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
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
Labneh
Yoghurt strained further than süzme, salted, and taken to a spreadable consistency. Süzme is lighter and silkier; labne is denser and sharper, and is