Leaf basil

fine bulgur (about 500 grams) • very finely ground beef (about 500 grams) • yellow onion • fresh basil leaves • seven spice blend • cumin • salt • pepper paste (optional) • ground beef (about 250 grams) • onions, finely chopped • clarified butter or ghee • pomegranate molasses •

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 •

fine brown bulgur • lean beef • spicy onions • fresh basil leaves • red pepper paste • salt • seven spice blend • cumin (optional) • large cup walnuts • ground beef • ground lamb fat (tail fat) • spicy onions •

lean beef, finely ground • large cups fine brown bulgur (about 16 ounces or 450 grams) • fresh basil leaves • large spicy onions • mild red pepper paste • raw walnuts (about 60 grams) • seven spice blend • cumin • salt • olive oil (about 120 ml)

finely ground beef • fine bulgur wheat (about 170 grams) • water (about 240 ml) • Kibbeh spice mix or allspice blend • dried marjoram, basil, or cumin • salt • ground cinnamon • sweet or black pepper spice blend • (For the filling) • ground beef • medium onion • salt •

finely ground beef (about 500 grams) • For the meat seasoning: • finely chopped parsley (about 15 grams) • plain breadcrumbs (about 15 grams) • small onion, finely chopped • garlic clove, crushed • black pepper • ground cinnamon • ground cumin • ground ginger • dried coriander • seven spice blend •

potatoes, boiled, peeled, and mashed • fine bulgur (about 40 grams) • Bulgur seasoning mix: • onion • parsley • mint leaves • Oregano • Basil • ground cumin; place all in a food processor • Chop, then add 1/2 cup fine bulgur (about 80 grams) and blend again • olive oil (about 60 ml)

boiled potatoes • fine bulgur (about 170 grams) • Oil for baking • kibbeh spice mix (see below): • Onion • Mint • cumin • Kibbeh spices • basil and marjoram leaves • Grind all together with a little fine bulgur • For the filling: • Coarsely ground beef •

ground meat for kibbeh, pounded (500 grams) • fine bulgur, washed and drained (500 grams) • medium onion • Salt, to taste • black pepper • cumin • basil or fresh basil leaves • Filling: • ground meat (500 grams) • large onions • pine nuts • oil •

fine brown bulgur for kibbeh (about 180 grams) • fully ripe fresh tomatoes (about 1 kilogram) • fresh basil leaves (about 15 grams) • fresh marjoram leaves (about 5 grams) • fresh mint leaves only (about 15 grams) • medium onion • fresh chili pepper (to taste) • olive oil (about 120 ml) • fresh green onions • fresh parsley leaves only (about 10 grams) • kibbeh spice blend

Dough • lean beef (250 grams) • fine brown bulgur (500 grams) • onion • basil leaves • Salt • black pepper • cumin • Filling • finely ground beef (500 grams) • onion, finely chopped • vegetable oil or clarified butter •

For the dough • fine brown bulgur (about 640 grams) • lean ground beef (about 400 grams) • medium onion • cumin • red pepper flakes • fresh basil or mint leaves • lemon zest • Black pepper • Salt • For the filling • finely ground beef (about 450 grams) •

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: •

bulgur wheat (about 1 kilogram) • finely ground beef or lamb (about 1 kilogram) • coarsely ground beef or lamb (about 0.5 kilogram) • onions • blanched almonds (about 100 grams) • vegetable oil for frying (about 1 liter) • Salt and chili pepper to taste • kibbeh spices • fresh basil leaves if available, or use dried basil

labneh • onion, finely chopped • garlic, finely chopped • sweet red pepper • hot pepper • tomatoes, finely chopped • fresh basil leaves, finely chopped • vegetable oil • oregano • salt • pepper paste • black olives for serving

fresh lamb • fine bulgur • Salt • onion ground with several mint leaves, added to the meat when grinding • Kibbeh spices or kamouneh, which is a blend of spices including: • Ground cumin • Cinnamon • Dried basil • Hot red pepper • Rose buds • Marjoram • Olive oil for serving

Spaghetti (1 pound) • Salted water for boiling • frozen or fresh spinach • tomatoes • small onion • garlic • vegetable oil • ground cumin • ground cinnamon • black pepper • tomato paste • vegetable bouillon cube •