Fermented

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

Frozen kibbeh patties, any kind, prepared in advance (I recommend chicken kibbeh) • plain yogurt (about 240 ml) • plain yogurt (about 6 oz or 170 grams) • water (about 240 ml) with 1 tablespoon cornstarch dissolved in it • Salt and black pepper to taste • bouillon cube (chicken or vegetable) • garlic cloves • Chopped cilantro • little butter

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) •

plain yogurt (1 kg) • water (about 0.5 liter), or as needed • short-grain rice (Egyptian rice) • garlic • dried mint • egg • Salt to taste • Fried kibbeh balls,

cooked, mashed chickpeas (about 85 grams) • white tahini (about 120 grams) • plain yogurt (about 120 grams) • fresh lemon juice (about 45 ml) • Warm pita bread • ground cumin • water (about 60 ml) • Vinegar • olive oil (about 15 ml) • Salt • White pepper • For garnish: •

Kibbeh Dough- • fine bulgur, soaked and well-drained • lean ground beef or lamb • medium onion • salt • cinnamon, cumin, and black pepper • Kibbeh Filling- • ground beef or lamb, cooked with • finely chopped onion, sautéed in oil • salt • black pepper and mixed spices • fried pine nuts •

Kofta Ingredients • ground beef (500 grams) • chopped parsley (about 15 grams) • Meat spice blend or 7-spice mix, black pepper, and salt • onion, finely chopped, and 2 garlic cloves, minced • tomatoes, blended • tomato paste • chopped hot green pepper • bouillon cube, turmeric, cumin, black pepper, and salt • Grated ginger • plain yogurt (about 245 grams) • heavy cream (about 240 ml)

ground beef or lamb (for kofta) • For the sauce: • plain yogurt (about 2 cups or 500 grams) • water (710–950 ml) • citric acid or lemon salt • tahini • To season the meat: chopped fresh parsley • finely chopped onion • mixed spices • black pepper • salt • bouillon cube •

finely ground beef (about 500 grams) • onion and a handful of parsley, finely chopped and mixed with the meat • short-grain white rice, soaked and coarsely ground (about 45 grams) • salt • Mixed spices and black pepper • olive oil • For the yogurt sauce: • plain yogurt (about 1 liter) • egg yolk • cornstarch • bouillon cube • salt •

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

Fried kibbeh (I used a box of frozen, ready-made kibbeh) • Yogurt • garlic cloves • Salt • Fresh cilantro • Ghee • Oil for frying • Fresh mint • Basil

kunafa pastry • melted ghee or unsalted butter (about 115 grams) • powdered sugar • large containers plain yogurt (about 24 ounces or 680 grams total) • sugar • shredded coconut (optional) • Simple syrup • Chopped mixed nuts and shredded coconut for garnish (optional)

finely minced garlic • fresh ginger paste • peas • crab (or substitute with shrimp) • cooked white rice • soy sauce • oil

fine bulgur wheat • hot water • all-purpose flour • vegetable oil • red pepper paste • small onion, very finely grated • salt • black pepper • ground cumin • white pepper • For the filling: • (about 7 ounces) ground beef •

ready-made hummus • About 1/4 cup plain yogurt (about 60 ml) • About 2 tablespoons tahini (about 30 ml) • garlic cloves • Salt • Lemon juice • avocado • cooked beet (about 85 grams)

boneless, skinless chicken breast, cut into thin strips (about 1.5 kilograms) • shawarma spice blend • curry powder • mixed spices • black pepper • allspice • salt • olive oil • Mayonnaise (see my page for the recipe) • pita breads • large russet potatoes • Vegetable oil for frying potatoes •

Pakistani vermicelli • egg • sugar (100 grams) • plain yogurt (about 6 ounces or 170 grams) • vanilla extract • powdered milk (50 grams) • oil (120 ml) • all-purpose flour (120 grams) • baking powder • Sweetened condensed milk, for topping

cooked chickpeas with their cooking liquid (about 400 grams) • plain yogurt • small clove garlic, minced • salt • citric acid or any other souring agent • tahini

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 •

potatoes, thinly sliced, or frozen French fries • large chicken breast (use any brand) • onion, sliced into wedges • Yogurt Sauce: • plain yogurt • Garlic powder • Black pepper • Ranch dressing (or tahini) • For garnish: • Ketchup • Ranch dressing • Parsley

large cups cooked chickpeas (about 600 grams) • small container plain yogurt (about 5 ounces or 150 grams) • large cup tahini (about 4 ounces or 120 ml) • white vinegar (about 30 ml) • Juice of 1 large lemon • salt, or to taste • small clove garlic, minced • Orange color: 1 small carrot, chopped and boiled for 5 minutes • Green color: 1/2 large cup cooked green peas (about 2.5 ounces or 75 grams), boiled for 5 minutes • Green color: 5 leaves of mint, or use parsley, spinach, or avocado • Yellow color: 1 teaspoon turmeric or natural saffron (saffron is preferred) • Red color: 1 red bell pepper and 1 tablespoon red pepper paste (about 15 grams) •

pita bread, cut into cubes and toasted • cooked chickpeas (about 510 grams) • plain yogurt (about 480 grams) • tahini (about 60 ml) • garlic, minced • Salt to taste • pine nuts (about 30 grams) • clarified butter or ghee (about 30 grams) • For garnish: • Pomegranate seeds • Parsley • red chili powder

chickpeas (about 200 grams) • water (about 60 ml) • vegetable oil (about 60 ml) • Salt to taste • Juice of 1 lemon • tahini • plain yogurt • garlic • baking soda • For topping: • olive oil (about 60 ml) • Dried red pepper flakes •

red lentils (about 200 grams) • small onion, finely chopped • carrots, peeled and diced • clarified butter or unsalted butter • vegetable bouillon cube • plain yogurt (about 200 grams) • fresh lemon juice • black pepper • salt

flour (about 625 grams) • plain yogurt • oil (120 ml) • salt • warm water (about 480 ml), more or less as needed for the dough • For the filling: • ground beef (about 450 grams) • large onion • green bell pepper • tomatoes • parsley, finely chopped • pomegranate molasses •

Chicken breasts, cut into thin • garlic, minced • vinegar • plain yogurt • Salt • black pepper • ground ginger • ground cardamom • garlic powder • ground cinnamon • hot paprika • shawarma spice mix •

lamb chops (about 1 kilogram) • onions, peeled • potatoes, peeled and quartered • soy sauce • water (240 ml) • Ground black pepper, to taste • Whole cardamom pods, to taste • Whole cloves, to taste • Bay leaves, to taste • Ground cinnamon, to taste • Salt, to taste

coarse bulgur (about 270 grams) • medium eggplants, finely chopped • large onion, finely chopped • salt • tomatoes (about 500 grams), blended into juice • olive oil (120 ml)

For the bread dough: • all-purpose flour (about 190 grams) • vegetable oil (about 60 ml) • salt • milk, at room temperature (about 240 ml; add more as needed depending on the flour) • Shawarma ingredients: • Shawarma beef (lamb, cut into thin strips) • For the marinade: • shawarma spice blend • black pepper • hot red pepper • cardamom •

basmati rice • bone-in lamb (I used ribs) • For the Tebsi: 1 large eggplant, sliced into rounds with skin on • large onion, sliced into rounds • bell pepper, sliced into rounds • ketchup and tomato paste • For the lamb broth: • small onion, finely chopped, 1 small tomato, finely chopped, and 2 tablespoons tomato paste • vermicelli noodles, 1/2 cup golden raisins, and pine nuts or pistachios (optional) • For the filling (Tajineh): • Meat spice blend, ground black pepper, turmeric, ground cardamom, 1 dried lime, 2 bay leaves for boiling the lamb, and salt • Spices: