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.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
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
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
Baked salmon
The white stuff on baked salmon is a sign of too much heat rather than of freshness. Pulled at 52 °C it never appears.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Chicken shish
A yoghurt marinade is a mechanism rather than a tradition: its calcium and lactic acid loosen the meat’s protein.
Grilled sea bream
Fish sticks to a grill because of its skin, not the bars: wet skin welds and dry skin releases in thirty seconds.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.