Grain

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

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

oats (about 40 grams) • onion • Salt and pepper • Beef broth

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

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 •

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

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) •

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 •

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

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

small pasta shapes • tomato paste • tomato juice • broth (as needed) • oats • parsley • salt • black pepper • dried thyme • hot chili paste • oil

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)

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 •

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 •

cooked lentils (about 200 grams) • short-grain rice (about 200 grams) • onions

rice (about 400 grams) • lentils (about 200 grams) • hot water (about 700 ml) • salt • cumin • curry powder • black pepper

oat flour (about 125 grams) • cornstarch (about 30 grams) • milk • baking powder • instant yeast • mahlab (optional) • cinnamon • salt • small egg • melted butter (about 55 grams) • honey • sesame seeds •

For the kofta: • ground beef (about 500 grams) • Egyptian rice, washed and ground (about 45 grams) • medium onion, finely chopped • garlic, minced • Chopped parsley • Salt and pepper • potatoes • For the sauce: 1 tablespoon ghee or butter • small onion, chopped • tomato paste • tomatoes, pureed •

ground beef (about 500 grams) • Egyptian rice, soaked for about 30 minutes in hot water (about 150 grams) • medium onions • garlic cloves • fresh dill • fresh parsley • fresh cilantro • Salt and black pepper • Vegetable oil, for deep frying • For the sauce: • About 3 cups tomato juice (or substitute with 3 tablespoons tomato paste) • garlic cloves •

basmati rice (about 200 grams) • small onion, grated • small tomato, grated • Oil • Salt • bouillon cube • cinnamon • carrot, grated (optional)

coarsely ground lamb (about 1000 grams) • lamb tail fat (about 150 grams) • parsley • dill • fresh green onion stalks • small onion • Hot or sweet pepper, optional • Salt and black pepper • Cardamom seeds • very small amount of dried thyme, fennel, and ground cumin

For the Kofta • ground beef (500 grams) • ground rice (500 grams) • garlic, minced • onions • Fresh herbs (parsley, cilantro, dill) • all-purpose flour, as needed (about 120 grams) • Salt • Black pepper • Cayenne pepper (optional) • Ground coriander • Oil for frying

rice (about 750 grams) • ground beef (about 1 kilogram) • onions

ground beef • large carrots • peas • green beans • potato • medium zucchinis • grated onions • chicken bouillon cubes or 1 1/2 cups liquid broth • rice • ground cinnamon, to taste • curry powder, to taste • ghee, to taste •

yellow cornmeal • rice flour • sugar • oil • baking powder • little liquid milk to complete the dough

rice • boiling water • sugar • salt • Almonds and raisins • Bay • Cinnamon • ghee • Oil

rice • water • sugar • vanilla • milk • cream • ghee • cornstarch • water

rice • water • milk • Sugar to taste • Vanilla • cornstarch

rice (about 119 grams) • water for cooking the rice • milk • heavy cream (200 ml) • sugar (about 100 grams) • vanilla (or 1 teaspoon vanilla extract) • cornstarch (about 60 grams) • additional milk to dissolve the cornstarch