Food is more than just a way to satisfy hunger. It is an expression of cultures and an unforgettable gastronomic experience. For example, the French enjoy haute cuisine, Indians gain international fame for their spicy, savory dishes, and Italians indulge in a healthy dose of carbohydrates with their love of pasta. Turks, however, have mastered the art of combining the simplest ingredients to create the most delicious dishes, which include more than 300 soup recipes.
Turkish soups are said to be the best in the world. Authentic Turkish soup (Corba) contains only fresh ingredients. Most supermarkets sell ready-made soup packets for convenience when speed and time are of the essence. However, Turks who truly love their food insist on soups being made from scratch, with only the best and freshest ingredients.
In a country where fast food is trying to replace the pleasures of home cooking, soup is still at the center of hospitality for family, friends, and strangers. Some recipes for this liquid dish come from traditions and urban legends. For example, Ezogelin Corbasi, which translates as “bride soup,” tells the sad love story of a beautiful young woman who gave birth to nine children during two marriages. This dish reflects the uncertainty of love and eternal affairs, seemingly without reason. Dugun Corbasi is also a staple at village weddings because it is an economical way to feed all the guests on a budget.
Regional variations are a food lover’s paradise. While lentil soup is probably the most widely consumed version across the country, regional flavors provide an equal amount of local delight, mainly due to the easy accessibility of ingredients. Turks know how to make classic dishes.
The southeast is home to the famous Paka soup, which is cooked on boiled sheep's heads and seasoned with a healthy dose of garlic and chili peppers. Alternatively, head north to the Black Sea region, one of the most fertile areas in the country. Vegetables are plentiful here, so cabbage is often the main ingredient in soups. Being coastal, Turks even serve anchovy soup as a tasty main course.
Moving away from the coastline into the green plateaus of the Kakara Mountains, dairy products made from eggs, yogurt and butter are the main ingredients of the Highland Yayla soup. It is ideal for budget travelers and vegetarians who eat Turkish soup in any traditional restaurant. In addition, vegetarians can also try a wide range of vegetable soups made from lentils and tomatoes, especially if you are in the fertile northeastern region.
Turkish soups prevent hangovers. Turks believe that soup fills the stomach, absorbs alcohol, so people wake up in the morning without pain. Choose lentil soup for maximum effect.
Soup is a tasty alternative to the traditional Turkish breakfast. Tomatoes, cucumbers, eggs and olive oil are great in hot weather, but in the winter people sometimes want an alternative, preferring a simple soup. This time-honored Ottoman tradition was a breakfast staple throughout history before the version eaten by modern Turks gained popularity.
Traditional Turkish soups are very tasty, so when you are on holiday in Turkey, try as many varieties of this dish as possible.
