Main course

Roasted tomatoes give this hearty chickpea stew a deep, slightly sweet flavor. Swiss chard and lemon keep it fresh; serve with bread or rice to soak up the sauce.

This vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.

Golden-fried tofu soaks up the savory flavors of garlic, spring onion and fish sauce in this Vietnamese tomato sauce. Serve it with steamed rice for a simple, filling main course.

Roasted courgette halves are filled with orzo, dill and salty feta. Lemon keeps the tender filling fresh; a short second bake lets the flavours come together without making the courgette mushy.

Soft, roasted aubergine gets a fresh filling of bulgur, tomato, lemon and parsley. Walnuts add a bit of crunch, while a spoonful of garlic yoghurt makes the dish creamy and gently tangy.

First gently roasted, then flattened and baked until golden: these potatoes have crispy edges and soft centers. Fresh yogurt with dill, parsley and lemon keeps the dish light, while walnuts add a satisfying crunch.

This ijjeh is a broad, golden-brown omelet with parsley, mint and spring onion. Serve it with tangy lemon yogurt, crisp radishes and flatbread for a simple, complete meal.

Golden-brown mushrooms on soft polenta, with a bright, tangy salsa verde made with parsley, capers and lemon. Frying the mushrooms in batches gives them color and keeps them firm instead of letting them stew.

Tender salmon with a sticky glaze of white miso and honey is balanced by crisp cucumber dressed with rice vinegar. Serve with rice for a complete main course.

Crisp-fried chicken thighs finish cooking among tender fennel and briny green olives. Lemon zest, lemon juice and parsley brighten the pan juices; serve with bread or potatoes to mop up every drop.

Soft, caramelized sweet potato gets a savory filling of warm black beans, creamy avocado, and fresh lime juice. Toasted pumpkin seeds add a satisfying crunch.

Tender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.

A large, golden-brown rösti makes a hearty base for gently braised leeks and a creamy sauce with wholegrain mustard and lemon. The outside turns crisp, while the sauce adds freshness and the leeks bring softness.

Cold rice develops a golden, crispy bottom in the pan. Topped with a soft-boiled egg, fresh cucumber and homemade chili oil, this is a hearty meal with crunchy, creamy and spicy elements.

Soft ricotta and spinach dumplings are coated in a thin layer of browned butter, lemon zest and Parmesan. With a fresh salad on the side, they make a light but complete main course.

Juicy salmon cooks in a sealed parcel with tender fennel, bright orange and savory olives. The citrusy juices are delicious with bread or boiled potatoes.

Deeply roasted broccoli, crunchy chickpeas and tender bulgur come together with a creamy tahini sauce that’s tangy and savory. A hearty vegetable dish with plenty of contrast, perfect as a main meal.

Thick slices of zucchini develop dark, savory edges in the oven. With hearty freekeh, cool lemon yogurt, mint, and a little spicy oil, it makes a colorful main course with just the right amount of freshness and heat.

Fluffy rice with chicken and ketchup, wrapped in a thin omelet: omurice uses simple ingredients, but timing makes all the difference. Cold rice and a properly hot pan help keep the filling light and separate.

Tender, spice-infused chicken gets a golden-brown crust after frying, topped with a generous layer of airy kremes. The crispy crumbs are made from the seasoned cooking liquid, bringing the chicken, topping and rice together beautifully.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

Crisp green papaya and cucumber get a fresh, spicy dressing of kecap manis, lime and chili. Golden-brown fried tempeh makes this a hearty main-course salad; fresh basil and crispy shallots add fragrance and extra crunch.

Trofie, potatoes and green beans are coated in fresh basil pesto, with no cream. A little starchy cooking water turns the pesto into a smooth sauce that clings to the pasta.

Mujaddara builds flavor from a short list of ingredients: tender lentils and rice, warm cumin, and a generous layer of deep golden-brown onions. Take your time with the onions; their sweet, savory flavor gives the whole dish its character.