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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Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
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.
Yoghurt and rice soup
Every yoghurt soup has the same single problem: splitting. The answer is not the flour and the egg but the way the temperature is raised.
Kadınbudu köfte
Half the mince is cooked and half is raw. The cooked half stops it collapsing and the raw half is what binds it.
Vine leaves stuffed with meat
Sarma holds together because the pan is packed, not because the roll is tight. Leave gaps and every one of them opens.
Chicken pilaf
When the water for the rice is the water the chicken cooked in, the dish becomes something else. Made with plain water, the same recipe is only rice.
Spinach with rice
A kilo of spinach cooks down to a handful, which is why the size of the pan is part of the recipe.
Leeks in olive oil
Leek grit hides between the layers and rinsing does not reach it: it has to be cut first and soaked after.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
İç pilav
Liver cooked inside the rice goes tough. Seared separately and folded in at the end, it stays tender.