Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.Cooks’ note:Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe...

Using on/off turns, mince garlic and ginger in processor. Add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process mixture to coarse puree. Add cilantro and green onion; process to combine. Transfer to bowl; garnish with whole star anise, if desired.*Available in the Asian foods section of many supermarkets and at Asian markets...

Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth)...

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more...

Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Discard bay leaves, then stir in butter until melted. Fluff gently with a fork...

Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved...

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving. Buying guide:Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores...

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use. Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saut onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes...

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.) Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds...

Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature...

For candied rose petals:Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight. For cake:Preheat oven to 325 F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment...

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt...

Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24. Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours...

Soak bulgur for burgers:Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve. Make sauce while bulgur soaks:Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl. Prepare burgers:Preheat broiler...

Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat. Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes...

Put oven rack in lower third of oven and preheat oven to 475 F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes. Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes...

1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.3. Heat 1/4 inch oil in a large skillet over medium heat...

Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes. Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes. Stir in water, salt, and pepper and simmer, covered, 5 minutes...

Poach quince:Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce...

Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions...

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve. Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve. Toss together dried fruit in a bowl...

Make filling:Heat a dry 12-inch heavy skillet over low heat and toast saffron 1 minute, then transfer to a small dish and crumble. Reserve skillet. Cut off wings from squabs with a sharp small knife and discard, then cut off legs with thighs. Using kitchen shears, cut out backbone and ribs and discard. Cut breasts in half lengthwise with shears. Pat legs and breast halves dry and sprinkle with salt and pepper...

Make dough:Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool. Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast...

Stir first 5 ingredients in bowl to blend. Pierce yams with fork. Microwave on high until tender, about 12 minutes, turning once. Cut yams lengthwise in half; scoop flesh into microwave-safe bowl. Add butter; mash. Season with salt and pepper. Meanwhile, preheat broiler. Line large rimmed baking sheet with foil; place rack on sheet. Transfer 1/2 cup tamarind glaze to large bowl. Add lamb; stir to coat. Let stand 5 to 10 minutes...

For crust:Blend flour, powdered sugar, salt, and ground cloves in processor. Add butter and orange peel. Using on/off turns, process until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 10- to 10 1/2-inch tart pan with removable bottom. Press dough evenly onto bottom and up sides of pan. Freeze crust 25 minutes...