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.
Tomato bulgur pilaf
The acid in tomato slows how fast bulgur takes up water. The answer is not more water but putting the tomato in after the bulgur has swollen.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Ezogelin soup
The lentil soup’s cousin, with bulgur, tomato paste and mint. The difference is one step: the paste is fried in the fat.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Analı kızlı
The big stuffed dumplings are the mothers, the small plain ones the daughters. Both are bulgur, both cook in the same pan.
Taş kebabı
It is called a kebab and there is no fire in it: two hours in a covered pan in its own juice. Collagen becoming gelatin asks for nothing but time.