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.
Eggs with sucuk
Crack the eggs before the sucuk has released its fat and you get dry sausage and lean eggs. The order is not a preference, it is the recipe.
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
İzmir meatballs
Searing the meatballs and then baking them in sauce is two dishes in one: the crust stays outside while the inside drinks the sauce.
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.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Whole roast chicken
The breast is ready at 65 °C and the leg at 75. Roasting a whole bird is entirely the business of hitting both at once.
Chicken curry
Frying the spices in fat is not a step but half the recipe: their aromas dissolve in oil and not in water.