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.
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.
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.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.