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.
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
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.
Çiğ köfte, without meat
The name says raw, but the bulgur is not: bulgur is wheat that has already been boiled, and here it is only soaked.
Chicken curry
Frying the spices in fat is not a step but half the recipe: their aromas dissolve in oil and not in water.
Black-eyed pea salad
The one dried pulse that needs no soak: its skin is thin and it softens in twenty-five minutes.
Green lentil salad
A lentil goes on cooking in its own heat for three or four minutes after the pan comes off. The eighteen minutes in this recipe already has those minu
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
Strained yoghurt
Yoghurt drained in a cloth bag to remove the whey. The base for mezes, and the terbiye of toyga and düğün çorbası.
Dried yoghurt balls
Skimmed yoghurt or churn buttermilk is strained, kneaded hard with salt, formed into egg-sized balls and sun-dried until rock hard. It rehydrates into