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.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
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.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.