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.
Antakya sürk
The most heavily spiced member of the çökelek family. The curd is kneaded with pepper paste and a broad spice battery led by wild thyme, then formed i
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Chicken curry
Frying the spices in fat is not a step but half the recipe: their aromas dissolve in oil and not in water.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
İmam bayıldı
Karnıyarık’s sibling: no meat, olive oil, eaten cold. The quantity of onion is not excessive — this is a dish about onion.
Okra in olive oil
Okra goes slimy for one reason: it was cut. Cooked without breaching the pod, it does not go slimy at all.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.