Overnight

Duck • carrot, grated • tomato, grated • onions, sliced (julienne) • tomatoes, sliced (julienne) • red bell pepper, sliced • yellow bell pepper, sliced • hot chili pepper, minced • carrots, sliced • celery stalks, chopped • pomegranate molasses • soy sauce •

boneless, skinless chicken thighs (about 500 grams) • diced onion • diced bell pepper • diced tomato • salt • black pepper • curry powder • mustard • plain yogurt (about 240 ml) • vinegar • water (about 120 ml) • bouillon cube

boneless, skinless chicken breasts (about 500 grams) • mixed spices • chicken seasoning • dried coriander • paprika • black pepper • white pepper • ground mustard • ground ginger • cinnamon • garlic powder • onion powder •

Flatbread • flour (about 375 grams) • oil (about 60 ml) • boiling water (about 240 ml) • salt • Garlic Sauce • garlic, minced • plain yogurt • cornstarch (about 32 grams) • lemon • vinegar • water (about 180 ml) •

boneless chicken, cut into strips (I used 4 chicken breasts; you can use a mix of breasts and thighs, or all thighs, as you prefer) • green bell pepper • red bell pepper • medium onions (red or white) • small tomato • Dill • Parsley • small cup plain yogurt (about 1/2 cup or 120 grams) • olive oil (60 ml) • Juice of 1 lemon • orange juice (120 ml) • minced garlic •

split fava beans, soaked overnight (about 50 grams) • chickpeas, soaked overnight (about 50 grams) • fresh cilantro • onion • garlic • Salt • Cumin • chili powder • ground coriander • sesame seeds • oil for frying (about 700 ml)

chicken breast cutlets (about 500 grams) • Mixed bell peppers, chopped • Onion, chopped • Plain yogurt • Mustard • Spices: • Salt • Black pepper • Garlic powder • Onion powder • Barbecue sauce

chickpeas (about 100 grams) • split fava beans (about 200 grams) • fresh cilantro • fresh dill • sprigs of fresh parsley • sprigs of leek greens • small onion • garlic cloves • Spices: 1/2 teaspoon cumin, 1 teaspoon ground coriander, salt to taste • vinegar • cornstarch • baking soda •

chickpeas (about 200 grams) • green bell pepper • tomatoes • garlic cloves • green onion • olive oil • vinegar • salt and black pepper • Juice of 1/2 lemon

boneless chicken thighs, cut into small cubes • Small pieces of assorted bell peppers, chopped • Diced tomatoes or cherry tomatoes • Small pieces of chopped onion • Green bell pepper • Black pepper • plain yogurt, buttermilk, or whole milk (240 ml) • paprika • Curry powder • Onion powder • Juice of 1 lemon or 1/2 cup vinegar (120 ml) • vegetable oil •

chicken breast or (preferably) thighs, cut into cubes • plain yogurt (or buttermilk, or 1 cup milk + 2 tablespoons vinegar) • minced garlic • tomato paste • (chicken seasoning, paprika, black pepper, ground coriander, garlic powder, onion powder) • orange zest powder (optional) • dried thyme • chicken bouillon cubes dissolved in 1/4 cup hot water • Salt, to taste • Diced onion • Diced bell peppers (red, yellow, green) • boiled potato •

lamb chops or leg of lamb, cut for grilling (1 kg) • tomatoes • Hot chili pepper, to taste • medium onions • roasted and crushed black pepper • salt • grated nutmeg • grated galangal • hot red pepper powder or cayenne pepper • Juice of 2 lemons • vinegar • honey

Lamb chops, as desired • For each 2.2 lbs (1 kg) of lamb chops: • medium onions • tomato • green chili pepper, to taste • vegetable bouillon cube • mint • small lemon • vinegar • Salt and black pepper • garlic, minced • olive oil

chicken breast, cut into cubes (about 200 grams). Traditionally, this recipe uses chicken thighs • Greek yogurt, 2% fat (you can substitute with low-fat yogurt) • garlic cloves • olive oil • Juice of 2 lemons • Salt and black pepper • Dried thyme • Garlic powder • Paprika • large tomatoes, cut into cubes • bell peppers, cut into cubes • Small pearl onions (the smallest size you can find)

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

shish tawook (chicken breast pieces) • About 1 cup small onions (about 150 grams) • Assorted bell peppers • Tomatoes • mayonnaise (about 30 grams) • plain yogurt (about 30 grams) • garlic, minced • ground cumin • black pepper • salt • ginger • olive oil (about 30 ml) •

chicken breast, cut into pieces (about 500 grams) • For the marinade: • plain yogurt (about 240 ml) • pomegranate molasses • soy sauce • nutmeg • vinegar • black pepper • salt • olive oil • ground cumin • For the filling: •

beef, cut into cubes (about 450 grams) • For boiling the beef: • small onion • cardamom pods • bay leaves • black pepper • salt • boiling water (1 liter) • cooked chickpeas (about 225 grams) • rice (about 2 1/4 cups or 450 grams) • Beef broth • safflower •

Shish Kebab Marinade: • onion juice • tomato juice • yogurt • vinegar (60 ml) • salt and pepper • curry powder • paprika (optional) • mixed spices • Lamb Marinade: • chopped onion • chopped tomato •

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 •

flour (about 250 grams) • Water • salt • melted ghee or more (about 225 grams) • oil (about 60 ml) • Cornstarch • For the syrup: • water (about 240 ml) • sugar (about 200 grams) • Juice of half a lemon • salt

chickpeas (about 340 grams) • ice cube • tahini (about 60 grams) • small container plain yogurt (about 5 ounces or 140 grams) • Juice of 1 lemon • vinegar (about 30 ml) • salt • black pepper • cumin • olive oil (about 30 ml) • For garnish • paprika •

boneless, skinless chicken breasts (1 kilogram) • large onions • tomato • garlic cloves • plain yogurt (about 170 grams) • ketchup • mustard • Juice of 1 medium orange • Juice of 1 lemon • vinegar • Shawarma spices: • sumac •

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 •

beef, sliced into strips (about 500 grams) • lemon juice • salt, black pepper, cardamom, ginger, beef spices, dried cilantro • plain yogurt • For serving: parsley • Tarator sauce • Pickles, pita bread or flour tortillas, 1 tomato

dried fava beans (about 400 grams) • yellow lentils (about 50 grams) • rice (about 50 grams) • tomato

beef (about 1 kilogram) • large onions • plain yogurt (about 16 ounces or 450 grams) • vinegar • finely minced garlic • medium tomatoes • Salt • Black pepper • Nutmeg • Hot pepper • Bell pepper • medium onion •

chicken breast, sliced for shawarma • For the marinade • apple cider vinegar or regular vinegar (60 ml) • Juice of 1 lemon • each of: • garlic powder • black pepper • dried thyme • paprika • ground cardamom • salt • minced garlic •

fava beans (about 1 kilogram) • carrots, grated • yellow lentils (about 225 grams) • tomato paste • cornstarch • water (about 240 ml) • lemon • Salt, cumin, and coriander to taste

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) •