Turkish soup tradition — çorba — is one of the most diverse in the world. Dağdeviren documents dozens of regional soups that reflect Anatolia's agricultural diversity: the yogurt soups of Central Anatolia, the butter-and-flour soups of the Black Sea, the sour cherry soups of the Aegean, the lamb's head soup (kelle paça) of Istanbul street cooking. The unifying technique: Turkish soups begin with a fat-based aromatic extraction (equivalent to soffritto), build the flavour base in fat, then add liquid.
**Tarhana çorbası (fermented grain and yogurt soup):** - Made from tarhana — fermented sun-dried paste of flour, yogurt, and tomato. The fermentation produces a sour, complex depth. - Dissolved in water or stock and cooked briefly — the starch in the tarhana thickens the soup. - Finished with a paprika butter identical to mercimek çorbası. **Yayla çorbası (meadow soup — yogurt and rice):** - Stabilised yogurt (beaten with egg yolk to prevent curdling during cooking) cooked with rice. - The yogurt stabilisation (as in kadhi — IC-06): egg yolk beaten into cold yogurt, then the yogurt is tempered slowly into the hot broth rather than added cold. - Mint tarka poured over at service.
The Turkish Cookbook