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.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Cold ayran soup
It deserves its own record because the technique is categorically different: nothing is heated. Boiled and cooled chickpeas and wheat are stirred into
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
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
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
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