Or walnuts

lamb chops (about 1 kilogram) • meat seasoning • herb salt • little wild thyme • Lemon pepper • For the sauce: • little parsley • Some walnuts • Salt and black pepper • Lemon juice • Olive oil • For the mashed potatoes: •

fine white bulgur, soaked in 1 1/2 cups hot water (about 320 grams bulgur, 355 ml water) • chopped walnuts (about 60 grams) • medium potatoes, boiled and mashed • salt • large onion, finely chopped • olive oil (about 120 ml) • red pepper paste • pomegranate molasses • tomato paste • parsley, finely chopped • green onion, finely chopped • fresh mint, finely chopped •

kunafa pastry (500 grams) • unsalted butter, melted and warm (250 grams) • powdered sugar • For the filling: • Raisins, peanuts, almonds, walnuts, and shredded coconut (use as much as you like) • Cold simple syrup

phyllo dough sheets, 24 sheets (500 grams) • melted butter • finely ground walnuts • For the syrup: • sugar • water • orange blossom water • rose water • fresh lemon juice

phyllo dough (9"x14") • melted butter • granulated sugar • raw pistachios, chopped (or walnuts) • melted butter • powdered sugar • cream cheese, at room temperature (455 grams) • mascarpone cheese, at room temperature (226 grams) • heavy whipping cream (110 ml) • granulated sugar (150 grams) • eggs • all-purpose flour (21 grams) •

kunafa pastry (500 grams) • unsalted butter (200 grams) • Chopped mixed nuts (such as walnuts and almonds) • Raisins • Powdered sugar • Shredded coconut • Simple syrup

fine brown bulgur (about 160 grams) • boiling water (about 120 ml) • medium onion, grated • medium tomato, grated • pepper paste (sweet or hot, as desired) • tomato paste • salt • black pepper • ground walnuts (about 60 grams) • olive oil (about 60 ml) • pomegranate molasses (about 60 ml) • sumac •

large cups fine bulgur (white or brown, as available and preferred) (about 400 grams) • large cup all-purpose flour (about 130 grams) • small onion, very finely grated • salt • cumin • ground red pepper • tomato paste • red pepper paste • Filling: • large onions, very finely chopped • ghee or clarified butter • salt •

fine bulgur (about 500 grams) • lean ground beef or veal (about 250 grams) • medium onion • Salt, black pepper, allspice, sweet paprika • For the filling: • ground beef (about 500 grams) • medium onions, finely chopped • Salt, black pepper, allspice • clarified butter or ghee • Chopped walnuts or pine nuts • Clarified butter or ghee for greasing, blanched almonds

plain yogurt • ground beef or lamb • fine bulgur • Mixed spices • Salt • Black pepper • little walnut • vegetable oil for frying (about 480 ml) • butter (about 14 grams) • Cumin • Paprika • cornstarch (about 8 grams) •

Baklava pastry • Nutella • finely ground pistachios • finely ground walnuts • Oil

ground beef (about 500 grams) • medium onions • Spices: black pepper, salt • vegetable oil • small cup chopped walnuts • bulgur wheat (about 480 grams) • boiling water (about 710 ml) • olive oil or vegetable oil (about 180 ml) • all-purpose flour (about 190 grams) • Cumin • Mixed spices • Ground red pepper •

fine bulgur wheat (about 1 kilogram) • lean ground beef or lamb (about 0.5 kilogram) • walnuts (about 60 grams) • onion • Salt and a pinch of allspice

lean ground beef for kibbeh (about 500 grams) • fine brown bulgur (about 500 grams) • onion, ground • fresh mint • fresh marjoram • (You can substitute the mint and marjoram with 1 tablespoon kibbeh spice mix) • cumin • For the filling: • lean ground beef (about 500 grams) • onions • chopped walnuts (about 100 grams) • Salt and pepper to taste

For the kibbeh mixture: • lean ground beef (250 grams) • fine brown bulgur, washed, soaked for 1 hour, and well-drained (500 grams) • salt • onion powder • black pepper • dried marjoram • cumin • For the filling: • ground beef with some fat (700 grams) • medium onion, finely chopped • vegetable oil •

fine bulgur (about 250 grams) • lean ground beef or lamb (about 300 grams) • Salt • Cumin • Mixed spices • For the filling: • ground beef or lamb (about 500 grams) • chopped walnuts • Salt • Spices • Pine nuts for garnish • ghee or clarified butter (for greasing the pan and brushing the top)

fine bulgur (about 320 grams) • onions, finely grated • tomatoes, peeled and finely grated • parsley, finely chopped • tomato paste • sweet red pepper paste • hot red pepper paste • tahini • clarified butter (ghee) • Chopped walnuts • Salt and pepper

For the dough: • fine white bulgur • all-purpose flour • cumin • red pepper paste • black pepper • salt • vegetable oil • For the filling: • onions, finely chopped • Ground beef or lamb, as desired • Pine nuts and almonds, as desired •

fine bulgur (about 800 grams) • lean beef (about 1 kilogram) • onions • Black pepper • Salt • Paprika • Walnuts or pine nuts • Filling: • beef (about 2 kilograms) • beef fat (about 500 grams)

fine bulgur (about 450 grams) • boiled potatoes • onion • red pepper paste • Salt • little olive oil • chopped walnuts • Cumin • little parsley

Kibbeh Dough: • fine bulgur (about 3 kg) • lean ground beef or lamb, fat trimmed (about 750 grams) • Salt to taste • seven spice blend • Water • onions • Filling: • ground beef or lamb (about 3 kg) • onions, finely chopped • Nuts as desired (walnuts, almonds, or pine nuts) • corn oil or sunflower oil (about 120 ml)

(about 1.1 lbs/500 grams) fine brown bulgur (you can use white bulgur instead) • lean beef or lamb, mixed with the bulgur • finely ground beef or lamb for the filling • ground coriander • ground cumin • salt • red pepper paste • onion, for mixing with the bulgur • large onions, for the filling • salt, for the filling • black pepper, for the filling • chopped walnuts (about 100 grams) •

fine bulgur wheat, light or dark • small onion • Cumin • red pepper paste • Black pepper • Salt • fine semolina (about 40 grams) • flour • Warm water for soaking the bulgur • Water mixed with starch for shaping the kibbeh • Oil for frying • ground beef or lamb •

For the dough: • bulgur wheat (about 1 kg) • lean beef, fat trimmed (about 300 grams) • medium onion • ground cinnamon • ground cumin • egg • salt • mixed spice blend • For the filling: • lean ground beef (about 1 kg) • chopped onion •

fine bulgur (about 340 grams) • boiling water (about 480 ml) • flour (about 60 grams) • Salt • Spices • Cilantro • Cinnamon • Pomegranate molasses • Walnuts and almonds, if available • ground beef (about 450 grams) • large onions

fine bulgur (about 170 grams) • hot or sweet pepper paste, to taste • small onion, finely chopped • tomato paste • sweet paprika • pomegranate molasses • Salt, 1/2 teaspoon cumin • olive oil • boiled potato • Chopped walnuts and fresh mint for garnish

fine bulgur wheat (about 1 kilogram) • onion, chopped • black pepper • ground red pepper • hot red pepper paste • Salt • For the filling: • onion, finely chopped • ground beef (about 0.5 kilogram) • Salt and pepper • Chopped walnuts

fine bulgur wheat (about 1 kilogram) • large onion • lean veal (about 500 grams) • salt • black pepper • sweet red pepper powder • For the filling: • ground beef or lamb (about 1 kilogram) • medium onions • Salt, black pepper, mixed spices, cinnamon • Chopped walnuts and pine nuts for the filling

lean beef (about 600 grams) • fine bulgur (about 1.5 kilograms) • onions • Salt • black pepper • paprika • cold water (about 355 ml), as needed • For the filling: • finely ground beef (about 1 kilogram) • onion, finely chopped • Salt and black pepper • clarified butter or ghee •

or 2 cups oats • pecans (can be substituted with walnuts) • raw almonds (I used almond slices) • sunflower seeds • pumpkin seeds • cinnamon (optional) • salt (to taste) • honey or maple syrup (equivalent to 4 tablespoons) • olive oil (equivalent to 6 tablespoons) • dried cranberries or raisins • flax seeds (optional) • Flavored or plain yogurt or Greek yogurt