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Crafted with care. Rooted in tradition.

Home›Main Courses

🥘 Main Courses

Complete main dishes from 12 cuisines - curries, tagines, roasts, and braises. Crafted with cultural authenticity.

757 recipes

easy
Ecuadorian · Main Courses
Scrambled Hominy and Eggs (Mote pillo) — Ecuadorian Highland Breakfast
Mote pillo is a comforting combination of cooked mote, eggs, scallions, and achiote from Cuenca and Ecuador's southern highlands. Enjoy it for breakfast or as a hearty accompaniment to fritada or hornado.
25 min 4 320 cal

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medium

Croatian · Main Courses

Sinj Stuffed Cabbage Rolls (Sinjski arambaši) — Hand-Chopped Meat in Sour Cabbage

Sinjski arambaši are sour-cabbage rolls from Sinj in Croatia's Dalmatian hinterland, filled with hand-chopped meat rather than rice. Cinnamon, cloves and nutmeg perfume the filling, while Dalmatian pršut lends the slow-simmered pot a rich, savory depth.

245 min 6 480 cal

Num Pang Pate — Cambodian Baguette with Pate and Pickles - authentic cambodian recipe

Cambodian · Main Courses

Num Pang Pate (នំប៉័ងប៉ាតេ) — Cambodian Baguette with Pate and Pickles

Num pang pate, also spelled nom pang pate, is a Cambodian street-food baguette layered with savory pate, crisp pickles, cucumber, and herbs. This generous version adds lemongrass pork, balancing rich fillings with bright, crunchy vegetables.

60 min 4 710 cal

Rye Bread and Beer Porridge — Traditional Danish Breakfast - authentic danish recipe

Danish · Main Courses

Rye Bread and Beer Porridge (Øllebrød) — Traditional Danish Breakfast

This traditional Danish porridge transforms leftover rugbrod, the rye bread also used for smorrebrod, into a comforting breakfast. Gently simmered with sweet dark beer, it balances malty sweetness and rye sourness beneath a spoonful of cream.

65 min 4 316 cal

Chips and Egg Omelet — Tanzanian Street-Food Classic - authentic tanzanian recipe

Tanzanian · Main Courses

Chips and Egg Omelet (Chipsi Mayai) — Tanzanian Street-Food Classic

Chipsi mayai is Tanzania's beloved omelet of freshly fried potato chips bound together with eggs. Common at street-food stalls, it is served with kachumbari, chili sauce, and sometimes mishkaki, the grilled meat skewers popular across the country.

50 min 2 595 cal

Cuban Crispy Shredded Beef — Garlic and Citrus - authentic cuban recipe

Cuban · Main Courses

Cuban Crispy Shredded Beef (Vaca Frita) — Garlic and Citrus

Vaca frita is Cuban shredded beef seared until crisp, then tossed with onions and a garlicky citrus mojo. Unlike saucy ropa vieja, it is served dry and sizzling, with naranja agria lending its characteristic tang.

140 min 4 460 cal

Pone Yay Gyi Curry — Burmese Pork and Fermented Bean Paste - authentic burmese recipe

Burmese · Main Courses

Pone Yay Gyi Curry (ပုန်းရည်ကြီးဟင်း) — Burmese Pork and Fermented Bean Paste

Pone yay gyi is a dark, earthy bean paste closely associated with Bagan and central Myanmar. In this home-style pork hin, the paste enriches tender meat and onion gravy, making a deeply savory curry for a shared rice meal.

115 min 4 448 cal

Dongpo Pork — Hangzhou Red-Braised Pork Belly - authentic chinese recipe

Chinese · Main Courses

Dongpo Pork (东坡肉) — Hangzhou Red-Braised Pork Belly

Dongpo pork is a Hangzhou classic of skin-on pork belly slowly red-braised with Shaoxing wine, soy sauce, ginger, and scallion. The result is lacquered, tender meat with a sweet-savory sauce rooted in Jiangnan banquet cooking.

205 min 6 775 cal

Peking Duck — Crisp-Skinned Beijing Roast Duck - authentic chinese recipe

Chinese · Main Courses

Peking Duck (北京烤鸭) — Crisp-Skinned Beijing Roast Duck

Peking duck is Beijing's celebrated banquet roast, prized for lacquered crisp skin, tender meat, Mandarin pancakes, hoisin, scallion, and cucumber. This home version uses blanching, maltose glaze, and overnight air-drying to echo the restaurant technique.

180 min 6 650 cal

Yemeni Mandi — Smoke-Scented Spiced Rice and Lamb - authentic yemeni recipe

Yemeni · Main Courses

Yemeni Mandi (مندي) — Smoke-Scented Spiced Rice and Lamb

Mandi is Yemen’s celebrated feast rice, traditionally cooked in a covered pit so the meat perfumes the basmati below. This home version uses hawaij, saffron, lamb broth, and charcoal smoke, with fresh sahawiq on the side.

170 min 6 840 cal

Varenyky — Ukrainian Potato-Cheese Dumplings - authentic ukrainian recipe

Ukrainian · Main Courses

Varenyky (Вареники) — Ukrainian Potato-Cheese Dumplings

Varenyky are beloved Ukrainian crescent dumplings, boiled until tender and served with sour cream, onions, or butter. This version uses the classic potato and farmer's cheese filling found on family tables across Ukraine.

95 min 6 645 cal

Cornish Pasty — Traditional Beef and Swede Hand Pie - authentic british recipe

British · Main Courses

Cornish Pasty (Cornish Pasty) — Traditional Beef and Swede Hand Pie

Cornish pasty is a D-shaped British hand pie from Cornwall, filled raw with beef skirt, potato, onion, and swede before baking in sturdy shortcrust pastry. It belongs to the working-food canon as firmly as fish and chips.

100 min 4 1220 cal

Orromo — Kyrgyz Steamed Rolled Dumpling with Lamb and Pumpkin - authentic kyrgyz recipe

Kyrgyz · Main Courses

Orromo (Оромо) — Kyrgyz Steamed Rolled Dumpling with Lamb and Pumpkin

Orromo, also spelled oromo, is a Kyrgyz steamed roll related to manty: thin dough wrapped around lamb, onion, and pumpkin, then cut into generous spirals. It is hearty family food, often served with tea, chalap, or shorpo.

105 min 6 690 cal

Swedish Smörgåsbord — Classic Buffet with Gravlax, Sill, and Köttbullar - authentic swedish recipe

Swedish · Main Courses

Swedish Smörgåsbord (Smörgåsbord) — Classic Buffet with Gravlax, Sill, and Köttbullar

A Swedish smörgåsbord is a generous cold-and-warm buffet built around cured fish, sill, breads, cheeses, potatoes, and köttbullar. This home version balances gravlax, pickled herring, dill potatoes, knäckebröd, and classic meatballs.

115 min 8 780 cal

Potato Dumplings with Smoked Meat — Rustic Slovak Halušky with Sauerkraut - authentic slovak recipe

Slovak · Main Courses

Potato Dumplings with Smoked Meat (Strapačky s údeným mäsom) — Rustic Slovak Halušky with Sauerkraut

Strapačky are rough potato halušky tossed with sauerkraut and smoked pork, a hearty Slovak mountain dish. Unlike bryndzové halušky with bryndza, this version leans smoky, tangy, and rustic.

70 min 4 630 cal

Makmoura — Jordanian Layered Chicken Bread Pie - authentic jordanian recipe

Jordanian · Main Courses

Makmoura (مكمورة) — Jordanian Layered Chicken Bread Pie

Makmoura is a northern Jordanian layered chicken and onion bread pie, built from olive-oil dough rolled as thin as markook or shrak. Slow baking melds sumac, spices, onions, and chicken into a hearty family dish.

185 min 8 870 cal

Egyptian Fatta — Layered Meat, Rice, and Crisp Bread - authentic egyptian recipe

Egyptian · Main Courses

Egyptian Fatta (فتة) — Layered Meat, Rice, and Crisp Bread

Egyptian fatta layers toasted aish baladi, rice, rich meat broth, and garlicky vinegar-tomato sauce. It is a beloved Eid al-Adha centerpiece, often served beside molokhia, mahshi, or other family feast dishes.

145 min 6 790 cal

Biangbiang Noodles — Xi'an Hand-Pulled Belt Noodles - authentic chinese recipe

Chinese · Main Courses

Biangbiang Noodles (油泼扯面) — Xi'an Hand-Pulled Belt Noodles

Biangbiang noodles are broad, hand-pulled wheat noodles from Shaanxi, especially Xi'an. This version is finished in the youpo style, where sizzling oil blooms chili, garlic, scallion, soy sauce, and black vinegar.

65 min 4 542 cal

Beggar's Chicken — Lotus-Wrapped Clay-Baked Jiangnan Chicken - authentic chinese recipe

Chinese · Main Courses

Beggar's Chicken (叫化鸡) — Lotus-Wrapped Clay-Baked Jiangnan Chicken

Beggar's Chicken is a celebrated Jiangnan dish associated with Hangzhou and neighboring canal towns. A marinated whole chicken is stuffed, wrapped in lotus leaves, sealed in dough, and slow-baked until fragrant and tender.

240 min 6 470 cal

Chorrillana — Chilean Loaded Fries with Beef and Eggs - authentic chilean recipe

Chilean · Main Courses

Chorrillana (Chorrillana) — Chilean Loaded Fries with Beef and Eggs

Chorrillana is a generous Chilean picada platter from Valparaiso: crisp fries covered with juicy beef, browned onions, and fried eggs. It belongs to the same casual food world as the completo, not the slow broth tradition of cazuela.

60 min 4 780 cal

Chilean Humitas — Fresh Corn Parcels with Basil - authentic chilean recipe

Chilean · Main Courses

Chilean Humitas (Humitas) — Fresh Corn Parcels with Basil

Humitas are Chilean summer corn parcels made from grated fresh choclo, basil, onion, and milk, then wrapped in corn husks and simmered. They share the sweet-savory corn character of pastel de choclo and are often served with pebre.

90 min 4 360 cal

Charquicán — Chilean Beef and Vegetable Hash - authentic chilean recipe

Chilean · Main Courses

Charquicán (Charquicán) — Chilean Beef and Vegetable Hash

Charquicán is a home-style Chilean beef and vegetable hash with potatoes, zapallo squash, choclo, and the memory of charqui dried meat. It sits beside cazuela and porotos granados as everyday comfort food, often finished with pebre.

70 min 6 510 cal

Chilean Beef Empanada — Baked pastry filled with beef, onion, egg, olive, and raisins - authentic chilean recipe

Chilean · Main Courses

Chilean Beef Empanada (Empanada de pino) — Baked pastry filled with beef, onion, egg, olive, and raisins

This empanada de pino is Chile’s beloved baked turnover, filled with seasoned beef and onion pino, hard-boiled egg, olive, and raisins. It is especially tied to Fiestas Patrias and often served with pebre.

125 min 12 590 cal

Toad in the Hole — Sausages Baked in Yorkshire Pudding Batter - authentic british recipe

British · Main Courses

Toad in the Hole (Toad in the Hole) — Sausages Baked in Yorkshire Pudding Batter

Toad in the hole is a classic British family supper of pork sausages baked into a crisp, puffed Yorkshire pudding batter. It is often served like a relaxed Sunday roast, with onion gravy, peas, and roast potatoes.

65 min 4 780 cal