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.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
Tarhana
A winter store made by fermenting, drying and milling a dough of flour, yoghurt, vegetables and spices. One of the few doubly fermented cereal-dairy c
Dried mint in butter
Dried mint bloomed briefly in hot butter and poured over a yoghurt dish. Standard on yayla çorbası, mantı, cacık and haydari.
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