Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Contradiction You asked for something light and something rich. They pull in opposite directions, so weight was left out of the ranking and these are sorted on taste alone.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Cacık
A Turkish mezze of yoghurt, cucumber, garlic, salt, water and olive oil. A hot-weather dish whose consistency runs from thick enough to spoon to loose
Haydari
A thick mezze of strained yoghurt, garlic and herbs. One thing separates it from cacık and it is decisive: haydari has no cucumber and the yoghurt is
Wedding soup
Lamb broth, a liaison, and red pepper butter over the top: yayla soup’s richer cousin, built on stock instead of water.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.