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.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
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.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
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.
Whole roast chicken
The breast is ready at 65 °C and the leg at 75. Roasting a whole bird is entirely the business of hitting both at once.