Soups
A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being; mercimek (lentil) çorbas, yoghurt, or wheat (often mashed) called tarhana çorbas. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) kembe soup and paça çorbas, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;
Buday a/Yourt Çorbas/Ayran Çorbas (which can be served hot or cold)
Lahana Soup (With cabbage)
Bademli Tavuk (Chicken soup with almond)
Düün (Wedding soup)
Eki A
Ezogelin
Balk
kembe
Mercimek
Mahluta
Paça
Paz
ehriye
Sumak A
Tarhana
Domates
Tutmaç (Lentil dish with noodles)
Yayla
Yüksük