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.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
İzmir meatballs
Searing the meatballs and then baking them in sauce is two dishes in one: the crust stays outside while the inside drinks the sauce.
Karnıyarık
The one thing that stops an aubergine drinking oil is a soak in salted water: cells full of water leave no room for fat.
Musakka
Turkish musakka has no béchamel: aubergine, mince and tomato in one pan. Confusing it with the Greek version is a common mistake.
Beef sauté
A meat dish finished in fifteen minutes, on one condition: the pan is genuinely hot. In a warm pan this recipe does not work.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
White bean patties
There is no protein network here to bind the patty. What takes its place is gelatinised starch, which firms as it cools: the fridge is what holds thes
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.