Fermented garlic

potatoes • eggs • olive oil • garlic, crushed • hot pepper • salt • sweet paprika • cumin • parsley for garnish

chickens, cut into pieces • potatoes, cut into pieces • garlic, finely minced • dried oregano • Salt • black pepper • seven spice blend • curry powder • bouillon cubes • olive oil • Juice of half a lemon

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

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) •

plain yogurt (about 1 kilogram) • chickpeas (15 oz each, drained and rinsed) • pita bread, toasted • garlic cloves • tahini • Paprika • Salt • Cumin • Olive oil, for drizzling

coarsely ground beef • red onions (do not use white onions) • Garlic • green bell peppers • Black pepper • Mixed spices • all-purpose flour (about 2 cups or 250 grams) • fine bulgur (about 6 1/2 cups or 1.5 kilograms) • Parsley • sour red pomegranate • plain yogurt (about 2 liters) • Cornstarch •

boneless, skinless chicken thighs (about 1.5 kg) • white vinegar • lemon juice • tomato paste • garlic, crushed • vegetable oil (60 ml) • plain yogurt (I used labneh) • paprika • each of: • white pepper, • black pepper, • ginger •

kibbeh (see my other recipes for how to make it) • For the filling: • ground beef or lamb • onions, finely chopped • pistachios, chopped • little hot pepper paste (harissa), to taste • Kibbeh spices • For the yogurt sauce: • plain yogurt (about 1 kg) • cornstarch • water (120 ml) • dried mint, to taste •

ready-made kibbeh meat • ground beef • large onions • goat yogurt • cornstarch • crushed garlic • cilantro • corn oil • Salt, allspice, ground cinnamon to taste • Egyptian or Italian rice (as desired)

fried kibbeh • yogurt • garlic • mint • cornstarch • salt to taste • vegetable oil

yogurt • cooked chickpeas • garlic, crushed • Lebanese bread, toasted • butter • Salt to taste • cumin for garnish • dried mint • vinegar • tahini • Fried cashews for garnish

cucumbers • yogurt • garlic, crushed • Salt • Dried mint

Shish Barak Dough: • About 3 cups flour (about 375 grams) • salt • Warm water • flour (about 375 grams) • Samosa Dough: • About 1/2 cup oil (or a little less, depending on the flour type) and some warm water • Onion • Ground beef • Spices • Salt • Black pepper •

long eggplant (about 0.5 kg) • ground beef (about 200 grams) • small onion, finely chopped • oil • tomato, peeled and chopped • water (about 480 ml) • tomato paste • plain yogurt (about 0.5 kg) • tahini • garlic, minced • allspice • cinnamon •

boneless, skinless chicken breasts (1 kilogram) • tomato paste • ketchup • white vinegar • plain yogurt • sunflower oil • olive oil • mustard • salt • chicken seasoning • white pepper • paprika •

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

boneless chicken breast (1 kg) • plain yogurt (about 240 ml) • mayonnaise • mustard • vegetable oil • white vinegar • orange juice • white pepper • salt • garlic powder • onion powder • ginger •

plain yogurt (about 120 ml) • tahini • Juice of 1 lemon • garlic, very finely minced • ground cumin • salt • Water, as needed to thin

beef, sliced thin (500 grams) • plain yogurt • apple cider vinegar • Olive oil • shawarma spice mix • black pepper (optional) • vegetable oil, for frying • tahini • garlic clove, minced • plain yogurt (50 ml), for the sauce • lemon juice • Salt, to taste •

flour (about 4 cups) • milk • yeast • sugar • salt • warm water, more or less as needed • For the filling: • finely ground beef or lamb (about 1.1 lbs) • onions, finely chopped • red bell pepper, chopped • garlic cloves • red pepper paste •

spinach (1 kg) • ground beef (1/2 kg) • onions • hot chili pepper • Salt • black pepper and mixed spices • lemons • olive oil (120 ml) • onions • chili pepper • Salt, black pepper, mixed spices • all-purpose flour (1.5 kg) •

cooked grape leaves • toasted pita bread cubes • plain yogurt (about 480 ml) • tahini • fresh lemon juice • Mashed garlic, to taste • Salt, to taste • ground cumin • dried mint • ground sumac

chicken (about 1 kg) • rice (about 400 grams) • plain yogurt (about 240 ml) • tahini (about 45 ml) • Juice of 1 lemon • salt • Toasted pita bread • black pepper and mixed spices • garlic cloves

ground beef (100 grams) • Any type of kabsa rice (or any long-grain rice you have) • Yellow spice blend (such as turmeric or saffron) • cinnamon stick • Sweet curry powder • eggplants, cut into long cubes • potatoes, cut into long cubes • tomatoes, diced small • bell pepper, finely chopped • onions and garlic, finely chopped

veal tendons • cooked chickpeas (about 330 grams) • plain yogurt • garlic, crushed • toasted pita bread • Aromatics (cinnamon stick, bay leaf, onion, whole cloves, etc.) • salt • black pepper • dried mint • cumin

chicken thighs (about 1 kg) • To cook the chicken: • onions • cinnamon stick • whole black peppercorns • whole cloves • bay leaf • basmati rice (about 400 grams) • chicken cooking broth (about 950 ml) • oil (60 ml) • onion • bouillon cube •

beef, sliced (about 1 kilogram) • For marinating 24 hours • black tea vinegar (about 120 ml) • plain yogurt • tahini • shawarma spice mix • Crushed red pepper flakes, to taste • Garlic powder, salt, and a pinch of black pepper • Lettuce, onion with sumac, pickles

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