Turkish soups

Soup (çorba) is an everyday dish in Türkiye, eaten at breakfast, as a starter at lunch and dinner, and late at night after an evening out. Lentils, bulgur, yogurt, dried mint, tomato and pepper paste and lemon are the backbone of the kitchen, and many soups are thickened with flour, rice or an egg-and-lemon liaison called terbiye. Regional traditions run deep: sun-dried tarhana from Anatolia, tripe and offal soups served by specialist shops, and corn, collard and anchovy soups from the Black Sea coast.

SoupWiki lists 57 Turkish soups. Typical total cooking time is about 60 minutes, ranging from 10 to 260 minutes, and a serving is roughly 110–480 kcal (estimates). The quickest is Cacık (~10 min) and the lightest is Cacık (~110 kcal). 34 are vegetarian, 11 of them vegan. 4 can be served cold.