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.
Tutmaç
Small cut noodles cooked with meat or lentils, with garlic yoghurt poured over at the plate rather than stirred into the pot. This is a far older and
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
Yuvalama
Tiny balls of rice flour and minced lamb, rolled by hand, cooked with lamb shank and chickpeas, with a yoghurt and butter sauce stirred in at service.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Highland yoghurt soup
The default Turkish yoghurt soup and the textbook terbiyeli çorba. Rice simmers in water, yoghurt, flour and egg yolk are beaten separately, tempered