12 large fresh sardines
1 tablespoon freshly squeezed lemon juice
6 slices white bread, toasted
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225g/8oz Cheddar cheese, finely grated
300g/11oz plain flour
75g/3oz butter, melted
36 good-quality stuffed olives
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2 packages pizza dough mix (enough
to make 2 12-in. pizzas)
1/2 lb. lean ground lamb or beef
1/4 c. pine nuts
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground cumin
2 tbsp. white wine vinegar
2 tbsp. lemon juice
1/4 c. olive oil
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1 c. red lentils, whole or split
6 c. water
2 tbsp. olive oil
1 medium onion, chopped
salt and pepper to taste
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4 cloves garlic, peeled and finely chopped
1 tsp. salt
juice of 1 lemon (about 3 tbsp.)
1/4 c. olive oil
2 to 2 1/2 lb. chicken pieces

Sauce:
1 whole head garlic, cloves separated and peeled
1 tsp. salt
1 c. olive oil
2 tbsp. lemon juice
1 potato, peeled and boiled
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2 c. bulgur
1 onion, peeled and finely chopped
4 large tomatoes, chopped
2 bunches scallions, finely chopped (about 1 c.)
2 small cucumbers, peeled and chopped
1/2 c. olive oil
juice of 2 lemons (about 6 tbsp.)
1 tsp. salt
1/4 tsp. pepper
6 tbsp. chopped fresh parsley
3 tbsp. chopped fresh mint, or
1 tbsp. dried mint
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4 skinned fish fillets or steaks (about
2 lb.), fresh or frozen (thawed)
salt
1 1/2 tbsp. olive oil

Sauce:
1 clove garlic
1/2 tsp. salt
1/2 c. tahini
juice of 2 lemons (about 6 tbsp.)
fresh parsley
lemon wedges

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2 c. bulgur
1/3 c. butter or margarine
1 1/4 c. blanched almonds, whole or halved
1 onion, peeled and chopped
2 tsp. salt
1/4 tsp. pepper
2 10 3/4-oz. cans (about 3 c.) vegetable, chicken, or beef broth

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1/2 c. olive oil
4 cloves garlic, peeled and crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. pepper
2 lb. lamb or beef, cut into 2-inch cubes*
4 onions, peeled and quartered
2 green peppers, seeded and cut into 2-inch squares
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3 eggs
1 lb. ground lamb or beef
1/2 tsp. cinnamon
1/2 tsp. zaatar*
1 onion, peeled and finely chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cumin
3 tbsp. chopped fresh parsley

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Batter:
1 envelope active dry yeast
1 tsp. sugar
1 1/4 to 2 c. warm water
1 1/2 c. all-purpose flour
vegetable oil
Filling:
2 c. chopped walnuts
3 tbsp. sugar
2 tsp. cinnamon
Syrup:
1 c. pancake syrup or dark corn syrup
1/2 tbsp. orange flower water (optional)
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Batter:

1 envelope active dry yeast
1 tsp. sugar 1 1/4 to 2 c. warm water 1 3/4 c. all-purpose flour vegetable oil
Filling:
2 c. chopped walnuts
3 tbsp. sugar 2 tsp. cinnamon

Syrup:
1 c. pancake syrup or dark corn
syrup 1/2 tbsp. orange flower water (optional)

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Filling:

1 c. ground walnuts, pistachios, or almonds
1/3 c. sugar
1 tsp. melted butter
1 tsp. orange blossom water, rose water, or cinnamon (optional)

Dough:

2/3 c. butter, melted and slightly cooled
3 tbsp. sugar
2 c. all-purpose flour
about 1/3 c. lukewarm milk
powdered sugar for sprinkling
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4 eggs
2 15-oz. cans of field beans, undrained
2 cloves garlic, peeled and finely chopped
2 tbsp. olive oil
juice of 1 lemon (about 3 tbsp.)
1 tsp. salt
4 tbsp. chopped parsley
2 chopped scallions
lemon wedges
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3 to 3 1/2 c. water
1/2 c. sugar
1/2 tsp. aniseed
1/2 tsp. caraway seed
1/8 tsp. ground ginger
2 tbsp. chopped almonds
2 tbsp. chopped pistachios
2 tbsp. chopped walnuts
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1 large eggplant
2 cloves garlic, peeled and crushed
1 tsp. salt
juice of 2 lemons (about 6 tbsp.)
4 tbsp. tahini
2 tbsp. water (more if needed)
4 tbsp. chopped fresh parsley for garnish
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