Beet

cooked chickpeas (about 330 grams) • cooked beets (about 150 grams) • tahini (about 60 ml) • fresh lemon juice (about 60 ml) • salt • minced garlic • water (about 120 ml), or as needed

well-cooked chickpeas (about 400 grams) • tahini (about 120 ml) • lemon juice (about 120 ml) • salt • ice cubes • small garlic clove • large cooked beet

large cup labneh • boiled and mashed beetroot • Salt to taste • Olive oil

pre-marinated shish tawook (about 500 grams) • medium potatoes, cut into fries • Pickled cucumbers, pickled wild cucumbers, or pickled beets, as desired • Ketchup, as desired • Garlic sauce, as desired • Cabbage salad with lemon or mayonnaise: • shredded cabbage (about 140 grams) • garlic, minced • salt • Lemon juice • shredded cabbage (about 140 grams) • mayonnaise (about 60 grams) •

tomatoes • cucumbers • romaine lettuce • green cabbage • fresh mint leaves • parsley • green onions • sweet bell pepper • radishes • beet (optional) • carrots • pomegranate •

ground beef or lamb (1 kilogram) • onions • parsley • Spices • Salt • Black pepper • For the rice: • rice (about 400 grams) • saffron • rose water • water (about 480 ml) • Salt •

mixed goat and sheep milk • plain yogurt • salt • little red coloring (I made the coloring from beets, if you remember) • Mint leaves, for garnish