Peel the potato and cut them into cubes. Boil the meat until tender. Add Teeba Jameed Liquid and 3 cups of the meat stock water in a pot, then bring it to a boil. Add the potato to the sauce, cook until crumble to the fork, then add the cooked meat. In a separate frying pan, sauté the garlic and mint in olive oil and add it to the sauce. Serve hot.
Fill a pot with water, add the meat, boil, and cook for 2 hours. In a separate pot, add 2 containers of Teeba Jameed Liquid, 3 cups of the meat stock, tbsp. of ground cardamom, bring the mixture to a boil on high heat while continuously stirring, add salt to taste. Add the meat in the Jameed sauce and leave it to simmer for 10 minutes.
On the serving plate, top the shrak bread with the prepared rice, add the meat pieces on top, and pour Teeba Jameed sauce on the outer sides of the serving plate. Garnish with almonds and pine nuts.
Prepare the dough as instructed. In a pan, saute the onion in oil, add the minced meat, season with salt and pepper. Shape the Shish Barak dumplings. On high heat, add Teeba yogurt with starch, salt, white pepper, bring it to a boil while continuously stirring. Add the Shish Barak dumplings to the boiling yogurt, simmer for 5 minutes until cooked. Serve in a bowl and garnish with fried cilantro and garlic.
In a pan, cook the minced meat with chopped onions. Hollow out the zucchini and stuff with the cooked meat and onion mixture. Deep fry the stuffed zucchini until golden brown. Over high heat, add Teeba yogurt, starch, salt, bring it to a boil while continuously stirring. Add the fried stuffed zucchini, let it simmer for 5 minutes. Serve with rice.
Cook the grains separately. Add Teeba jameed liquid, chicken stock, and ghee spices, season to taste in a pot. Bring it up to a boil while continuously stirring, add the grains and let it simmer for 5 minutes. Served with caramelized onion and ghee.