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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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.
Analı kızlı
The big stuffed dumplings are the mothers, the small plain ones the daughters. Both are bulgur, both cook in the same pan.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
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.
Red lentil patties
The bulgur goes onto the lentils while they are HOT, under a lid. Added to cold lentils it never swells and the patty falls apart.
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.
Bulgur pilaf
Bulgur does not cook, it takes up water. It is wheat that has already been boiled, so what matters is not the time on the flame but the time under the lid.
Bulgur pilaf with lentils
Two grains, two rules: the lentils must boil, the bulgur only absorbs. Put them in together and one collapses while the other stays hard.
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.
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.