Cabbage slaw with apples and pomegranate in yogurt and poppy seed dressing.
Chopped vegetable salad (this is probably the dish I make the most often. I usually use tahini sauce as dressing, but sometimes, including here, I opt for olive oil and lemon).
Buchari bread (that's a slightly enriched bread).
Cauliflower and chickpeas in coconut-yogurt based curry.
Roasted potatoes in (mildly) sweet and hot chili sauce, with sesame, sesame oil, soy sauce and silan.
Tandoori style chicken and tofu, cooked on the grill.
Spicy kebabs with plenty of cumin, served with chickpeas in tomato-ginger stew and grilled onions.
Apple crumble with cinnamon, and pear crumble with red wine, star anise and vanilla.
