This was the perfect lunch on an oven-hot (39C, people!!) afternoon in Adiyaman, a little-touristed but uber friendly city in Turkey’s southeast. Meyir: goat milk yogurt on the edge of effervescence, studded with bits of smoky grilled eggplant flesh and chewy kernels of cracked wheat. Another layer of smokiness added by chopped onions coaxed in lots of butter to a crispy caramel state. Roasted long green chilies on the side. Fabulous.