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For the Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt 3 tbsp olive oil + 8 garlic cloves ½ lemon, juiced 2 tsp @betterthanbouillon roasted chicken base For the Rice: 3 tbsp butter + 1 ½ cups yellow onion, diced 1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper 1 ½ cups basmati rice 3 cups hot water 3 tsp @bettertha

Tacos⁣ 1 lb ground beef (80/20 preferably)⁣ 1/2 white onion, grated ⁣ 1/2 cup parsley, finely chopped⁣ 2 cloves garlic, minced or mashed⁣ 1 tsp cumin⁣ 1 tsp allspice ⁣ 1 tsp paprika ⁣ 1 tsp kosher salt⁣ 1/2 tsp black pepper⁣ 8 taco size flour tortillas⁣ ⁣ Sumac salad⁣ 2 persian cucumbers, chopped⁣ 1/3 cup red onion, thinly sliced⁣ 2 roma tomatoes, diced⁣ 2 tb red wine vinegar⁣ 1 tb sumac⁣ 1/2 tsp kosher salt⁣ ⁣ Tahini sauce⁣ 1/2 cup tahini⁣ 2 tb honey⁣ 1 clove garlic⁣ 1 lemon

For the Simple Syrup: Granulated Sugar - 1 cup Water - ¾ cup Lemon - 1 to 2 slices Rose Water - 1 tablespoon For the Kunafeh: Shredded Phyllo Dough - ½ of a 16-ounce box (thawed) Whole-Milk Ricotta - ½ cup Shredded Mozzarella Cheese - 2 cups Granulated Sugar - ¼ cup Unsalted Butter - 1 stick (melted) Set the oven to 375°F and grease an 11-inch round pan. For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then r

For Chicken Marinade: Boneless, skinless chicken thighs - 2 pounds, sliced thinly Plain yogurt - 1/4 cup Olive oil - 2 tablespoons Tomato paste - 2 tablespoons Hot sauce - 1 tablespoon Lemon juice - 1 tablespoon Minced garlic - 2 teaspoons Paprika - 1 1/2 teaspoons Salt - 1 1/2 teaspoons Sumac - 1 teaspoon Coriander - 1 teaspoon Allspice - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom - 1/4 teaspoon In a large bowl, mix the yogurt, olive oil, tomato paste, hot sauce, lemon