Stuffed

(about 16 oz each) grape leaves, drained and rinsed • chicken broth (freshly prepared) (about 710 ml) • potato • lemon • For the filling: • basmati rice (about 200 grams) • large tomato, juiced or finely chopped • medium onion, finely chopped • green bell pepper, finely chopped • garlic-ginger paste • chopped parsley (about 100 grams) • chopped dill (about 50 grams) •

zucchini (about 1.5 kg) • bell peppers (about 0.25 kg) • tomato juice (1 liter) • cilantro • parsley • dill • oil (about 60 ml) • Salt • Mixed spices • Cumin • large onions • bouillon cubes •

grape leaves • beef or chicken broth (about 480 ml) • Egyptian short-grain rice (about 285 grams) • large tomatoes, cut into medium pieces • potatoes • large onions, chopped • hot pepper • parsley • cilantro • dill • black pepper • cumin •

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 •

cabbage, boiled and cut into leaves • tomatoes (about 1/2 kilogram) • tomato paste • green bell peppers • onions • fresh herbs for stuffing (such as parsley, dill, and cilantro) • garlic • chicken bouillon cube • salt, black pepper, and mixed spices • vegetable oil • butter • rice (about 1 kilogram)

grape leaves (use fresh green grape leaves if available) • Salt • Black pepper • Cumin (to taste) • Crushed red pepper flakes (optional, for heat) • Tomato juice • medium sweet onions, chopped • vegetable oil (for sautéing) • Fresh herbs, finely chopped and well washed (such as parsley, dill, and cilantro) • Beef or chicken broth, or any available stock • tomato paste (if the tomatoes are pale in color)

cabbage • rice (about 2 1/3 cups or 500 grams) • dill and cilantro • Spices: mixed spices and black pepper • tomato paste • onion • green bell pepper

medium cabbage • rice (about 400 grams) • large onions • tomato juice (about 1 liter) • tomato paste • Mixed herbs: cilantro, parsley, and dill • Pot of water with salt for boiling the cabbage • bouillon cubes • Water as needed for cooking the stuffed cabbage • Salt, black pepper, and cumin

short-grain rice (about 400 grams) • ground beef (about 250 grams) • black pepper • salt (or to taste) • mixed spices • grape leaves (about 400 grams) • small chicken drumsticks or thighs • Peeled garlic cloves (as desired)

grape leaves • short-grain rice (Egyptian or similar) • tomato juice • tomato paste • onions • each of dill, parsley, and cilantro • pomegranate molasses • lemon juice • each of salt, black pepper, cumin, stuffed vegetable spice blend, and ground coriander • dried mint • broth

zucchini (about 2 kg) • eggplant (about 2 kg) • oil (about 480 ml) • large tomatoes • onion and 2 cloves garlic • green bell peppers • chopped parsley (about 30 grams) • chopped mint (about 20 grams) • salt and pepper • short-grain rice, soaked (about 800 grams) • tomato paste (about 480 ml) • hot or boiling water (2 liters) •

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

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 •

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

Turnip leaves, any amount • rice (about 2 1/2 cups or 500 grams) • tomato juice (about 1/2 liter) • onion, finely chopped • hot chili pepper, finely chopped • each of: • Parsley • Cilantro • Dill • Fresh or dried mint • salt • black pepper •

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)

frozen or pre-cooked grape leaves • Stuffing mixture as used in previous cabbage and sausage recipes: 1 1/2 cups rice (about 300 grams), 2 bunches cilantro, dill, and parsley, tomato juice, and 2 onions chopped and sautéed in 2 tablespoons ghee or butter, then add tomato, spices (salt, 7-spice blend, black pepper) • Let the mixture cook, then add the herbs and rice. Let it cool for about 3 minutes before using it to stuff the grape leaves • Casserole base ingredients: • potatoes, washed and sliced • large onion, sliced • large lemon, sliced

Use the same filling method as described here

(about 225 grams) date paste • pita bread • sesame seeds • clarified butter (about 60 ml)

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 •

large chicken, cleaned with salt, lemon, and flour • Stuffed grape • onion, grated • vinegar • salt • black pepper • ketchup • tomato paste • curry powder • turmeric • oven roasting bag

grape leaves (about 500 grams) • rice (about 800 grams) • each of parsley, cilantro, and dill • finely chopped onions (about 500 grams) • butter or ghee • oil (60 ml) • tomato sauce (240 ml) • chopped tomatoes (about 1 kg) • salt • black pepper • cumin • chicken bouillon cube

For the Kofta • ground beef (about 500 grams) • small tomato, diced • parsley, chopped • onion, chopped • salt • black pepper • Large grape leaves (as needed) • For the Vegetables • potato, sliced into rounds • tomato, sliced into rounds • onion, sliced into rounds •

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 •

grape leaves (about 225 grams) • For boiling: • Boiling water • Juice of 1/2 lemon • salt • For the filling: • rice (about 400 grams) • each of: • dill • cilantro • parsley • dried mint •

grape leaves • rice (about 400 grams) • tomatoes, pureed (about 400 grams) • medium onion • chopped fresh herbs (such as parsley, dill, and cilantro) (about 30 grams) • salt • black pepper • dried mint • oil

cabbage, cut and parboiled • tomatoes, pureed • chopped cilantro • chopped parsley • chopped dill • large onion, chopped • garlic, chopped • vegetable oil • salt • black pepper, 1/2 tablespoon ground cinnamon • ground cumin, chili powder to taste • ground coriander •

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 •

(about 500 grams) boiled grape leaves • Egyptian short-grain rice, washed and drained • parsley • cilantro • dill • large onions, grated • ripe tomatoes, blended • Salt, black pepper, and cumin • Chicken or beef broth • Lemon juice • lemon, sliced into rounds