Main course

Creamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.

Marinated chicken cooks beneath a layer of fragrant basmati rice, spices and fried onions. Sealing the pot tightly keeps the steam and spiced juices in the biryani. Serve with cool cucumber raita.

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.

Thick pasta, tomato mince seasoned with cinnamon and cloves, and a generous golden-brown layer of béchamel: pastitsio is a hearty Greek baked dish with distinct layers. A fresh green salad keeps everything in balance.

These little dough parcels are filled with seasoned ground meat and served with cool garlic yogurt and butter with pul biber. Folding them takes a little time, but the combination of tender pasta, savory filling and warm, spiced sauce makes the effort worthwhile.

Thin layers of potato bake together into a tender, firm pavé with golden-brown edges. Fried mushrooms and a light cream sauce with Dijon mustard make it a satisfying main course. Get started in good time: the potato layer needs to cool and firm up before you cut it into portions.

Tender roasted peppers, a hearty filling of green lentils and walnuts, and fresh lemon yogurt: this vegetable-rich main course has both creaminess and bite. You can make the filling ahead; roast the peppers just before eating.

This Turkish pilaf pairs fluffy, buttery rice with a generous helping of tender chickpeas. Serve it with a fresh tomato and cucumber salad and yogurt for a complete meal.

Tender potatoes, spiced ground beef and tomatoes come together in this hearty Turkish casserole. A fresh herb salad and a spoonful of yogurt keep it light.

Sweet, slightly smoky peppers make a thick sauce around chickpeas, some left whole and some mashed. Lemon keeps it fresh; yoghurt and warm flatbread make it a complete meal.

Golden-browned cauliflower, fragrant rice and briny green olives cook together in one baking dish. Lemon, parsley and crunchy almonds add freshness and contrast.

This Turkish börek layers grated zucchini, salty white cheese and fresh dill between thin sheets of golden-brown yufka. Serve warm with tomatoes and a quick herbed yogurt for a light meal.

Large, golden-baked potatoes turn creamy inside with butter and cheese, then get topped with warm white beans, spicy pul biber and tangy pickled red cabbage.

In strapatsada, ripe tomato isn’t a garnish for the eggs; it forms the concentrated, slightly tangy base. Let the tomato cook down gently, and stir in the eggs only at the very end: that way, they stay soft, and every bite has tomato, egg and salty feta.

Green lentils, golden-browned mushrooms and leek make a hearty filling with thyme, mustard and lemon. A crisp layer of puff pastry turns it into a complete meal; serve with a fresh green salad.

Roasted cauliflower and chickpeas make this mild coconut curry hearty enough for a main course. Lime and coriander keep the creamy sauce fresh; serve with rice to soak it up.

Ripe tomatoes are hollowed out and filled with rice, onion, parsley and mint. In the oven, the filling cooks in the tomato juices while the tomatoes soften and their flavor intensifies.

A juicy stew of green lentils, tomato and bay leaf gets extra depth from golden-brown Greek loukaniko. Red wine vinegar added at the end balances the savory flavors.

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.

Brown lentils are first cooked with onion, garlic and bay leaves, then baked in tomato and olive oil. The result is fakes plaki, a hearty, concentrated casserole with tender lentils and a lightly thickened top.

Spiced chickpeas, rice with a golden-brown crust and a fresh sauce of coriander, parsley and lemon: this is a colorful main course with contrast in every bite. Cold, already-cooked rice makes it easier to fry until crispy.

Roasted courgette gets a filling of bulgur, lemon, parsley, mint and salty feta. A spoonful of fresh garlic yoghurt makes it a complete, light yet satisfying main course.

Sweet roasted beetroot and hearty green lentils get a fresh lift from cider vinegar, mustard and dill. A spoonful of yoghurt and toasted hazelnuts make this a complete, warm main course.