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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Saç kavurma
High heat, small pieces, an uncrowded pan. Miss any one of the three and it is not a sauté but a stew.
Roast beef
Not a dish to make without a thermometer. The answer to "how many minutes" depends on the temperature at the centre, not on the weight.
Oven lamb tandır
Four hours at 140 °C, then fifteen minutes at 240. Without the second number the meat is tender and pale.