Pounds

For boiling: 3 1/3 pounds beef shank (about 1.5 kg) • large onion • dried rosemary and thyme • ghee or clarified butter • Enough hot water to cover • For the marinade: 1 small grated onion • vinegar • Salt and pepper to taste • ground coriander

grape leaves (about 1/2 pound) • vegetable oil (60 ml) • onions, finely chopped • tomatoes, pureed (about 1 2/3 pounds) • dill, chopped • parsley, chopped • cilantro, chopped • salt • black pepper • ground coriander • ground cumin • sugar •

lamb chops or 1.1 pounds lamb (about 1 kg or 500 grams) • basmati rice (about 500 grams) • eggplants • onions • tomato • potato • each of salt, black pepper, seven spice, turmeric, and rice seasoning • soaked and cooked chickpeas (about 100 grams)

eggplant, chopped (about 1 1/8 lbs) • tomatoes, chopped (about 1 1/8 lbs) • onion, chopped • garlic cloves, chopped • hot chili pepper, chopped • salt, cumin, and coriander mix • oil (about 240 ml)

butter and oil • sugar • curry powder and turmeric • cinnamon, 1 cinnamon stick, and 3 cloves • mixed spices and 1 cardamom pod • Equal cups of rice and water • Salt (and 1 mastic gum piece, optional but highly recommended) • (about 1.1 lbs) boneless chicken breast, cut into cubes • onion, finely chopped • Mixed bell peppers • vinegar • oil •

eggplant (globe variety), minus about 1/4 pound • Vegetable oil for frying • hot peppers • bell peppers, sliced into rings • cooked ground beef • tomatoes, blended and strained • broth (120 ml) • small onion, chopped • minced garlic • hot chili paste • freekeh (cracked green wheat) • raisins

split fava beans (about 250 grams) • yellow lentils (about 50 grams) • turmeric • oil • minced garlic • ground coriander • ground cumin • salt

whole chicken (about 4 to 4 1/2 lbs or slightly less) • white rice, Egyptian or American (about 600 grams) • large globe eggplants • potatoes • green bell peppers • onion • Salt, to taste • cumin • ground cinnamon • curry powder • ground cardamom • black pepper •

phyllo dough (about 1 pound/450 grams) • clarified butter or ghee (about 225 grams) • cherries (about 75 grams) • toasted shredded kataifi pastry (about 30 grams) • roasted peanuts (about 70 grams) • thick cold simple syrup (about 480 ml)

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 •

For the chicken: 1 large onion • olive oil • About 1 3/4 pounds (800 grams) chicken breast cutlets • heaping teaspoon mixed spices • paprika • You can use shawarma seasoning instead of the mixed spices and paprika • Salt and black pepper • Chopped bell peppers (optional) • large tomato, diced • For the rice: • heaping tablespoon oil or ghee • heaping teaspoon turmeric •

fine bulgur (about 340 grams) • ground beef (1.1 pounds for filling, 1.1 pounds for mixing with bulgur) • onion • Almonds • Water • Salt • Mixed spices • Cornstarch • Black pepper • Cumin

About 1/2 pound (225 grams) cooked fava beans • tomatoes • large garlic cloves • peppers (hot or mild, as desired) • tahini, or to taste • spices (salt, black pepper, and cumin)

phyllo dough • ground beef (about 1 pound) • large onion, chopped • bell pepper or hot pepper • yogurt • vegetable oil • Minced garlic • tomato paste • Salt • Black pepper • Meat seasoning • nutmeg •

cabbage, about 11 pounds • hollowed zucchini • short-grain rice • ground meat • tomato paste • salt • allspice • mint • vegetable oil • garlic, crushed • boiling water • tomato paste •

Egyptian rice • grape leaves or 1/2 pound boiled grape leaves • olive oil (makes a big difference in taste) • lemon juice (about 3 large lemons) • Salt, pepper • dried mint • Amount of broth • Thickly sliced potatoes to line the bottom of the pot • 💞 Stuffing mixture includes: • large bunch of mixed greens (parsley, cilantro, dill) • large onions, finely chopped • tomato paste •

phyllo dough (about 1.1 lbs / 500 grams) • Nuts of your choice (hazelnuts, almonds, walnuts, peanuts) • melted butter (about 225 grams) • sugar (about 200 grams) • water (about 240 ml) • Juice of 1/2 lemon

(about 8 cups) all-purpose flour • ghee (at room temperature) • unsalted butter (at room temperature) • ground mahlab • rose water • orange blossom water • salt • homemade sweetened condensed milk • For the filling • (about 1 1/8 pounds) date paste • ground cinnamon • ground cardamom •

finely ground beef (about 450 grams) • finely ground lamb (about 225 grams, optional) • finely ground beef fat (dosh, preferred over suet for kofta, about 225 grams) • large onion, grated (squeeze well and reserve the onion juice separately) • cornstarch, all-purpose flour, or fine breadcrumbs • baking soda or baking powder • egg white • salt (use 1 tablespoon salt per 2 lbs ground meat) • black pepper • nutmeg • chopped fresh parsley leaves (about 15 grams, use only the leaves, not stems) • oil •

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

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

For the meat: • or 3/4 pound beef, sliced, slightly thick as shown in the picture • medium onion • water • ghee • Salt • Black pepper • spices • cinnamon • ground ginger • For the grape leaves: • grape leaves, ready to use •