Mint garlic

Boneless, skinless chicken breasts • Salt • Black pepper • Bell pepper • Lemon • whole head of garlic • Potatoes • Plain yogurt • Mint • Chopped onion

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) •

olive oil • butter • small onion, finely chopped • garlic, minced • tomato paste • dried mint, for garnish • red pepper flakes • ground cumin • black pepper • salt • red lentils (200 grams) • bulgur (I used coarse bulgur) •

kofta (a mix of ground lamb and ground beef with chopped parsley and spices, prepared by your butcher) • For seasoning the kofta: • medium onion, grated • garlic, grated • fresh mint leaves, chopped (leaves only) • salt • meat seasoning • black pepper and a pinch of ground red pepper • ground cardamom • grill seasoning (optional, if available) • For greasing the baking dish: 1 tablespoon butter • Also add: 1 cup hot water (about 240 ml) plus the juice from the grated onion •

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,

For the kofta: • lean ground beef (500 grams) • chopped parsley • medium onion, finely chopped • small red bell pepper, finely chopped • garlic, minced • mixed spice blend • black pepper • salt • vegetable oil (for browning the kofta) • For the sauce: • plain yogurt (about 240 ml) •

lentils (about 200 grams) • rice (about 50 grams) • bulgur (about 100 grams) • medium onions • garlic, minced • tomato paste • red pepper paste • cumin • black pepper • paprika • turmeric • dried mint •

ground beef, with a little fat (about 500 grams) • small onion, finely grated • medium garlic clove, minced • tomato, juiced or very finely grated • fresh cilantro, finely chopped (or about 10 sprigs) • fresh parsley, finely chopped (or about 10 sprigs) • dried mint, crushed (or 5 fresh mint leaves, finely chopped) • small green chili pepper, very finely chopped • ground black pepper • meat spice blend (if available) • Salt, to taste

red lentils (about 200 grams) • fine bulgur (about 45 grams) • water (about 950 ml) • onion, finely chopped • garlic, minced • olive oil (about 45 ml) • tomato paste (about 30 grams) • Salt, to taste • ground black pepper • crushed red pepper flakes (hot) • ground cumin • dried mint

chicken breast • red lentils (about 100 grams) • vermicelli noodles (about 50 grams) • medium onion, chopped • garlic, minced • tomato, peeled and finely chopped • Chopped parsley • all-purpose flour • tomato paste • butter • olive oil • Salt and black pepper •

ground beef (500 grams) • Egyptian rice (about 250 grams) • Salt and pepper to taste • dried mint • onion, minced • garlic cloves • mixed fresh herbs (parsley, cilantro, dill) • For the sauce: • Fresh tomato juice • Vegetable oil

fine bulgur (about 480 grams) • lean ground beef (about 225 grams) • fat (such as suet or clarified butter) • semolina (about 80 grams) • parsley • Meat spices: garlic • black pepper • salt • red pepper • salt • Dough spices: garlic and cumin • plain yogurt (about 2 kilograms) •

coarse bulgur (about 270 grams) • tomatoes (about 2 kilograms) • tomato paste • garlic, minced • pomegranate molasses • olive oil (about 120 ml) • salt • bouillon cubes • black pepper • chili powder • green hot peppers • dried mint

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

oxtail, cut into pieces (1 kg) • mixed bell peppers, sliced into rings (0.5 kg) • large onion, grated • garlic cloves • Black pepper • Salt • Cardamom • cinnamon • Thyme • Rosemary • Thyme • Fresh mint leaves, for garnish •

ground beef (500 grams) • chopped fresh cilantro (about 10 grams) • chopped fresh parsley (about 10 grams) • chopped green onions (about 15 grams) • chopped fresh mint (about 10 grams) • tomatoes • green chili pepper • garlic cloves • tomato paste • onions, sliced into wedges • water (about 480 ml) • olive oil (about 60 ml) •

Juice of 2 lemons • avocado oil • garlic cloves, minced • salt • black pepper • cumin • paprika • turmeric • red pepper flakes • –2 pounds boneless, skinless chicken thighs • romaine lettuce • butter lettuce •

fish fillet pieces • To poach the fish: • parsley • cilantro • lemon slices with peel • Salt, black pepper, and cumin to taste • For the kofta mixture: • large boiled potato • chopped parsley leaves (about 15 grams) • chopped cilantro leaves (about 4 grams) • chopped fresh mint leaves (about 5 grams) • egg •

Lamb (or beef) • Preferably use lamb fat for frying, then remove the fat • lemons (juice) 🍋 • orange (juice) • olive oil (60 ml) • Salt • black pepper • dried mint • cumin • paprika • ground cloves • minced garlic •

chicken breasts, cut into strips • Juice of 1 lemon • natural vinegar • orange juice (optional) • salt • black pepper • mixed spices • hot curry powder (optional) • paprika • small container plain yogurt • dried mint • olive oil •