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.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
White beans
Beans stay hard for almost always the same reason: the tomato paste went in early. Acid locks the pectin in the skin.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Analı kızlı
The big stuffed dumplings are the mothers, the small plain ones the daughters. Both are bulgur, both cook in the same pan.
Taş kebabı
It is called a kebab and there is no fire in it: two hours in a covered pan in its own juice. Collagen becoming gelatin asks for nothing but time.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Lamb and pea stew
The peas go in last. Boiled with the meat from the start they lose both their colour and their texture.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.