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.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Courgette fritters
A mücver made without squeezing the courgette falls apart. One courgette gives up half a glass of water, and with that water in the batter nothing bin
Vegetable gratin
A lump-free béchamel is not a knack but a question of temperature difference: hot milk into hot roux, or cold into cold.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Home-made chicken nuggets
Half the meat in a shop nugget is skin, cartilage and water. At home you know what is in it, and the difference shows up in the salt.
Potato and mince bake
Without a pre-cook the potato slices boil rather than brown over forty minutes in the oven.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Lebeniye soup
A yoghurt soup thickened with chickpeas and hulled wheat, finished with garlic and mint in butter. The Antep version adds small köfte. In Mardin it go