Exploring Turkish Sauces: Amazing Flavors of Turkish Cuisine

Unlock the secrets behind your favourite Turkish dishes with our deep dive into the essential sauces of Turkish cuisine. These “Hidden Heroes” can transform your meals effortlessly. You’ll learn the magic of creamy yogurt sauce, the richness of traditional tomato sauce, and how to use these sauces for dipping, dressing, and marinating. Get ready to bring the authentic taste of Türkiye into your home!

What You’ll Learn:
Creamy yogurt sauce
Traditional tomato sauce
Tips for dipping, dressing, and marinating

RECIPES

SOKARIÇ
1 onion, diced
1 tablespoon tomato paste
2 tablespoons butter
1 glass of water
1 pinch of salt

Heat the butter in a small saucepan. Add the onion and sauté until it softens and gives off a nice roasted smell.
Add the tomato paste and continue sautéing while mashing.
When the raw smell of the paste disappears and you add water and salt, the sokarıç that will add flavour to the dishes is ready.

GARLIC YOGURT SAUCE
4 tablespoons yogurt (Homemade yogurt: https://youtu.be/lOpId3SNxE4)
2 cloves garlic, crushed
1 pinch salt
Black pepper, 1 pinch black pepper
2 sprigs dill, finely chopped
1 tablespoon olive oil

Beat well to mix the yogurt and its water, then add the crushed garlic and beat again.
Add salt and pepper and beat. You can also add dill and olive oil if you wish.

TOMATO SAUCE
2 tablespoons olive oil
2 cloves garlic, chopped
2 large tomatoes, grated
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon salt
1 pinch black pepper

Heat olive oil in a saucepan, add garlic and fry for 30 seconds.
Add grated tomato and stir.
Add sugar, vinegar, salt and pepper. Cook on low heat for 10-15 minutes.

TOMATO SAUCE WITH TOMATO PASTE
2 tablespoons butter
2 level tablespoons tomato paste
1 sprig mint, finely chopped
2 sprigs thyme, stems removed
1 teaspoon red pepper flakes
4/5 cups water

Melt the butter in a pan. Add the tomato paste and fry by mashing.
When the raw smell of the paste disappears, add the mint and thyme.
Add the red pepper flakes and mix. You can also add salt depending on the saltiness of the paste.
Add the water and mix.

MEYANE
3 tablespoons of butter
3 tablespoons of flour

Melt the butter and add the flour.
Stir until smooth over medium heat and cook for 1-2 minutes. You can also use it as it is, which has a high binding effect but a relatively short taste on the palate.
After frying for another 1-2 minutes, its colour will turn a little brown and it will have a more fluid consistency. In this state, both its flavour and binding will be at a medium level.
When frying it further and browning it thoroughly, its flavour will increase but its binding will decrease.

TERBİYE (you can find another recipe also in this video: https://youtu.be/q-itQj3J9WA)
4 tablespoons of yogurt
2 tablespoons of flour
Juice of 1 lemon
1 egg yolk
1 pinch of salt

Mix the yogurt, flour, lemon juice, egg yolk and salt in a bowl. When you have a smooth consistency, add it to soups or meals by warming it up.

PAÇA
1.5 cups yogurt
3 tablespoons flour
1 egg yolk
3 cloves garlic,
3 tablespoons vinegar
600 ml chicken stock,
1 pinch salt
1 tablespoon butter

Put the yogurt, flour and egg yolk in a small saucepan and mix.
Add the garlic and vinegar. Whisk until there are no lumps. Turn the heat on to medium heat.
Add salt according to taste. While whisking, slowly add the chicken broth. It is important to be slow so that the yogurt does not curdle.
After adding everything, cook the sauce for 3-4 minutes until it thickens. Add 1 tablespoon of butter to flavour the sauce. Cook for another 1-2 minutes and turn off the heat.

TAHINI: https://youtu.be/iDvuBGhcIZ8
POMEGRANATE SOUR: https://youtu.be/WbIOyzYxd4k
TOMATO PASTE: https://youtu.be/-7XfLW1JfB8
PEPPER PASTE: https://youtu.be/qckilE_8SKc

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