Mints

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

fresh mint leaves • apple (thinly sliced) • orange (sliced) • lemon (sliced) • lemon juice (about 100 ml) • sparkling apple drink (about 1 liter) • lemon-lime soda, such as 7UP or Sprite (about 1 liter) • Ice, as desired

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) •

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 •

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) •

split red lentils (75 grams) • short-grain rice (50 grams) • fine bulgur (50 grams) • tomato paste • olive oil • paprika • dried mint • Salt and black pepper, to taste • hot water (1 liter) • For garnish: • Paprika • Dried mint •

cooked chickpeas • tahini • cold water • ice cubes • salt • lemon juice • cooked chickpeas • freshly grated beet • tahini • salt • lemon juice • cooked chickpeas •

coarsely ground lean beef (about 500 grams) • pine nuts • vegetable oil for frying • onions • grill spice blend • parsley • green onions • finely chopped mint (except the mint, which should be left whole and placed in a small dish) • ground beef mixed with bulgur for the kibbeh mixture • grill spice blend • rosemary • dried mint •

coarse bulgur, rinsed only, not soaked (about 340 grams) • tomatoes, chopped • eggplants • small onion, chopped • tomato paste • cumin • paprika or crushed red pepper • dried mint • olive oil (about 120 ml) • Salt • water for cooking (about 710 ml)

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,

arugula • green bell pepper • red bell pepper • yellow bell pepper • red cabbage • green onions • couscous (about 40 grams) • For the dressing: • Salt • Dried mint • Crushed red pepper • Olive oil •

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) •

hummus • falafel • potato sticks (potato chips) • avocado • mixed greens with green leaf lettuce, white cabbage, and red cabbage • tomato and mint • tahini • dried mint • sumac • za'atar • sesame seeds • nigella seeds

Cooked chickpeas • Cherry tomatoes • olive oil (about 30 ml) • chopped parsley (about 4 grams) • pepper paste (about 5 grams) • salt (about 1.5 grams) • cumin (about 1 gram) • Bread • Lettuce • Mint

fine bulgur wheat (about 900 grams) • boneless, skinless chicken breast (about 1 kg) • lamb fat or suet (about 500 grams) • onions • mixed spice blend • ground red pepper • Salt, to taste • dried mint • cumin • onions, finely grated

lean ground beef for kibbeh (about 500 grams) • fine brown bulgur (about 500 grams) • onion, ground • fresh mint • fresh marjoram • (You can substitute the mint and marjoram with 1 tablespoon kibbeh spice mix) • cumin • For the filling: • lean ground beef (about 500 grams) • onions • chopped walnuts (about 100 grams) • Salt and pepper to taste

tomatoes, peeled and finely chopped, sprinkled with salt • onion, very finely chopped • Fresh mint, finely chopped • fine bulgur, soaked with a little water (about 120 grams) • tomato paste • dried mint • Ground cumin • kamouneh spice mix (kibbeh spices) (about 30 grams) • Salt • small hot chili pepper, very finely chopped • Olive oil

fine brown bulgur (1 kilogram) • semolina (about 160 grams) • dried mint • cumin • Salt to taste • Boiling water • onion, finely grated • flour (about 24 grams) • For the filling: • onions • ground beef (about 800 grams)

Moroccan couscous (about 170 grams) • pomegranates • green apples, diced • tomatoes, diced • green onions, chopped • radishes, diced • fresh mint, chopped • fresh parsley, chopped • roasted cashews (about 65 grams) • For the dressing: • Juice of 1 lemon • olive oil •

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 •

medium-grind couscous (about 170 grams) • pomegranates • green apples • tomatoes • green onions • radishes • fresh mint • fresh parsley • roasted cashews (about 65 grams) • For the dressing: • Juice of 1 lemon • olive oil •

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

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

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) •

couscous (about 90 grams) • cucumber, peeled and diced • medium tomatoes, diced • small red onion, finely chopped • finely chopped parsley • finely chopped mint • water (180 ml) • For the dressing • fresh lemon juice • olive oil • Salt • black pepper

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