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.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
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
Mantı
Tiny dough parcels are boiled, laid over garlic yoghurt and finished with sizzled butter and chilli. Dried mint and sumac come last.
Yuvalama
Tiny balls of rice flour and minced lamb, rolled by hand, cooked with lamb shank and chickpeas, with a yoghurt and butter sauce stirred in at service.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Ayran
Yoghurt let down with water and salted. Turkey’s national drink, and really yoghurt made portable: on the move it both slowed spoilage in heat and rep
Churn buttermilk
Not to be confused with ordinary ayran — it is a different substance: the liquid left after butter has been churned out of yoghurt. Yoghurt destined f