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This Syrian lentil kibbeh gets its texture from fine bulgur, with fried onion, cumin and lemon bringing savory, fresh flavors. Shape the mixture into small oval portions and serve at room temperature as mezze or a side dish.

Soft red lentils and fine bulgur come together to make hearty, spiced köftes with lemon, parsley and pul biber. Serve them in crisp lettuce leaves for a fresh lunch you can eat with your hands.

Silky-smooth chickpea purée gets a warm topping of butter, Aleppo pepper and crispy fried pastırma. Serve this Turkish mezze with bread and fresh crunchy vegetables.

Crispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.

Charred peppers give tender chickpeas a smoky, sweet flavour; green olives and red wine vinegar keep the dish fresh and savoury. Tear off pieces of crusty bread to soak up the oil and pepper juices.

Hearty green lentils and sweet roasted squash get a fresh lift from lemon and sage. Hazelnuts add a crunchy contrast to every bite.

This Greek chickpea stew cooks slowly in the oven with onion, olive oil and rosemary. The chickpeas turn buttery-soft and soak up the fragrant oil; lemon and bread finish the dish.

Hearty green lentils are dressed with a fresh orange vinaigrette and served in crisp radicchio leaves. Goat cheese makes them creamy, while toasted pumpkin seeds add a nutty crunch.

Tender chickpeas, wilted spinach and a fresh squeeze of lemon come together in a hearty Greek lunch. Serve the stew with bread to soak up the lightly thickened cooking liquid.

Golden-brown chickpeas and artichoke hearts get a fresh lift from lemon and parsley. A handful of coarsely toasted breadcrumbs adds a crunchy contrast.

Roasted carrots get a fresh finish with orange and dill. Toasted buckwheat adds a dry, crunchy contrast. Serve this colourful side dish with pan-fried fish, grains or an omelette.

This Osaka classic has a golden-brown exterior and a soft, savory center filled with pieces of octopus, scallions and pickled ginger. With a takoyaki pan and a skewer, you can turn the bites as they cook; serve them straight away with takoyaki sauce and Japanese mayonnaise.

This colorful kimbap fills soft rice seasoned with sesame oil with spinach, thin omelet, sautéed carrot and crisp pickled daikon. Letting the fillings cool first keeps the nori sheets firm and makes the rolls easy to slice.

Crisp Belgian endive leaves make neat, easy-to-hold bites filled with sweet crab, chunky avocado and zesty lime. A pinch of chili and black pepper keeps the creamy filling lively.

Thin slices of octopus, crisp cucumber and a fresh rice vinegar dressing come together in a light Japanese first course. Toss the salad just before serving so the cucumber stays crunchy.

A thin sheet of rice paper turns crispy in the frying pan, topped with just-set egg, spring onion, and chili. A fresh lime and herb sauce completes this quick lunch.

An airy meringue with a thin, crisp crust wraps around whipped cream and tangy passion fruit pulp. Toasted puffed rice adds a little extra crunch to every slice.

Warm rice vermicelli, quickly seared beef and fresh herbs come together with cucumber, lettuce, peanuts and crispy shallots. A light, sweet-and-sour nước chấm brings everything together without turning it into a soup.

Quickly seared scallops, bright citrus ponzu and thin, crispy rice: a small starter with sweet, salty and sour notes, plus a satisfying crunch.

Thin slices of beef, soft tofu and crunchy cabbage cook briefly in a sweet-savory sauce made with soy sauce, mirin and sake. Set the pan in the middle of the table and serve the sukiyaki with rice while the vegetables still have a little bite.

These Vietnamese mini pancakes turn golden and crisp underneath, with a soft, slightly coconutty center and a shrimp on top. Serve them with lettuce, herbs and nước chấm: dip them in the sauce, or wrap them in a lettuce leaf for a bite-sized mouthful.

Wide rice noodles, golden shrimp and a small amount of fragrant broth: mì Quảng is meant to be eaten with its toppings and noodles, not served as a full bowl of soup. Peanuts, fresh herbs and crispy rice paper finish the dish.

Sweet, deeply roasted carrots with cool yogurt, the salty umami of doenjang and a bright touch of lime. Sesame and spring onion give this colorful side dish a final bit of crunch and bite.

Thinly sliced beef takes on a sweet-and-savory flavor from a marinade of soy sauce, garlic, sesame oil, and grated pear. Cook it in small batches over high heat for browned, caramelized edges. Served with rice, lettuce, and scallions, it makes a complete main course.