• Soak chick peas overnight. Drain and wash.
• Mix the couscous with salt, water, and olive oil, rub it well between the palms of your hands and let the mixture set aside for one hour.
• For this recipe it is recommended to use a steamer pan as the couscous cooks over the steam and not in stock. If you don’t have one fill half a pot with water and top it with a colander but add the juice of half a lemon.
• Bring the water to boil and then add the coucous and let it cook over steam for 45 minutes.
• At this point fry your chicken or meat until cooked from the outside but still raw from the inside. Set aside.
• Meanwhile, prepare your stock by cooking your onions in some vegetable oil, then add tomato paste, chili powder, green pepper, turmeric and the rinsed chicken peas. Add your chicken or meat and allow to cook until well done.
• By now the 45 minutes of your couscous have elapsed. Take it out and place it in a bowl and add half a cup of the prepared stock. Make sure to scoop from the top of the stock pan not the bottom.
• Mix well and return the couscous to the steamer pot to cook for another hour.
• When it ’ready take out the now fully cooked coucous and mix in the flower water and cinnamon and butter and mix well until the butter melts.
• Arrange in serving dish. Dip your side vegetables in the sauce and arrange on top or on the side of your couscous.
• Serve the sauce on the side.

• Cook chicken meat balls on all sides until browned.
• Mix melted butter with garlic and parsley.
• Use a sharp knife to cut holes in the tops of each roll. Remove bread so you have a hole big enough to fit meatballs. Set aside.
• Add the dinner rolls into a 12×8 inch oven proof dish, I used the LYCKAD Oven/serving dish from IKEA Jordan.
• Brush the inside of each bun with the butter mixture. Add one chicken ball inside each
• Top with mozzarella cheese and grate some parmesan cheese on top.
• Brush with additional butter mixture.
• Bake until the cheese melts.
• Garnish with some parsley and serve with ranch sauce.

• Season your sliced beef tenderloin with the spices.
• Although the meat is already cut thin, I like to have thinner, so I gently put it in a bag and flatten it further with a rolling pin.
• Add a tablespoon of vegetable oil in your Electric pressure cooker.
• Add seasoned meat, and make sure its distributed evenly.
• Pressure cook for 10 minutes, do not sauté first – trust me on this one.
• Mean while prepare your tahini sauce.
• Whisk tahini, lemon juice, and garlic together in a small bowl until creamy. Thin down with cold water gradually as needed.
• Also prepare your tomatoes and onions by cutting them thin. I use a mandoline for this task. I also season the onions with a TBSP of sumac. I would half it if you're trying it for the first time and adjust as I go.
• By now the beef should be done. Release the pressure of your electric cooker and open the lid.
• Click the sautee function and allow to cook until the liquid has dried up from the beef.
• Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Layer onion and tomato slices, and add the beef slices evenly among tortillas. Roll up tortillas
• Preheat a panini press. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 piece, and serve.

• In a pitcher add baking soda, tea bags, and boiling water.
• Allow it to it for 10 – 15 minutes.
• Add sweet leaf stevia and mix well.
• Add lemon slices followed by the water. Mix well.
• Refrigerate until cooled down, and serve over ice.

• In a stock pot, add the butter, followed by the garlic and sauté until fragrant.
• Add strained tomatoes and mix well.
• Add chicken stock.
• Add lemon. This soup has a nice bitter twist to it, if you prefer you can add the lemon juice gradually to see how much you prefer.
• Season with salt/pepper/and paprika. Adjust if needed.
• Once the mixture comes to boil. Add the shisbarak
• Allow it to boil for 2 minutes until the dough is cooked and serve. Don't over boil because you don't want them to fall apart and placing them in broth will keep them soft.

• Season your chicken breasts with salt and pepper. Cook until no longer pink on the inside. I pressure cook mine for speed but you can also grill. Shred while its hot.
• Cut corn tortillas into strips. Drizzle with olive oil and bake until golden and crispy. You can also use your air fryer. I did four minutes at 180 in my air fryer.
• Add 2 TBSP of Olive Oil. Cook onion & jalapeño until translucent.
• Add garlic. Cook until fragrant.
• Add chicken stock, and tomato soup. Followed by cooked shredded chicken.
• Season with chili, cumin, paprika, salt, and pepper.
• Add lemon juice.
• Allow to simmer for 15 minutes.
• Serve in bowl and top with baked tortillas.
• Top with avocados and cheddar cheese. You can also add sour cream.

For the base

• Add one liter of milk to a sauce pan.
• Sweeten with 4 tablespoons of sugar. You can add more to taste.
• Add 1/4 tsp of mastic powder or 3 mastic pods.
• Mix until sugar and mastic is dissolved.
• Bring to boil.
• Meanwhile mix 1 cup of cold milk with 5 TBSP of starch.
• When the milk comes to its first boil add the milk/starch mixture.
• Continue stirring until it thickens.
• Serve in desired dish or cups. I used individual cups from IKEA (see video)

For the topping

• Since it's Ramadan I used store-bought Qamar Deen juice and its naturally sweet
• For this recipe you need 1 liter of Qamar Deen juice, reserve one cup, and add the rest to a sauce pan.
• Sweeten the Qamar Deen juice to your liking. I only added 2 TBSP since the juice was already sweetened.
• Mix the cup of reserved juice with 4 TBSPs of starch.
• Once the juice bubbles, add in the reserved juice with starch.
• Continue mixing and add in 1 TBSP of orange blossom for extra flavor.
• Turn off heat and pour thickened juice to now cooled down milk.
• Allow to sit on your counter till it comes down to room temperature.
• Store in refrigerator covered with cling film until serving time.

• Season beef with salt, pepper, paprika, red chili, garlic powder, and onion powder.
• Place seasoned beef in a bag and pound your beef really thin.
• In a pan, add 2 TBSP of oil and cook onions until translucent.
• Add mushrooms, and cook well.
• Remove the onion/mushroom mixture.
• In the same pan, add another TBSP of oil and cook the beef until well cooked.
• Return the onion/mushroom mixture and mix well.
• Top with slices of provolone cheese, and toss in pan until melted.
• Place mixture in steak bread rolls. And broil for a few minutes for the bread to get a nice crunch.

• Peel your onions and preferably using a mandoline cut them all thin
• In a sauce pan, add butter, and cook onions until soft, and slightly brown. For deeper flavor you can allow them to caramelize. This is a matter of preference.
• Add beef broth, balsamic, vinegar, and thyme.
• Season with a pinch of salt.
• Allow to simmer for 30 minutes.
• If serving in a bread bowl, cut off the top of the bread and empty the insides. Drizzle olive oil on the inside and bake for 5 minutes.
• Add two ladles worth of soup per piece of bread and top with a slice of the cut off bread and a slice of provolone cheese.
• Bake until cheese melts, and garnish with rosemary.
• Serve.