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.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Chicken schnitzel
Beating the meat thin is a requirement rather than a shortcut: a 1 cm breast cannot cook before the coating burns.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
Mıhlama
Cornmeal, butter and a cheese that stretches. The stretch is not a knack but a temperature: past 70 °C it stops stretching and splits.
Slow-roast lamb shank
Three hours at 150 °C. There is no way to shorten it: collagen becomes gelatin with time rather than with temperature.
Pan-seared steak
Thickness decides the cooking time, not weight. A 2 cm steak always takes the same time whatever it weighs.