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.
Semolina halva with milk
A three-ingredient dessert on the table in twenty-five minutes. Its entire aroma comes from one step: toasting the semolina.
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
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
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.
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.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
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.
Yoghurt syrup cake
A pale tray bake cut into squares or diamonds and drenched in cold syrup. It looks like revani but is made with flour rather than semolina, and the yo