Colander

dandelion greens • Vegetable oil • onions • Salt • Red pepper • Spice mix • Ground sumac • water

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 •

romaine lettuce • tomatoes • cucumbers • sweet bell pepper • onions • parsley • radishes • fresh mint • purslane (optional, or substitute with extra lettuce or arugula) • garlic • pita bread, cut into small pieces, for topping • little vegetable oil, for frying the bread •

First stage • whole fresh milk (about 3 liters) • white vinegar or lemon juice • Second stage • whole fresh milk (about 1 liter) • cornstarch • sugar • rose water • orange blossom water • clotted cream or kaymak, or any available type (for the final addition)

mozzarella cheese (500 grams) • fine semolina flour (about 150 grams) • sugar (about 200 grams) • water (about 355 ml) • ghee • orange blossom water • For the cream filling: • whole milk (about 1.2 liters) • vinegar (about 120 ml) • plain cream (such as Nestlé or any plain canned cream)

split yellow lentils (about 300 grams) • short-grain rice (about 200 grams) • olive oil (about 60 ml) • vegetable oil (about 30 ml) • large yellow onion • water (about 1.9 liters) • salt • ground cumin

chicken breast (about 250 grams) • tomato • large onion • parsley • tomato paste • minced garlic • red pepper paste • pomegranate molasses • each: ground coriander, cumin, turmeric, salt • Tortilla wraps and toothpicks

mixed salad greens • chickpeas, rinsed • avocado, diced • Feta cheese, cubed • Dressing ingredients • (Mint, parsley, lemon juice, olive oil, pinch of salt) Blend together • grated onion • chia seeds

spinach • large onions • sumac • salt • black pepper • lemon juice (from about 3 lemons) • pomegranate molasses • olive oil

large bunch Swiss chard leaves • short-grain rice (about 400 grams) • ground beef (about 250 grams) • salt • seven spice blend • clarified butter or ghee • lemon juice (about 240 ml) • large potato

(about 450 grams) ground beef or lamb • tomatoes • onions • bell peppers • hot pepper paste • sweet pepper paste • pomegranate molasses • salt • ground cinnamon • allspice or black pepper • vegetable oil or olive oil • (For the dough) •

small brown lentils (about 285 grams) • parsley • short-grain rice (about 200 grams) • large onions • salt • ground cumin • potatoes • coarsely ground beef (about 150 grams) • sunflower oil • beef bouillon cubes • butter (about 50 grams, 2 slices) • Lemon wedges

Swiss chard • For the filling: • ground beef with some fat • (about 400 grams) short-grain rice, rinsed • parsley, washed and chopped • tomatoes, finely chopped • garlic, minced • vegetable oil or 2 tablespoons clarified butter (samneh) • black pepper • salt • cinnamon • pomegranate molasses, to taste •

grape leaves (about 15 kg) • Water for boiling • freezer bags • plastic bottles • Coarse salt • vinegar

grape leaves (1 kg) • finely ground beef (450 grams) • beef slices (1 kg) • beef bones (1 kg) • lamb fat (450 grams) • short-grain rice (450 grams) • salt • allspice

grape leaves, fresh, frozen, or jarred • Egyptian rice (short-grain rice) • large bunch parsley (if small, use 2 bunches) • medium bunch fresh mint • green onions • ripe tomatoes (about 8 medium tomatoes) • yellow onion • seven spice blend • hot red pepper • black pepper • citric acid (or substitute with extra lemon juice if unavailable) • salt •

dough (1 kilogram) (use your preferred dough, such as cottony dough or olive oil dough, as you like) • purslane, cleaned and washed well (1 kilogram) • finely chopped onion (1/2 kilogram) • chopped tomatoes (1/2 kilogram) • salt (taste and adjust as needed) • sumac • chili flakes or to taste • black pepper • Olive oil

all-purpose flour (about 625 grams) • warm water (about 480 ml) • instant yeast (about 18 grams) • sugar (about 25 grams) • powdered milk (about 16 grams) • vegetable oil (about 120 ml) • salt (about 8 grams) • Spinach • sumac (about 24 grams) • Juice of 1 lemon • salt • onion, finely chopped •

-Minute Dough: • sugar (about 50 grams) • yeast (about 20 grams) • warm water (about 480 ml) • salt (about 1.5 grams) • all-purpose flour (about 625 grams) • vegetable oil (about 120 ml) • Filling Ingredients: • ground beef (about 450 grams) • tomatoes, finely chopped • onions, finely chopped • olive oil (about 120 ml) •

ground rice (about 200 grams) • sugar (about 600 grams) • water (about 950 ml) • spiced water (see below) • water (2 liters) • caraway seeds • ground cinnamon • fresh ginger, peeled and sliced • cinnamon sticks • anise seeds • shredded coconut (about 240 grams) • blanched almonds, soaked in water (preferably rose water) (about 300 grams) •

fresh, frozen, or jarred grape leaves • parsley • mint • green onions if large, or more if small • medium tomatoes • (about 200 grams) short-grain rice • pomegranate molasses • Juice of 2 lemons, or more to taste • olive oil (60 ml) • black pepper • black cumin (nigella seeds) • Salt to taste •

For the kanafeh: • kataifi pastry • Akawi cheese (salty white cheese) • clarified butter or ghee (about 225 grams) • For the syrup: • sugar (about 200 grams) • water (about 120 ml) • orange blossom water • lemon juice

plain yogurt • water (about 480 ml) • espresso cup cornstarch (about 2 tablespoons/16 grams) • ghee or unsalted butter • chopped cilantro (about 8 grams) • garlic, minced • Salt • Kibbeh balls • fine bulgur wheat • ground beef or lamb • small onion, finely chopped • kibbeh spices (or allspice blend) •

kunafa dough • (about 450 grams) mozzarella cheese • small cup double cream • or 55 grams) unsalted butter, melted • sweet ricotta cheese (arisha), made from milk • To make the arisha: • (about 8 1/2 cups) whole milk • vinegar • Sugar syrup (shira) • To make the syrup: • sugar (about 600 grams) • water (about 240 ml) •

fine kataifi pastry • braided cheese (or unsalted string cheese) • shredded mozzarella cheese • milk (about 0.5 liter) • cornstarch • mastic gum • orange blossom water • ghee • simple syrup

For the kibbeh dough: • fine bulgur (about 120 grams) • finely ground beef (about 500 grams) • kibbeh spices or a mix of seven spice blend, ground cinnamon, and black pepper • from 2 sprigs marjoram and 1 sprig mint • basil leaves • lemon zest • hot pepper paste, or to taste • egg • cornstarch • Salt, to taste • For the filling: •

prepared knafeh dough • (about 1.65 to 2.2 lbs) sweetened Czech-style cheese or unsalted mozzarella • butter • Pistachios or pine nuts for garnish • Simple syrup • little rose water and orange blossom water

Othmaliyeh/Kunafa dough • melted butter • milk • lemon juice or vinegar • ready-made or homemade cream • orange blossom water • rose water • Syrup for serving

cilantro • eggs • onions • green onions • tomato • flour • baking powder • dried mint • cumin • salt • red pepper • Oil for frying

labneh • crushed walnuts • garlic, crushed • chili paste or to taste • dried mint • Olive oil