What do you want to cook?

Icy orange with lemon, creamy yogurt and a few drops of fruity olive oil: this dessert is all about bright acidity and soft, crunchy contrasts.

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.

Tender cauliflower florets get a thin, golden-brown coating and are served with refreshing garlic yogurt. A savory side dish for grilled meat, roasted vegetables, or a table full of small plates.

A thin, golden-brown rösti with a tender zucchini and potato center, fresh dill yogurt and tangy-sweet red onion. Delicious warm from the pan, but also a great lunch at room temperature.

This Lebanese potato and bulgur bake has a spiced onion filling nestled between two soft layers. Baking turns the top golden brown and firms up the edges enough to cut the kibbet into wedges.

Small, open dough rounds from Baalbek get a generous topping of juicy tomato, parsley and spiced ground lamb. Bake them on a hot baking sheet: this helps the bases brown quickly while the meat cooks in a thin layer.

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.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

Thin, golden-brown flatbreads filled with juicy courgette, salty white cheese and fresh dill. Serve them warm with yoghurt and lemon for a simple Turkish lunch.

This Turkish rice pudding gets a dark, caramelized top under the broiler, while staying soft and creamy underneath. Serve the sütlaç well chilled, with a pinch of cinnamon if you like.

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.

Green lentils, gently simmered with bay leaf, get extra depth from slowly cooked onion and a splash of red wine vinegar. Serve them warm or at room temperature alongside roasted vegetables or fish.

These Greek chickpea cakes develop a golden-brown crust and stay soft inside. Mint, parsley and onion add freshness to the coarsely mashed chickpeas, while yogurt and lemon provide a bright contrast.

Warm tomatoes with caramelized edges, cool lemon-dill cream, and crunchy pumpkin seeds: a simple lunch with juicy, creamy, and crisp textures on sourdough.

Hearty brown lentils, red onion and parsley get a fresh dressing of red wine vinegar, olive oil and oregano. Serve the salad lukewarm as a starter, with bread and, if you like, some salty feta.

Ripe tomatoes, crisp cucumber and parsley get a lively kick from lemon and sumac. Toasted flatbread soaks up some of the tomato juices just before serving, while still keeping a little crunch.

Chickpeas bake in the oven with olive oil, garlic, oregano, bay leaf and lemon. The liquid thickens into a flavorful, glossy sauce; a squeeze of fresh lemon at the end brightens everything up.

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.

This Turkish salad from Gaziantep combines small cubes of ripe tomato and cucumber with crunchy walnuts. Pomegranate molasses, lemon and sumac turn the tomato juices into a fresh, fruity dressing.

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.