Pine nut

large cups fine bulgur (white or brown, as available and preferred) (about 400 grams) • large cup all-purpose flour (about 130 grams) • small onion, very finely grated • salt • cumin • ground red pepper • tomato paste • red pepper paste • Filling: • large onions, very finely chopped • ghee or clarified butter • salt •

bulgur wheat (about 1 kg) • lean ground beef or lamb (about 1 kg) • ground beef or lamb (about 0.5 kg) • Almonds, pistachios, or pine nuts (use what you have) • Salt • Water • onion • Clarified butter (ghee) or butter

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

Dough • soaked brown bulgur wheat • finely ground lean beef • mixed spices • salt • paprika • cumin • medium onion, grated • Filling • finely ground beef • medium onions, finely grated • salt •

fine bulgur (about 500 grams) • lean ground beef or veal (about 250 grams) • medium onion • Salt, black pepper, allspice, sweet paprika • For the filling: • ground beef (about 500 grams) • medium onions, finely chopped • Salt, black pepper, allspice • clarified butter or ghee • Chopped walnuts or pine nuts • Clarified butter or ghee for greasing, blanched almonds

basmati rice • bone-in lamb (I used ribs) • For the Tebsi: 1 large eggplant, sliced into rounds with skin on • large onion, sliced into rounds • bell pepper, sliced into rounds • ketchup and tomato paste • For the lamb broth: • small onion, finely chopped, 1 small tomato, finely chopped, and 2 tablespoons tomato paste • vermicelli noodles, 1/2 cup golden raisins, and pine nuts or pistachios (optional) • For the filling (Tajineh): • Meat spice blend, ground black pepper, turmeric, ground cardamom, 1 dried lime, 2 bay leaves for boiling the lamb, and salt • Spices:

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 •

You will need: • plain yogurt (about 360 grams) • small container plain yogurt drink (about 6 ounces or 170 grams) • eggs • cooked short-grain rice • salt and black pepper • Fried kibbeh balls • garlic, grated • Fresh cilantro • Fried bread • Toasted pine nuts

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) •

Kibbeh Dough- • fine bulgur, soaked and well-drained • lean ground beef or lamb • medium onion • salt • cinnamon, cumin, and black pepper • Kibbeh Filling- • ground beef or lamb, cooked with • finely chopped onion, sautéed in oil • salt • black pepper and mixed spices • fried pine nuts •

plate (about 1 pound/450 grams) chicken breast • fine bulgur (about 320 grams) • chicken bouillon cubes • water (about 240 ml) • mixed spices • small onions • Filling • Ground chicken • pine nuts (about 35 grams)

Cooked chickpeas, soaked and ready to use (I keep some in the freezer for convenience) • cooked chickpeas (about 330 grams) • tahini (about 120 grams) • Juice of 1 lemon 🍋 • Salt to taste • Add either cold water, plain yogurt, or drinkable yogurt as the liquid for the hummus • Amount of liquid added depends on your preferred hummus consistency • ground beef (about 100 grams) • oil • Salt and black pepper • Almonds or pine nuts, fried in either vegetable oil or olive oil • Sumac for garnish •

fine bulgur (about 250 grams) • lean ground beef (about 225 grams) • Salt • Black pepper • Cinnamon • Cumin • Coriander • Crushed red pepper • small onion • Filling: ground beef with pine nuts

lamb chops (about 500 grams) • ground lamb or beef (about 500 grams) • Nuts of your choice (such as almonds or pine nuts) • For marinating the lamb chops: • Salt, seven spice blend, ground ginger, ground cardamom, ground red pepper • For the rice: • basmati rice (about 400 grams) • hot water or meat/chicken broth (about 950 ml) • small pieces mastic • cinnamon stick • cardamom pods • dried black lime (loomi) •

finely ground beef (1 kg) • large onions • large potato • Cilantro or parsley, to taste • Black pepper • biryani spices • Salt • Curry powder • Pine nuts or almonds, to taste

lean lamb (about 500 grams) • fatty lamb (about 500 grams) • fine bulgur (about 500 grams) • Spices: • each of the following, ground: • Roasted cumin • Ground cardamom • Paprika • Black pepper • Cinnamon • Salt to taste • Ghee or clarified butter (or animal fat) •

Kabab Ingredients: • Ground beef or lamb (amount as needed) • small onion, grated • salt • mixed spices • cinnamon • turmeric • red pepper • Cherry Sauce Ingredients: • canned cherries with juice or fresh cherries (about 1 kilogram) • pita bread • pomegranate molasses •

white sandwich bread • eggs • potatoes (depending on size) • salt • Spices • Ground chicken • Pine nuts

fine bulgur (about 250 grams) • lean ground beef or lamb (about 300 grams) • Salt • Cumin • Mixed spices • For the filling: • ground beef or lamb (about 500 grams) • chopped walnuts • Salt • Spices • Pine nuts for garnish • ghee or clarified butter (for greasing the pan and brushing the top)

For the dough: • ground chicken (about 500 grams) • fine white bulgur (about 240 grams) • fine brown bulgur (about 240 grams) • salt • black pepper • mixed spice blend • ground cinnamon • For the filling: • ground chicken (about 1 kilogram) • large onions • garlic •

For the dough: • fine white bulgur • all-purpose flour • cumin • red pepper paste • black pepper • salt • vegetable oil • For the filling: • onions, finely chopped • Ground beef or lamb, as desired • Pine nuts and almonds, as desired •

fine bulgur (about 800 grams) • lean beef (about 1 kilogram) • onions • Black pepper • Salt • Paprika • Walnuts or pine nuts • Filling: • beef (about 2 kilograms) • beef fat (about 500 grams)

fine bulgur wheat • boiling water • all-purpose flour • vegetable oil • Salt, to taste • ground cumin • onion powder • white pepper • dried marjoram • For the filling: • ground beef • onion •

bulgur wheat (about 170 grams) • ground beef (about 225 grams) • onion • pine nuts (about 30 grams) • Vegetable oil for frying • Warm water for soaking the bulgur

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

finely ground beef (about 500 grams) • onion and a handful of parsley, finely chopped and mixed with the meat • short-grain white rice, soaked and coarsely ground (about 45 grams) • salt • Mixed spices and black pepper • olive oil • For the yogurt sauce: • plain yogurt (about 1 liter) • egg yolk • cornstarch • bouillon cube • salt •

prepared kofta or homemade (see previous recipe for details) • plain yogurt (about 1.5 kilograms) • water (about 0.5 liter) • cornstarch dissolved in a little water • Salt • beef bouillon cube • finely chopped cilantro • garlic cloves, crushed • For garnish: pine nuts if available, or use sliced almonds as I did • To serve: fluffed rice

Kibbeh Dough: • fine bulgur (about 3 kg) • lean ground beef or lamb, fat trimmed (about 750 grams) • Salt to taste • seven spice blend • Water • onions • Filling: • ground beef or lamb (about 3 kg) • onions, finely chopped • Nuts as desired (walnuts, almonds, or pine nuts) • corn oil or sunflower oil (about 120 ml)

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 •

fine bulgur (about 320 grams) • fine semolina (about 160 grams) • boiling water (710 to 950 ml) • Salt • Cumin • ground coriander • black pepper • paprika • For the filling: • ground beef or lamb (1 kilogram) • medium onions • Salt •