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 aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Tarhana
A winter store made by fermenting, drying and milling a dough of flour, yoghurt, vegetables and spices. One of the few doubly fermented cereal-dairy c
Kefir
A tangy, slightly effervescent fermented milk drink made with kefir grains — cauliflower-like living granules of bacteria and yeasts in a polysacchari
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Kalburabastı
Walnut-filled dough ovals are pressed against a sieve to emboss ridges, baked and soaked in syrup. The name comes straight from that gesture.
Yoghurt syrup cake
A pale tray bake cut into squares or diamonds and drenched in cold syrup. It looks like revani but is made with flour rather than semolina, and the yo
Musakka
Turkish musakka has no béchamel: aubergine, mince and tomato in one pan. Confusing it with the Greek version is a common mistake.
Potato and mince bake
Without a pre-cook the potato slices boil rather than brown over forty minutes in the oven.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.