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.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
Türlü
The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
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
Okra in olive oil
Okra goes slimy for one reason: it was cut. Cooked without breaching the pod, it does not go slimy at all.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.