1 cup all-purpose flour, plus extra as needed
6 tablespoons mint puree*
2 tablespoons tarragon puree*
Salt
2 tablespoons beaten egg
1/2 teaspoon olive oil
1/4 cup semolina, for dusting pasta
1 (16-ounce) container Labneh (yogurt cheese)
1/2 teaspoon saffron threads
1 tablespoon cumin, toasted and ground
1 tablespoon coriander, toasted and ground
1 tablespoon dried parsley
2 teaspoons granulated garlic
2 teaspoons ground chile powder
1 teaspoon granulated onion
1/2 teaspoon sumac
1/2 teaspoon za'atar
Pinch ground allspice
Pinch crushed red chile pepper
Pinch freshly ground black pepper
1 cup soaked chickpeas
3/4 cup chopped fresh cilantro leaves
3/4 cup chopped fresh parsley leaves
1/2 cup diced red onion
5 cloves garlic, chopped
1 1/2 tablespoons Spice Mix, recipe follows
Salt
1/8 teaspoon baking soda
1 red onion, thinly sliced
1/4 cup lime juice
Salt
1 cup sugar
1 teaspoon salt
1 1/2 cups rice vinegar
1 pound squash blossoms
2 pounds zucchini, sliced
1/4 cup salt
10 cloves garlic
2 cups olive oil
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 cup fresh tarragon leaves
1 cup fresh mint leaves
1 pound zucchini, grated
2 pounds zucchini
1/2 cup olive oil
2 cloves garlic, chopped
Salt
*It must be blanched, shocked and then pureed
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