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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Tutmaç soup
Yoghurt, chickpeas and noodles cut into squares: a soup a thousand years old, named in Kaşgarlı Mahmud’s dictionary.
Cold yoghurt soup
The one Turkish soup drunk cold. Nothing can split because nothing is heated — but the chickpeas and wheat have to be cooked first.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Hummus
Smooth hummus is not a question of the blender but of the skins: no machine makes it velvety while they are still on.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
Roasted chickpeas
The crunch is drying, not browning: while there is free water on the surface the chickpea stays soft. The spices wait until the end, because at 200 °C they burn.
Spinach with chickpeas
Under a lid, spinach turns olive-drab in its own acid. With the lid off, the colour and the taste both stay where they were.