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.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.
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.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
Tabbouleh
Tabbouleh is not a bulgur salad but a parsley salad: the bulgur is under a tenth of the whole. And what swells it is not water but the juice of the to
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
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.