Simple and delicious recipes for main dishes with photos

This section presents simple and delicious step-by-step recipes for main dishes with photos, which any beginner cook can prepare.

Meat Dishes

Simple recipes for meat dishes with step-by-step instructions.

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Dishes from Grains and Beans

Step-by-step photo recipes for dishes from grains and mushrooms.

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Dishes from Offal

Recipes for delicious dishes from offal to suit all tastes.

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Vegetable Dishes

Original simple and delicious dishes made from vegetables.

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Fish and Seafood Dishes

Healthy and delicious step-by-step recipes for fish and seafood.

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Dishes with Eggs, Cheese, Milk

Recipes with eggs, cheese, and milk for every day and taste.

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Mushroom Dishes

Simple step-by-step recipes for mushroom dishes.

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Dumplings

Recipes for dumplings with various fillings at home.

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Main dishes are also referred to as main or primary dishes. Their main ingredients typically include fish or meat, while vegetarian cuisine often features legumes and mushrooms. They are accompanied by various side dishes and sauces. Many dishes made from grains, vegetables, and dairy products can also be classified as main dishes.

The recipes for main dishes are so diverse that it's impossible to give a definitive answer about what can be made from a particular product. Many of them can be augmented and combined to taste, and even a single dish can take on a different flavor with various sauces.

The entire lunch menu is composed based on the main dish. It is to this dish that side dishes, soups, beverages, and desserts are matched.

On our website recepty.mobi, you can find simple step-by-step recipes for main dishes for every day with photos. Preparing them doesn't always require a lot of time and effort. Each recipe includes the required time, guiding you to successfully prepare a delicious lunch for serving.

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Kurze are the national dumplings of Dagestan — larger and thicker than typical Russian pelmeni, with a distinctive feature: the edges are sealed with a beautiful braided pattern that's traditionally considered a mark of the cook's skill. They're filled generously with herbs and spices alongside the main ingredient, which can be ground beef or lamb, fresh cheese with herbs or wild greens like nettle or wild garlic — every family has its favorite version. The dough is simple: flour, water, salt and egg. Roll out rounds, fill with the savory mixture, braid the edges and boil in salted water for 8-10 minutes after they float. Serve with butter, sour cream and a garlic sauce. Proportions for 30 kurze inside.

Details: Author: Artyom; 28 December 2023; Last Updated: 07 May 2026

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Incredibly delicious dessert based on the familiar thick semolina porridge, also known as Guryev porridge. It is prepared by layered baking with the addition of berries, dried fruits, nuts, jam, honey, and is обязательно topped with thick creamy foams.

Details: Author: Artyom; 21 December 2023; Last Updated: 07 May 2026

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Mamaliga, Moldovan-style, is an ancient national dish made from cornmeal that has been a "second bread" in Moldova and Romania for centuries and still stands as a symbol of home cooking in the region. It's served hot and firm, paired with Moldovan brynza cheese, pork cracklings (jumări), sour cream and fresh herbs — a simple, hearty and surprisingly satisfying combination. The main secret to real mamaliga is the correct ratio of water to fine-ground cornmeal (1 cup of cornmeal to 3 cups of water) and constant stirring with a wooden spoon to prevent any lumps from forming. Salt the water, bring it to a boil, slowly stream in the cornmeal and cook over low heat for 25-30 minutes, stirring constantly, until the porridge is thick and pulls away from the sides of the pot. Turn out onto a board and slice into portions with a thread. Classic proportions for 4 servings inside.

Details: Author: Artyom; 18 December 2023; Last Updated: 07 May 2026

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Serbian pljeskavica is the most popular and beloved dish across all the Balkan countries — a kind of "national hamburger" of Serbia and its neighboring regions. At first glance it's just an ordinary patty, only significantly larger — about 15-20 cm in diameter — but its particular blend, the open-grill cooking and the presentation in flatbread with vegetables and ajvar make it a real gastronomic phenomenon. The main secrets of authentic pljeskavica are a mix of several kinds of mince (beef and pork or lamb), plenty of finely chopped onion, minimal spices and obligatory cooking over an open flame or grill. Mix the mince thoroughly with finely chopped onion, garlic, salt, black pepper and a pinch of paprika. Shape into thin large patties 15-20 cm across and cook on a grill or grill pan for 4-5 minutes per side. Serve in flatbread with vegetables and ajvar. Proportions for 6 patties inside.

Details: Author: Artyom; 03 December 2023; Last Updated: 07 May 2026

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Uyghur laghman is a famous Central Asian and Uyghur dish built around long, thin hand-pulled noodles and a rich sauce of meat (lamb or beef) simmered with vegetables and spices. It's a hearty, deeply aromatic meal eaten on holidays and weekday dinners across Uzbekistan, Kyrgyzstan, Kazakhstan and the Uyghur region of China. The defining feature of true Uyghur laghman is the hand-pulled noodles: they aren't cut but stretched from a soft flour-and-water dough using a special technique. The sauce is built with plenty of onion, carrot, bell pepper, tomato and spices, finished with garlic and cilantro. Authentic proportions for 4-6 servings inside.

Details: Author: Artyom; 28 November 2023; Last Updated: 07 May 2026

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Oven pork shashlik on skewers is a great alternative to classic charcoal-grilled shashlik when you can't get out to the countryside or the weather isn't cooperating. With the right technique the meat in the oven turns out remarkably juicy and fragrant, with a light char and the unmistakable "shashlik" flavor, and wooden or metal skewers make the presentation just as impressive as it would be at a picnic. Cut pork (neck or shoulder) into large cubes and marinate with onion, salt, black pepper, paprika, coriander and a little oil or sparkling water for 2-4 hours. Thread onto skewers alternating with onion rings, set on a rack above a baking sheet and roast at 220°C (425°F) for about 25-30 minutes, turning a couple of times. Serve with pickled onion and fresh herbs. Proportions for 1 kg of pork inside.

Details: Author: Artyom; 17 November 2023; Last Updated: 07 May 2026

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Buckwheatotto is a dish that resembles risotto but is made from buckwheat instead of rice. It is an invention of skilled chefs who managed to give simple buckwheat porridge a new and exquisite taste.

Details: Author: Artyom; 15 November 2023; Last Updated: 07 May 2026

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Zhizhig-galnash is the national dish of the Chechen and Ingush peoples — tender boiled beef or lamb served with hand-shaped wheat or corn dumplings and a fragrant garlic sauce made from the cooking broth. It's a hearty, soulful dish that Chechen families prepare for Sunday dinners and special occasions. Simmer the meat with onion and spices for 1.5-2 hours until fork-tender, then strain the broth — some goes into the sauce, some serves as a separate accompaniment. Shape simple flour-and-water dumplings and boil them in the meat broth for 5-7 minutes. The garlic sauce is made by stirring crushed garlic and herbs into hot broth. Authentic proportions and serving instructions inside.

Details: Author: Artyom; 06 November 2023; Last Updated: 07 May 2026

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One of the most famous Mexican and inherently spicy dishes is Chili con carne. Ground beef and a juicy tomato-vegetable sauce with red beans are seasoned with hot and spicy spices, chili peppers, and garlic.

Details: Author: Artyom; 20 October 2023; Last Updated: 07 May 2026

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Sea bass baked in foil is one of the most elegant yet effortless fish dishes in Mediterranean cooking — it's ready in just 20-25 minutes and requires no special culinary skills. Sea bass (also called branzino) is a delicate white fish with a subtle sweet flavor and moderate fat, especially prized in Italy, Greece and Spain. Baking in foil preserves all the moisture and aroma, so even without elaborate sauces the fish turns out perfectly tender. Rub the whole sea bass with salt, black pepper and olive oil, stuff the cavity with rosemary or thyme sprigs, lemon slices and garlic cloves. Wrap tightly in foil, place on a baking sheet and bake at 200°C (400°F) for about 20-25 minutes. Serve with lemon wedges. Proportions for 2 fish inside.

Details: Author: Artyom; 11 October 2023; Last Updated: 07 May 2026

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Categories

Simple and delicious recipes for main dishes with photos

Meat Dishes

Dishes from Grains and Beans

Dishes from Offal

Vegetable Dishes

Fish and Seafood Dishes

Dishes with Eggs, Cheese, Milk

Mushroom Dishes

Dumplings

Kurze with Meat

Guryevskaya Kasha

Mamaliga Moldovan Style

Serbian Pljeskavica

Uyghur Lagman

Oven Pork Shashlik on Skewers

Buckwheatotto

Small Galnash

Chili con carne

Sea bass in the oven in foil