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.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
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
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Highland yoghurt soup
The default Turkish yoghurt soup and the textbook terbiyeli çorba. Rice simmers in water, yoghurt, flour and egg yolk are beaten separately, tempered
Ayran soup
A grain and pulse soup carried on thinned yoghurt. Wheat and chickpeas are soaked overnight, boiled separately, then folded into salted, watered yoghu