Main course

In menemen, ripe tomatoes and green pepper are slowly softened in olive oil, then the eggs are stirred in until just set. Serve the pan straight away, with bread for soaking up the juicy tomato sauce.

Small zucchini stuffed with seasoned ground beef, rice and parsley cook slowly in a tomato broth. Serve them with garlic yogurt: cool and creamy alongside the tender zucchini and savory filling.

Green lentils turn lightly crisp on the outside in the oven, while eggplant roasts until soft and deeply browned. Lemon tahini, mint and pomegranate bring creaminess, freshness and juicy pops of texture to the same plate.

This Turkish stew brings chickpeas and tender cubes of lamb together in a rich onion and tomato paste sauce. Using precooked chickpeas makes this a hearty main course without needing to soak them first.

Thin slices of beef and tender onion cook briefly in dashi, soy sauce, mirin and sugar. Spoon the glossy sauce over Japanese rice: simple, savory and just right for soaking up with every bite.

These Japanese fried noodles combine golden-brown edges with juicy pork and cabbage that still has a little bite. A savory-sweet sauce brings everything together, while pickled ginger cuts through it with a fresh, spicy note.

Nikujaga is a Japanese stew of thinly sliced beef, potatoes and onion in a light, savory-sweet broth made with dashi, soy sauce and mirin. Serve it with steamed rice; the potatoes should be tender but not falling apart.

Juicy shrimp, tender rice with tomato and cumin, and a fresh topping of red onion, cilantro and lime. A colorful one-pot meal with enough contrast to keep every bite lively.

Small, warmly spiced lamb meatballs cook in a light tomato sauce. Mint yogurt and pomegranate seeds add coolness, tang and a juicy bite; flatbread is handy for mopping up the sauce.

Roasted broccoli gets a spicy, buttery coating; lemon bulgur, a fresh yogurt sauce and toasted almonds bring acidity, creaminess and crunch. A colorful main dish that’s on the table in about 40 minutes.

Gyeran jjim is a soft Korean egg custard with spring onion and a savory broth base. Serve it fresh from the pan with rice and a few fresh or spicy banchan.

Thinly sliced beef, garlic and spinach are quickly stir-fried with fish sauce and black pepper. Serve with rice for a simple Vietnamese meal that’s ready in no time.

Soft steamed eggs with seasoned ground pork, spring onion and glass noodles: a savory Vietnamese main dish served with rice and something tangy and fresh.

Hearty mushrooms soak up a dark, savory sauce made with caramel, soy sauce, garlic, and black pepper. Served with rice and crisp cucumber, they make a satisfying Vietnamese main course.

Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.

Two preparations give broccoli extra depth: roasted florets with browned edges and briefly blanched broccoli with a fresh bite. Creamy peanut sauce, lime and crunchy peanuts turn it into a complete noodle meal.

Dark, roasted edges and a satisfying bite make broccoli the star of this dish. White beans and almond give the lemon cream body; toasted almonds and parsley bring freshness and crunch. Serve it with couscous for a complete meal.

Salmon with a thin, glossy teriyaki glaze, tender Japanese rice and crisp green broccoli: a well-balanced main course where the sweet-and-salty sauce complements the fish rather than overpowering it.

In bánh mì chảo, fried eggs cook in a small pan with tomato and onion. Add paté if you like, bring the pan to the table, and use crusty baguette to mop up the soft yolks and tomato sauce.

A bowl of steaming rice with garlic spinach, bean sprouts, carrot and a fried egg. Stir in spicy gochujang sauce at the table, bringing the soft, fresh and crunchy toppings together.

Cold rice, soft pieces of egg and spring onion are quickly stir-fried in a hot pan; fish sauce adds just enough savory depth. Cucumber and cilantro make every bite fresh.

A bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.

Golden-brown tofu gets a glossy coating of sweet-and-savory miso. Served with rice and briefly steamed broccoli, this is a complete Japanese-inspired main course with soft, crisp and savory notes.

Crispy-fried salmon is served with sweet, charred pointed cabbage and a fresh sauce with parsley, capers and lemon. A fuss-free main course where each element has its own flavor and texture.