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.
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.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Türlü
The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
Yoghurt and rice soup
Every yoghurt soup has the same single problem: splitting. The answer is not the flour and the egg but the way the temperature is raised.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.