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.
62 of 116 recipes. Clear the filter
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
Semolina halva with milk
A three-ingredient dessert on the table in twenty-five minutes. Its entire aroma comes from one step: toasting the semolina.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Kaygana
The Black Sea’s herb omelette, bound with flour. The flour holds the egg into a sheet that folds instead of breaking.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
Porridge
Five minutes, of which the first one decides everything: the oats go into cold liquid, never into boiling.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
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.
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.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
Vegetable soup
Throwing everything in at once is easy and wrong. These vegetables differ twofold in cooking time, and knowing the order is the only skill involved.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Celeriac soup
Celeriac starts browning the moment it is cut. Dropping it into acidulated water is a chemical intervention rather than a cosmetic one.
Tutmaç soup
Yoghurt, chickpeas and noodles cut into squares: a soup a thousand years old, named in Kaşgarlı Mahmud’s dictionary.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
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.
Çiğ köfte, without meat
The name says raw, but the bulgur is not: bulgur is wheat that has already been boiled, and here it is only soaked.
İmam bayıldı
Karnıyarık’s sibling: no meat, olive oil, eaten cold. The quantity of onion is not excessive — this is a dish about onion.
Tray-roasted vegetables
A vegetable that does not fit on the tray does not roast, it steams. Using two trays instead of one is the only trick in this recipe.
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.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
Okra in olive oil
Okra goes slimy for one reason: it was cut. Cooked without breaching the pod, it does not go slimy at all.
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.
Türlü
The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.
Fried courgette
Salt the slices and wait twenty minutes: the water that comes out is the only reason a fried slice spits and goes soft.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.
Oven potato wedges
The secret of a crisp wedge is not in the oven but before it: a boil and a shake. Without roughening the surface there is no crust.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Borlotti bean pilaki
A pilaki is eaten cold, and that is why there is sugar in it: perception of sweetness drops as food cools, so what tastes right hot tastes flat cold.
White bean salad
The dressing goes on while the beans are HOT. A cold bean takes nothing up; a hot one draws the dressing into its starch.
Hummus
Smooth hummus is not a question of the blender but of the skins: no machine makes it velvety while they are still on.
Broad bean purée
Broad beans are not boiled in their skins: the skin cooks but never chews, and the purée comes out gritty.
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.
Black-eyed pea salad
The one dried pulse that needs no soak: its skin is thin and it softens in twenty-five minutes.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
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.
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.
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.
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.
Black-eyed pea stew
The one common dried pulse that needs no soaking: its coat is thin and permeable, so it goes from dry seed to tender in twenty-five minutes.
White bean patties
There is no protein network here to bind the patty. What takes its place is gelatinised starch, which firms as it cools: the fridge is what holds these together.
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.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Bulgur pilaf
Bulgur does not cook, it takes up water. It is wheat that has already been boiled, so what matters is not the time on the flame but the time under the lid.
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.
Tomato bulgur pilaf
The acid in tomato slows how fast bulgur takes up water. The answer is not more water but putting the tomato in after the bulgur has swollen.
Kısır
It never meets a flame: fine bulgur swells by itself in boiling water. The pomegranate molasses and lemon go in after the swelling is over.
Tabbouleh
Tabbouleh is not a bulgur salad but a parsley salad: the bulgur is under a tenth of the whole. And what swells it is not water but the juice of the tomato.