Basic

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

powdered sugar (60 grams) • chopped mixed nuts (such as hazelnuts, cashews, or almonds) (60 grams) • oil (120 ml) • date tahini (120 ml) • ground cardamom • all-purpose flour (about 190 grams) • baking powder

lamb chops (1 kilogram) • small onions, finely chopped • salt • paprika • seven spice blend • Juice of 1 lemon • Rosemary

plain yogurt • egg • sugar (about 100 grams) • semolina (about 80 grams) • shredded coconut (about 80 grams) • vegetable oil (about 60 ml) • baking powder • Kiri cheese squares (or 6 ounces cream cheese) • sweetened condensed milk (about 7 ounces or 200 grams) • table cream (about 6 ounces or 170 grams) • Phyllo dough

beef chuck, cut into medium cubes (about 800 grams) • medium onions, grated • large onion, sliced into rings • yellow bell pepper • large tomatoes • tomato paste • garlic, minced • green chili pepper (optional) • unsalted butter or ghee • corn oil • white vinegar • honey •

Amount as desired • medium couscous • small chicken • large onion, chopped • tomato, grated and seeds removed • garlic, minced • Chickpeas, soaked overnight (or canned chickpeas) • Vegetables typically used: • Carrots • Potatoes • Zucchini • Butternut squash •

eggplants, sliced into rounds • bell peppers, sliced into rounds • onions, sliced into rounds • Kofta patties (ground beef mixed with spices, shaped into burger-like patties) • sauce (tomato paste thinned with water, chicken bouillon, and lemon juice)

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: •

mortadella (luncheon meat) • small amount of lettuce, spinach, and arugula, well washed • Hummus or labneh for spreading on the sandwich • sandwich bread

tuna • boiled potatoes • chopped onion • garlic cloves • chopped parsley • lemon juice • salt and black pepper • breadcrumbs for coating • eggs

lamb (about 1 kg) • or more prunes • ground cinnamon • ground ginger • salt • ras el hanout spice blend (optional) • saffron • ground turmeric • saffron powder • black pepper • toasted sesame seeds • fried almonds •

white sandwich bread • rose water • red or orange food coloring (whichever you have) • Butter + vegetable shortening + 1 teaspoon melted ghee • For the filling: sweet white cheese (for desserts) • Mozzarella cheese • Thick sugar syrup for soaking the cupcakes after baking • For garnish: pistachios

White sandwich bread • unsalted butter, melted (about 1/2 cup or 113 grams) • milk (240 ml) • cornstarch • rose water • orange blossom water • clotted cream (or substitute with canned table cream, about 6 ounces or 170 grams) • small espresso cup sugar (about 2 tablespoons or 25 grams) • Toppings of your choice

couscous (about 340 grams) • medium chicken breasts • small squash, cut into medium to large pieces • large potato, cut into large pieces • carrots, sliced into rounds • large onions, roughly chopped • ripe tomatoes, finely chopped • tomato paste • cooked chickpeas (about 165 grams) • Dried apricots, raisins, or dried cherries (optional) • chicken bouillon cube • olive oil (about 120 ml) •

Ground chicken breast • Seasoned ground beef • Shredded cheese • Cheese • little salt • Oil • Black pepper • Garlic

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)

Chicken breast, thinly sliced and marinated overnight in the refrigerator with the following ingredients: • Thinly sliced onion • Plain yogurt • Vinegar • Lemon juice • Oil • Salt • Black pepper • Shawarma spices • Mozzarella cheese • Fried or oven-toasted bread cubes (such as pita or flatbread) • Pickled cucumber •

fine brown bulgur (1 kilogram) • semolina (about 160 grams) • dried mint • cumin • Salt to taste • Boiling water • onion, finely grated • flour (about 24 grams) • For the filling: • onions • ground beef (about 800 grams)

medium-grain couscous • vegetable oil • salt • boiling water (about 0.5 liters) • unsalted butter • powdered sugar • For garnish: • Ground cinnamon • Blanched, peeled, fried, and ground almonds • Hard-boiled eggs • Dates

Shredded kunafa dough, • Clotted cream (ashta) • Butter or ghee • Simple syrup for desserts • Pistachios for garnish

Boiled potatoes, mashed until smooth • Hard-boiled eggs, peeled • Breadcrumbs • (Spices) This step is optional—skip if you prefer • beaten egg

fresh ground beef (500 grams) • large onion, finely chopped • garlic, minced • small amount of parsley, chopped • ground cumin • black pepper • salt • Optional: chopped fresh red pepper, hot or mild, to taste

prepared kofta or homemade (see previous recipe for details) • plain yogurt (about 1.5 kilograms) • water (about 0.5 liter) • cornstarch dissolved in a little water • Salt • beef bouillon cube • finely chopped cilantro • garlic cloves, crushed • For garnish: pine nuts if available, or use sliced almonds as I did • To serve: fluffed rice

ground beef (500 grams) • parsley • onions, finely chopped • mixed spices • salt and black pepper • tomato paste • oil • tomato • bouillon cube

–14 oz ground beef (300–400 grams) • large potatoes • green bell peppers • onions • tomatoes • tomato paste • water (120 ml) to dissolve the tomato paste • plus 2 tablespoons vegetable oil (about 90 ml) • Beef spice mix: • black pepper • white pepper • paprika •

boneless, skinless chicken breasts, thinly sliced • onion, sliced • garlic, grated • tahini • plain yogurt • vinegar (or to taste for desired tanginess) • water • mixed spices (cloves, cumin, and black pepper) • ground dried lime (loomi)

plate (about 1 1/2 pounds or 680 grams) boneless, skinless chicken breasts, cut into pieces • Potato sticks, cut (about 2 medium potatoes) • For the marinade: • Zest of 1 orange • Zest of 1 lemon • Juice of 1 lemon • Juice of 1 orange • Mixed spices (shawarma or all-purpose seasoning), to taste • finely minced garlic • ground black pepper • salt • olive oil •

red lentils (about 200 grams) • medium onion • ghee or butter • water (about 1.4 liters) • salt • black pepper • cumin • crushed red pepper flakes • ground dried coriander • Some fried bread

seasoned kofta (ground meat mixed with onion, parsley, spices, black pepper, and salt) • potatoes • onion • Oil • For the sauce: • tahini • hot water (about 240 ml) • Juice of 1 small lemon • pomegranate molasses • salt • ground white pepper • butter cubes (add at the end after cooking)

Lamb (use desired amount) • large potatoes, cut into large cubes • onion, sliced • Green olives • Preserved lemon • Green peas • Salt • Mixed spice blend • Black pepper • ground ginger