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.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
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.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
Pan-seared steak
Thickness decides the cooking time, not weight. A 2 cm steak always takes the same time whatever it weighs.
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.
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.
Mıhlama
Cornmeal, butter and a cheese that stretches. The stretch is not a knack but a temperature: past 70 °C it stops stretching and splits.