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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İzmir meatballs
Searing the meatballs and then baking them in sauce is two dishes in one: the crust stays outside while the inside drinks the sauce.
Slow-roast lamb shank
Three hours at 150 °C. There is no way to shorten it: collagen becomes gelatin with time rather than with temperature.
Karnıyarık
The one thing that stops an aubergine drinking oil is a soak in salted water: cells full of water leave no room for fat.
Lamb casserole
The meat has two hours and the vegetables have forty minutes. Put them in together and the vegetables vanish while the meat is still raw.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Chicken casserole
Made with thigh, and there is no alternative: breast certainly dries over forty minutes in an oven.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Türlü
The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.
Potato and mince bake
Without a pre-cook the potato slices boil rather than brown over forty minutes in the oven.