Arabic

oat flour (about 100 grams) • egg • baking powder • salt • honey, or more to taste • unrefined coconut oil or clarified butter (about 60 ml) • For the filling: date paste mixed with 1 tablespoon coconut oil and cinnamon

semolina flour (about 400 grams) • shredded coconut (about 80 grams) • milk (about 240 ml) • sugar (about 200 grams) • clarified butter or unsalted butter (about 115 grams) • honey or simple syrup (about 30 ml) • For the syrup: • sugar (about 400 grams) • water (about 360 ml) • Juice of 1 lemon or 1/4 teaspoon citric acid

kunafa dough (or enough to fit your small skillet) • sugar (you can add more, but be careful not to make it too sweet since there’s chocolate inside) • butter • Chocolate

chicken cutlets (500 grams) • small tomatoes • large green bell peppers • medium onions • black pepper • curry powder • dried coriander • cardamom • chopped parsley (about 15 grams) • vinegar • garlic clove • Salt to taste •

chicken breast, cut into shawarma strips (about 1 kg) • plain yogurt (about 240 grams) • garlic powder • onion powder • ground ginger • shawarma seasoning or chicken seasoning • Juice of 1 lemon • vinegar • mustard • French fries • Pickled cucumbers • Garlic sauce (toum) •

cooked chickpeas (about 80 grams) • cooked beets (about 80 grams) • light feta cheese • Juice of 1 small lemon • minced garlic • olive oil • water • Spices: • Salt / black pepper • Cumin

boneless, skinless chicken breasts (about 0.5 kg) • salt • ground coriander • black pepper • mixed spice blend • garlic powder • cinnamon • vinegar • vinegar (to use later) • small piece of lamb fat (if available) • oil • Sliced onion •

dried chickpeas (after soaking, yields about 2 cups) • Juice of 2 large lemons (add another lemon if you like it more tangy) • Salt to taste • cumin • paprika, for garnish • tahini • olive oil • plain yogurt • large garlic clove • ice cubes

breaded chicken cutlets • oil • plain yogurt (about 240 ml) • shawarma seasoning mix • garlic sauce (toum) • pickled cucumbers • medium onion • tomato • bell pepper or hot pepper, as desired • oil • minced garlic

basbousa semolina (about 320 grams) • yogurt and cream, or milk and cream (about 240 grams total) • sugar (about 200 grams) • melted butter or ghee (about 225 grams) • shredded coconut (about 60 grams) • level tablespoon baking powder • For the syrup: • boiling water (about 480 ml) • sugar (about 400 grams) • lemon juice

flour (about 750 grams) • yeast • plain yogurt • salt • sugar • oil • Warm water for kneading

sifted flour (about 375 grams) • yeast • sugar • salt • oil • Warm water, as needed to form the dough

semolina flour (about 400 grams) • milk (about 300 ml) • shredded coconut (about 80 grams) • sugar (about 200 grams) • butter or ghee (about 115 grams) • unsweetened cocoa powder • honey or simple syrup • Chopped peanuts or any nuts, for garnish • For the syrup: • sugar (about 400 grams) • water (about 360 ml) • lemon juice •

Egyptian rice, picked over, washed, and drained (about 2 1/2 cups or 500 grams) • onions, sliced into thin wedges (about 3 large onions or 500 grams) • brown lentils, picked over and washed (about 1 1/4 cups or 250 grams) • vegetable oil • Salt • Ground cumin

yellow lentils (about 100 grams) • rice (about 200 grams) • cumin • ground coriander • salt • black pepper • 1 large onion, chopped

water (240 ml) • cornstarch (about 16 grams) • oil (60 ml) • mayonnaise (about 45 grams) • powdered milk (about 8 grams) • milk (about 45 ml) • vinegar (about 45 ml) • minced garlic (about 5 grams) • salt (about 3 grams) • You can substitute the mayonnaise with half a container of plain yogurt

ghee or unsalted butter (about 115 grams) • powdered sugar (about 60 grams) • egg • all-purpose flour (about 315 grams) • semolina (about 30 grams) • baking powder • vanilla extract • egg yolk and vanilla extract for brushing

(10-inch) round baking pan • (about 450 grams) kunafa dough, thawed or fresh • clarified butter or ghee (about 225 grams) • For the syrup: • sugar (about 600 grams) with 1 1/2 cups water (about 360 ml) and a squeeze of lemon juice

phyllo dough • clarified butter or ghee (about 225 grams) • water (about 240 ml) • sugar (about 300 grams) • vanilla • lemon • roasted, ground peanuts (about 70 grams) • green food coloring • pistachio flavoring

semolina (about 480 grams) • eggs • plain yogurt (about 240 ml) • melted ghee (about 225 grams) • vanilla extract • baking powder • pistachios • sugar (about 200 grams)

fine semolina (about 700 grams) • all-purpose flour (about 300 grams) • ghee (about 400 grams) • sugar (about 200 grams) • maamoul spice mix (or kahk spices) • ground mahlab • warm milk (about 200 ml) • walnuts, chopped (about 500 grams) • thick simple syrup • powdered sugar • orange blossom water and 1 tablespoon rose water • ghee

fine semolina (about 400 grams) • plain yogurt (about 240 grams) • vanilla extract • melted ghee (about 115 grams) • For the syrup: • sugar (about 300 grams) • water (about 480 ml) • lemon juice (about 15 ml) • For garnish: almonds, pistachios, or any kind of nuts

flour (about 250 grams) • water (about 240 ml) • yeast • sugar • cornstarch • syrup

semolina flour (about 320 grams) • ghee or unsalted butter (about 115 grams) • sugar (about 150 grams) • plain yogurt (about 240 grams) • all-purpose flour (about 65 grams) • baking powder • For garnish: peanuts or any kind of nuts • For the syrup: • sugar (about 400 grams) • water (about 480 ml) • ghee or unsalted butter (about 14 grams) • Lemon juice

all-purpose flour (about 190 grams) • cornstarch • semolina flour • Vanilla extract • Warm water • active dry yeast • sugar • Oil for frying • Topping of your choice (such as powdered sugar, chocolate sauce, or honey)

eggplant, peeled and sliced into rounds • bell peppers, sliced into rings • hot chili pepper • Oil for frying • freekeh, soaked for 1 hour (about 90 grams) • tomato juice (about 1/2 liter) • tomato paste • vinegar • minced garlic • hot chili paste • salt • cumin •

chickpeas (about 500 grams) • plain yogurt • olive oil • Juice of 3 lemons • tahini (about 240 grams) • salt • cumin • ground coriander (adjust spices to taste) • For the beet dip: • large cooked beets • ground coriander • cumin •

basmati rice (about 400 grams) • chicken breast, sliced into strips • Sliced mixed bell peppers • Curry powder and turmeric • Salt and black pepper • For the garlic sauce: • Minced garlic, 1 container plain yogurt, 2 tablespoons mayonnaise, salt, and black pepper • Pita bread, cut into small pieces and toasted until crispy

basmati rice (about 200 grams) • boiling water or broth (about 480 ml) • ground beef (about 200 grams) • small tomato, finely chopped • small onion, finely chopped • small green bell pepper, finely chopped • garlic, minced • paprika • ground coriander • cumin • seven spice blend or beef seasoning • garlic powder •

boneless, skinless chicken breasts (about 500 grams) • onion • tomato • green bell pepper • Mixed bell peppers (red, yellow, or orange) • garlic cloves • shawarma spices, salt, and black pepper • Ghee or clarified butter • Assorted cheeses • Smoked deli meat (like smoked turkey or chicken) • Syrian flatbread (or pita bread) • Ketchup and mayonnaise •