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.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Beef sauté
A meat dish finished in fifteen minutes, on one condition: the pan is genuinely hot. In a warm pan this recipe does not work.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
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.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.