Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.
Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad.
Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.