Chard

short-grain rice or Anbar rice (about 600 grams) • ground beef (about 500 grams) • onions, finely chopped • tomatoes, finely chopped • parsley, chopped • dill, chopped • garlic, minced • tomato paste (about 240 ml) • corn oil (about 120 ml) • Juice of 3 bitter oranges or lemons • pomegranate molasses • tamarind paste •

fatty ground lamb (about 500 grams) • Lamb pieces with bone, for the bottom of the pot • fava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams) • Vegetables of your choice (I used): • eggplants • zucchini • onion • tomatoes • red bell pepper • Swiss chard leaves • cabbage leaves • green peppers or hot peppers, as desired •

For the kibbeh: • short-grain rice (about 600 grams) • finely ground beef (about 100 grams) • Salt, to taste • For the soup: • cooked lentils (about 200 grams) • finely chopped onion (about 150 grams) • chopped Swiss chard (about 50 grams) • turnip, diced (about 130 grams) • vermicelli noodles (about 40 grams) • tomato paste (about 30 grams) • ground dried fenugreek •

Filling • ground beef (1 kilogram) • onions • Cilantro • Salt • Black pepper • Kibbeh Dough • ground rice (about 600 grams) • lean beef (about 250 grams), no fat • Salt • Soup Ingredients • onion •

short-grain rice or Anbar rice (about 1 kg) • lamb ribs • Swiss chard • Onion • Bell pepper • Tomato • Eggplant • Zucchini • Dill • Garlic • Fresh fava beans • Oil •