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.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
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.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
İzmir meatballs
Searing the meatballs and then baking them in sauce is two dishes in one: the crust stays outside while the inside drinks the sauce.
Musakka
Turkish musakka has no béchamel: aubergine, mince and tomato in one pan. Confusing it with the Greek version is a common mistake.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.