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Ingredients
US|METRIC
1 SERVINGS
- 3 chicken breasts (bone-in)
- 1 lamb shank (grass-fed, cut into pieces by butcher)
- 1 piece meat (grass-fed beef chuck, in one piece, about 1 pound)
- 4 beef (marrowbones, cut in 1/2 by butcher)
- 6 eggs (I like duck eggs, but chicken eggs are traditional)
- dried chickpeas (to taste)
- 3 onions (halved, with 1 clove stuck in each half)
- 6 garlic cloves (peeled)
- 6 large potatoes (peeled and cut into chunks)
- 6 carrots (peeled, preferably rainbow carrots, cut into pieces)
- 6 celery stalks (cut into pieces)
- 1 sprig fresh cilantro (or parsley)
- 3 bay leaves
- 1 tsp. ground caraway seeds (or to taste)
- 1/2 tsp. ground turmeric (or 8 saffron threads, crumbled)
- 1 tsp. cumin seeds (ground, or to taste)
- 1 tsp. coriander seeds (ground, or to taste)
- 1 tsp. black peppercorns (ground)
- fresh spinach (kale, or chard leaves)
- 1 lb. ground beef (organic, or a mixture or beef and chicken)
- 2 garlic cloves (minced, or to taste)
- 2 Tbsp. minced parsley
- 1 egg
- breadcrumbs
- 1/8 tsp. canela
- 1 cup bread crumbs
- 1 large yellow onion (chopped, about 3/4 cup)
- 3 large eggs
- 1/4 cup chopped fresh parsley
- 2 Tbsp. all purpose flour
- salt (to taste)
- 1 cup rice
- 4 oz. ground lamb (or beef)
- 1/2 cup ground walnuts
- 1/2 cup chopped fresh parsley
- 2 large eggs (lightly beaten)
- 1 tsp. ground cinnamon
- 1 tsp. mace (ground)
- 1 tsp. grated nutmeg
- 1/2 tsp. salt
- ground black pepper (to taste)
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