• 2 lg Cloves garlic
• 1/2 ts Salt
• 2 c Plain, whole-milk yogurt
• Juice and pulp of 1 large lemon, 3 to 4 tablespoons
• 1/2 ts Cracked black pepper
• 2 lg Whole chicken breasts, about 2 pounds

Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

• 2 1/2 lb Lamb stew meat -- preferably leg
• 1/3 c Olive oil
• 3/4 lb Onions; diced large
• 4 ts Chopped garlic
• 2 ts Turmeric
• 1/4 ts Nutmeg
• 1/4 ts Ground cardamom
• 1 ts Crushed red pepper -- or to taste
• 1/2 ts Cinnamon
• 32 oz Can tomatoes; drain & chop
• 1 c Rich brown veal stock or
• 1 c Rich beef stock
• 1/3 lb Fresh spinach; wash & drained
• 1/2 c Yogurt
• 1 tb Grated lemon peel
• Salt; to taste
• 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

• 2 c Plain flour
• 1 ts Salt
• 2/3 c Cold water
• Additional flour

• 1/2 c Yellow split peas - (daul nakhud)
• Cold water
• 1 c Canned kidney beans w/liquid
• Salt
• 1 tb Oil
• 2 c Finely chopped spinach

• 1/2 c Oil
• 1 Medium onion; finely chopped
• 750 g Ground lamb or beef
• Salt
• Freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 c Tomato puree
• 1/2 c Water

• 1 1/2 c Drained yogurt
• 3 ts Dried mint; rubbed
• 1/4 ts Hot chili pepper (or more)
• 1/4 c Finely chopped coriander
• Salt to taste

• 1 lb long grain rice, preferably basmati
• 4 fl oz vegetable oil
• 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
• 1/2 pint water
• 2 large carrots
• 4 oz black seedless raisins
• 2 tsp char marsala or cumin
• 1/4 tsp saffron (optional)
• 2 1/2 pints water
• salt and pepper

Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.

Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.

Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy.

Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.

• 1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
• 1 1/2 lb Ground beef
• 1 lg Onion, grated
• 1/4 ts Pepper
• 1 ts Salt, or to taste
• 1/4 ts Ground cinnamon
• 1 tb Dried mint, crushed
• 1 tb Bread crumbs, matzoh meal, or plain flour
• 4 c Water, boiling

1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.

• 2 pounds boneless lamb steak cut into 1-in cubes
• 3 medium onions, quartered
• 1 teaspoon salt
• 1 teaspoon ground cuminseed
• 1/4 teaspoon pepper
• 1/4 cup cognac arak, or dry red wine

• 1 package spring roll skins (approximately 8 inches square), defrosted
• 1 tbsp. flour
• 1 tbsp. water
• Oil for frying

• 1 small onion, minced
• 1 leek, cleaned and chopped
• 2 tbsp. olive oil
• 1/2 pound ground beef or lamb
• Salt
• Black pepper
• 1/2 tsp. cumin or kebsa spices
• 2 egg whites, hard-boiled and chopped
• Oil for frying

2. Add the cumin and the chopped egg whites and mix well.

3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.

4. Place a rounded tsp. of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.

5. Deep-fry and drain on absorbent paper.

• 2 pounds ground beef
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 pinch cayenne pepper
• salt to taste
• black pepper to taste
• 2 cloves garlic crushed
• 1 tablespoon vegetable oil
• 1 spanish onion finely chopped
• 6 large ripe plum tomatoes core -- peel, chop
• 4 sun-dried tomatoes finely chopped NOODLES
  
• 1 pound fresh fine egg noodles in Asian markets
• 1 1/2 cups plain yogurt
• 2 cloves garlic finely chopped
• 1/2 cup fresh mint chopped

In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

• 1 Package square eggroll wrappers
• Corn oil
• 1 cupMashed Potatoes
• 1 or 2 large potatoes
• 1/2 tsp. salt
• 1/2 tsp. coriander
• 1/2 tsp. cayenne pepper
• 1/2 bunch chopped cilantro
• 4 green onions, chopped.
• 1 lb. ground beef
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1/2 tsp. coriander

• 5 c -water
• 4 Chicken legs and
• 4 Chicken thighs, loose skin -discarded
• 1 c Dried chick-peas, soaked in -water overnight & drained
• 2 md (1 cup) onions, chopped
• 1 Rib celery w/leaves, sliced
• 1 lg Carrot, sliced diagonally
• 1 (1/2 lb) zucchini, sliced
• 1 ts Salt, or to taste
• 1/4 ts Pepper
• 1/4 ts Ground cuminseed
• 1/4 c Fresh coriander, chopped
• 1/4 c Fresh dill, chopped
• 1/4 c Lemon juice
• 4 c Water
• 1 ts Salt
• 2 c Raw rice, well rinsed
• 1/4 c Corn oil

2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

• 1 1/2 lb Lean stewing beef or lamb
• 1/2 cup Oil
• 1 lrg Onion, finely chopped
• 2 x Garlic cloves, crushed
• 1 1/2 cup Water
• Salt
• Freshly ground black pepper
• 1/4 tsp Hot chili pepper (or more)
• 3 cup Spinach, chopped
• 1 tsp Cumin
• 2 tbl Coriander leaves, chopped (more if desired)

• 4 tablespoons vegetable oil, butter, or ghee
• 2 small onions, peeled and thinly sliced
• 1 pound skinless,boneless chicken leg,or duck breast, or meat (lamb, veal, beef), cut into thin strlps
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lime juice
• 3 tablespoons brown sugar
• 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
• 5 tart cooking apples
• 1 cup pitted, dried tart cherries

In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender.

Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice.