Wheat

whole wheat flour (about 2 kg) • active dry yeast (about 20 grams) or traditional yeast • milk (240 ml) • sugar • salt • oil (120 ml) • Water as needed for the dough • flour (about 1/4 kg) for dusting

all-purpose flour (about 315 grams) • active dry yeast • sugar • wheat bran • salt • warm water (about 240 ml), for kneading • little wheat bran, for dusting

whole wheat flour (about 1 kg) • all-purpose flour (about 115 grams) • warm water (about 480 ml) • sugar • salt • little active dry yeast

Wheat flour • Yeast • sugar • Water for kneading • salt • Wheat bran for dusting

Whole wheat flour • All-purpose flour (use half the amount of the whole wheat flour) • Warm water • sugar • salt • instant yeast

warm water (240 ml) • sugar • yeast • all-purpose flour (about 120 grams) • whole wheat flour (about 180 grams) • salt

fine bulgur wheat (about 500 grams) • Just enough hot water to cover the bulgur • small onion, very finely grated • salt • black pepper • ground beef spices (or allspice) • paprika • nutmeg • ground beef (about 500 grams) • small onion, chopped into small pieces • salt • ground beef spices (or allspice) •

ground beef (1 kilogram) • Egyptian baladi bread or whole wheat pita bread • medium onions, finely chopped • parsley • each: • Salt and black pepper • Beef spice mix • Oil or lamb fat for brushing

bulgur wheat (about 170 grams) • all-purpose flour (about 30 grams) • plain breadcrumbs (about 15 grams) • paprika • mixed spice blend • cumin • Salt to taste • Filling ingredients • ground beef (about 7 ounces) • large onions • cumin • mixed spice blend •

fava beans (about 450 grams) • yellow lentils (about 200 grams) • split fava beans (about 200 grams) • wheat berries (about 225 grams) • grated carrot • grated tomatoes • minced garlic • paprika

fine bulgur wheat (about 170 grams) • fine semolina flour (about 170 grams) • bouillon cube • all-purpose flour (about 8 grams) • cornstarch (about 8 grams) • Salt • Black pepper • Ground beef spices or all-purpose meat seasoning • tomato paste • For the filling: • Cooked ground beef • finely chopped parsley

fine bulgur wheat • ground beef or lamb • ground beef or lamb for filling • onions • Kibbeh spices, both fine and coarse • Salt • Pine nuts or walnuts • Sumac • onions for filling

wheat flour (2 cups minus 4 tablespoons) • lukewarm water (1/2 cup) • oil (2 tablespoons) • sugar (1 teaspoon) • salt (1 teaspoon) • Optional additions: • ketchup • nigella seeds • thyme • cheese

all-purpose flour (about 625 grams) • wheat bran (about 120 grams) • instant yeast • sugar • salt • Warm water, as needed for the dough and depending on the flour type

ground camel meat, medium grind (about 1 kilogram; can substitute ground beef or lamb) • dry bulgur wheat (about 80 grams), any brand, picked over • onion, finely chopped, mixed with 1 hot pepper, finely chopped • all-purpose flour • egg • baking powder • small piece lamb fat, finely chopped • salt and black pepper • Kofta spice mix

eggplant, peeled and sliced into rounds • bell peppers, sliced into rings • hot chili pepper • Oil for frying • freekeh, soaked for 1 hour (about 90 grams) • tomato juice (about 1/2 liter) • tomato paste • vinegar • minced garlic • hot chili paste • salt • cumin •

dried fava beans, soaked (about 400 grams) • split fava beans or peeled wheat berries (about 100 grams) • yellow lentils (about 100 grams) • turmeric • lemon juice • tomato • sugar

ground beef with 3.5 oz (100 grams) fat • onion, finely chopped • tomato • garlic cloves • salt and black pepper • Paprika • Kofta spices • Nutmeg • bulgur (about 90 grams) • plain breadcrumbs (about 60 grams) • Chopped parsley

fine bulgur (about 425 grams) • whole brown lentils (or to taste) • medium onions • Olive oil, enough to sauté the onions and add to the mujadara

large onion, thinly sliced • flour • Oil for frying • brown lentils, soaked for 6 hours (about 285 grams) • freekeh, soaked for 30 minutes (about 200 grams) • basmati rice, soaked for 30 minutes (about 200 grams) • small onion, chopped • garlic clove, minced • tomato, grated • salt • cumin • dried coriander •

coarse bulgur (about 180 grams) • black lentils (about 100 grams) • medium onions • water (about 710 ml) • little olive oil • salt, approximately

brown lentils (about 400 grams) • coarse bulgur (about 340 grams) • onions • little olive oil, for sautéing • water (about 4 1/4 cups), for boiling

coarse bulgur (about 90 grams) • Juice from 1 tomato • tomato paste • hot green pepper • large onion • salt • olive oil • hot water (about 1.2 liters)

lentils (about 200 grams) • bulgur (about 360 grams) • Salt • onion • olive oil (120 ml)

bulgur wheat (about 200 grams) • boiling water (about 600 ml) • all-purpose flour (about 250 grams) • vegetable oil (about 240 ml) • ground beef (about 450 grams) • large onion • Clarified butter or ghee • Salt and spices

ground beef (about 225 grams) • green bell pepper • tomato • Salt, black pepper, beef spices, ground cardamom, and ground bay • onion • Butter or ghee • Pita bread or whole wheat pita bread

ground lamb (1 kilogram) • finely ground lamb fat (25 grams) • bulgur, soaked in water for 3 hours and well-drained • small onion, finely chopped • garlic cloves • chopped parsley • ground meat spices • ground cinnamon • ground nutmeg • salt, or to taste • paprika • Wooden skewers, soaked in water for 1 hour

fava beans (for stewing) • split fava beans • wheat berries • yellow lentils • white rice • red bell pepper • citric acid • little oil, for storage

all-purpose flour (about 5 kilograms), or as needed for your family • salt • instant yeast • Regular bread yeast • Wheat bran • Water, as needed for the dough

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) •