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.
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.
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.