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.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
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.
Kaygana
The Black Sea’s herb omelette, bound with flour. The flour holds the egg into a sheet that folds instead of breaking.
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.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
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.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.