Brown

brown lentils, soaked for 1 hour (about 200 grams) • potato, diced • carrot, diced • onion, chopped • bell pepper, diced • garlic, minced • hot chili paste • toasted orzo pasta (about 70 grams) • ghee or clarified butter • vegetable oil • salt • black pepper •

butter • oil • onion, chopped • hot chili pepper • minced garlic • freshly grated ginger • tomatoes, diced • water (60 ml) • broth (240 ml) • salt • dried coriander • cumin •

short-grain rice (about 400 grams) • water (about 480 ml) • cooked brown lentils (about 200 grams) • salt • sugar • oil • butter • Fried onion

brown lentils (about 500 grams) • tomato • onion, chopped • garlic and paprika • Beef or chicken broth • butter • Cumin and black pepper • Dried cilantro and mixed spices • Salt and cayenne 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

brown lentils (about 0.5 kg) • long-grain white rice (about 0.5 kg) • olive oil • onions • Salt and black pepper • cumin

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 •

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

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

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)

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

bulgur (about 90 grams) • brown lentils (about 200 grams) • ground cumin and ground coriander • Spices • medium onion • garlic • Oil • Water

Egyptian rice (about 300 grams) • red lentils (about 285 grams) • dried chickpeas, soaked overnight (about 170 grams) • vermicelli noodles (about 60 grams) • ditalini or elbow macaroni (about 400 grams); you can also add spaghetti if you like • medium onions • brown lentils, soaked for 1 hour (about 225 grams) • oil for frying and cooking (about 355 ml) • Salt to taste • tomato juice (about 710 ml) • large tomatoes • vinegar (about 60 ml) •

fine bulgur (about 425 grams) • whole brown lentils (or to taste) • medium onions • Olive oil, enough to sauté the onions and add to the mujadara

rice (about 100 grams) • brown lentils (about 100 grams) • onion • tomatoes

brown lentils (about 1 cup/200 grams) • white rice (about 400 grams) • tomatoes • garlic cloves • large onions • oil (60 ml) • ghee (about 45 grams) • Spices: • cinnamon • cumin • black pepper • salt •

short-grain rice (about 300 grams) • parsley, cleaned and finely chopped • small onion, finely chopped • tomatoes, peeled and finely chopped • pomegranate molasses • olive oil (about 240 ml) • sumac spice • Salt • ground coffee (optional) • cardamom pod (optional) • black pepper • Juice of 4 lemons •

large onion, thinly sliced • flour • Oil for frying • brown lentils, soaked for 6 hours (about 285 grams) • freekeh, soaked for 30 minutes (about 200 grams) • basmati rice, soaked for 30 minutes (about 200 grams) • small onion, chopped • garlic clove, minced • tomato, grated • salt • cumin • dried coriander •

brown lentils (about 570 grams) • rice (about 400 grams) • ground cumin • black pepper • Salt to taste • large onions, chopped • Hot water • butter or ghee • For the topping: 1 cup onions, sliced into thin strips • all-purpose flour (about 60 grams) • cornstarch (about 60 grams)

brown lentils (about 400 grams) • coarse bulgur (about 340 grams) • onions • little olive oil, for sautéing • water (about 4 1/4 cups), for boiling

brown lentils (about 285 grams) • large onions • Salt to taste • long- or medium-grain rice (about 285 grams) • water (about 590 ml) • olive oil (about 240 ml)

brown lentils (about 200 grams) • white rice (about 400 grams) • large onions • Garlic • chickpeas (about 125 grams) • tomatoes (about 1 kilogram) • Oil • Vinegar • pasta (about 500 grams)

spaghetti pasta • small pasta (such as ditalini or elbow macaroni) • brown lentils • vermicelli pasta • rice (about 400 grams) • chickpeas (about 330 grams) • onion, chopped • garlic cloves • tomato juice (about 1 liter) plus 2 tablespoons tomato paste • Salt • black pepper • cumin •

whole brown lentils (about 200 grams) • white rice (about 200 grams) • vermicelli pasta (about 100 grams) • large onion, diced small • oil, 1 tablespoon salt • (about 450 grams) penne or small pasta, water • garlic, minced • (about 450 grams) tomatoes, blended • salt, black pepper, cumin, oil • garlic, minced • vinegar (60 ml) • water (120 ml) •

spaghetti, broken into small pieces • brown lentils • white rice • vermicelli pasta • onions • garlic cloves • vinegar (60 ml) • tomato puree (240 ml) • lemons • Chili powder • chickpeas, cooked (about 170 grams) • Vegetable oil

brown lentils (about 400 grams) • short-grain white rice (about 400 grams) • onions, sliced • olive oil (about 120 ml) • Salt

Egyptian rice (about 1 kilogram) • brown lentils (about 1/4 kilogram) • small ring pasta and 1/2 package spaghetti • tomatoes (about 1 kilogram) • large onions • vegetable oil • garlic, minced • Salt • Black pepper • Cumin • vinegar • medium green bell pepper •

vermicelli noodles • Egyptian short-grain rice • spaghetti • brown or black lentils • small pasta (like ditalini or elbow macaroni) • cooked and rinsed chickpeas • onions, sliced (about 1 kg) • all-purpose flour (for coating onions) • garlic, minced (for tomato sauce) • tomatoes (about 1 kg) • ground cumin • Spices: •

Egyptian short-grain rice (about 500 grams) • brown lentils (about 250 grams) • onions, sliced (about 500 grams) • tomatoes (about 1 kilogram) • tomato paste • small pasta, such as elbow macaroni (about 500 grams) • vermicelli noodles (about 125 grams) • chickpeas (about 125 grams) • vinegar (about 60 ml) • Salt, cumin, and chili powder

brown lentils (about 400 grams) • Egyptian rice or short-grain rice (about 400 grams) • small onion, finely chopped • butter or ghee + 2 tablespoons oil • cumin • mixed spices • ground cardamom • Salt • Black pepper • hot water (about 480 ml) • large onion, finely chopped • garlic, minced •