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Sweet corn kernels, salty feta and spring onion make these little fritters savory and juicy. Serve them warm with fresh lime yogurt and cilantro; pickled chili adds a spicy kick if you like.

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.

Dark chocolate and tahini give this mousse a rich, slightly nutty flavor. Fresh orange segments and thin sesame brittle add tartness and crunch with every spoonful.

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.

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.

Roasted cauliflower makes a hearty, creamy base with tahini, lemon and cumin. Serve with extra cauliflower florets, fresh pomegranate seeds and crispy pita as a starter to share.

Tender zucchini blossoms with a modest rice filling, bright lemon and fragrant herbs. Serve them warm as a starter, with a little of the cooking liquid spooned over the top.

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.

Ripe tomatoes get a savoury, slightly tangy dressing of white miso and rice vinegar. Spring onion adds freshness; toasted buckwheat brings just the right nutty crunch at the very end.

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.

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.

This Greek chickpea salad is fresh, hearty and briny all at once. You mash some of the chickpeas with lemon and olive oil, so the dressing clings to the rest. Serve the salad at room temperature with toasted bread as a starter.

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.

Thick strips of courgette develop browned, lightly smoky edges over high heat while staying firm inside. A fresh dressing of green olives, lemon and parsley gives the mild vegetable a little kick; toasted almonds add a crunchy finish.

Large potatoes are first baked until soft, then roasted again until their skins are firm and crispy. The fluffy insides go into a fresh sour cream filling with chives and lemon; pickled shallot adds acidity and a little crunch.

Kazandibi is a soft Turkish milk pudding with an intentionally dark caramelized underside. Once it has set, you roll up the pieces so the slightly bitter caramel layer remains visible on the outside.

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.