Vegetable you

ground beef or lamb (1 kilogram) • white pepper • fine red bulgur (about 80 grams) • tomato • bell pepper (any kind you prefer) • salt • onion • parsley • fresh mint

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

boneless chicken • ketchup • salt • white pepper • colored bell pepper • For the marinade: • garlic powder • onion powder • oregano • paprika • chili powder • labneh or yogurt •

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

The mujadara recipe is available on my page; I posted it earlier with fattoush 🥰 • small eggplants (about 1 kg) • garlic cloves • hot red pepper paste • Lemon juice, to taste • Salt

spinach • (about 450 grams) onions • sumac • Salt • Cayenne pepper or chili flakes • tomato • Any dough of your choice (you can use 10-minute dough or any other dough)

zucchini, hollowed out • eggplant, hollowed out • For the filling: • Italian rice (about 500 grams) • ground beef, coarse or fine as you prefer (about 200 grams) • Mazola margarine • corn oil (or skip the margarine and use more oil) • ground cumin • whole cumin seeds • ground cinnamon • safflower • dried mint •

small red lentils (about 400 grams; you can use large red lentils if needed) • zucchini (about 500 grams) • broccoli (about 500 grams) • ground cumin • medium onions • garlic • dried mint • lemon juice (about 240 ml) • all-purpose flour • water (120 ml) to dissolve the flour • Enough water to cover the ingredients, plus a little extra • Salt •

coarse red bulgur (about 340 grams) • canned tomatoes (homemade or store-bought, about 28 ounces/800 grams) • You can use fresh tomatoes, but canned tomatoes taste better in this dish • If canned tomatoes aren't available, use 2 1/4 pounds (1 kilogram) ripe red tomatoes • coarsely ground lamb • Salt and black pepper • tomato paste • water (1 liter) • large onion, finely chopped • olive oil • My special addition: • sun-dried tomatoes, diced into small cubes

zucchini • eggplant • pickled grape leaves • coarsely ground beef (you can add more meat, but this is the amount I had available) • Egyptian rice • tomato paste for the stuffing • seven spices • allspice • black pepper • ground cinnamon • ghee • oil •

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 •

fettuccine • chicken • medium broccoli • sliced mushrooms • garlic • butter • large container cooking cream • bouillon cube • salt • white pepper • vegetable oil • cheese (I used mozzarella, but you can use Parmesan if you prefer) •

zucchini • ground beef • short-grain rice • vegetable oil • tomato juice (you can use Pomi) • tomato paste • dried mint • black pepper • seven spices • Salt • bouillon cube • crushed garlic •