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.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Chicken schnitzel
Beating the meat thin is a requirement rather than a shortcut: a 1 cm breast cannot cook before the coating burns.
Slow-roast lamb shank
Three hours at 150 °C. There is no way to shorten it: collagen becomes gelatin with time rather than with temperature.
Kadınbudu köfte
Half the mince is cooked and half is raw. The cooked half stops it collapsing and the raw half is what binds it.
Baked sea bass
A whole fish is more forgiving than a fillet: the bones and skin slow the heat and the flesh cooks without drying.
Pan-seared steak
Thickness decides the cooking time, not weight. A 2 cm steak always takes the same time whatever it weighs.