Steps

• Wash and rinse the lentils, put in a medium pot and cover with water (1 inch over) and bring to a simmer on medium-high. Cook covered on medium for 10 min.
• Wash the chard, remove the stems and chop into thin strips and add to the lentils (add water if necessary). Cook for 5-10 min
• Meanwhile, saute the onions in a couple of tbsp of olive oil, chop the corriander and mince the garlic. Add them to the pot, add the cumin and salt and cook covered for another 5-10 min (until the lentils and chard are completely cooked)
• Finally add the lemon juice and turn of the heat

Steps

1. Put the chickpeas in a pot and cover with water and put over medium heat for around 10 minutes (chickpeas are already cooked but I like to soften them up, so the time depends on how soft you like them).  Drain the chickpeas and set aside in a bowl. Keep half a cup of their water for the dressing
2. In a seperate bowl, combine the lemon juice, olive oil, chickpea water, garlic, salt, cumin, and 2-3 tbsp of cooked chickpeas (mash them first)
3. Pour the mixture over the chickpeas and stir.
4. Taste and adjust (lemon, oil, salt, cumin). Sprinkle some cumin on top and serve

Steps

1. Wash and drain the lentils and place in a pot. Add the water and bring to a boil, cover and let simmer over low heat for 30 min (or until lentils are cooked). Drain the lentils and set aside (keep the water for later)
2. Saute the onions in the olive oil until soft. Add the lentils, the washed borghol and 1 1/2 - 2 cups of water (from earlier) and bring to a boil. Reduce heat to low and simmer for 20 min (until borghol is cooked). Add salt, cumin and a tbsp olive oil
3. Serve with fried onions on top (optional)

Steps

1. Poach the chicken and onions and set aside (keep their stock to cook the burghul). Break the chicken into small pieces
2. In a medium pot, add 2 cups of stock (chicken and onion) add the spices and mix well. When it starts to boil add the burghul, chickpeas, olive oil, onions, chicken and add enough stock to cover. When it comes to a boil turn down the heat to low cover until water is gone and burghul is cooked. Meanwhile fry or toast the pine nuts until brown and set aside
3. Serve on a wide plate, add the pine nuts on top.

Steps

1. Finely chop the onion and tomatoes. Rinse the bulgur, drain and set aside
2. In a medium pot, heat the olive oil and saute the onions until translucent
3. Stir in the diced tomatoes and saute until softened
4. Mix in the washed bulgur, then disolve the tomato paste in the water/stock and add enough to cover the bulgur. Stir well and let it come to a simmer
5. Simmer for about 5 min until most of the water has been absorbed, lower the heat and cover and cook for 10 min

Steps

1. Cut the bean pods into small bite sized pieces, chop the corriander and mince the garlic
2. In a medium pot, over low-medium heat, fry the onions in a couple of tbsp olive oil until translucent
3. Add the beans, season with salt and pepper and fry for a couple of minutes (nassifon) on low heat until color turns darker shade of green
4. Add the miced garlic and chopped corriander and cook for a couple of minutes

Steps

1. Wash the dandelions and cut of the tough ends, then poach in boiling water until stems are soft (breaks when pressed between your fingers)
2. Drain the greens and squeeze the water out (use paper towels to dry them out) and roughly chop them (to your liking)
3. Saute the finely chopped onion in a couple tbsp of olive oil until translucent (a few minutes), add the chopped greens and saute for a few more minutes
4. Season with salt and drizzle a but more olive oil and taste. Serve with fried onions on top

Steps

1. In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
2. Add Greek yogurt, tahini paste, and extra-virgin olive oil and blend for 1 minute or until creamy and well combined.
3. Add mint leaves, and pulse for 30 seconds or until you see little specks of green mint throughout.
4. Serve, or refrigerate for up to 1 week.

Steps

1. Cut the pumpkin (or squash) into quarters and bake in a 350 F (175 C) oven for 1 hour (or until tender). Once tender and easily pierced with a formk, scrape out the insides. If you use canned pumpkin instead, empty the cans contents into a fine sieve and let them drain for 30 min
2. Wash the bulgur but don't leave soaking in water like you would do in the meat kibbe recipe. In a large bowl, add the pumpkin, onions, bulgur, salt and kibbeh spices and mix well. Add the flour 1 tbsp at a time until you get the right consistency and mix very well. Let the mixture rest in the fridge for 30 min
3. Meanwhile, prepare the stuffing by sautéing the onion in a large pan with a couple of tbsp of vegetable oil until translucent. Add the spinach and chickpeas and cook for a couple of minutes. Finally, add the pomegranate molasses, and season with salt and pepper and set aside
4. Start forming the kibbeh balls, and dip your index finger in cold water to help form the cavities in the balls and stuff each ball with 1-2 tsp of the filling. Deep fry in hot oil (350 F - 170 C) or bake in 350 F oven

Steps

1. Trim off top of the zucchinis and core them.
2. In a large bowl, combine the rice, beef, 1 tbsp garlic, 1 tsp salt, and 1/2 tsp black pepper, 1/4 tsp allspice.
3. Stuff each zucchini with the rice mixture up to an inch from the top.
4. In a large pot over low heat, combine tomato sauce, water, 1 tbsp garlic, 1 tsp salt, 1/2 tsp black pepper, and mint.
5. Add the stuffed zucchini to the tomato sauce, cover, and cook for 1 hour.

Steps

Place 1 onion quarter in a small pan with drained chickpeas and 1 cinnamon quill. Cover with 750 ml water and bring to the boil. Reduce heat to medium and cook, covered, for 30 minutes or until chickpeas are tender.

Meanwhile, finely chop remaining onion. Heat oil in a frying pan over medium heat. Add onion and cook for 5 minutes or until softened. Add garlic, spices and remaining cinnamon, and cook for 30 seconds or until fragrant. Add lamb and cook, breaking up with a wooden spoon, for 7 minutes or until browned. Add pomegranate molasses and 125 ml water, and cook for 2 minutes or until liquid reduces slightly. Remove from heat.

To make sauce, combine all ingredients in a bowl. Season with salt and pepper.

Preheat oven to 220 °C. Place the breads on a rack in the oven and bake for 5 minutes or until lightly golden and crisp. Set aside.

Drain chickpeas, reserving 80 ml water and discarding cinnamon and onion. Reserve 2 tbsp chickpeas to serve. Using your hands, break bread into 4 cm pieces and place in a 1.5 L round baking dish. Drizzle with reserved water, one-third of yoghurt sauce and top with lamb mixture, chickpeas and remaining yoghurt sauce. Bake for 10 minutes or until heated through. Scatter over reserved chickpeas, pine nuts, paprika and parsley. Drizzle with extra oil and serve with pickles and olives.

Steps

1. Make the dough (use 1/4 tsp of salt) and let it rest for 15 min, meanwhile mash the garlic cloves with the remaining salt an set aside
2. Roll the dough to 1.5 cm thick cylinders, then cut into 3 cm pieces. Roll these pieces with your palm and press with your finger tips (as you roll). Poach them in salted boiling water and drain when ready (they only take a minute, you know when they float to the top) and keep the water aside
3. In a large bowl put the minced garlic, the poached dough, the kishk and few tbsp of the dough's water and mix until it comes together. You want it to have a creamy consistancy so if its dry add some water and if its wet add some kishk. Also add kishk to your liking, so if you love kishk go crazy with it ;-)
4. Finally, drizzle a couple tbsp of olive oil and mix well. Taste and add salt if needed

Steps

1. Cut a deep cone-shaped incision into the bottom of the cabbage and remove the core. Place the whole cabbage, bottom side down, in a large saucepan, at least half-submerged in simmering water. Cook the cabbage, turning it occasionally, until its leaves start to soften. Remove and separate the leaves and poach in the boiling water until soft, then remove and put in cold water to stop the cooking process.
2. Meanwhile soak the rice in water for at least 30 min. Drain the rice, add 1/2 tsp salt, cinnamon, and allspice and the ground beef and mix well. Set aside
3. Prepare the leaves by cutting out the bottom hard root part (v shape) and keep those bits aside. Start rolling the leaves by putting 1-2 tbsp of the beef/rice mixture in the middle and rolling them like cigars.
4. In a bowl, mix the tomato paste and 4 cups of water (or the can of crushed tomatoes and 2 cups of water). Add in the miced garlic, dried mint and salt. Mix well and set aside
5. In a medium pot, arrange the removed cabbage roots on the bottom (to act as a barrier) and on top arrange the rolled cabbages. Pour over the tomato mixture and add water (if necessary) to cover. Put a plate on top to weigh them down (add a small weight on top if necessary)
6. Put the pot uncovered over medium heat until it starts to boil. Turn down the heat to medium low, remove the extra weight and cover. When the water has reduced till about an inch from the bottom remove the plate, add the lemon juice and olive oil and cook for a few more minutes.

Steps

Grate the onions and finely chop the tomatoes

In a frying pan add 2 tbsp olive oil and saute the onions and tomatoes until they soften. Stir in the tomato paste and mix well. Remove from the heat

In a small bowl, add the onion tomatoe mixture, the rest of the olive oil and the sesame seeds and mix well

Roll the dough into circles of your desired diameter. Press each circle with your fingertips to make little indentations for the topping to rest in

Spread 1 tablespoon of the kish mixture over each dough disc, leaving a 1/2-inch border around the edges

Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats. Bake until lightly browned and crisp, about 8 minutes.

Steps

• Poke the eggplant in several places with a fork. On the stove top, or on the grill, roast the eggplant on the open flame and turn it every couple of minutes untill it is  all soft and charred.
• Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
• Peel the eggplant (you can keep a little of the charred peel for more smoky flavor). Chop the eggplant finely,
• Add the rest of the ingredients and toss to combine
• Decorate with mint, a drizzle of olive oil and pomegranate molasses and enjoy

Steps

1. Prick the eggplants and place in a baking dish and bake in a 200 C oven for about 45 min to 1 hour
2. Cut the eggplants in half, scoop out the insides and place in a bowl. Mash with spoon or potato masher
3. Mix the tahini, yogurt, and lemon juice. Add them to the mashed eggplants and mix well. Add the minced garlic and salt. Mix well and taste
4. Serve in a small plate, and drizzle olive oil on top

Steps

1. Finely dice the onion, then saute with a couple of tbsp of olive oil for a few minutes until translucent. Set aside
2. Rinse the lentils a few times and add to a medium-sized pot. Add the water and boil over medium-high heat for 15 minutes. (skim any foaming residue on top)
3. Add the rice and the onions to the lentils, mix well and add the salt, cumin and pepper. Cook for 15-20 min on medium-low heat (keep stirring every now and them to prevent the lentils from sticking to the bottom of the pan)
4. Once the lentils reach a thick consistency and the rice is fully cooked, turn of the heat and pour into deep dishes

Steps

1. Make a slurry of yeast by combining one cup of all purpose flour and 2 packets of active dry yeast and 1 cup of warm water
2. Add honey, give it a good whisk to make sure everything is combined. Cover with plastic wrap and put in a warm place for about 30 min until it's bubbly and doubled in size
3. After 30 min add the rest of the ingredients, the flour, the salt and water and oil. Stir in a bowl until the douh forms
4. On a flouered surface, knead the dough until it's smooth and elastic and springs back when you press on it (about 10 min)
5. Put the dough in a bowl lightly coated with oil, cover and put in a warm place until it doubles in size (about 45 min)
6. Punch the dough down to take out the air and place on a lightly floured surface. This will yield 16 pita breads
7. Form it back into a ball and cut into small piaces. Form the pieces into small balls pinching with your fingers and place the pinched side on the surface. Place the balls under a towel and work with one at a time. 
8. Flatten the ball with rolling pin into a six inch round and place on a baking sheet lightly dusted with corn meal. Make sure to keep the rolled pitas covered with towels. Once all the pitas are rolled out, let them rest for 30 min and preheat an oven to 500 F with a cookie sheet on the lowest rack in the oven.
9. Place the pitas on the cookie sheet and bake for 2 min then flip and bake for 1 min on the other side

Steps

1. Mix the fine bulgur with boiling water.
2. In the meantime, place the onion, black pepper, cinnamon powder, cumin powder and chili flakes in a food processor and blend. Add this mix to the soaked bulgur and set aside for 1 hour.
3. Place the potatoes in a pot and cover with water. Bring to a boil, cover the pot and then reduce heat to low and cook until tender for about 30 minutes. Drain and cool.
4. Peel the potatoes and mash using a ricer or a potato masher. Set aside.
5. After 1 hour, knead the soaked bulgur while gradually adding ½ cup of cold water. Knead for about 15 minutes (the more you knead the better the result). The bulgur should be much softer at this point.
6. Add the mashed potatoes and salt to the bulgur and knead well until the mixture is fully integrated.

Stuffing

1. Place the ground meat in a skillet over medium heat. Add the canola oil and sauté the meat for 7-10 minutes.
2. Add the onions and cook for an additional 5-7 minutes.
3. Add the salt, sumac, white pepper, cinnamon powder and chili flakes. Mix well and add the roughly chopped walnuts. Set aside to cool down.

Shaping and Frying

1. Once the filling has cooled down to room temperature, we can start working with potato kibbeh dough.
2. Divide the kibbeh dough to small balls roughly the size of an egg.
3. Using damp hands, create a hole in each ball with your index finger.
4. Gradually flatten the dough and elongate the sides. Make sure you do not tear it.
5. Place one teaspoon of the filling inside and seal it. Repeat as necessary.
6. Freeze the potato kibbeh balls for at least 30 minutes before frying.
7. Heat up the canola oil in a deep fryer to an adequate frying temperatue and fry every 4 together.
8. Cook to crispy and brown (about 10 minutes). Remove with a slotted spoon and drain on a paper towel. Serve warm

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

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. Commencez par presser 2 citrons et versez le jus sur le boulgour étalé au fond d'un saladier, ajoutez le sel et le piment d'espelette, réservez.
2. Mondez les tomates (ôtez la peau), épépinez-les et coupez-les en petits dès. Déposez-les ensuite sur le boulgour. Surtout ne remuez pas le mélange et égalisez bien la couche de tomate. 
3. Lavez et hachez très finement le persil, ajoutez-le sur les tomates toujours sans remuer.
4. Coupez très finement les oignons et déposez les lamelles ainsi obtenues sur le persil. Vous pouvez, si vous le souhaitez, les saupoudrer avec une très petite pincée de cannelle. Lavez et effeuillez les brins de menthe, hacher les feuilles et enfouissez-les dans le persil pour éviter qu'elles ne noircissent (sinon hachez-la juste avant de mélanger le tout).  
5. Sans être remué, ce mélange peut rester en attente au réfrigérateur (saladier bien filmé) quelques heures voire jusqu'au lendemain.
6. Au moment de servir, mélangez le tout, goûtez et rectifiez l'assaisonnement si nécessaire. Il est spuvent nécessaire d'ajouter du jus de citron et/ou du sel. 
7. Ajoutez l'huile d'olive et servez sur un lit de feuilles de salade tendres.