Style

empanada wrappers for frying (store-bought, or see Norali’s recipe for homemade empanada dough) • --------------- Filling • butter or beef tallow (about 60 grams) • chopped green onions (about 300 grams) • chopped red bell pepper (about 1 medium, 150 grams) • ground beef with some fat (about 500 grams) • sweet paprika • crushed red pepper flakes • all-purpose flour • raisins (about 50 grams) • sugar • chopped fresh parsley •

beef brisket, cut into strips (about 1 kg) • ravioli • onions • red bell pepper • garlic • beef or vegetable bouillon cube • tomato sauce • assorted seasonings, to taste • tomato paste

beef steaks or sirloin steaks • white onion, sliced into rings • garlic, crushed • tomatoes, sliced • water (60 ml) • vegetable oil (60 ml) • finely chopped parsley • ground cumin • paprika (or saffron) • ketchup • Salt and pepper, to taste

For the dough: • all-purpose flour (about 200 grams) • water (400 ml) • salt • For the filling: • ground beef or pork (about 250 grams) • eggplant • onion • green bell pepper • carrot • tomato • zucchini •

medium potatoes • Oil • Garlic powder • Salt • Paprika (sweet or hot) • Dried chopped parsley or Italian seasoning

🍵 Infusion: • fenugreek seeds • the purest water possible + extra water for washing and soaking • 🥠 Crackers: • Fenugreek seeds leftover from the decoction • fenugreek infusion • Himalayan pink salt • rolled oats • ground fenugreek (optional)

🍫 1.75 oz (50 g) chocolate, at least 85% cacao • 🍫 45 to 50 fresh blueberries that are firm (for this recipe, do not use frozen, overripe, or soft berries) • 🍫 1/2 tablespoon (7.5 ml) virgin or cold-pressed coconut oil • 🍫 Pinch of ground Ceylon cinnamon • 🍫 Pinch of Madagascar vanilla bean (pulp with seeds) or 3 drops of vanilla extract