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.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Tarhana
A winter store made by fermenting, drying and milling a dough of flour, yoghurt, vegetables and spices. One of the few doubly fermented cereal-dairy c
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
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.
Yoghurt cake
Turkey’s everyday tea cake. The yoghurt is both the liquid phase and the acid half of the chemical leavening.
Kalburabastı
Walnut-filled dough ovals are pressed against a sieve to emboss ridges, baked and soaked in syrup. The name comes straight from that gesture.