50 g whole meal flour
50 g plain white flour
1/4 t salt
50 g margarine
1/2 peeled and onion, chopped
1 T oil
1/2 garlic clove, crushed
1/2 T coriander, ground
1/2 t cumin, ground
50 g peeled and potato, diced
50 g peeled and carrots, diced
210 g chickpeas
salt
pepper

1 1/2 c dried chickpeas
1 olive oil
2 medium eggplants, (about 1 lb. ea.) cut into 2 inch cubes
3 medium onion, peeled and cut into 1/4 inch thick slices
3 t salt
1 black pepper, freshly ground
12 medium tomato, fresh, ripe, peeled, seeded & finely chopped
1 1/2 c water

2 T olive oil
1 1/2 c olive oil
4 medium tomato, peeled, seeded and coarsely chopped
2 large garlic cloves, peeled and thinly sliced
1 t salt
1/4 c salt
1 eggplant,(about 1 lb.)
2 medium green peppers, seeded, deribbed and cut lengthwise

6 T olive oil
2 lb eggplant, cut 1 inch thick
2 c yellow onion, chopped
1 c red pepper, chopped
1 t garlic, minced
2 1/2 c canned tomatoes, drained and chopped
1/4 c red wine vinegar
2 T sugar
1/2 t salt
1/4 t pepper
1/4 c pine nuts
1/2 c fresh basil, chopped

2 c Iranian rice, or other long grain white rice, soaked, drained
1/2 t saffron threads
1 pinch sugar
1 t warm water
5 T butter, melted
2 T butter, cut into 1/4 inch pieces
2 small potatoes, baking, peeled and sliced 1/16 inch thick

6 guavas
1 T oil
1 c mushrooms, chopped
1 T onion, chopped
1/2 c green olives, chopped
2 T parsley, chopped
4 t fresh dill weed or, chopped
1 t dill, dried
1/2 t each salt and pepper
1 T sesame seeds

4 small japanese-type talong (eggplant)
4 eggs
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish

1 c whole monggo (mung) beans
5 T vegetable oil
7 cloves garlic, lightly mashed
2 medium-sized onions, chopped
3/4 lb red-ripe tomatoes, chopped
1/2 lb malunggay leaves (substitute spinach or kangkong)
1 t salt, to taste
1 T calamansi (or lime juice)
1 calamansi, or lime, cut into wedges

5 c diced eggplant, cut in 1 1/2-inch cubes
salt, to taste
1/3 c vegetable oil
1/3 c soy sauce
1/4 c red wine vinegar
6 cloves garlic, minced
1/2 t black pepper, freshly ground

1 lb lentils, picked over
4 large tomatoes, vine-ripe, chopped
1 large onion, chopped fine
1/4 c olive oil
2 cloves garlic, chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water, plus more if needed
1 c parsley, fresh
1 c fresh coriander sprigs, chopped