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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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Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding 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.
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.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
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.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.