Steps

1. Combine onions, bell peppers, and ground beef in a large bowl.
2. Add cumin, corriander, sumac, biber and salt to the bowl (Knead the mixture thoroughly after adding each ingredient).
3. Add 2 tbsp of water to the bowl and knead for a few minutes. Pass through a meat grinder if you have one.
4. Cover the bowl with a lid or plastic wrap. Keep the beef mixture in refrigerator to marinate for 2 to 4 hours.
5. Place a fistful of beef mixture on a skewer and flatten
6. Grill in the oven or start on a stovetop grill and complete in the oven

Steps

1. Season the beef shanks with salt and pepper and then brown very well on both sides in a soup pot over high heat and a little bit of vegetable oil. onmce browned, remove and set aside
2. Turn down the heat to medium and add 1 diced onion along with a big pinch of salt and saute for 4-5 minutes until it starts to turn translucent. 
3. Add the chopped garlic and cook for 1 minute (we don't want to brown the garlic). 
4. At this point, add the tomato paste and keep stirring on medium heat until the tomato takes on a dark red color. 
5. Add the chicken stock, celery and carrots, bay leaf and a little pinch of dry rosemary. Add the beef shanks back in and try to get the meat covered in liquid. Raise the heat and bring to a simmer, reduce to low and cover and cook for about 3 hours or until tender.
6. Once the meat is cooked and tender, remove and set aside and dump in the barley. Adjust the heat to about a medium and simmer that, stirring occasionally until the barely is tender (45min-1 hour).
7. Once the barely is perfectly cooked, add the beef back in, reduce the heat to low and leave for about 5 minutes until the beef heats through
8. Taste and adjust for salt and serve. Add some fresh herbs on top and some shredded horse raddish

Steps

1. Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
2. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
3. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Steps

Mix all the ingredients very well and set aside

Freeze the meat to make it easier to slice thinly. Don't freeze it too much, pull it out once it starts to get some ice crystals on it and becomes slightly firm to the touch.

Cut the meat about 1/4" thick. You can cut it a little thinner if you choose to but no thinner than 1/8". Also, cut the meat against the grain to make it much easier to chew. 

Marinate the meat strips by placing them in a ziplock bag and adding the marinade. Close the bag and place in a bowl or container to avoid spillage and place in the refregirator for 12-24 hours. You can go for less, but keep them for at least 6 hours.

After the meat has marinated, take out of the bag and pat dry with kitchen towels. Lay the strips on a cooling rack and keep them from overlapping. Place the rack on a baking sheet.

Set the oven to about 160 Degrees (or even lower) and leave the door cracked open the whole time. This allows the evaporated moisture to leave the oven easier and also helps regulate the heat to prevent it from getting too hot. Put the baking sheet in the oven (on the medium rack) and check on them every 30 minutes or so. And every time you check them flip the strips to help them dry properly.

An extra step; that I found very useful; is to alternate between putting them in the oven for 30 min (1 hr) and putting them outside with a fan blowing at them for another 30 min (1 hr). I found this helpful because even at the lowest setting my oven was cooking them before they dried out.

The jerky will be done when the pink/red color is gone. It will be slightly crispy but it will bend in half without breaking.

Steps

1. Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
2. Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
3. Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
4. In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
5. Add sugar, salt, kerisik (pounded toasted coconut), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.
6. Serve with roti jala, nasi briyani, or white basmati rice.

Steps

1. First prepare the marinade. Mix the Miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.
2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.
3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again.
4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.
5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavor.
6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.
7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

Steps

Lamb Shanks

1. Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.
2. Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.
3. Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
4. Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
5. Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
6. Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

Polenta

1. Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.
2. Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)
3. Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Gremolata and Assembly

1. Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
2. Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Steps

1. Start by placing the brisket fat-side down onto a cold stainless steel roasting pan. Placing the fat side down will help the fat render out. To help it brown more evenly, place a cast iron skillet on top of the brisket. 
2. Cook the brisket over a medium-high heat for 4-5 minutes, or until evenly brown. At which point, flip the brisket and set it down to brown on the beefy side. 
3. While your brisket browns, peel 4 medium carrots. Cut the carrots and 4 stalks of celery into 1-inch chunks. Peel 4 medium onions and slice them into thick slices. Then peel and crush 4 cloves of garlic. 
4. Once your brisket has browned evenly on the bottom, set the whole piece of meat aside while you cook the vegetables and prepare the braising liquid. 
5. Depending on how fatty your brisket is, you may have developed quite a bit of fat on the bottom of your roaster. If so, remove all but 2 Tbsp from the pan. 
6. At this time, place the sliced onions into the pan and slowly start to caramelize them for about 10 minutes over medium heat. To help deepen flavor and caramelization, add 1/4 cup of light brown sugar. Cook for 8-10 minutes or until golden brown.
7. At this point, add the chopped celery and carrots and cook for 2 minutes - until they pick up a little color. Then add 4 cloves of crushed garlic and saute for 30 seconds or until fragrant. Next add 2 Tbsp of tomato paste and cook for 30 seconds to a minute. 
8. Before deglazing the fond off the bottom of the pot you need a thickener. So, add 2 Tbsp of flour (or potato starch) and mix together. Let it toast for about 1 minute, until the raw flour smell dissipates. Then crank the heat up to medium high and deglaze by adding about 1 ½ cups of dry red wine. Scrape up any fond on the bottom of the pot. 
9. To continue to build the braising base, add 1 ½ cups of beef broth (if not enough liquid is in the pan, add another ½ cup of dry red wine), ½ cup of ketchup and 1 cup of crushed tomatoes. Mix together.
10. To bring more acidity to the sauce, add ¼ cup white wine vinegar, 3 or 4 dried bay leaves, a few sprigs of thyme, 1 Tbsp of paprika, 1 tsp cayenne pepper (optional), 2 Tbsp of honey, and 2 Tbsp of dijon mustard. Mix it all together and taste for seasoning. Add salt and pepper as needed. 
11. At this point, nestle the brisket into the braising liquid and cover tightly with aluminum foil. Place into a 300°F oven for 4 hours. The brisket is done when it feels like nothing is there when you stab it with a fork. 
12. If you are making the brisket the same day, you will need to defat the glaze then slice and serve as is. 
13. If you have the time, let the brisket cool off for 1 hour. Then separate the brisket from the sauce and remove the sprigs of thyme and bay leaves. Put the rest of the liquid in the fridge overnight. I kept the brisket in an intended reheating serving vessel and poured the braising liquid into a more manageable container (covered with plastic wrap if the container has no lid). This will help the liquid solidify with the fat settling at the top. 
14. The next day, scoop off the solidified fat into a separate bowl (if you don’t do this, you will have a greasy sauce). Carve the brisket by cutting across the grain into long, thin slices. 
15. Once the brisket has been sliced, pour a portion of the liquid into the intended cooking vessel/serving casserole and nestle the brisket over the top, fanning out a bit so every slice has exposure to the sauce, and then pour the rest of the sauce over top of the brisket slices. 
16. Place a lid on the cooking vessel and put it into a preheated 375°F oven for about 45 minutes, or until vigorously bubbling and ready to serve.

Steps

1. Wash and drain the cubed beef (about 1-2 inch pieces), then season with everything but the carrot, oil, water and brown sugar. Mix well and allow to marinate for a couple hours in the fridge.
2. Take it out of the fridge about 15 minutes before you’re ready to start cooking so it comes back up to room temperature. In a deep (heavy) pot, heat the oil on high, then add the brown sugar and stir. The sugar will start to melt, then changes will happen (please pay close attention)… it will melt, go frothy and start taking on colour. When it gets to a rich amber colour (don’t let it burn or go black or it will give the dish a bitter taste) start adding the marinated beef to the pot. If some of the marinade gets in.. no worries. IMPORTANT: Have the bowl with the seasoned beef close (the sugar will change colour fast), use a spoon with a long handle in the event the melted sugar splashes up on you and be very gentle when adding the season beef to the pot.
3. Stir well so each piece of beef is coated with that lovely caramel colour. With the heat still on high, bring it up to a boil. Then reduce to a simmer, cover the pot and let that go for about 15 minutes. It will spring it’s own juice. Then it’s time to burn off the acquired liquid so we intensify both the overall colour and flavor. Turn up the heat and remove the lid off the pot. In the same bowl you marinated the beef, add the water and mix well to pick up any of the marinade which may have been left back. When the liquid in the pot is burned off and you have a wonderful established colour, it’s now time to add the water from the bowl as well as the diced carrot and bring to a boil.
4. As it comes to a boil, reduce the heat to a simmer, cover the pot and let that slowly braise for about 1 hour.  After about 40 minutes you can start making the flour dumplings. Basically a firm dough with the ingredients mentioned above. Set the dough ball to rest for about 10 minutes before we shape them into spinners.
5. Break off small pieces of the dough (about a tablespoon full) and using your hands, roll into a skinny cigar shape. Try to keep them the same size so they cook evenly.
6. The beef should be tender at this point and have some remaining gravy. If you find that there isn’t enough liquid to cook the dumplings, do add another cup or so of hot water to the pot before adding the raw dumplings. As it comes back to a full boil (raise the heat) , start adding the dumplings to the pot. Stir in well (be gentle) so they are covered by liquid.
7. Reduce the heat to a simmer and let them cook for about 10 minutes. As they cook the flour will also help to thicken the gravy, so do keep an eye on things so you’re left with a bit of gravy at the end. Top with some frozen peas (optional) taste for salt (adjust if needed) then turn off the stove, cover the pot and let the residual heat cook the peas.

Steps

1. Grind together – bay leaf, black cardamom (seeds only), cinnamon, dried green chilly, grated nutmeg, mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw payaya with the skin, run it into a smooth and fine paste.
2. Add coriander leaves & egg into the paste and run it till it turn into a smooth paste
3. Take the meat and add it into the grinder and grind it to run it into a smooth paste
4. Add some salt and mix it properly
5. Add the masala paste and evenly mix it with the meat.
6. Add a spoonful of roasted gram flour and mix it evenly and properly
7. Take a scoop of mixture and form a patty shape  and place it on a plate
8. Refrigerate the patties for 10 minutes
9. In a pan heat some oil on medium flame, and place the kebabs and fry them
10. Garnish it with lemon juice onion rings and bunch of fresh mint.

Steps

1. Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches until well browned. Return all of the beef to the saucepan and add around 2L of water to completely cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that forms on the surface.
2. When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further 15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving the stock.
3. Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine into a roux and cook until just starting to turn colour. Add in the curry powder, garam masala and chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops. You can add more stock or water if it is too thick. Add the shimeji mushrooms, sliced onion, grated apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat. Stir through the beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15 minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and then serve with rice and pickles.

Steps

1. Combine grated onions with ground beef in a large bowl.
2. Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient).
3. Add 2 to 3 tsp of the soaked saffron to the bowl.
4. Knead for 7 minutes.
5. Cover the bowl with a lid or plastic wrap.
6. Keep the beef mixture in refrigerator to marinate for 8 to 12 hours.
7. Place a fistful of beef mixture on a skewer and flatten as show in the video.
8. Grill the kabobs on the grill.
9. turn the kabobs often to avoid burning.
10. Grill few tomatoes and peppers to serve on the side.
11. Kabobs can be served with rice.

Steps

1. mix all ingredients and blend (or by hand)
2. lay half the mixture in a deep baking tray (first brush the sides with olive oil), then the stuffing and finally the rest of the kibbeh
3. score the top with a knife and brush with olive oil
4. bake on medium heat until done

Steps

1. sift to make smooth, add starch
2. add rice and stir until they boil, simmer until rice is cooked
3. add kibbeh and stir
4. add minced garlic, salt and parsley
5. simmer for 15 min and finally add 1-2 tbsp olive oil

Steps

PREPARATIONS

1. Hard boil an egg.
2. Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3. Slice 1 medium size onion.
4. Mince the herbs.
5. Pre-cook 1/3 cup rice.
6. Dice the walnuts, dried apricots and dried barberries (as needed).
7. boil 5-7 cups of water.

DIRECTIONS

1. Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2. Fry the sliced onions in 2 tbsp vegetable oil until golden.
3. Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4. Add the ground beef to the bowl and mix.
5. Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6. Beat one egg and add it to the bowl and mix thoroughly.
7. Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8. Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9. Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10. Add boiling water to the pot and stir.
11. Put the meatballs in the pot, let it simmer for half an hour.
12. Flip the meatballs over and continue simmering over low heat for 30 more minutes.     

Steps

First of all, prepare the filling:

Heat oil in a big skillet and cook ground meat, stirring occasionally, and breaking down any lumps with the back of a spoon. When moisture almost evaporates, add onion and stir until transparent, 10 to 15 minutes, total. Add the rest of the ingredients in the last five minutes of cooking, and fold gently. Set aside to cool off.

Now, prepare the rice dough:

1. Bring water to a boil in a medium pot. Add the drained rice along with salt, saffron or turmeric, and cinnamon. Give the pot a good stir, and bring it back to a boil. Reduce heat to medium, and let the rice boil gently in the partially covered pot, gently stirring twice or thrice. The rice grains should be cooked in about 15 minutes. Start testing after the first 10 minutes of cooking. Take a few grains and eat them, they should be cooked but still intact, not chewy, and not mushy. Do not let rice overcook.   
2. Strain rice in a metal colander. Put the colander with the rice back into the pot and cover it with the lid, and set it aside until it is cool enough to handle.
3. Transfer rice to a big bowl, and discard the cinnamon stick if used. Sprinkle cornstarch on rice and knead with slightly moistened hands until mixture is combined into dough.  
4. Have a bowl of cold water nearby. Handling with slightly moistened hands, take a small amount of dough, size of a small lemon, and shape it as follows (like the American football or rugby ball): 
Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about ¼ in. thick and 3 in. long, it does not have to be perfect. Fill and close the opening, and roll it gently between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
5. Fry the filled kubba in 1-inch deep hot oil, turning once, until golden all around, about 7 minutes per batch. Put the fried pieces in a large colander lined with white paper towels, and let them cool off a little before serving. Alternatively, you may spread the paper towels on a rack and put the fried kubbas in one layer to cool off. This way you prevent the kubba from getting soggy.

Steps

Combine the meat with toasted coconut, shallot, garlic, ginger, galangal, red chilies, coriander, Gula Jawa, lime leaf, coconut milk, and sea salt. Mix until well combine and marinated for about 3 to 4 hours, or overnight in the fridge.

Prepare the charcoal for direct cooking on medium heat.

Gather some minced meat and shape around the lemongrass stalk and press firmly. You can shape around the metal skewers too. Continue the process with the remainder lemongrass stalks and minced meat.

Place the shape minced meat on the grill and grill over the charcoal for a few minutes, and baste with some peanut oil. Turn over and grill until lightly charred on the outside and continue to baste the minced meat with some oil. Remove and serve with some cucumber slices, lontong rice, and satay sauce.

Steps

For the vegetables

• Brush a 25x30 cm baking pan with olive oil.
• Peel the potatoes and onion and cut into thin slices.
• Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper and some thyme. Toss to coat.
• Spread in a single layer on the bottom of the baking pan.
• Bake for 20 minutes, until they soften and turn golden.
• Thinly slice an eggplant. The vegetable slices need to be thin in order for them to cook correctly in the oven.
• Transfer eggplant slices to a bowl. Drizzle with olive oil, season with salt, pepper and thyme. Toss.
• Remove pan from oven and add the eggplant slices. Spread them in a single layer over the potato and onion. If your eggplant looks a little dry, drizzle with some more olive oil.
• Bake for another 20 minutes.
• Cut the zucchini into thin slices. Once again, drizzle with olive oil, season with salt, pepper and thyme. Toss to coat.
• Spread them in a single layer over the eggplant and bake for 20 minutes.

For the ground meat

• Pour a small amount of olive oil into a pan. Mince an onion. Add it to the pan and caramelize over high heat.
• Mince a clove of garlic. Add it to your pan and mix. Sauté until it softens and turns slightly golden.
• Add ½ teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté. It makes such a huge difference when you cook your spices before you add the meat.
• Add 1 tablespoon of tomato paste. Sauté.
• Add the ground meat. Use a wooden spoon to break it up into small pieces. Season with salt and pepper and brown over high heat.
• Add a can of chopped tomatoes. Sauté for 5-10 minutes or until most of the liquid evaporates. The mixture should be quite dry. Set aside.

For the béchamel sauce

• Place a medium sized saucepan over medium heat. Add the butter. As soon as the butter starts to melt add the flour and start to whisk as you sauté.
• Start to add the milk slowly and in batches. Whisk continuously throughout this process so no lumps form in the mixture. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. Repeat process until all of the milk has been added and completely incorporated in the mixture.
• When the sauce finally starts to bubble you’ll know it’s ready. It should be smooth, creamy and delicious.
• Remove from heat. Add some freshly ground pepper, ground nutmeg, grated parmesan and 3 egg yolks. Stir and set aside.

To assemble

• Add 1/3 of the béchamel sauce to the ground meat mixture. Mix together to create a sticky filling that will hold the dish together when serving and eating.
• Spread filling over vegetable layers.
• Pour béchamel sauce over meat filling. Use a spatula to smooth the top and sprinkle with some grated parmesan.
• Bake for 25-30 minutes or until golden brown.
• Remove from oven. Allow to cool for at least 1 hour.
• Cut into pieces, serve and enjoy!

Steps

Boil the almonds for about 4-5 minutes to loosen the skin then place in cold water and remove the skin

Fry the onions in a pan with oil until they're golden brown and then set aside on a paper towel

In a grinder, grind the whole spice mix and add the almonds and blend till they form a paste (add a splash of water)

In the same vessel, grind the fried onions and form a paste.

In a bowl mix the mutton with hung curd, coriander powder, ginger-garlic paste, turmeric powder and chilli powder.

Heat some ghee in a pressure cooker and add the marinated mutton and fry until the ghee separates (about 5 min). 

Add the onion paste, season with salt and add water. Cover with the lid and cook till 8 whistles are blown

Once the lid is opened, add spice mix and almond paste to it. Add garam masala, Kewda water and mix well.

Steps

1. Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
2. Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.
3. Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
4. Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
5. Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
6. Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
7. Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.
8. Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
9. Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

Steps

1. Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
2. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
3. Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
4. Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
5. Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.

Steps

1. In a bowl add hing, red chili powder, ginger powder, fennel seeds powder and water mix this into a watery paste, keep it aside.
2. In a blender add cumin seeds, green cardamom, cinnamon stick, mace and make it into a coarse powder.
3. Heat ghee in a pan add black cardamom, mutton pieces and roast it.
4. Now add masala watery paste, saffron, water, and salt, then cover the lid, cook it for 45 minutes.
5. After 45 minutes add masala powder mix it and cook it for 30 minutes.

Steps

Wash meat and keep in colander till the water drains. 
Heat oil in a pressure cooker. 
Add heeng to oil. 
Add meat and stir-fry well. 
Add clove, cinnamon, powdered black elaichi, zeera. 
Stir-fry till color of meat turns light brown. 
Add red chili powder, and yogurt. 
Fry again till no white color of yogurt is visible. 
Add ginger powder, fennel powder , salt and ½ cup of water. 
Pressure cook for 5 minutes.or 3 whistles.
Turn off stove and open cooker when pressure has dropped. 
Check for the desired tenderness. 
If you see excess water, boil till desired consistency is reached. 
Grind zeera and green small elaichi and sprinkle on meat and cover. This will give exotic aroma to meat. 

Steps

1. In a large bowl add the diced meat. Add cumin, salt, pepper flakes, black pepper, parsley, onion, two slices of stale bread and garlic. Mix well, then pass through the mincing machine. Add 3 eggs and mix thoroughly and let it rest for about an hour
2. Start preparing the eggplants, cut off the tips of the eggplants and slice it to 1 cm slices (If eggplant is bitter, soak in salt water and wash). Heat up the frying oil and then start frying the eggplants. Fry until golden and softly puffing out then place on paper towels to drain excess oil
3. Split the meat into 20-30 pieces and shape into fist sized rolls and place in an oven tray. Bake in the oven at 375 F for 15 min
4. Blend the tomatoes in a mixer for sauce then place in a pot. Add a little black pepper, some salt, water and some sugar and cook for 10 minutes. Chop the peppers and stir into the mixture. Mix starch with water and add it to thicken the sauce. Cook for a few more minutes until it thickens
5. Wrap the eggplants around the kebab rolls and place in a baking tray. Pour on the sauce you prepared and bake for 10 more minutes

Steps

1. Prepare the yogurt mixture by adding the yogurt, dibs, tahini, vinegar, salt and spices and mix very well. Add the chopped tomatoes (drained from their juice) and mix again and fully combined and set aside
2. In a large pot, add some oil and the chopped onions and saute on medium heat until halfway translucent (2-3 min). Next, add the ground beef and break down with a wooden spoon and mix until the beef is mixed with the onions. Keep stirring on medium heat until the color of the beef starts to change (2-3 min). Remove from the heat and add the yogurt mixture and mix well
3. Prepare the dough by adding the yeast and sugar to a cup of the water and set aside. After a couple of minutes (the yeast should begin to form a creamy foam on the surface of the water) add the flour, salt, the yeast mixture, and the rest of the water to a large bowl and mix well. Knead the dough for at least 5 minutes until the dough is smooth and soft. Brush the dough with some oil, cover the bowl and let it rest for 15-20 min (in a warm place)
4. In the meantime, drain the excess liquid from the meat mixture (having placed it raised to one side to help drain the liquid). Add the pine nuts to the mixture and mix well (alternatively, you can add the nuts after filling the sfeeha)
5. Divide the dough into 4 equal portions and let it rest again (covered) for 15-20 min
6. Roll out the dough and cut out discs (around 10 cm in diameter) and place 1.5 tsp of filling in the center of each disc. Close the 4 sides of each disc by pinching the dough with your fingers to form and square with an opening in the middle. Make sure the edges are closed properly and brush the edge of the disc with water to help it stick (if needed)
7. Place a parchment paper in a baking sheet and brush lightly with oil, then place the sfeeha pieces on top and brush them with oil as well and put in the preheated oven at 220 C for 10-15 min. Bake until golden on top and set aside to cool down before serving or packing to store in the fridge

Steps

• In a pressure cooker, add the beef chunks, 2 1/2 cups of water, onion, garlic, ginger, cayenne, salt, corriander & cumin powder, half of the garam masala, and dried red chilis. Mix everything well, then cover and cook over medium-high for around 35 min
• In another pot, add the split peas and cover with water and cook uncovered over medium-high for around 20-25 min, till it's fully cooked but hasn't turned to mush
• Uncover the meat to see if it's cooked (falling apart). If there's still liquid, keep cooking uncovered until the most of the water evaporates. Meanwhile, drain the peas and set aside. Once most of the meat sauce is evaporated, add the peas and mix well. Turn off the heat and let it cool.
• Add the meat peas mixture into the food processor and blend till it turns into a thick paste. Empty the contents into a large bowls. Whisk one egg and add to the mixture. Add the chopped onions, the cilantro, the green chilis, and the remaining masala powder. Mix very well with your hand and set aside.
• For the kabab pattied with by getting your hands a bit wet with water and forming dollops of the mixture into tennis size balls than flatten them into discs and set aside on a tray. Here you can freeze them to use later or you can proceed to cover with egg wash and shallow fry them in a skillet with a little bit of oil (until they're brown on both sides)

Steps

1. If you're using the milk/yogurt mix, heat the milk until warm, add the yogurt and mix well. Pour the mixture in a bowl, cover and leave at room temp for 4 hrs then move to the fridge to cool down
2. Meanwhile, prepare the dough and let it rest for 30 min
3. Fry the pine nuts and set aside. In a skillet, fry the chopped onion in couple of tbsp olive oil until translucent, add the ground beef and saute until browned (add the spices halfway through). Add the pine nuts and set aside
4. Roll the dough thin and cut out circles (about 4 cm wide). Put a 1/2 tsp of filling in each disc and close the edges then twist to bring the two ends over each other. Place aside on a tray dusted with flour
5. In a large pot add the yogurt (or yogurt/milk mixture), water, rice and starch and heat up slowly on low until the milk boils and the rice is done
6. Add the dumplings and cook for a further 30 min over low-medium heat
7. Add the minced garlic, chopped corriander and a couple of tbsp of olive oil, mix well and let simmer for 5 min

Steps

1. Mix well all the ingredients of the spice rub
2. Rub the beef with the spice rub, be generous and make sure to reach all the nooks and crannies. Make sure you do both sides
3. Wrap the beef in parchment paper, then warp it well with foil and you will have a little parcel
4. Place the parcel in a baking pan and put the pan in a preheated oven at 140 F for 5-6 hours
5. About and hour before your brisket is done you can prepare the sour cream. Put all the ingredients except the sour cream in a food processor and blend until you have a smooth green paste. Add the paste to the sour cream, mix a bit and set aside
6. Take out the brisket and pull it apart with forks and chop it a bit.
7. Serve with warm tacos