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.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
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.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Courgette fritters
A mücver made without squeezing the courgette falls apart. One courgette gives up half a glass of water, and with that water in the batter nothing bin
Vegetable gratin
A lump-free béchamel is not a knack but a question of temperature difference: hot milk into hot roux, or cold into cold.
White bean patties
There is no protein network here to bind the patty. What takes its place is gelatinised starch, which firms as it cools: the fridge is what holds thes
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.