Like

ground beef or lamb (1 kilogram) • lamb fat (about 70 grams) • onions • tomatoes • bell pepper • Hot chili peppers, to taste • salt, or to taste • seven spice blend • Any pizza dough recipe you like, without milk

Egyptian rice (about 400 grams) • large eggplant (or as much as you like) • beef (about 225 grams) • Salt • Black pepper • Ghee • Oil for frying

Swiss chard • lentils (about 1 2/3 lbs small black lentils (750 grams) + 9 oz split lentils (250 grams)); I like to use extra lentils, but you can adjust to your taste • large onions • freshly squeezed lemon juice (about 475 ml) • Enough water to cover the ingredients • Salt • Oil

For the kibbeh dough, you’ll need: • fine bulgur wheat (about 170 grams) • fine semolina or cracked wheat (about 170 grams) • Warm water, • lean ground beef or lamb (about 225 grams) • Salt and mixed spices • Onion juice • Ground beef or lamb • Chopped onion • Mixed spices, black pepper, and salt • pomegranate molasses • Pine nuts or walnuts (or any nuts you like)

strawberry-flavored gelatin dessert (like Jell-O) • Cornstarch • Milk • Sugar • vanilla extract or vanilla sugar

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

flour (about 7 cups) • powdered milk • ghee (about 2 1/2 cups) • prepared sugar syrup • orange blossom water • Any flavorings you like • vanilla and mahlab • baking powder • Filling • pitted dates, ground • cinnamon • ghee •

rice (about 800 grams) • tomatoes • parsley • whole chicken • salt • spices: • ground black pepper • curry powder • cumin • dried mint, to taste • turmeric • zucchini •

About 2.2 lbs ground pita bread (weight after grinding) • melted ghee or unsalted butter • orange food coloring • room temperature water • As much as you like of ashta (clotted cream; see previous recipe for how to make it) • As much as you like of mozzarella cheese (optional) • Thick sugar syrup (simple syrup)

lean beef, finely ground • fine bulgur (brown or white) (about 170 grams) • grated onion • paprika • kibbeh spices (available at Middle Eastern grocery stores) • Salt • Walnuts for garnish • fresh or dried basil • hot red pepper paste (optional, for those who like spicy kibbeh)

ground beef with a little fat (about 225 grams) • finely chopped parsley • medium onion, very finely chopped • salt and pepper • cinnamon • grill spice blend (if available) • tomato, cut into 6 lengthwise wedges • carrot, cut into 4 lengthwise pieces • small broccoli florets • small onions for grilling • Choose any other vegetables you like for grilling

fine bulgur (about 1 kilogram) • chicken breast (about 500 grams) • small onion, finely chopped • Salt, to taste • red pepper paste • flour • ground beef or lamb with a little fat, as desired (about 1 kilogram) • small onion • Salt, black pepper, and ground red pepper, to taste • clarified butter or ghee • Walnuts or any nuts you like, as available • Tomatoes, cucumbers, parsley, lettuce, mint, olive oil, salt, and lemon juice •

kunafa dough • (about 225 grams) ghee or clarified butter • Filling 💗 • Homemade ashta (clotted cream) – see my other recipes • (about 225 grams) sweet cheese (like mozzarella or ricotta) • Prepared sugar syrup (qatir) • Chopped pistachios for garnish

Kibbeh Dough: • fine bulgur, rinsed (about 480 grams) • boiled potatoes • all-purpose flour (about 32 grams) • salt • kibbeh spices (cumin, cinnamon, or any blend you like) • red pepper flakes • Filling: • onions, finely chopped • Ground beef (optional) • boiled potatoes, mashed • Salt •

Yogurt, as much as you like • Salt, to taste

warm milk • all-purpose flour • sugar • instant yeast • white vinegar • room temperature yogurt • flour, more or less depending on the type of flour • olive oil • salt • egg • milk • salt •

sifted all-purpose flour • room temperature butter • powdered sugar • egg • salt • vanilla • milk • heavy cream • sugar (I like it sweet, so I used 1/2 cup) • vanilla • eggs • cornstarch •

shell pasta (or any shape you like) • leaves of lettuce • tuna • mayonnaise • Salt • Vegetable oil • corn

coarse brown bulgur (semolina) • cooked chickpeas • medium onions (I like to use a lot of onions in such dishes for a good flavor) • chicken broth • black pepper • Oil • Salt

chicken breast, cut into medium cubes • small cup lemon juice • small cup vegetable oil • small cup yogurt • garlic, finely crushed • salt • pepper • mixed spices • tomato paste • medium eggplants (optional, if you like them with it)

wide pasta (about 500 grams) • For the béchamel sauce: • heaping tablespoons flour • milk • vegetable oil • butter (about 2 tablespoons) • For sautéing the chicken breast: • Boneless chicken breast • corn • fresh mushrooms • Spices used for both: • Salt •

ground beef (like for kofta) • breadcrumbs • mozzarella cheese • tomato paste • egg • onion, finely chopped • garlic, crushed • black pepper • mixed spices • onion powder • garlic powder • vinegar •

pickled grape leaves • hollowed zucchini • For the stuffing: • Italian or Egyptian rice (I prefer Italian) • ground meat, fine or coarse as you like • Salt and pepper to taste • cinnamon • turmeric • ground cardamom • nutmeg • paprika • oil •

For the chicken: • chicken breast, sliced like shawarma • plain yogurt • turmeric • paprika • salt • black pepper • mixed spices • For the rice: • basmati rice, soaked • bay leaf • turmeric •