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.
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.
Lamb and pea stew
The peas go in last. Boiled with the meat from the start they lose both their colour and their texture.
Poached chicken
There is one reason poached chicken comes out dry: the water was boiling. Poached at 80 °C it never does.