Rice

rice (about 400 grams) • tomato juice (about 300 ml) • broth (about 300 ml) • bell pepper, any color • mushrooms • mixed peas and potatoes, sautéed, 1 grated carrot • ghee or clarified butter • ground cardamom • ground dried lime (loomi) • turmeric • mastic

Egyptian rice • milk (710 ml) • Sugar to taste • Nuts for garnish • Raisins for garnish • Cardamom • vanilla

washed rice (about 200 grams) • butter • salt • black pepper

whole milk (about 1.5 liters) • short-grain rice (Egyptian or similar, uncooked and unwashed) • sugar • clotted cream or heavy cream • vanilla powder

eggs • rice (about 100 grams) • tomatoes, juiced (about 2 cups/480 ml tomato juice) • onion • green bell peppers • ghee or butter • Salt • Black pepper

cleaned quail, washed well • Egyptian rice, rinsed (about 200 grams) • fresh tomatoes • medium onions • tomato paste • ketchup • corn oil • butter with 1 tablespoon corn oil • Vinegar and lemon juice for soaking the quail • Quail seasoning: • salt • black pepper •

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

Egyptian rice (about 400 grams) • large eggplants, sliced lengthwise • large onion • Seasoned ground beef • Beef or chicken broth • Optional: Add any vegetables you like, but I usually keep it simple. Feel free to add your favorite veggies

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

ground beef with a small piece of lamb fat • small onion • bulgur, picked over and well washed • garlic, salt • Black pepper and kofta spices • short-grain rice (about 400 grams) • peas (about 150 grams) • carrots, grated or diced • Butter and oil • turmeric • Salt and black pepper • tomato juice (about 480 ml) •

chicken breasts • plain yogurt (about 240 ml) • mustard (about 60 ml) • vinegar (about 30 ml) • Salt, black pepper, and cumin, to taste • lemon • Egyptian rice (about 500 grams) • chicken bouillon cube • bay leaves • tomato • onion • green bell pepper

boneless chicken thighs (about 1 kg) • plain yogurt (about 2 x 6 oz containers or 340 grams) • Salt • Black pepper • Garlic powder and onion powder • Paprika • Mixed spices (such as all-purpose or chicken seasoning) • instant bouillon • vinegar • oil • basmati rice (about 400 grams) • cinnamon stick •

boiled beef (about 500 grams) • pita breads, cut into pieces • rice (about 500 grams) • tomato paste • Juice from 1.1 lbs tomatoes (about 500 grams) • Salt, black pepper, and cilantro • Garlic • Onion • Cardamom pods and bay leaves • butter • Oil for frying

eggplant (black-skinned) • short-grain rice (about 800 grams) • green bell peppers • zucchini • ghee • vegetable oil (60 ml) • tomatoes (about 1 kg) plus 2 large tablespoons tomato paste • onions, grated • Dill, parsley, and mint—use your preferred amount; I use 2 bunches of each, chopped

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 •

medium onion, finely chopped (about 0.5 kg) • medium tomato, finely chopped (about 0.5 kg) • Minced garlic • small bunch of mixed herbs for stuffing (dill, parsley, cilantro), finely chopped • short-grain rice (about 1.5 kg) • Salt and black pepper • sugar • Spices (cinnamon, cumin, ground coriander, a pinch of chili flakes) • Chicken or vegetable broth for cooking • tomato paste • Vegetable oil and ghee (clarified butter)

dried chickpeas (about 40 grams) • black lentils (about 50 grams) • rice (about 100 grams) • vermicelli noodles (about 60 grams) • tomatoes (about 200 grams) • Vinegar • Garlic • onions • Dried cilantro • Red chili powder • small pasta (like ditalini) and 1/4 cup spaghetti, broken into pieces (about 75 grams total) • all-purpose flour •

short-grain rice (about 400 grams) • peas and carrots (about 300 grams) • medium onion, finely chopped • ghee or clarified butter • mixed spices • Salt and black pepper • cayenne pepper (optional) • water (about 480 ml) • ground beef (about 250 grams) • small onion, grated • tomato, grated • green bell pepper, grated •

washed rice (about 400 grams) • washed yellow lentils (about 50 grams) • Oil • Butter • Salt • Onion, sliced into thin • water (about 480 ml)

ground beef (1 kilogram) • onions, finely chopped • salt • Ground black pepper • finely chopped parsley (about 60 grams) • mixed spices • tomatoes, quartered (to place between the kofta) • onions, quartered (to place between the kofta while grilling) • Some breadcrumbs • Very important: beef fat (cut into small pieces and mixed into the kofta)

ditalini pasta (about 70 grams) • vermicelli noodles (about 50 grams) • brown lentils, soaked for 1 hour (about 100 grams) • short-grain rice (about 285 grams) • vegetable oil (about 120 ml) • large onion, thinly sliced into julienne • salt • For the white garlic sauce: • warm water (about 355 ml) • minced garlic • ground cumin • chili powder •

beef (about 500 grams) • large eggplant • rice (about 400 grams) • onion • Olive oil • Vegetable oil for frying • Salt • turmeric • mixed spices

large onion, sliced into julienne strips • flour • Oil for frying • hard-boiled eggs • washed yellow lentils (about 200 grams) • washed short-grain rice (about 400 grams) • oil (from frying the onions) • ghee or unsalted butter • whole milk (about 480 ml) • water (about 240 ml) • salt • cumin •

basmati rice (about 1 kilogram) • brown or black lentils (about 50 grams) • small cup olive oil (about 4 tablespoons or 60 ml) • onions • Salt and black pepper

medium pigeons • rice (about 300–400 grams) • large onions, grated • Salt • black pepper, for seasoning the pigeons • black pepper, for the rice • mixed spices • paprika • Water • Cinnamon (optional) • Ghee (clarified butter) • Oil •

short-grain rice (about 400 grams) • brown lentils (about 200 grams) • small onion • salt • cumin • warm water (about 700 ml) • oil

oil • onions, sliced • chicken breast • rice spice mix • curry powder • turmeric • cinnamon • paprika • black pepper • eggplant, half-fried • carrot, half-fried • potato, half-fried •

rice (about 200 grams) • vermicelli noodles (about 50 grams) • brown lentils (about 200 grams) • penne pasta (about 100 grams) • small pasta, such as ditalini or elbow macaroni (about 100 grams) • medium onions • garlic • vinegar (about 120 ml) • cumin • tomatoes (about 1/2 kilogram)

small head cabbage • For the filling • grated zucchini (about 120 grams) • grated carrot (about 120 grams) • bulgur (about 90 grams) • onion, finely chopped • tomatoes, grated • ghee • oil • each of • dill • parsley •

brown lentils (about 200 grams) • white rice (about 400 grams) • large onions, sliced into thin strips • Vegetable oil • cornstarch (about 8 grams) • all-purpose flour (about 8 grams) • Salt