Makes

all-purpose flour (about 1 kilogram) • vegetable oil (60 ml) • instant yeast • sugar • salt • whole milk (80 ml) • Warm water, as needed for kneading

Lamb • black pepper • ground coriander • apple cider vinegar • ground ginger • curry powder • turmeric • Juice of 1/2 lemon • heaping tablespoons plain yogurt (about 60 grams) • large garlic cloves, crushed • ground cinnamon • whole cloves •

ground beef (1 kilogram) • sandwich rolls, flatbread, or flour tortillas • salt (to taste) • black pepper • paprika • dried oregano • plain yogurt (about 240 ml) • For the sauce: • tomato paste • water (120 ml) • salt (to taste) • black pepper •

large cups fava beans (about 600 grams) • Enough water to fill a large pot • ☆ Spices: • dates • heaping teaspoon salt • heaping tablespoons oil

all-purpose flour (about 290 grams) • water (about 240 ml) • salt • oil (about 60 ml) • baking powder • cornstarch (about 60 grams) for rolling out the dough • Filling: • melted butter or ghee, warm (optional) • Ground beef, cheese, or vegetables, as desired • Vegetable oil, for deep frying

sifted flour (about 375 grams) • warm water (about 240 ml) • sugar • oil (about 80 ml) • salt

all-purpose flour (about 375 grams) • warm water (about 355 ml) • salt • instant yeast • sugar

kunafa pastry (about 750 grams) • unsalted butter (about 500 grams) • For the filling: • Ricotta cheese (if unavailable, make it by curdling 2 liters milk) • milk (about 500 ml) • cornstarch • sugar • For the syrup: • Sugar • Water

To make kibbeh nayyeh, you’ll need: • fine dark bulgur (about 320 grams) • very hot water (1 liter) • Aleppo pepper paste, leveled • ground Aleppo pepper, leveled • olive oil (120 ml) • onion, finely grated • ground cumin, leveled

prepared kofta mixture (see my oven-baked kofta recipe in my list for details on how to make the kofta mixture) • large onion, finely chopped • olive oil • large tomatoes • water (about 80 ml) • tomato paste • garlic, finely minced • salt • black pepper • ground black cumin • white vinegar • cardamom •

large onion • ground beef with some fat (about 500 grams) • Black pepper • Salt • sumac • chili powder • beef seasoning • baking powder (makes it lighter and keeps it from shrinking) • breadcrumbs

I made a large batch for Ramadan, but you can make half this amount if you prefer • fine bulgur (about 2 kilograms) • lean ground beef or lamb (about 1 kilogram) • Mixed spices • Salt • dried marjoram • ground red chili pepper • For the filling: • ground beef or lamb (about 1 kilogram) • onions, chopped • clarified butter or ghee • Mixed spices •

lamb (about 1 kilogram) or as much as you like • onion • green bell pepper • large garlic cloves • lemon • plain yogurt (120 ml) to help tenderize the meat and make it very soft • Spices: • vinegar • black pepper • ground ginger • nutmeg • Chinese kebab spice (or five-spice powder, optional) •