Main Dishes

Simmer lamb shurpa with potatoes, carrots, tomatoes, cumin and coriander. Cook the bone-in meat until tender before adding vegetables. Serve hot with flatbread and herbs.

Simmer tomato-apple adjika with peppers, carrot, garlic and vinegar. Refrigerate or freeze this cooked sauce; do not pantry-store jars. Freeze portions for longer storage.

Bake Ukrainian makivnyk with a soft yeast dough and a ground poppy seed filling. Seal the long roll, proof briefly and bake until golden. Cool before slicing the spiral.

Make spicy beef bulgogi-style slices with gochujang, soy, garlic and ginger. Marinate cold and cook in small batches for browned edges. Serve hot with rice and lettuce.

Cook chanakhi-style beef and white beans with potatoes, peppers and tomatoes. Use fully cooked beans before layering the pot and simmer until tender. Serve with fresh herbs.

Simmer beef stew with carrots, sweet pepper, tomato and paprika until the meat is tender. Brown the beef in batches, then cook gently. Serve hot with rice or potatoes.

Bake beef empanadas with an onion, pepper and cooked-potato filling. Seal ready-made pastry disks well and bake until golden. Cool the filling before shaping the pastry.

Cook mixed-meat solyanka with a beef broth, smoked meats, pickles, capers and olives. Finish each bowl with lemon and sour cream. Add a lemon slice and sour cream to serve.

Bake a bacon and cheese quiche with a chilled butter crust and creamy egg custard. Blind-bake the shell, then cook until the center just sets. Let it rest before slicing.

Bake French-style pork with onion, sour cream or mayonnaise and grated cheese. Thin pork cutlets stay tender beneath the golden topping. Check pork temperature before serving.

Make egg drop soup by streaming beaten eggs into seasoned chicken broth. Dissolve potato starch separately for a smooth base and serve hot. Garnish with spring onions.

Make al Pastor-style pork tacos with annatto, cumin, paprika and a fresh pineapple-onion topping. Marinate cold, cook thoroughly and serve hot. Serve with lime wedges.