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.

Pumpkin and potato pancakes without eggs

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Pumpkin and potato pancakes without eggs are an original and very successful variation on classic Belarusian draniki, where adding pumpkin gives the dish a beautiful orange color, a gentle sweet note and extra juiciness — and going eggless makes the recipe perfect for lenten and vegan menus. The result is golden pancakes that are crisp on the outside and tender inside, with a pleasantly rich flavor — equally good for breakfast or dinner. Peel and grate the potato and pumpkin on a fine or medium grater and squeeze out the excess juice. Add finely grated onion, salt, pepper and flour (instead of egg, for binding) and mix thoroughly. Fry on a hot oiled pan for 3-4 minutes per side until golden. Proportions for 12 pancakes inside.

Details: Author: Artyom; 29 July 2020; Last Updated: 29 March 2026

Cabbage cutlets made from raw cabbage in a frying pan

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These cabbage patties are tender, juicy and so budget-friendly — and the best part is that the cabbage goes in raw, with no parboiling or sautéing first, which means less time, less mess and more nutrients in the final dish. Finely shred or grind a head of cabbage, salt it lightly and let it stand for 10 minutes to release its juice, then mix in egg, semolina, flour, garlic and spices, form patties and pan-fry 6-8 minutes per side until deeply golden. Serve with sour cream, garlic yogurt or a simple tomato sauce. I'll share proportions for 600 g of cabbage and an egg-free vegan version that holds together just as well.

Details: Author: Artyom; 24 July 2020; Last Updated: 29 March 2026

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Classic ratatouille in the oven is a famous French Provençal dish that's incredibly popular in vegetable season among lovers of Mediterranean cuisine. Ratatouille isn't just a vegetable stew but a real culinary work of art, especially in the modern "beautiful" version popularized by the Pixar animated film of the same name. The main ingredients — eggplant, zucchini, tomatoes and sweet bell peppers — are cut into even thin rounds and beautifully arranged in a spiral over a tomato-vegetable sauce base. They're drizzled with olive oil, sprinkled with herbes de Provence and baked under parchment or foil at 180°C (350°F) for about 50-60 minutes until completely tender. Proportions for a 26 cm dish inside.

Details: Author: Artyom; 22 July 2020; Last Updated: 29 March 2026

Dumplings homemade on steamed dough (without eggs)

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The key to successful and delicious homemade dumplings directly depends on the dough prepared. Dumplings with thinly rolled dough and a large amount of juicy meat filling are always appreciated.

Details: Author: Artyom; 17 July 2020; Last Updated: 29 March 2026

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Georgian lobio made with red beans is one of the most beloved dishes of Georgian cuisine — a hearty and incredibly fragrant appetizer or main course that fits equally well into a fasting menu or a festive table. The defining notes of lobio come from the signature Georgian spices — utskho-suneli, coriander, garlic, wine vinegar and a generous handful of fresh cilantro — while crushed walnuts make the dish especially thick and filling. Soak red beans for 6-8 hours, boil them until completely tender, mash part of them into a puree, then add sautéed onion, walnuts pounded with garlic and spices. Simmer for 5-10 minutes to bring everything together. Serve hot or cold with lavash. Proportions for 1.5 cups of dry beans inside.

Details: Author: Artyom; 16 July 2020; Last Updated: 29 March 2026

Potato pancakes without eggs in a frying pan

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Egg-free potato pancakes (called draniki in Russia and Belarus) are a wonderful vegan version of the classic that holds together just as well as the egg-based original. The trick is in the prep: grate the potato on a coarse or medium grater, then squeeze out all the excess liquid by hand or through cheesecloth (this is essential), but be sure to keep the starch that settles at the bottom of the bowl with the squeezed-out juice. That starch replaces the egg as the binder and is what keeps the pancakes intact during frying. Mix in grated onion, a tablespoon or two of flour, salt and pepper, shape patties and pan-fry until golden on both sides. Proportions and tips inside.

Details: Author: Artyom; 08 July 2020; Last Updated: 29 March 2026

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Chicken gizzards in cream sauce turn this often-tough cut of offal into a tender, melt-in-your-mouth dish thanks to proper slow cooking. The trick is patience: first simmer the gizzards in salted water for about an hour until tender, then slice into strips or leave whole, sauté with onion in butter and add a creamy sauce. The sauce comes together from 20% cream, garlic, seasonings and a touch of flour for body. Simmer everything together for another 10-15 minutes until the sauce thickens and coats the gizzards. Serve over mashed potatoes, rice or buckwheat for a satisfying budget-friendly dinner. Proportions for 4 servings and how to speed things up with a pressure cooker inside.

Details: Author: Artyom; 06 July 2020; Last Updated: 29 March 2026

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Dolma — stuffed grape leaves — is one of the most beloved dishes across the Caucasus and Mediterranean: bite-sized parcels of tender vine leaves wrapped around a fragrant filling of ground meat and rice. Smaller and more delicate than cabbage rolls, dolma have a unique grape-leaf flavor that infuses the filling as they cook. The filling is built from ground beef or lamb with rice, sautéed onion, fresh cilantro, mint and warm spices. Wrap small portions in fresh or jarred grape leaves, pack tightly into a pot and simmer gently for 50-60 minutes. Serve with a garlic-yogurt sauce, the way they do in Armenia and Georgia. Authentic proportions for 50 dolma inside.

Details: Author: Artyom; 02 July 2020; Last Updated: 29 March 2026

Stuffed zucchini with minced meat baked in the oven

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Stuffed zucchini with meat baked in the oven is a tasty, wholesome and remarkably beautiful home dish that fits equally well into a weeknight family dinner or entertaining guests. Zucchini is especially nutritious in early summer, during its peak season, when young squash is at its most tender, juicy and vitamin-rich. The main advantage of the stuffed presentation is that each zucchini half becomes its own "boat" with a juicy meat filling and an appetizing cheese-and-sour-cream top, which looks impressive even on the festive table. Cut young zucchini lengthwise in half and gently scoop out the flesh with a spoon. Mix ground meat with sautéed onion and the grated zucchini flesh, add an egg, salt and spices. Fill the "boats" with the mixture, sprinkle with grated cheese and bake at 180°C (350°F) for 35-40 minutes. Proportions for 6 halves inside.

Details: Author: Artyom; 30 June 2020; Last Updated: 29 March 2026

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This stovetop lyulya kebab is the perfect way to enjoy the famous Caucasus dish at home without a grill, skewers or even an oven — and the results are remarkably close to the charcoal-grilled version, with a juicy interior and a deeply golden crust. The secret to authentic lyulya is in the mince: use fatty lamb or a blend of lamb and beef with some lamb tail fat, and knead the mixture by hand for 8-10 full minutes — it's the long kneading that makes the meat tacky and dense enough to hold its shape without any egg or bread. Add finely hand-chopped onion (not grated). Shape into long ovals and pan-sear on a dry hot skillet for 5-6 minutes per side. Authentic proportions for 8 kebabs inside.

Details: Author: Artyom; 25 June 2020; Last Updated: 29 March 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

Pumpkin and Potato Draniki

Cabbage Cutlets from Raw Cabbage in a Frying Pan

Ratatouille classic recipe in the oven

Dumplings on Custard Dough (Without Eggs)

Lobio of red beans in Georgian style

Potato pancakes without eggs in a skillet

Chicken Gizzards in Cream Sauce on the Skillet

Dolma in Grape Leaves – Classic Recipe

Stuffed Zucchini with Minced Meat Baked in the Oven

Lula Kebab at Home in a Skillet