basmati rice (about 400 grams) • chicken breast, sliced into strips • Sliced mixed bell peppers • Curry powder and turmeric • Salt and black pepper • For the garlic sauce: • Minced garlic, 1 container plain yogurt, 2 tablespoons mayonnaise, salt, and black pepper • Pita bread, cut into small pieces and toasted until crispy
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) •
medium onion, finely chopped (about 0.5 kg) • medium tomato, finely chopped (about 0.5 kg) • Minced garlic • small bunch of mixed herbs for stuffing (dill, parsley, cilantro), finely chopped • short-grain rice (about 1.5 kg) • Salt and black pepper • sugar • Spices (cinnamon, cumin, ground coriander, a pinch of chili flakes) • Chicken or vegetable broth for cooking • tomato paste • Vegetable oil and ghee (clarified butter)
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) •
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 •
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 •
black eggplant (about 1.5 kg) • green bell peppers (about 1 kg) • zucchini (about 1.5 kg) • large onions for stuffing • medium potatoes • medium tomatoes • Egyptian rice (about 2.5 kg; use short-grain rice) • Filling mixture: • cooked tomato sauce (about 2 kg) • large head garlic, minced • large onions, grated • parsley, chopped •
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 •
long-grain rice • chicken breast • Aromatics for boiling rice: • cinnamon stick • cardamom • cloves • bay leaf • whole black pepper • salt • For the marinade, we need: • plain yogurt • crushed garlic •
cooked rice • sautéed vegetables (carrots, green beans, peas) • soy sauce • minced garlic • minced ginger • sesame oil • salt • Pepper • Green onions for garnish (I didn't have any, so I added chopped parsley) • eggs • Salt • Pepper