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Change the headcount and the amounts follow. Salt and spice do not scale in a straight line, and we account for that.
A recipe is how you make a thing: the amounts, the order, the timing and where it goes wrong. The dish pages explain what that thing is — where it comes from, the mechanism behind it, and why skipping one step makes it something else. One stays open in the kitchen; the other is read when you wonder.
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Ezogelin soup
The lentil soup’s cousin, with bulgur, tomato paste and mint. The difference is one step: the paste is fried in the fat.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
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.
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.
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.
White bean patties
There is no protein network here to bind the patty. What takes its place is gelatinised starch, which firms as it cools: the fridge is what holds these together.
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.