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.
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
Chicken curry
Frying the spices in fat is not a step but half the recipe: their aromas dissolve in oil and not in water.
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
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.
Çiğ köfte, without meat
The name says raw, but the bulgur is not: bulgur is wheat that has already been boiled, and here it is only soaked.
Oven chicken wings
Crisp wings without a fryer are possible, on one condition: a night uncovered in the fridge to dry the skin.
Vegetable gratin
A lump-free béchamel is not a knack but a question of temperature difference: hot milk into hot roux, or cold into cold.
Green lentil stew
A green lentil keeps its skin and holds its shape; a red one is already skinned and split, so it collapses. The same plant, two different dishes.