Yoghurt plays an important role in Turkish culture and cuisine. From refreshing yoghurt-based drinks to delicious, savoury mezes and soups, yoghurt adds a creamy and refreshing element to many appetisers and mains at the traditional Turkish dinner table.

Here’s a look at some of the best Turkish yoghurt dishes and mezes, their history, and how to serve them to the guests on board.

The History and Importance of Yoghurt in Turkiye

Yoghurt has been a staple of Turkish cuisine for centuries, and its origins date back more than 4,000 years to the nomadic Turks. These early settlers discovered that by fermenting milk, they could extend its shelf life, making it suitable for use on journeys. Yoghurt was also enjoyed by the Ottomans, with the palace kitchen registers suggesting the Sultans were regularly served yoghurt-based dishes and mezes by their chefs.

Today, yoghurt is available in every minimarket in Türkiye, and many homemakers also make yoghurt in their kitchens to enjoy with their families. Although yoghurt had been popular in Türkiye and the Middle East for years, its popularity only really took hold in Europe in the 19^th Century, during the demise of the Ottoman Empire. During this time, many Ottomans travelled to other countries to escape troubled Ottoman rule, taking yoghurt with them. Yoghurt was then introduced to the United States during the 1940s when Danone, the leading yoghurt producer, opened a yoghurt factory in New York. Yoghurt has been enjoyed the world over ever since.

Types of Yoghurt in Türkiye

At 360 Yachting, we can deliver several varieties of Turkish yoghurt to the yacht.

The most popular yoghurt in Türkiye is fresh (doğal) and plain (sade). It comes in low-fat or cream-free (kaymaksiz) and full-fat or creamy (kaymakli) varieties. Plain yoghurts can be used to create many wonderful Turkish dishes and mezes, mixed with water and salt to make Ayran, or enjoyed as is. Süzme yoghurt is another popular option that is likened to Greek yoghurt.

Popular Turkish Yoghurt Dishes, Mezes, and Drinks

Now, for some inspiration! Here’s our rundown of the most popular Turkish yoghurt dishes and how yoghurt is used in local cooking and cuisine.

Ayran: The Refreshing Salty Yoghurt Drink

Often likened to the Indian drink Lassi, Ayran is one of Türkiye’s most well-loved and nutritious drinks. This yoghurt-based beverage is frequently referred to as the country’s national drink, and it’s made with just three simple ingredients—yoghurt, water, and a pinch of salt.

Almost all Turks enjoy Ayran. Its history dates to nomadic Turkish tribes, who used it to stay hydrated and nourished during long journeys across the Anatolian plains. Today, Ayran is served in almost every Turkish restaurant, café, fast-food outlet, and home. It is also a staple at Turkish meals, offering a cool and creamy contrast to rich and spicy dishes.

Cacik: Yoghurt Drink with Cucumber

Cacik is similar to Ayran but with a slightly thicker consistency. It is another yoghurt-based drink made with grated or finely diced cucumber and mint (some also add a little garlic). Cacik is often served as a side dish or appetiser and goes beautifully with BBQ, grilled meat, and kebab dishes.

Haydari: The Creamy Yoghurt, Mint, Garlic, and Dill Meze

Haydari is one of Türkiye’s most popular mezes, originally served to Sultans. It is made with thick, plain, strained yoghurt mixed with garlic, olive oil, and herbs (such as mint or dill). Haydari is a deliciously creamy and flavourful dip that pairs perfectly with fresh pide bread or vegetables for dipping at a meze table.

Atom: Spicy Yoghurt Meze

The yoghurt-based atom meze is perfect for guests who like a bit of heat. This spicy dip combines yoghurt with garlic, olive oil, and a generous helping of spicy red peppers or flakes. The result is a fiery meze that adds a kick to any meal. Atom is popular at meze restaurants and is often served alongside other appetisers or grilled meat dishes.

Purslane with Garlic Yoghurt: A Healthy and Refreshing Meze

Purslane with garlic yoghurt is a fabulous meze for the health and diet-conscious. Purslane is a nutrient-packed leafy green succulent that is available in the summer at local markets. When its leaves are removed and mixed with yoghurt, garlic, and a drizzle of olive oil, it creates a delicious meze perfect for hot summer days.

Aubergine and Yoghurt Meze: A Decedent and Smokey Delight

One meze that is sure to impress even the most discerning palate is aubergine and yoghurt meze, also known as baba ganoush. Aubergines are celebrated in many Turkish dishes, and this meze is a “must try” for all eggplant lovers. It features roasted or grilled eggplant mixed with yoghurt, garlic, and olive oil. The creamy texture of the yoghurt and the smoky flavour of the aubergine is a sheer delight and beautifully complements grilled meat and lamb dishes. It also frequently appears as a dish on a large meze platter.

Carrot and Yoghurt Meze: A Vibrant, Addictive Dip

Turkish carrot and garlic yoghurt meze is delicious and adds a splash of colour to the meze table. People of all ages love this dip, as the mix of sweet, grated carrots, yoghurt, garlic, and olive oil ensures it’s healthy and adds a pop of colour and a burst of flavour to any meal.

Cilbir: Poached Eggs with Yoghurt

Cilbir is a unique dish that combines poached eggs with yoghurt and melted butter infused with pepper. The result is a rich dish typically served for breakfast or brunch. The creamy yoghurt provides a luxurious base for perfectly cooked eggs, while butter and fresh herbs add a decadent finish.

Add Turkish Yoghurt To Your Provisions

At 360 Yachting, we can supply all you need for the chef and interior, including the best local fresh produce and yoghurt. We can source all the ingredients you need to recreate these delicious Turkish yoghurt dishes onboard. CONTACT US for details.