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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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Traditionally sheep’s heads, trotters and innards were used to flavour thick broths made from pulses and other vegetables. Nowadays strong stocks are made from fish heads and bones, chicken carcasses and the bones of sheep and calves, flavoured with herbs and spices, sometimes coloured with saffron, and sharpened with lemon juice or vinegar. Generally soups are drunk hot, but in the heat of such cities as Adiyaman, Diyarbakir and Gaziantep the usually hot yoğurt çorbası is often served cold. It has also become fashionable in Ankara, Istanbul and Izmir to serve cacık as a chilled soup.