Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Dried mint in butter
Dried mint bloomed briefly in hot butter and poured over a yoghurt dish. Standard on yayla çorbası, mantı, cacık and haydari.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Sizzled butter
Butter heated in a small pan until it foams, met with chilli flakes and poured over cold garlic yoghurt. The most characteristic Turkish finish there
Tarhana
A winter store made by fermenting, drying and milling a dough of flour, yoghurt, vegetables and spices. One of the few doubly fermented cereal-dairy c
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Semolina halva with milk
A three-ingredient dessert on the table in twenty-five minutes. Its entire aroma comes from one step: toasting the semolina.