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.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
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.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
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.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
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
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.