• 2 cups plus 3 Tbsp. extra-virgin olive oil, divided
• 6 bay leaves
• 2 cinnamon sticks
• 1 large yellow onion, finely chopped
• 2 lb. ground beef
• ¼ cup tomato paste
• 1½ tsp. ground cinnamon, divided, plus more for dusting
• ½ tsp. freshly grated nutmeg, divided
• ¼ tsp. ground cloves
• 1 Tbsp. red wine vinegar
• 1 tsp. sugar
• One 28-oz. can whole peeled tomatoes in juice, crushed
• Kosher salt and freshly ground black pepper
• 8 Tbsp. unsalted butter
• 1 cup all-purpose flour
• 4 cups whole milk
• 4 large eggs
• 3 large eggplants, sliced into ¼-in.-thick rounds
• 5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
• 1 cup coarsely grated graviera cheese, or Gruyère
• Freshly ground black pepper

• 8 cups chicken stock
• 1 cup long-grain white rice
• 4 large eggs
• ¼ cup plus 2 Tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Parsley leaves, for garnish

• 6 lb. fresh spinach, washed in several changes of water and coarsely chopped
• 4 tbsp. extra-virgin olive oil
• 2 large yellow onions, finely chopped
• 2 bunches scallions, trimmed and thinly sliced
• 1⁄2 cups finely chopped fresh dill
• 1⁄2 cups finely chopped fresh parsley
• 1⁄4 lb. feta, crumbled
• 1⁄4 cups long-grain rice
• Kosher salt and freshly ground black pepper
• 1⁄2 lb. frozen phyllo dough, thawed
• 6 tbsp. unsalted butter, melted, plus more for greasing

• 1 tbsp. vegetable oil or ghee, divided
• 1 small red onion, thinly sliced lengthwise (½ cup)
• 1 green bird’s eye chile, thinly sliced into thin rings
• 2 tsp. ginger-garlic paste
• 3 cups fresh fenugreek leaves, stems removed
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. Indian chile powder
• ¹⁄₂ tsp. freshly grated nutmeg
• ¹⁄₂ cup fresh or frozen peas
• Kosher salt
• ¹⁄₂ cup coarsely chopped cilantro
• Fresh roti*, to serve

For the Tzatziki Sauce

• ³⁄₄ cup plain, whole-milk Greek yogurt
• 1 tbsp. fresh lemon juice
• 1 tsp. dried dill or 1 Tbsp. finely chopped fresh dill
• 2 cloves garlic, minced
• ¹⁄₂ small cucumber, peeled, seeded, and minced (1/2 cup)
• Kosher salt and freshly ground black pepper

For the Lamb

• 3 Tbsp. extra-virgin olive oil, plus more for oiling the grill
• 1 tsp. dried dill or 1 tbsp. finely chopped fresh dill
• 6 cloves garlic, finely chopped
• ¹⁄₂ tsp. crushed red chile flakes
• 2 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• 4 (1-inch-thick) lamb loin chops (about 1 lb.)
• Kosher salt and freshly ground black pepper

• 2 ¹⁄₂ tsp. powdered gelatin (8 g)
• 2 ¹⁄₄ cups heavy cream
• 1 ¹⁄₂ cups whole milk
• ¹⁄₃ cup sugar
• 2 tsp. ground mastic (5 g)
• Toasted, coarsely chopped pistachios, for serving

For the topping:

• ¹⁄₃ cup (2 oz.) cracked wheat (bulgur)
• ¹⁄₃ cup whole milk
• ¹⁄₂ tsp. kosher salt

For the casserole:

• ¹⁄₄ cup extra-virgin olive oil
• 2 carrots (5 oz.), peeled and sliced ½ inch thick, greens rinsed and reserved
• 2 garlic cloves, peeled
• 1 yellow onion (9 oz.), diced
• ¹⁄₂ large head cauliflower (1 lb.), cut into florets
• 1 large broccoli crown (1 lb.), cut into florets
• 3 cups whole milk
• 1 tsp. fresh dill, chopped
• Kosher salt and freshly ground black pepper

• 3 ¹⁄₂ lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher
• 1 ¹⁄₄ tsp. kosher salt, or more as needed
• ¹⁄₄ tsp. freshly ground black pepper
• ¹⁄₂ cup extra-virgin olive oil, divided
• 2 ³⁄₄ lb. russet potatoes, peeled and cut into large chunks
• ¹⁄₂ large onion (7 oz.), thinly sliced (2 cups)
• 5 garlic cloves, peeled
• 2-3 tbsp. chopped sage leaves