Youth Culture

Cooking with yoghurt

Elixir of sovereigns, libation of the gods, secret of longevity, the timeless taste of yoghurt has the right cool, fresh tang for summer.

In the Anatolian highlands nomads still collect ant eggs, using them crushed as a yoghurt culture. Shepherds in the caucasus use a herb, while in the Taurus Mountains they curdle the goat’s milk with a fig branch.
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Other Highlights from Cornucopia 8
  • Inside the Grand Bazaar

    Over the centuries, Istanbul’s Grand bazaar has acquired a justly legendary reputation as one of the most famous shopping emporiums in the world. Amicia de Moubray guides us through the maze. Photographs by Simon Upton

  • The Vizier’s Retreat: The Kıbrıslı Yalı

    The Kibrisli Yali is one of the largest old summerhouses to survive on the Bosphorus. Its rambling architecture mirrors the fluctuating fortumes of the statesman who gave the house its name, and his colourful heirs. By Patricia Daunt with photographs by Jerome Darblay and Simon Upton.

Buy the issue
Issue 8, 1995 A Turkish Summer
£250.00 / $321.04 / 1,711.78 TL