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.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Bazlama
A leavened flatbread about 2 cm thick, cooked on a griddle and turned to cook both sides. Soft inside, slightly crisp outside, and known as village br