across Türkiye. It consists of thick yoghurt seasoned with garlic, mint, and dill. “Haydari is a delicious start to a meyhane night,” according to the press release.
Another dish highlighted is Atom—yoghurt topped with seared chili peppers in butter. The level of spiciness depends on the type of chilis used.
Purslane (Semizotu) mixed with garlicky yoghurt also appears regularly on meyhane menus. Purslane adds crunch and earthiness to this vitamin-rich dish.
A carrot salad combining crunchy carrots with creamy yoghurt and garlic balances sweet flavors from carrots with savory notes from other ingredients.
Eggplant and yoghurt salad is described as a staple among Türkiye’s meze offerings. Eggplants are smoked or roasted before being mixed with garlic, oil, salt, and covered in thick yoghurt; sometimes tomato sauce is added for extra flavor.
Çilbir features poached eggs over whisked garlic yoghurt topped with red pepper butter sauce—a combination dating back to Ottoman times that remains popular today as both brunch fare and an easy home-cooked meal.
From northern Türkiye comes yayla (plateau) soup—also known as yoghurt soup—which blends rice into creamy yoghurt flavored lightly with mint. This dish reflects regional culinary traditions from the Black Sea area while providing comfort food options found throughout restaurants nationwide.