Colander

all-purpose flour • yeast • sugar • baking powder • salt • warm water (for kneading) • bran

qatayef (about 500 grams) • Shelled peanuts, crushed • Shredded coconut • Raisins • sugar (about 400 grams) • water (about 480 ml) • lemon • Vanilla extract

boneless, skinless chicken breasts (about 2 breasts) • medium onion • medium tomato • vinegar (60 ml) • black pepper • mixed spices • ground cinnamon • granulated sugar • Salt to taste • Juice of 1 lemon • Zest of 1 lemon • lamb fat or oil •

onions (about 1 kilogram) • Salt • cornstarch • all-purpose flour • Vegetable oil

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

couscous (all-purpose flour, water, salt) (about 150 grams) • peas • medium carrot • broth (about 240 ml) • Chicken pieces (I used leftover chicken meatballs) • For garnish • Chopped fresh mint • Shredded light cheddar cheese • light mayonnaise • tahini

ground camel meat (about 1 kilogram) • ground chicken breast (about 0.5 kilogram) • ground lamb fat (about 350 grams) • bulgur, soaked and well-drained (about 0.25 kilogram) • onions, grated and squeezed to remove excess water • black pepper • allspice • baking powder • salt

tomatoes (about 1 kilogram) • sugar • vinegar • tomato paste • flour • butter • medium onion, chopped • milk (60 ml) • water or broth (about 500 ml) • Salt, to taste • Black pepper, to taste

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

eggplant (about 1 kg) • strained tomatoes (about 0.5 kg) • Salt and black pepper • Hot green pepper, to taste • garlic, minced • Oil for frying

fresh grape leaves (about 0.5 kg) • Plenty of boiling water • short-grain rice (about 400 grams) • tomato juice (about 240 ml) • tomato paste • medium onion, finely chopped • finely chopped fresh dill, parsley, and cilantro (about 30 grams total) • corn oil • Salt and pepper • Mixed spices • Chicken or beef broth • Juice of 1 lemon

whole chicken • eggplants • potatoes • tomatoes • garlic • mixed spices • salt • rice (about 600 grams)

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 •

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 •

ground beef (500 grams) • salt • black pepper • paprika • beef seasoning • garlic powder • medium onions

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) •

atayef, ready-made • For the filling and garnish: • raisins • shredded coconut • crushed peanuts • sugar • oil (for frying) • Syrup: • sugar • water • little lemon juice or juice of 1 lemon • salt •

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) •

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: •

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 •

regular pasta (14 oz / 400 grams) • spaghetti (14 oz / 400 grams) • rice (about 100 grams) • vermicelli noodles (14 oz / 400 grams) • chickpeas (about 100 grams) • brown lentils (about 50 grams) • minced garlic • tomato juice (about 1 liter) • vinegar • tomato paste • medium onions • cornstarch •

bulgur (about 1 kg) • lean ground beef (about 0.5 kg, no fat or sinew, ground very fine) • medium onion, quartered • salt • Water, as needed for mixing • Fried ground beef or lamb (as desired) • small onion, finely chopped and fried • Walnuts, pine nuts, pistachios, or a mix of all • allspice or mixed spice • salt

small eggplants (about 18 pieces) • ground beef • salt • Black pepper • White pepper • Ground ginger • Red pepper • For the white sauce (Tarator): • plain yogurt (about 60 grams) • tahini (about 60 grams) • garlic, minced • For the red sauce: •

rice (about 1 kilogram), or as needed for the amount of vegetables • sunflower oil or corn oil (about 240 ml) • parsley • cilantro • dill • large onions • Tomato juice, cooked down until thick and concentrated • tomato paste • paprika • heaping teaspoon cumin • black pepper • seven spice blend •

yellow lentils, rinsed (about 400 grams) • large carrot, sliced • tomato, halved • medium potato, diced • large onion, quartered • garlic, peeled • medium onion, chopped • minced garlic • clarified butter (ghee) • ground cumin • salt • orzo pasta

yellow lentils (about 50 grams) • carrots • onions • tomatoes • garlic cloves • Salt to taste • black pepper • cumin • turmeric • Hot chili powder to taste • About 5 tablespoons corn oil

yellow lentils (about 500 grams) • onions • large garlic cloves • tomato • potato • carrot • vermicelli pasta • butter (about 30 grams) • black pepper • cumin • salt • celery stalks •

lentils (about 300 grams) • water (about 700 ml), more as needed • vermicelli noodles (about 50 grams), more as desired • large onion, chopped • medium potato, chopped • medium carrot, chopped • medium tomato • garlic cloves • salt • sugar • ground coriander • ground cumin •

yellow lentils (about 500 grams) • tomatoes • large onion, grated • garlic cloves • Spices • salt, 1 teaspoon ground cumin, 1/8 teaspoon curry powder, 1 chicken bouillon cube, 2 bay leaves, 2 cardamom pods • ghee (or clarified butter)

large potatoes, peeled and washed • Salt • Plenty of oil for frying