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.
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Tomato bulgur pilaf
The acid in tomato slows how fast bulgur takes up water. The answer is not more water but putting the tomato in after the bulgur has swollen.
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.
Lamb and pea stew
The peas go in last. Boiled with the meat from the start they lose both their colour and their texture.
Cabbage stew
The smell of cabbage comes from long cooking. Kept under forty minutes, it never develops.
Spinach with chickpeas
Under a lid, spinach turns olive-drab in its own acid. With the lid off, the colour and the taste both stay where they were.
Black-eyed pea stew
The one common dried pulse that needs no soaking: its coat is thin and permeable, so it goes from dry seed to tender in twenty-five minutes.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.