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.
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 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.