Red meat

warm water (355 ml) • yeast • sugar • all-purpose flour (about 560 grams) • salt • olive oil (120 ml) • Meat filling: • ground beef or lamb (about 450 grams) • tomatoes • yellow onions • small bunch parsley • green bell pepper •

(about 45 grams) finely ground kibbeh meat • fine bulgur wheat (about 2 1/2 cups) • ground beef or lamb (about 2 1/2 cups) • onions • onions for the filling • sprigs of basil • hot red pepper • green bell pepper • cumin • black pepper • kibbeh spices

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 •

green beans, chopped • fresh cilantro • garlic, crushed • onion, finely chopped • cubed meat (beef or lamb, as desired) • peeled and diced red tomato • tomato paste • About 4 cups water or beef broth • Juice of 1 lemon • salt • seven spices • ground coriander •

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

beef for shawarma • vegetable oil • white vinegar • yogurt • tahini • pomegranate molasses (optional) • shawarma spice • paprika • garlic powder • onion powder • large onions, sliced into wedges • salt, added at the final stage of cooking the meat •