French

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 •

couscous (about 3 cups) • water for the couscous (about 2 cups) • chicken thighs or any available chicken pieces • Saffron • turmeric • ground ginger • chicken bouillon cube • cinnamon • cumin • Salt • Black pepper • olive oil •

bone-in meat (about 1 kg) • medium onion, finely chopped or minced • ripe tomatoes, pureed • peeled tomatoes, pureed with the fresh tomatoes • garlic paste • black pepper • ground mixed spices • cumin • oregano • ground dried ginger • turmeric • salt •

ground beef (500 grams) • onion, finely chopped and drained • fresh parsley • garlic cloves • hot pepper • Salt, black pepper, cinnamon, curry powder, paprika, onion powder, and garlic powder • Olive oil

medium potatoes • eggs • curry powder • salt • mixed spices • Sunflower oil for frying

boneless, skinless chicken breasts, cut into thin strips (about 2 kilograms) • For the marinade: • garlic, minced • fresh lemon juice (about 240 ml) • vegetable oil (about 120 ml) • white vinegar (about 240 ml) • seven spice blend • mastic, if available • salt

boneless, skinless chicken breast, washed and cut into cubes • medium onion • garlic, minced • tomato paste • plain yogurt • vegetable oil • espresso cup vinegar (about 1.7 fl oz / 50 ml) • Spices: • salt • black pepper • white pepper • ground ginger •

Potatoes (as needed) • oil • Pastry brush for brushing • Salt to taste