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.
Eggs with sucuk
Crack the eggs before the sucuk has released its fat and you get dry sausage and lean eggs. The order is not a preference, it is the recipe.
Cheese omelette
The colour of an omelette is a choice: pale means a low flame and brown means a high one, and the second is an accident.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Courgette fritters
A mücver made without squeezing the courgette falls apart. One courgette gives up half a glass of water, and with that water in the batter nothing bin
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
Pan-fried meatballs
A meatball holds together because it rested, not because of what went into it. Kneaded mince does not meet the pan without half an hour in the fridge.
Kadınbudu köfte
Half the mince is cooked and half is raw. The cooked half stops it collapsing and the raw half is what binds it.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.