Mazzah Recipe

Preparation

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth, adding water as needed to reach desired consistency.

Transfer to a bowl and drizzle with olive oil before serving.

Eggplant Preparation

Once roasted, scoop out the flesh and blend with tahini, garlic, lemon juice, olive oil, and salt until smooth.

Transfer to a serving bowl and garnish with olive oil.

Cooking the Filling

Stir in pine nuts, spices, and salt. Cook for a few more minutes until everything is well combined.

Let cool before using as a filling for pastries or serving.

Cooking the Filling

Add ground turkey, spices, and salt. Cook until turkey is browned and cooked through.

Let cool before using as a filling for pastries or serving.

Blending

Blend until smooth. Adjust seasoning if necessary.

Transfer to a bowl and drizzle with olive oil before serving.

Preparing Labana

Drizzle with olive oil before serving.

Preparing Bulgur

In a large bowl, combine chopped parsley, diced tomatoes, soaked bulgur, lemon juice, olive oil, and salt. Toss to combine.

Serve chilled or at room temperature.

Preparing Kebbah Mixture

Form into balls or patties.

Heat oil in a frying pan and fry kebbah until golden brown on all sides. Drain on paper towels before serving.