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.
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.
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.
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.
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
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.
Fish sandwich
Mackerel is an oily fish, and the whole recipe is about balancing that fat: onion, sumac, lemon.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.