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
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
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.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.