Mint leaves garlic

Swiss chard leaves only • zucchini (about 1 kg) • potatoes (about 1 kg) • onions • large carrots • large cucumber • tomatoes • lemon juice (about 240 ml) • water (about 1 liter) for boiling Swiss chard leaves • Water as needed for cooking • For the filling: • rice (about 800 grams) •

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

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

parsley • tomatoes • fresh mint leaves • onion • cucumber (optional) • lettuce leaves (optional) • Salt • Olive oil • Lemon juice • small espresso cup fine bulgur (about 1/4 cup or 40 grams) • For the chicken: • Cleaned chicken pieces, skin removed •

cooked fava beans (about 600 grams) • medium green apples • tomato • lemon juice (about 120 ml) • orange juice (about 120 ml) • olive oil (about 180 ml) • Salt • garlic clove • Green onions for garnish • Mint leaves for garnish

tomatoes • cucumbers • lettuce leaves • small green cabbage • small red cabbage • small bunch fresh mint leaves • small bunch parsley • green onions • bell pepper • carrots • pomegranate • radishes •

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

grape leaves (about ½ kg) • Egyptian rice • tomato paste, 1 tablespoon each of mixed spices, sweet paprika, dried mint, and salt to taste • ground beef, cleaned, with garlic paste added • vegetable oil

fresh lamb shanks (about 1 kg) • water (about 6 liters) • ground ginger • fresh bay leaves • whole cardamom pods • whole cloves • onions, quartered • fresh mint • lemon peel • lime peel or 1 tablespoon dried lime • clarified butter or ghee • fresh or dried rosemary •

fava beans (foul mudammas) • chickpeas • large tomato, finely chopped • Juice of 1 lemon • tahini • garlic, crushed • cumin • Salt • Olive oil • Fresh mint leaves, for garnish

cooked fava beans • cooked chickpeas • garlic, crushed • small tomatoes, diced • finely chopped parsley (about 30 grams) • fresh mint leaves (about 10 grams) • tahini • Olive oil • lemon • Salt • Cumin

cooked chickpeas (about 500 grams) • chickpea cooking water (about 120 ml) • tahini (about 60 ml) • Juice of half a lemon • salt • Mint leaves for garnish • olive oil • garlic cloves

Mujadara. 2 cups lentils • coarse bulgur • large onions • olive oil • Salt • Fattoush. 4 cucumbers • tomatoes • lettuce leaves • red cabbage • white cabbage • purslane • parsley •

grape leaves • For the stuffing: • Egyptian rice, soaked for ten minutes • tomato paste • Salt • Dried mint • Allspice • garlic • Hot pepper • small cups olive oil • or less ground meat (see my other recipes for stuffed dishes)

zucchini, chopped • medium potato, diced • onion, finely chopped • garlic, minced • olive oil • butter • water • salt • black pepper • fresh mint leaves • vegetable bouillon cube

grape leaves • chicken thighs • rice • ground meat with fat • Pepper and salt • Mashed garlic • Mint

medium tomatoes • large carrot • bell peppers (mixed colors) • lettuce leaves • fresh mint • cilantro • fresh thyme • cucumbers • radishes • green onion • garlic • olive oil •

lettuce, chopped • tomatoes, cut into medium-sized pieces • cucumbers, cut into medium-sized pieces • radishes, sliced • green onions, chopped • green bell pepper, diced • purslane leaves • parsley, chopped • mint, coarsely chopped • Arabic white bread, toasted and cut • sumac • For the dressing: •