Almonds nut

whole milk (about 1.2 liters) • ground rice • ground pistachios (about 60 grams) • pistachio or almond extract • ground cardamom • sugar (about 200 grams) • orange blossom water • rose water • green food coloring (optional)

egg whites • finely ground almonds mixed with powdered sugar (for each egg white, use 30 grams of finely ground almonds and 30 grams of powdered sugar) • prepared cream • vanilla • baking powder • Flour for dusting the pans • Butter for greasing the pans • toasted almonds with sugar for garnish

For the syrup • sugar • water • orange blossom water • For the dough • medium semolina, preferably coarse semolina • sugar • salt • tahini • About 2 tablespoons oil • water • About 2 tablespoons orange blossom water •

fine semolina (about 4 1/2 cups) • semolina (about 1 3/4 cups) • clarified butter or ghee (about 1 3/4 cups) • sugar (200 grams) • powdered milk (about 50 grams) • mixed orange blossom and rose water (240 ml) • mahlab spice • yeast • Filling: • pistachios (about 2 1/2 cups) • clarified butter or ghee • powdered sugar •

ground beef or lamb (about 225 grams) • fine bulgur wheat (about 170 grams) • onion • dried marjoram • dried basil • Lemon or orange zest • cumin • Water, • salt • black pepper • all-purpose flour (about 8 grams) • onion •

semolina (about 320 grams) • sugar (about 100 grams) • vegetable oil (about 120 ml) • plain yogurt (about 240 grams) • baking powder • baking soda • sweet white cheese (such as ricotta or unsalted mozzarella, about 200 grams) • Almonds for garnish • tahini • sugar (about 400 grams) • water (about 240 ml) • lemon juice •

finely ground rice (about 180 grams) • water (about 1.9 liters) • caraway seeds • ground cinnamon • sugar (about 300 grams, adjust to taste) • Walnuts • Almonds • Pistachios • Finely shredded coconut

coarse semolina (about 480 grams) • sugar (about 400 grams) • water (about 480 ml) • plain yogurt • powdered milk • shredded coconut (about 80 grams) • baking powder • baking soda • Whole almonds • Simple syrup • ghee or unsalted butter

beef or lamb (about 500 grams) • rice (about 500 grams) • Peas, as desired • Nuts of your choice (such as almonds or cashews)

cooked chickpeas (about 300 grams) • plain yogurt (about 500 grams) • pita bread, toasted in the oven • melted butter • Mixed nuts (such as pine nuts or almonds), as desired • tahini • garlic, minced • Salt, to taste

semolina (about 120 grams) • milk (about 710 ml) • small cup sugar (about 1/3 cup or 65 grams) • For garnish: • clotted cream or thick cream (such as Nestlé table cream, about 7.6 oz/215 grams) • Pistachios • Almonds

small round eggplants • rice (about 600 grams) • ground beef (about 500 grams) • Salt, to taste • seven spice blend • clarified butter or ghee • Mixed nuts (almonds, pine nuts) • tomato paste • About 8 1/2 cups water (2 liters)

cooked chickpeas (about 500 grams) • plain yogurt (about 500 grams) • garlic • Toasted or fried pita bread, as desired • clarified butter or ghee • small handful of almonds, pine nuts, or cashews, whichever you have available • dried mint • Salt

plain yogurt (about 2 kilograms) • cooked chickpeas • Toasted pita bread • garlic • clarified butter (ghee) • Slivered almonds for garnish • tahini • lemon juice • Salt to taste

Chickpeas • plain yogurt (about 360 ml) • tahini • Toasted or fried pita bread • garlic cloves • Salt to taste • cumin • mixed nuts such as cashews, blanched almonds, or pine nuts (use what you have) • butter or olive oil • Optional: ground beef

ground rice (about 480 grams) • water (5.5 liters) • sugar (about 1 kg) • ground caraway • ground cinnamon • Mixed nuts for garnish, amounts to taste and availability: almonds (I forgot to add them) • walnuts • cashews • raisins • pistachios • shredded coconut

fine rice flour (about 160 grams) • water (about 1.65 liters) • sugar (about 400 grams) • ground cinnamon • ground caraway • For garnish: • Shredded coconut • Pistachios • Almonds • Pine nuts • Walnuts • Hazelnuts •

chicken breast (about 500 grams) • water (1 liter), for boiling the chicken • small cup white rice • Cinnamon • For the yogurt sauce: • plain yogurt (or more, depending on the amount cooked) • tahini • little water • Salt • Spices for boiling the chicken: • Bay • Nutmeg •

lamb tongues • bay • cinnamon sticks • cardamom • onion • plain yogurt (about 480 ml) • tahini (about 30 ml) • garlic, minced • salt to taste • cooked chickpeas (about 165 grams) • fried almonds for garnish

all-purpose flour (about 250 grams) • fine semolina (about 240 grams) • cocoa powder (about 50 grams) • unsalted butter (200 grams) • tahini (about 60 ml) • turmeric • baking powder • sugar (about 500 grams) • whole milk (about 530 ml) • Almonds for garnish

whole chicken (about 1.5 kg) • onions • Garlic • Mixed bell peppers, as desired • carrots • Kabsa spice mix or seven spice blend • Black pepper • Mixed nuts (such as almonds or pine nuts) • Butter • small cups basmati rice (about 1 1/4 cups or 250 grams)

ground beef (500 grams) • long-grain rice (about 250 grams) • Ghee and oil • tomatoes • medium eggplant • Almonds and cashews • Salt, 7-spice blend, cinnamon

whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • mastic (ground) • rose water • orange blossom water • plain clotted cream (ashta) or thick cream • ground pistachios, almonds, or shredded coconut for garnish (about 60 grams) • For the syrup: • sugar (about 400 grams) • water (about 355 ml) • lemon juice •

medium eggplant • basmati rice (about 400 grams) • water (about 950 ml) • chicken bouillon cubes • Salt • Almonds • little oil • Mixed spice (7-spice blend) • Kabsa spice

eggplant for stuffing • ground beef • rice (about 400 grams) • salt • seven spice blend • tomato paste • water (2 liters) • clarified butter or ghee • mixed nuts (almonds and pine nuts)

beef stew meat, cut into small cubes, for boiling • coarsely ground beef • basmati rice (about 200 grams) • Spices: black pepper, cinnamon, turmeric, allspice, ground cardamom, salt • vegetable oil • potato • large onion • large eggplants • Nuts for frying (almonds, cashews, pistachios) • Parsley for garnish • Aromatics for boiling the beef (cinnamon stick, whole cloves, whole cardamom pods, whole black peppercorns, dried black lime, bay leaf, ginger, onion)

fine semolina flour (about 240 grams) • all-purpose flour (about 315 grams) • sugar (about 450 grams) • vegetable oil (about 240 ml) • powdered milk (about 30 grams) • vanilla powder (adds great flavor) • baking powder • turmeric • salt • water (about 480 ml) • Almonds and cashews for garnish • Tahini for greasing the pan

semolina (about 480 grams) • sugar (about 200 grams) • milk (about 120 ml) • baking powder • lukewarm water (about 240 ml), for mixing • Orange blossom water • Rose water • Almonds, for garnish • Simple syrup

brown lentils (about 400 grams) • long- or short-grain rice, as preferred (about 300 grams) • onions for garnish and slivered almonds, as desired • Spices: black pepper, salt, bouillon cube (such as chicken or vegetable)

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 •