Scaled to however many of you there are.
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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Cold yoghurt soup
The one Turkish soup drunk cold. Nothing can split because nothing is heated — but the chickpeas and wheat have to be cooked first.
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.
Green lentil salad
A lentil goes on cooking in its own heat for three or four minutes after the pan comes off. The eighteen minutes in this recipe already has those minutes counted in.
Kısır
It never meets a flame: fine bulgur swells by itself in boiling water. The pomegranate molasses and lemon go in after the swelling is over.
Tabbouleh
Tabbouleh is not a bulgur salad but a parsley salad: the bulgur is under a tenth of the whole. And what swells it is not water but the juice of the tomato.