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.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Revani
A semolina syrup cake. Butter is whipped to a foam, then eggs, sugar and semolina go in; baked at 165 °C and soaked with light syrup while still warm.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Yoghurt cake
Turkey’s everyday tea cake. The yoghurt is both the liquid phase and the acid half of the chemical leavening.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Toyga soup
A thicker, more archaic cousin of yayla çorbası: hulled wheat instead of rice, strained yoghurt instead of plain. A hospitality dish made in big pots
Tutmaç
Small cut noodles cooked with meat or lentils, with garlic yoghurt poured over at the plate rather than stirred into the pot. This is a far older and
Small meatballs in yoghurt
Tiny bulgur-cased köfte cooked with chickpeas in a yoghurt broth. Gaziantep sources insist it is not yuvalama: yuvalama’s balls are rice flour, ufak k