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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İmam bayıldı
Karnıyarık’s sibling: no meat, olive oil, eaten cold. The quantity of onion is not excessive — this is a dish about onion.
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.
Borlotti bean pilaki
A pilaki is eaten cold, and that is why there is sugar in it: perception of sweetness drops as food cools, so what tastes right hot tastes flat cold.
Black-eyed pea salad
The one dried pulse that needs no soak: its skin is thin and it softens in twenty-five minutes.
Black-eyed pea stew
The one common dried pulse that needs no soaking: its coat is thin and permeable, so it goes from dry seed to tender in twenty-five minutes.
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.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.