Tbsps

egg • vanilla • milk (60 ml) • sugar • oil • salt • flour (about 60 grams) • baking powder • For topping: • Strawberries • Nutella or honey

ground beef (about 450 grams), 20% fat • small onion, finely chopped • garlic cloves • grated ginger • salt, a pinch of black pepper, cinnamon, and ground coriander • breadcrumbs • baking soda • Chopped parsley • egg yolk (optional)

fine bulgur wheat • hot water • all-purpose flour • vegetable oil • red pepper paste • small onion, very finely grated • salt • black pepper • ground cumin • white pepper • For the filling: • (about 7 ounces) ground beef •

ready-made hummus • About 1/4 cup plain yogurt (about 60 ml) • About 2 tablespoons tahini (about 30 ml) • garlic cloves • Salt • Lemon juice • avocado • cooked beet (about 85 grams)

kunafa dough (shredded phyllo dough) • (about 2/3 cup) clarified butter, unsalted butter, or a mix of both, melted • orange blossom water • For the filling: • (about 1.1 lbs) mozzarella cheese (preferably Akkawi cheese if available) • whole milk (about 480 ml) • cornstarch • orange blossom water • For the syrup: • sugar (about 300 grams) • water (about 240 ml) • orange blossom water •

canned chickpeas (about 340 grams) • tahini (sesame paste) • garlic, minced • lemon juice • salt

White or whole wheat sandwich bread, crusts removed and ground • oil or less (about 60 ml) • Cardamom • Ground pistachios + 1 tablespoon sugar + cardamom • Warm honey or light simple syrup

potatoes, thinly sliced, or frozen French fries • large chicken breast (use any brand) • onion, sliced into wedges • Yogurt Sauce: • plain yogurt • Garlic powder • Black pepper • Ranch dressing (or tahini) • For garnish: • Ketchup • Ranch dressing • Parsley

shredded kunafa dough • Mixed nuts and a little butter • Glucose syrup • oil or ghee (about 60 ml) • Aluminum foil • For the glucose syrup: • sugar (about 450 grams) • water (about 120 ml) with orange blossom water and a squeeze of lemon juice

washed yellow lentils (about 200 grams) • carrots, chopped • tomato, chopped • small onion, chopped • garlic cloves • oil • Salt • whole cumin seeds • whole black peppercorns • water (1 liter)

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) •

whole chicken (about 2.2 lbs or 1000 grams) • medium red onions • medium green bell peppers • medium potatoes • fresh tomatoes • salt • black pepper • sunflower oil

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 •

hulled wheat (harees) (about 400 grams) • all-purpose flour (about 60 grams) • salt • Cumin, to taste • Cilantro and parsley • onions

mixed vegetables (frozen or fresh, about 12 oz/340 grams) • basmati rice (about 400 grams) • ghee • Olive oil • Boiling water for the rice • Salt and black pepper to taste • turmeric • medium onion • For the kofta: • ground beef or lamb (1 kilogram) • small piece of lamb fat (optional) • Salt and black pepper to taste •

ground beef with some fat (1 kilogram) • onions, finely chopped, juice squeezed out • Salt and black pepper • baking powder • beef spices or allspice • basmati rice, soaked for 30 minutes (about 400 grams) • onion, finely chopped • Cardamom • Cloves • Cinnamon • bouillon cube • Salt and black pepper •

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 •

Chicken breasts, cut into thin • garlic, minced • vinegar • plain yogurt • Salt • black pepper • ground ginger • ground cardamom • garlic powder • ground cinnamon • hot paprika • shawarma spice mix •

rice (about 400 grams) • ground beef (about 200 grams) • tomato paste • zucchini or squash • eggplants • green bell peppers • tomato • onions • Grape • Salt and black pepper • citric acid (or juice of 1 lemon) • Oil •

red onions • coarse salt • apple cider vinegar • whole black peppercorns

lamb chops (1 kilogram) • potatoes • tomatoes • onions • Salt and black pepper to taste • mixed spice • Ground cinnamon • pomegranate molasses (the secret to the flavor) • oil and hot water

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 •

egg • stevia sweetener • About 3 tablespoons tahini • Vanilla extract • Baking powder • Your choice of main mix-in, such as: • lightly roasted and ground peanuts (about 140 grams) • lightly roasted and ground sesame seeds (about 140 grams) • ground almonds (about 100 grams) • shredded coconut (about 80 grams) • instant coffee (such as Nescafé)

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:

phyllo dough • pistachios mixed with 2 tablespoons powdered sugar and 1 teaspoon cinnamon • unsalted butter • simple syrup

lamb, cut into small pieces (about 450 grams) • raisins (about 75 grams) • Whole prunes, as needed for your family • Dried apricots • star anise • cinnamon stick • whole cloves • Juice from 1 medium onion (use only the juice) • sugar (about 200 grams) • butter (about 14 grams) • salt • small pinch of turmeric

Frozen kibbeh patties, any kind, prepared in advance (I recommend chicken kibbeh) • plain yogurt (about 240 ml) • plain yogurt (about 6 oz or 170 grams) • water (about 240 ml) with 1 tablespoon cornstarch dissolved in it • Salt and black pepper to taste • bouillon cube (chicken or vegetable) • garlic cloves • Chopped cilantro • little butter

whole chicken (size depends on number of servings) • raisins (about 250 grams) • large onions • Couscous (amount depends on number of servings) • cinnamon stick • Black pepper • Salt • Butter • Eggs, for garnish • Almonds, for garnish

plus 2 tablespoons all-purpose flour (about 140 grams) • cornstarch (about 16 grams) • oil • salt • water (about 480 ml)

toasted shredded kunafa dough • Simple syrup, as needed, for soaking the kunafa • French vanilla pudding mix • cream cheese (such as Neufchâtel or similar) • (8 oz/225 grams) low-fat cream cheese (about 9% fat) • cold milk • sugar • heavy whipping cream • Ground pistachios, for garnish