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.
Fish sandwich
Mackerel is an oily fish, and the whole recipe is about balancing that fat: onion, sumac, lemon.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Borlotti bean pilaki
A pilaki is eaten cold, and that is why there is sugar in it: perception of sweetness drops as food cools, so what tastes right hot tastes flat cold.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.