Roll

pizza flour (about 380 grams) • warm milk (180 ml) • sugar • salt • egg • yeast (about 6 grams) • melted butter (about 55 grams) • garlic powder • oregano • butter (about 125 grams) • garlic cloves, minced • salt •

bread flour (about 150-180 grams) • Greek yogurt (about 200 grams) • baking powder • salt

ground meat (500 grams) • Carolina rice (about 100 grams) • medium fresh cabbage • medium yellow onion • Dill • Parsley • Salt, pepper • Olive oil • eggs • lemons

ground meat (500 grams) • cabbage • long-grain rice (not quite full, about 150 grams) • green onions, finely chopped • yellow onion • dill • parsley • little mint • heaping teaspoons salt • little black pepper • olive oil • chicken bouillon cube, dissolved in boiling water to make broth for cooking the rolls •

gluten-free spelt flour (about 3 1/2 cups or 420 grams) • salt • little olive oil • Water, as needed, to make a soft, pliable dough • whole grain tahini • brown sugar • Cinnamon • Honey, for serving

phyllo dough • whole milk (1 liter) • heavy cream (8.8 oz or 250 grams) • salt • sugar (10-10.5 oz or 280-300 grams) • unsalted butter • large eggs • vanilla bean • Grated orange or lemon zest • fine semolina (5.3 oz or 150 grams) • coarse semolina (3.5 oz or 100 grams) • water •

fresh phyllo dough • sugar (about 100 grams) • walnuts (450-600 grams) • cinnamon • ground cloves • nutmeg • butter (about 300 grams), for brushing the phyllo • Whole cloves (optional), for garnish • water (250 grams) • sugar (200 grams) • whole cloves • orange peel •

walnuts (about 700 grams) • sesame seeds • plain dry breadcrumbs (about 75 grams) • ground cinnamon • ground cloves • sugar (about 65 grams) • phyllo dough (about 1 kilogram) • Butter for brushing the phyllo sheets (do not use margarine) • sugar (about 1 kilogram) • water (about 950 ml) • Juice of 1/2 lemon • Juice of 1/2 orange •

phyllo dough for desserts • unsalted butter (about 230 grams) • heavy cream (about 500 grams) • whole milk (500 ml) • sugar (about 100 grams) • medium eggs, at room temperature • vanilla extract • rose water • cornstarch (about 125 grams) • cold unsalted butter (about 50 grams) • sugar (about 350 grams) • water (about 250 grams) •

all-purpose flour (about 500 grams) • active dry yeast (about 9 grams) • warm water (120 ml) • oil (60 ml) • orange juice (30 ml) • mastic (ground) • honey (150 grams) • tahini of your choice (I used orange-flavored tahini) • Zest of 1 orange • Raisins (optional)

whole wheat flour (about 750 grams) plus 1/3 cup (about 50 grams) for rolling out the dough • whole wheat tahini (about 200 grams) • honey (about 150 grams) • orange juice (240 ml) • olive oil (about 180 grams) • sunflower oil (about 70 grams) • baking powder • Cinnamon

bread flour (about 750 grams) • juice of 1 orange • zest of 1 orange • brandy (about 30 grams) • vanilla extract (about 5 ml) • granulated sugar (about 300 grams) • sunflower oil (about 40 grams) • olive oil (about 40 grams) • water (250 ml) • salt • dry yeast • whole grain tahini (about 300 grams) •

large head of cabbage • ground pork (800 grams) • onion, grated • carrot, grated • medium-grain rice (about 50 grams) • little finely chopped parsley • Salt and pepper • crushed tomatoes • large onion, grated • carrot, grated • Olive oil for sautéing • Salt and pepper •

all-purpose flour (about 500 grams) • salt • instant yeast • sugar (about 100 grams) • water (about 240 ml) • oil (about 60 ml) • cinnamon • ground mastic • ground mahleb • tahini (about 360 grams) • honey • cinnamon •

eggs • sugar (200 grams) • all-purpose flour (150 grams) • baking powder • apples • butter (70 grams) • cinnamon, optional • raisins (50 grams), optional

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

ground pork (500 grams) • ground beef (500 grams) • medium yellow onions, pureed • medium carrot • garlic, grated • ripe tomato, grated • bacon slices (400 grams) • parsley, finely chopped • dill, finely chopped • medium white cabbages • short-grain rice (about 500 grams) • olive oil (150 grams) •

phyllo dough (about 1.1 lbs or 500 grams) • unsalted butter (about 250 grams), divided • whole milk (1 liter) • sugar (about 200 grams) • fine semolina (about 100 grams) • eggs • vanilla sugar or 1–2 drops vanilla extract • Lemon peel • Zest of 1 lemon • For the syrup: • water (about 500 grams) • sugar (about 700 grams) •

large head of cabbage • Carolina rice (about 600 grams) • large onions, finely chopped • green onions, finely chopped • large leek, finely chopped • olive oil (about 120 ml) for sautéing • olive oil (about 240 ml) for the pot • dill, finely chopped • heaping teaspoons dried oregano • heaping teaspoons dried mint • Plenty of freshly ground black pepper • salt •

milk (200 grams) • egg • unsalted butter, at room temperature (100 grams) • packed brown sugar (100 grams) • bread flour (500 grams) • dry yeast • ground cinnamon • vanilla extract • salt • unsweetened cocoa powder • tahini (200 grams)

♤5 1/4 cups all-purpose flour (about 650 grams) • ♤3/4 cup fresh orange juice (180 ml) • ♤1/3 cup warm water (80 ml) • ♤1 oz fresh yeast or 1 packet (about 30 grams) • ♤1/4 cup sunflower oil (60 ml) • ♤3 1/2 tablespoons vinegar (50 ml) • ♤1/4 cup sugar (60 grams) • ♤1 teaspoon salt (6 grams) • cocoa tahini (about 300 grams) • brown sugar (150 grams) • Honey, water, sesame seeds

medium head of cabbage • ground meat (500 grams) • Carolina rice (about 100 grams) • green onions • yellow onion • parsley • dill • olive oil • salt • pepper • large eggs • lemon •

water (480 ml) • sugar (400 grams) • honey (45-60 ml) • cinnamon sticks • self-rising flour (about 500 grams) • heaping teaspoon baking powder • baking soda • ground cinnamon • salt • sunflower oil (180 ml) • 7UP or Sprite (240-480 ml; you can use diet or regular) • small bottle raw tahini (about 10 ounces or 300 grams) •

For the dough: • bread flour (about 250 grams) • cake flour (about 250 grams) • sugar (about 100 grams) • salt • dry yeast (about 7 grams) • For the syrup: • water (about 710 ml) • sugar (about 500 grams) • For the filling: • tahini (about 480 grams) • sugar (about 200 grams)

self-rising flour (about 500 grams) • dry yeast • sugar (100 grams) • margarine (70 grams) • ground mastic • ground mahlab • tahini (35 grams) • water (200 ml) • salt • tahini (300 grams) • sugar (80 grams) • water (150 ml) •

all-purpose flour (about 1 kg) • sunflower oil (about 240 ml) • lemon-lime soda (such as 7-Up) (about 480-720 ml) • yeast • baking soda • tahini (about 240 ml) • sugar (about 100 grams) • ground cinnamon • honey • sugar (about 400 grams) • water (about 480 ml) • cinnamon •

medium, firm head of cabbage • short-grain rice (about 350 grams) • green onions • fresh parsley • fresh dill • yellow onion • garlic cloves • olive oil • Salt • Pepper • cumin • fresh lemon juice (use 1 for the filling, 1 for the sauce) •

phyllo dough or Beirut-style phyllo • melted butter • finely chopped walnuts • ground cinnamon • chocolate chips • finely chopped candied orange peel • sugar • water • honey • Juice of 1/2 lemon • orange, cut in half • cinnamon sticks •

phyllo dough (Beirut-style, about 500 grams) • unsalted butter, melted (about 200 grams) • sunflower oil (about 60 ml) • hazelnuts (about 130 grams) • pistachios (about 130 grams) • walnuts (about 70 grams) • fine semolina • ground cinnamon • granulated sugar (about 500 grams) • water (about 600 grams) • cinnamon stick • honey •