Middle Eastern recipes with sumac, tahini and spices

Golden-brown parsnips get a fresh, spicy sauce made with green herbs and lemon, with cool yogurt and toasted sesame on the side. A bold side dish that goes well with grilled vegetables, legumes or pan-fried fish.

Firm green tomatoes develop dark, seared surfaces in a hot pan while staying juicy and bright with a tangy freshness inside. Lemon, salty feta, fresh coriander and toasted pumpkin seeds make this a colorful side dish with both soft and crunchy textures.

These crisp-fried patties combine tender green lentils with parsley, cumin and lemon zest. Serve them with fresh yogurt, mint and quick-pickled red onion for a hearty lunch with plenty of contrast.

Fluffy basmati rice with broad beans and plenty of dill, steamed over a golden, crispy bottom. Fried onion, tangy lemon yoghurt and tender beans make it a complete meal.

Tender cod, soft Swiss chard and a lemony tahini sauce come together in a fresh, savory main course. Dill and a little chili oil finish it off; bread is handy for mopping up the creamy sauce.

Oven-roasted turnips develop golden-brown edges and a tender, mildly peppery center. A creamy tahini and orange sauce, fresh mint, chili oil, and chopped almonds turn them into a distinctive side dish.

In a hot oven, pak choi develops dark, roasted cut sides and crisp leaf edges. Alongside it, a bright sauce of tahini, yogurt and lime adds creaminess, finished with mint, sesame and a little chili oil.

Thick slices of green cabbage turn tender inside and deeply roasted at the edges in the oven. Warm lentils, fresh lemon yogurt, mint and crispy onion make this a satisfying main course with soft, fresh and crunchy elements.

Tender roasted mini peppers make little cups for creamy labneh with lemon and dill. Chopped walnuts and a little chili oil add crunch and warmth to every bite.

Golden-brown cauliflower wedges, crispy chickpeas and a fresh sauce with tahini and herbs make this a colourful starter to share.

Some of the cucumber is blended until smooth with yogurt, lemon and mint; the rest stays in long ribbons for a fresh bite. Chili oil and toasted sesame add warmth and crunch to this light, contemporary Middle Eastern-inspired starter.

Thick slices of celeriac turn tender inside and develop roasted edges. Served with bright cumin yogurt, pomegranate, mint and hazelnuts, it makes a vegetable-rich main course with just the right amount of freshness and crunch.

Warm flatbreads are topped with creamy labneh, thin slices of roasted beet and juicy orange. Homemade dukkah adds toasted nuts and spices; lemon keeps everything fresh.

Roasting radishes in a hot oven gives them soft, juicy centers and lightly browned edges while keeping their bite. A warm tahini dressing with lemon, mint and a few drops of chilli oil turns them into a fresh, savoury starter.

Tender, juicy peppers with a spiced bulgur filling, fresh herbs and creamy tahini yogurt. Chickpeas make it a hearty meal, while lemon and a little chili oil keep the flavors bright.

Tender, earthy beetroot gets a fresh lift from orange and lemon, with creamy yogurt and pistachio for a crunchy accent. A colorful side dish that goes well with grilled vegetables, fish or a bowl of grains.

Thinly sliced kohlrabi develops golden, crispy edges in a skillet while staying juicy inside. Served on sourdough with a tangy tahini yogurt sauce, parsley and a few drops of chili oil, it makes a hearty lunch with plenty of contrast.

This Syrian pepper dip is smoky, nutty and bright with a tangy edge. Roasted peppers, walnuts and pomegranate molasses make it a distinctive mezze side, delicious with flatbread or raw vegetables.

Spiced kibbeh balls with a firm bulgur shell cook gently in a smooth yogurt sauce with garlic and mint. Serve this Syrian main course with rice or flatbread.

Sayadieh is about more than fish with rice: slowly fried onions give the rice a deep, sweet flavor and color. Golden-brown pan-fried white fish goes on top, with toasted almonds and lemon for a fresh, crunchy finish.

Meghli is a smooth rice flour pudding, slowly cooked with caraway, cinnamon and anise. Once chilled, it sets firm and soft, with coconut, pistachio and almond for a crunchy finish.

Ripe tomatoes slowly stew into a glossy, savory sauce with soft pieces of tomato, garlic, chili, and coriander. Serve this Lebanese side dish warm or at room temperature, with flatbread for soaking up the sauce.

Crispy kadayif, soft melted cheese and warm orange blossom syrup: knafeh Nabulsi is all about contrast. This version bakes in a round dish and lets the strands of dough keep their natural golden-brown color.

Warm chickpeas, toasted flatbread and a fresh yoghurt sauce with tahini make up the soft, creamy layers of this Syrian fattet hummus. Pine nuts and paprika butter are added at the very last moment, so some of the bread stays crispy.