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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Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
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.
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.
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.
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.