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.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
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.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.