Ml beans

green beans (300 grams) • beef, cut into pieces (about 1/2 kilogram, adjust to taste) • tomato juice (about 710 ml) • tomato paste • garlic cloves, sliced • large onion, finely chopped • butter • oil • salt • black pepper • seven spice blend • beef broth (about 475 ml)

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

cooked chickpeas with their cooking liquid (about 330 grams) • pita bread, cut into pieces and toasted • plain yogurt (about 240 ml) • tahini (about 60 ml) • Juice of 1 lemon • clarified butter or ghee (about 45 ml) • Toasted pine nuts • garlic, minced • ground cumin • Salt • For garnish: • Chopped parsley, sumac, fried pine nuts

Mixed vegetables, cut into medium pieces (use as much as you like) • Zucchini, potatoes, bell pepper, carrots, cauliflower, green beans • tomatoes, diced • medium onion, diced • crushed garlic • Spices: a pinch each of black pepper, cumin, crushed red pepper, turmeric, garlic powder, onion powder, mixed spices, and salt to taste • tomato paste • water (about 240 ml) • corn oil (about 60 ml) • Chopped fresh cilantro • fresh dill, chopped by hand

whole chicken, cut into 10 pieces • onions, sliced into wedges • tomatoes, sliced • Mixed vegetables, sliced (zucchini, carrots, bell pepper, green beans, peas, potatoes) • For the sauce: • water (about 240 ml) • turmeric • black pepper • honey • olive oil • ground cilantro • tomato sauce •

couscous (about 170 grams) • oil • salt • water (about 710 ml) • tomatoes (about 180 grams) • onion • oil • Salt and pepper • turmeric and paprika • mixed spices • potato • chickpeas, corn, and fava beans (about 80 grams total) •

tahini (about 240 grams) • cooked chickpeas, soaked and boiled (about 340 grams) • salt • Juice of 2 lemons • espresso cup of water, or as needed (about 2 ounces or 60 ml) • Sumac, for garnish

(14 oz/400 grams) chickpeas, drained and rinsed • white vinegar • tahini (sesame paste) • ground black pepper • ground cumin • salt • garlic, minced • very cold water (60 ml)

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) •

Cooked chickpeas • tahini (about 120 ml) • peeled garlic cloves • salt • little water • Juice of half a lemon • Olive oil • Parsley for garnish • Sweet paprika

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 •

coarse bulgur (about 270 grams) • onion, chopped • green chili pepper, chopped • cooked chickpeas (about 165 grams) • green onions, chopped • garlic, minced • tomatoes, chopped • tomato paste • Salt • Black pepper • Ground cinnamon • Ground hot red pepper •

short-grain rice or Anbar rice (about 600 grams) • ground beef (about 500 grams) • onions, finely chopped • tomatoes, finely chopped • parsley, chopped • dill, chopped • garlic, minced • tomato paste (about 240 ml) • corn oil (about 120 ml) • Juice of 3 bitter oranges or lemons • pomegranate molasses • tamarind paste •

fatty ground lamb (about 500 grams) • Lamb pieces with bone, for the bottom of the pot • fava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams) • Vegetables of your choice (I used): • eggplants • zucchini • onion • tomatoes • red bell pepper • Swiss chard leaves • cabbage leaves • green peppers or hot peppers, as desired •

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: •

cooked chickpeas (about 330 grams) • large cooked and peeled beet

onion • tomato • garlic • avocado • lemon juice (about 30 ml) • olive oil (about 30 ml) • hot pepper • cooked chickpeas (about 165 grams)

chickpeas • hummus or musabaha (creamy chickpea dip) • Juice of 2 lemons • garlic cloves • tahini (about 60 ml) • Cumin • Sumac • Salt • little water • pita bread, cut into pieces • little clarified butter or ghee • Pomegranate seeds for garnish

lamb (or more, as desired) • couscous (about 2 1/2 cups/500 grams) • large onion, sliced into wedges • tomatoes, diced • small bunch of parsley and cilantro • Vegetables of your choice (such as squash, pumpkin, zucchini, eggplant, 1/4 small cabbage, carrots, potatoes, bell pepper, hot pepper, turnip, chickpeas, fresh fava beans). I chose a few of these, not all • softened butter (about 55 grams) • lukewarm water (about 1 liter) with 1 teaspoon salt, for moistening the couscous • water (120 ml) • large tomato • pumpkin, chopped • salt •

Cooked chickpeas • smooth hummus • garlic • plain yogurt (about 60 ml) • tahini (about 45 ml) • Lemon juice, salt, cumin • pita bread (or to taste) • Chickpea broth • Clarified butter (ghee)

couscous or medium bulgur (about 640 grams) • beef or lamb (about 500 grams) • carrots • zucchini • Squash, cut as desired • tomatoes, chopped • turnips, halved • onion, chopped • chickpeas, soaked overnight (about 200 grams) • tomato paste • Mixed spices • Salt •

couscous (about 340 grams) • medium chicken breasts • small squash, cut into medium to large pieces • large potato, cut into large pieces • carrots, sliced into rounds • large onions, roughly chopped • ripe tomatoes, finely chopped • tomato paste • cooked chickpeas (about 165 grams) • Dried apricots, raisins, or dried cherries (optional) • chicken bouillon cube • olive oil (about 120 ml) •

bone-in meat pieces, preferably with some fat (about 1 kg) • onions (about 1 kg) • pre-soaked chickpeas (about 400 grams) • tomato paste • olive oil (60 ml) • couscous (about 500 grams) • clarified butter (ghee) • orange blossom water • Spices used: • Hot red pepper • Cinnamon • Yellow spice blend (if unavailable, use turmeric as a substitute) •

Ingredients for cooking chicken: • Chicken • small onion, chopped • Cooked chickpeas • little parsley and cilantro • turmeric • ground ginger • black pepper • saffron • Salt • water (200 ml) • Ingredients for preparing Tfaya (caramelized onion topping): •

cooked chickpeas (about 1 kg) • Fried pita bread—use as much as you like • For the sauce: • musabaha (about 500 grams; or use extra cooked chickpeas blended with tahini and lemon juice) • plain yogurt (about 240 ml) • tahini (about 120 ml) • garlic, crushed • lemon juice (about 60 ml), salt, 1/2 cup chickpea cooking water (about 120 ml) • clarified butter or ghee (about 120 ml) • Nuts for garnish (like pine nuts or almonds), chopped parsley, diced tomato, spices

Chicken • onion, finely grated • tomato, grated • garlic cloves • oil (about 60 ml) • ras el hanout, leveled • Hot paprika or chili powder, to taste • Salt, to taste • tomato paste (about 15 grams) • black pepper • zucchini • chickpeas •

whole chicken • onion • carrots • zucchini • fennel • chickpeas (about 200 grams) • tomatoes • chicken broth • salt • clarified butter (ghee) • olive oil (about 60 ml) • mixed spices •

lentils (about 200 grams) • quinoa (about 20 grams) • red kidney beans (about 15 grams) • mixed spices • turmeric • onion • heavy cream (about 60 ml)

lamb (1 kg) • oil (about 240 ml) • turmeric • tomato paste • paprika • Salt to taste • black pepper • onion • chickpeas (100 grams)