Blender bread

white sandwich bread, finely ground • Saudi-style milk (or whole milk) (about 480 ml) • cornstarch • Kiri cheese squares (or 6 ounces cream cheese) • melted butter (about 1/4 cup or 55 grams) • Simple syrup

yellow lentils (about 200 grams) • onions • carrots • tomato • garlic cloves • vermicelli pasta (about 100 grams) • Pita bread • oil

full loaf white sandwich bread • whole chicken, ground • Salt, curry powder, black pepper • evaporated milk (Bunny brand) • bulgur, soaked in hot water for 15 minutes (about 170 grams) • onion, finely chopped • Chopped parsley • carrot, finely chopped • eggs • Breadcrumbs

You will need: • plain yogurt (about 360 grams) • small container plain yogurt drink (about 6 ounces or 170 grams) • eggs • cooked short-grain rice • salt and black pepper • Fried kibbeh balls • garlic, grated • Fresh cilantro • Fried bread • Toasted pine nuts

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

brown lentils, rinsed and drained (about 400 grams) • medium onions, diced • olive oil • ground cumin • black pepper • salt • For serving: Optional • pita bread, toasted • fresh lemon juice

split red lentils (about 500 grams) • onion, chopped • bouillon cube • olive oil (about 15 ml) • salt • cumin • turmeric • Juice of 1 lemon • Chopped fresh parsley • Fried bread cubes (croutons) • Water

chickpeas, soaked and cooked (about 500 grams) • plain yogurt (about 710 ml) • tahini (about 120 ml) • lemon juice (about 120 ml) • pita bread, cut into cubes and fried • Salt, to taste • Cumin • Sumac • Paprika, for garnish • For the topping: • garlic, peeled and crushed • little vegetable oil

bell pepper (any color) • zucchini, 1 carrot, and 1 potato • tomato • onion, chopped • minced garlic with 2 parsley leaves • red lentils (about 200 grams) • Salt and black pepper to taste • seven spice blend • oil • bouillon cube • chopped fresh cilantro • Enough water to cook the soup •

red lentils, peeled, sorted, and rinsed (about 200 grams) • medium potato, peeled, washed, and cut into small cubes • red bell pepper, sliced, seeds and ribs removed • green bell pepper, thinly sliced, seeds and ribs removed • medium tomato, peeled, seeded, and diced • medium carrot, peeled and sliced into rounds • tomato paste • chicken bouillon cube, crumbled • olive oil • garlic, minced • medium onion, diced small • paprika •

boneless, skinless chicken breasts • Chicken spices: • small container plain yogurt • olive oil • garlic, minced • vinegar • onion, grated • whole cloves, 2 cardamom pods • chicken seasoning, curry powder • salt • each: cinnamon, ground coriander, onion powder, ginger, black pepper • small pita bread (whole wheat or white) •

chicken (whole, breasts, thighs, or pre-cooked rotisserie chicken) • For marinating the chicken: • salt (about 45 grams) • vinegar (about 45 ml) • hot chili sauce or chili powder • Water for soaking the chicken • large garlic cloves (optional) • medium onions • bell pepper (about 1 small bell pepper or 125 grams) • soy sauce (about 30 ml) • pomegranate molasses (about 30 ml) for flavor • each of: •

cooked chickpeas (about 330 grams) • tahini • plain yogurt (about 1 cup or 240 grams) • salt • paprika • cumin • chopped parsley • pine nuts or slivered almonds • ghee or unsalted butter • pita bread or Lebanese/Syrian flatbread • Juice of half a lemon • garlic, minced

ground beef or lamb (about 500 grams) • dried cherries (about 500 grams), preferably fresh cherries if available • pomegranate molasses • sugar • hot water (about 530 ml) • cornstarch • bouillon cube • mixed spice blend • black pepper • salt • For the meat: • onion •