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.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Yoghurt cake
Turkey’s everyday tea cake. The yoghurt is both the liquid phase and the acid half of the chemical leavening.
Revani
A semolina syrup cake. Butter is whipped to a foam, then eggs, sugar and semolina go in; baked at 165 °C and soaked with light syrup while still warm.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Tutmaç
Small cut noodles cooked with meat or lentils, with garlic yoghurt poured over at the plate rather than stirred into the pot. This is a far older and
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.