the ingredients :

 Eight loaves of bread.  Two chickens, cut into halves.  Four kilograms of roughly chopped onions.  1 medium onion, cut into quarters.  Three cups of olive oil.  Ten cloves of cardamom.  Three bay leaves.  2 sticks of cinnamon.  Three tablespoons of sumac.  A tablespoon of salt.  A teaspoon of black pepper.  Yogurt to serve.  Sumac, fried pine nuts (for garnish).

 * Put the chicken in a pot, immerse it in water, then put it on a medium heat until it boils, and a foam forms on the surface of the water.  Dispose of the foam with a perforated spoon.  Put the onion, bay leaf, cardamom, cinnamon, black pepper and salt over the chicken, and leave it for half an hour on the fire until it is done.  Stir the chopped onions in another bowl over medium heat for two minutes.  Put the oil over the onions, cover the ingredients, and let the onions cook for twenty minutes.  Add sumac, black pepper and salt to the onion, and stir together.

 * Put the chicken on a tray, and brush it with a good amount of onion oil.  Place the tray under the grill until the chicken is brown.  Wrap the oven tray with aluminum foil.  Bend the loaves of bread into triangles, dip their edges in onion oil, then place them on the tray, and spread them out.  Put an amount of fried onions in the oil over the loaves, then sprinkle sumac, and spread the pine nuts on top.  Put the tray under the grill for three to four minutes.  Put the loaves and chicken in a serving dish, and serve the musakhan with yogurt.

 the ingredients :

 * A cup of each of: mushrooms.  Mozzarella Cheese.  Pizza sauce.  Half a cup of each: green olives, sliced.  Sun-dried tomatoes, sliced.  Five hundred grams of bread flour.  Three hundred seventy-five grams of water.  Twenty-five grams of olive oil.  Twelve grams of salt.  Ten grams of sugar.  Five grams of dry yeast.  Basil leaves.

 * Mix mushrooms, cheese, olives, tomatoes and basil leaves together.  Mix the oil, water and yeast together, until the yeast dissolves.  Put the sugar, salt and flour over the oil mixture, and mix the ingredients slowly for a quarter of an hour, until you get a smooth, soft dough.  Grease a bowl with oil, then put the dough in it, and leave it for twenty minutes until it ferments.  Sprinkle a table with flour, and knead the dough on it again.  Also grease the bowl with oil, then put the dough in it, and leave it for two hours until it becomes fermentable.

 Divide the dough into six parts, and leave it for a quarter of an hour until rest.  Roll the dough until it becomes thin, then distribute the sauce over it, and finally put the mushroom mixture on top.  Heat the oven to a temperature of two hundred and thirty degrees Celsius.  Put the pizza in the oven for ten to twelve minutes, until it is done.

 the ingredients  :

 Four cups of water or broth.  A cup of: freekeh.  Peas.  Zucchini.  Celery.  carrots.  One large tomato.  Large onion.  2 cloves of crushed garlic.  two big spoons of lemon juice.  Two tablespoons of butter.  Lemon slices to serve.

 * Chop the onions and tomatoes, and chop the carrots, zucchini and celery into small cubes.  Wash the freekeh several times, then soak it for half an hour in warm water.  Stir the onion in the butter in a pot over medium heat until it wilts.  Add celery and garlic, and stir for a minute.  Cover the ingredients, and let them cook for five minutes over low heat until browning.

 * Filter the freekeh, put it over the onion mixture, and stir it for two minutes until the flavor of vegetables and onions is absorbed.  Putting the broth or water over the freekeh, then covering it, and leaving it to cook for a quarter of an hour.  Add carrots, peas, tomatoes and zucchini, and let the vegetables cook for a quarter of an hour over low heat.  Put the freekeh soup in a serving dish, then put lemon juice on top, and serve with lemon slices.