2 1/2 lb beef, ground
3 T flour
1 T oil
1 t salt
1 t pepper
1 T zhoug
3 T oil
1 c finely onions, chopped
1 c mushrooms, sliced
1 c parsley, chopped
3 eggs

1 Kg boneless chicken
4 medium sized onions
8 cloves garlic
1 bunch coriander (cilantro) leaves
1 t cummin (jeera) seeds
white pepper, to taste
2 eggs
salt, to taste
1 lemon
spring onions (red onions are ok)
ginger

4 spring chickens (cornish hens), weighing 1 lb. each
3 T coarse salt
3 onions, sliced
3 cloves garlic, crushed
1/2 t black pepper
1/2 t saffron
1/4 t cardamom, ground
1/4 t cloves, ground
2 T sumac
1/2 c olive oil
4 large pitas

1 lb chicken breasts
2 medium onions, cut one in large pieces for cooking with chicken
1/2 c yellow split peas
6 oz can tomato puree (or paste)
2 1/2 lemons
3 1/2 zucchini (or 1-2 eggplant) (japanese preferred), thick, slice lengthwise
salt
oil

4 lb chicken parts
salt
pepper
sumac
1/2 c olive oil
1/4 c fresh lemon juice
1/2 c onion, chopped
1 t garlic, minced
3 small chili peppers, chopped
1 c dry white wine
1 t sumac
1/2 t salt
1/2 t pepper
1/2 c triple sec liqueur

2 Kg chicken breasts, boned
1 1/2 c vegetable oil
2 c fresh lemon juice
1 table spoon of seven, ground spices
1 dash of salt
1 t allspice, ground
1 dash of white pepper, ground
1 little dash of mastic (mistaka, as in gum)

4 T butter, softened
2 T butter, cut into 1/4 inch pieces
3 c rice, uncooked, medium or long grain
2 1/2 lb chicken, cut into 6 to 8 serving pieces
salt
black pepper, freshly ground
1 1/2 c milk
1 c heavy cream
4 c chicken stock, fresh or canned

4 c cherries, sour, fresh, ripe, pitted (about 2 pounds)
2 c rice, iranian, imported or other uncooked long, soaked and drained
6 T sugar
1/4 c olive oil
8 T butter, melted
2 1/2 lb chicken
1/4 t saffron threads, dissolved in 1 tablespoon warm water
1 t salt
1 medium onion, peeled and cut into 1/8 inch thick slices
1/2 c water

1 c soy sauce
1 t sesame oil
juice of one lemon
2 T ginger, sliced thin and lightly smashed
1/2 head garlic, peeled and minced
1 small bunch parsley, chopped fine
1/4 c fresh rosemary, chopped
1/2 t pepper
1 chicken, cut in pieces, skinned, washed and dried thoroughly

2 chicken breasts, deboned, cut into serving pieces
3 T vegetable oil
3 garlic cloves, minced
1 medium onion, chopped
2 medium tomatoes, chopped
2 medium potatoes, cubed
1 T tomato paste
3/4 c water
1 c green peas, frozen
3 c long grained rice
4 cups chicken stock
salt and pepper, to taste
1/2 c green olives (optional)
1/3 c sweet red pepper, sliced thinly
2 hard-boiled eggs, sliced for garnish