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.
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.
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.