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
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
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.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Yoghurt syrup cake
A pale tray bake cut into squares or diamonds and drenched in cold syrup. It looks like revani but is made with flour rather than semolina, and the yo
Karnıyarık
The one thing that stops an aubergine drinking oil is a soak in salted water: cells full of water leave no room for fat.
Potato and mince bake
Without a pre-cook the potato slices boil rather than brown over forty minutes in the oven.
Kalburabastı
Walnut-filled dough ovals are pressed against a sieve to emboss ridges, baked and soaked in syrup. The name comes straight from that gesture.
Strained yoghurt
Yoghurt drained in a cloth bag to remove the whey. The base for mezes, and the terbiye of toyga and düğün çorbası.
Dried yoghurt balls
Skimmed yoghurt or churn buttermilk is strained, kneaded hard with salt, formed into egg-sized balls and sun-dried until rock hard. It rehydrates into