Bulgur

fine bulgur wheat (about 1 kg) • ground beef or lamb (about 500 grams) • salt, or to taste • black pepper • ground cinnamon • For the filling: • medium onions • ground beef or lamb (about 1 kg) • Salt • Black pepper • Sumac • For garnish •

tomatoes • coarse bulgur • water • tomato paste • clarified butter or ghee • onions • salt • black pepper

fine bulgur (about 480 grams) • parsley • green onions • onions • salt, to taste • dried mint • red pepper • cumin • oil (240 ml) • red pepper paste • tomato paste

fine bulgur wheat • lean beef, finely ground • onion • black pepper • Salt to taste • Red pepper paste • For the filling • ground veal • walnuts (about 100 grams) • Salt to taste • Black pepper to taste • vegetable ghee or shortening •

coarse bulgur (about 270 grams) • tomatoes, mashed • onions, finely chopped • hot chili pepper, finely chopped • olive oil (60 ml) • salt • tomato paste • hot pepper paste • Water,

fine bulgur wheat (about 1 kilogram) • lean beef (about 500 grams) • onion • paprika • dried basil • For the filling: • ground beef (about 1 kilogram) • large onions, finely chopped

fine bulgur wheat • ground beef for kibbeh dough • coarsely ground beef • allspice • salt • large onions

olive oil • chopped onions • grated tomatoes • cooked ground beef (or cured meat) • black pepper • salt, or to taste • coarse bulgur • water (about 355 ml) • tomato paste

zucchini (about 2 kg) • bulgur for cooking (about 270 grams) • ground beef (about 300 grams) • tomato paste • salt • dried mint • vegetable oil • allspice • ground cinnamon • garlic, minced • water (about 5 liters) • tomato paste (about 120 grams) •

bulgur wheat • all-purpose flour • boiling water • oil • onion • white pepper • salt • Filling: • ground beef • onion • salt • black pepper •

For the kibbeh: • lean ground beef or lamb (about 1 kg) • fresh basil leaves • large onions • mixed pepper paste (sweet and hot) • salt • seven spice blend • cumin • olive oil • ground beef or lamb (about 1 kg) • spicy onions (about 1/2 kg) • salt •

fine brown bulgur • lean beef • spicy onions • fresh basil leaves • red pepper paste • salt • seven spice blend • cumin (optional) • large cup walnuts • ground beef • ground lamb fat (tail fat) • spicy onions •

onions • tomatoes • coarse bulgur (about 600 grams) • Salt to taste • Bouillon seasoning • tomato paste • water (about 480 ml)

medium onions • medium red tomatoes • bulgur (about 360 grams) • Spices: 1 teaspoon paprika, 1/2 teaspoon seven spice blend, salt to taste • tomato paste • water (about 240 ml)

For the kibbeh dough, you’ll need: • fine bulgur wheat (about 170 grams) • fine semolina or cracked wheat (about 170 grams) • Warm water, • lean ground beef or lamb (about 225 grams) • Salt and mixed spices • Onion juice • Ground beef or lamb • Chopped onion • Mixed spices, black pepper, and salt • pomegranate molasses • Pine nuts or walnuts (or any nuts you like)

fine bulgur (about 640 grams) • flour (about 16 grams) • ground cumin • salt • mixed spices • sweet red pepper (bell pepper) powder • black pepper • potatoes • Ground beef for the bulgur and filling, • onions • salt, mixed spices, and sweet red pepper powder • black pepper •

coarse bulgur (about 180 grams) • pre-salted chicken broth (about 480 ml) • vermicelli noodles (about 50 grams) • small onion • vegetable oil • tomatoes (for the tomato sauce) (about 1 kg) • large onion • green bell pepper • dried cilantro • cooked hot pepper paste • black pepper • ground cumin •

fine bulgur wheat, half yellow and half brown • sweet paprika • red pepper flakes • kibbeh spice mix • dried mint • salt • Warm water • For the filling: • ground beef or lamb • onions • red pepper flakes • sweet paprika •

fine brown bulgur for kibbeh (about 340 grams) • all-purpose flour (about 50 grams) • all-purpose flour, for adjustments (about 17 grams) • salt • hot water (about 4 1/4 cups) • ground cumin • water (about 8 1/2 cups) • ground cumin • salt

bulgur wheat (about 480 grams) • coarsely ground beef (about 450 grams) • Spices and salt, to mix with the dough • ground beef (about 450 grams) • large onion • spice mix • Salt and pepper • Pomegranate molasses

(about 45 grams) finely ground kibbeh meat • fine bulgur wheat (about 2 1/2 cups) • ground beef or lamb (about 2 1/2 cups) • onions • onions for the filling • sprigs of basil • hot red pepper • green bell pepper • cumin • black pepper • kibbeh spices

green lentils (about 400 grams) • coarse whole wheat bulgur (about 800 grams) • medium yellow onions • salt • olive oil (about 120 ml)

red lentils (about 200 grams) • coarse brown bulgur (about 90 grams) • large red onions • Vegetable oil • Salt • -spice blend • Cumin • Black pepper, to taste • Water

brown lentils (about 200 grams) • coarse bulgur (about 180 grams) • black pepper • salt • clarified butter or ghee • large onions, sliced into thin wedges

large brown lentils (about 200 grams) • coarse white bulgur (about 270 grams) • Salt, to taste • cumin • Olive oil • onions (about 450 grams), sliced into thin wedges, or as desired

lentils (about 200 grams) • bulgur (about 270 grams) • onions, sliced into wedges • Olive oil, for sautéing the onions • Salt

coarse red bulgur (about 340 grams) • canned tomatoes (homemade or store-bought, about 28 ounces/800 grams) • You can use fresh tomatoes, but canned tomatoes taste better in this dish • If canned tomatoes aren't available, use 2 1/4 pounds (1 kilogram) ripe red tomatoes • coarsely ground lamb • Salt and black pepper • tomato paste • water (1 liter) • large onion, finely chopped • olive oil • My special addition: • sun-dried tomatoes, diced into small cubes

red lentils (about 200 grams) • coarse bulgur (about 90 grams) • small onion, finely chopped • onions, sliced into thin wedges • olive oil • water (about 710 ml) • allspice • cumin • salt

brown lentils • coarse bulgur wheat • water • salt • large onions, sliced into wedges (for topping) • olive oil