Apricot Hearth

Sweet sautéed carrot folded through thick garlic yogurt, with toasted walnuts and fresh dill.

Soft red-lentil and fine-bulgur bites with tomato, cumin and fresh herbs, served on lettuce with lemon.

Finely chopped tomatoes and cucumber with parsley, toasted walnuts and a tangy pomegranate dressing.

Eight crisp oven-baked filo rolls filled with spinach, feta and a little fresh dill, made for sharing.

Paprika-roasted chicken thighs, fluffy bulgur and cool cucumber yogurt make a generous plate with a bright lemon finish.

Small cumin-scented beef köfte meet golden potato wedges and a juicy tomato-pepper sauce.

Tender trout, lemon and fresh dill sit beside simple rice and lightly browned zucchini.

Slow-simmered lamb shoulder, golden apricots and soft onions make a gently sweet pot to spoon over rice.

Toasted orzo catches a light tomato sauce around tender chicken pieces and sweet pepper.

Soft roast eggplant holds a generous tomato-chickpea filling with parsley and cool yogurt.

Tender green beans and sweet tomato-onion sauce make a comforting olive-oil pot over rice.

Roasted zucchini and creamy white beans sit under a crisp parsley crumb in a rich tomato sauce.

Browned mushrooms, sweet pepper and chickpeas turn coarse bulgur into a generous bowl, finished with parsley and yogurt.

Eggs gently folded through a thick tomato-and-pepper base make a warming skillet supper with soft pita.

Plump dried apricots in a light lemon syrup with soft vanilla cream and toasted walnuts.