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.
Eggs with sucuk
Crack the eggs before the sucuk has released its fat and you get dry sausage and lean eggs. The order is not a preference, it is the recipe.
Eggs with pastırma
Pastırma is warmed rather than cooked. More than thirty seconds in the pan and the fenugreek crust turns bitter while the meat turns to leather.
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.
Cheese omelette
The colour of an omelette is a choice: pale means a low flame and brown means a high one, and the second is an accident.
Chicken shish
A yoghurt marinade is a mechanism rather than a tradition: its calcium and lactic acid loosen the meat’s protein.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Oven lamb tandır
Four hours at 140 °C, then fifteen minutes at 240. Without the second number the meat is tender and pale.
Pan-seared steak
Thickness decides the cooking time, not weight. A 2 cm steak always takes the same time whatever it weighs.