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.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Eggs with pastırma
Pastırma is warmed rather than cooked. More than thirty seconds in the pan and the fenugreek crust turns bitter while the meat turns to leather.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
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.
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.
Mıhlama
Cornmeal, butter and a cheese that stretches. The stretch is not a knack but a temperature: past 70 °C it stops stretching and splits.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.