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.
Cabbage stew
The smell of cabbage comes from long cooking. Kept under forty minutes, it never develops.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Taş kebabı
It is called a kebab and there is no fire in it: two hours in a covered pan in its own juice. Collagen becoming gelatin asks for nothing but time.
White beans
Beans stay hard for almost always the same reason: the tomato paste went in early. Acid locks the pectin in the skin.
Tomato bulgur pilaf
The acid in tomato slows how fast bulgur takes up water. The answer is not more water but putting the tomato in after the bulgur has swollen.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Ezogelin soup
The lentil soup’s cousin, with bulgur, tomato paste and mint. The difference is one step: the paste is fried in the fat.
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.