fine brown bulgur (about 200 grams) • grated tomato • small onion, finely chopped • fresh mint with 1 tablespoon finely chopped parsley • tomato paste • hot pepper paste • Water • Spices: • dried mint • cumin • black pepper • paprika and a pinch of red pepper flakes •
chicken breasts, sliced • vegetable oil • apple cider vinegar or white vinegar • crushed garlic with 1/4 teaspoon salt (can substitute with garlic powder) • cumin • black pepper • paprika • turmeric • salt
eggplant, sliced, fried or grilled as desired • red tomatoes, finely chopped • parsley, finely chopped • green onions, finely chopped • Olive oil to taste • pita bread • lemon juice • garlic, crushed • Salt to taste
potatoes • butter at room temperature • milk • white pepper • Salt to taste • For the filling: • coarsely ground beef • large onion • olive oil • pepper paste • Salt and black pepper to taste • For the topping: breadcrumbs and shredded cheese
butter • soft white bread • shredded mozzarella cheese • fine semolina • For the cream: • milk • sugar • rose water • For the syrup: • sugar • water • lemon •
Dough: • flour • milk • olive oil • salt • baking soda • Water as needed until the dough is firm • Filling: • chicken breast, sliced thinly • Marinated in 1 cup of any type of vinegar • lemon, finely chopped • finely chopped parsley •
For the kofta: • ground beef • medium onion, finely chopped • parsley, finely chopped • seven spices • paprika • black pepper • Salt to taste • For the tahini sauce: • tahini • yogurt • water •
French bread or tortilla bread; whole wheat bread can be used for those on a diet • crushed garlic • olive oil • oregano • dried basil • shredded mozzarella cheese or diet cheese for those on a diet
vermicelli • onion, grated or chopped • carrots, grated or chopped • chicken bouillon powder • Salt • oil or butter • boiled chicken breast, with broth reserved • parsley • Juice of 1 lemon
medium tomatoes • parsley • Green onions to taste • Lemon juice to taste • Mint • fine bulgur • Olive oil • Salt to taste • lettuce (chop four leaves and use the rest to serve with the tabbouleh)