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.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.