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 2/5 lbs. meat ground fine (3 oz. of it should be fat and the rest lean; it is preferable to cut the meat from neck or leg), 8 oz. onions, chopped very fine, 2½ tbs. salt, 1 tsp. spices (see below), 2 bunches parsley.
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 1 lb. 1½ oz. Chickpeas (cooked as below), 10 oz. tahini, 7 oz. lemon juice (about the juice of 4 lemons), 1 clove garlic well mashed in part of the salt, 5 tbs. cold water (not quite 2 oz.), chopped parsley & red pepper for decoration.
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 2 lbs. 10 oz. lean meat (lamb or beef) pounded or ground very fine, 1 lb. 5 oz. burghul , 1 lb. 5 oz. mutton fat, 14 oz onions, 4 tsp. salt, 1 lb. butter, 1 tsp. spices (see below).
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 ½ lbs. rice, 6 oz. butter, 10 oz. vermicelli, 1 pt. 12 oz. boiling water, 2 tbs. salt.
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 ½ lb. Flat bread (Arab bread) toasted and broken into small pieces, 2 1/5 lbs. chopped cucumbers or the heart of medium lettuce cut into small pieces, 2 lbs. tomatoes, cut into small pieces, 10 oz. onions finely chopped, 6 oz. olive oil, 8 ½ oz. juice of sour pomegranate or juice of summac, 1 clove of garlic mashed with salt, 2 tbs. salt, 1 bunch of purslane (baqle).
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