About

Recipes I actually cook, kept by Ahmed Shuaibi. No ads, no story before the recipe, and nothing here I have not made more than once.

Every ingredient carries a measured gram weight next to the volume. Where the two disagree, trust the grams.

Scaling rewrites every quantity on the page, including the amounts inside the steps. Ticked ingredients and finished steps survive a reload, because cooking is a thing you get interrupted during.

Photo credits

Some photos are stand-ins from Wikimedia Commons until I take my own, cropped and resized.

Falaknuma: Hyderabadi biryani by Dheerajk88, CC BY-SA 4.0
Bundoo Khan: beef kebabs by Jess Lander from Culver City, CA, USA, CC BY 2.0
Tofu House: sundubu-jjigae by travel oriented, CC BY-SA 2.0
Shawarmaji: shawarma by Tet, CC0
Tropisueno: quesabirria by Missvain, CC BY 4.0
Farmhouse Kitchen: green curry and roti by Takeaway, CC BY-SA 3.0
Bertucelli's La Villa: four-cheese ravioli by HaJunkiyada, CC BY-SA 4.0
Blue Line Pizza: Chicago deep dish by JMoga11, CC BY-SA 4.0
Ramen Nagi: tonkotsu ramen by Andy Li, CC0
Osha Thai: pad see ew by Ser Amantio di Nicolao, CC0
From Scratch: pancakes by Mae Mu, CC0
Mian Sichuan Noodle: dan dan noodles by Steven G. Johnson, CC BY-SA 3.0
Toast Cafe & Grill: eggs Benedict by Jon Mountjoy, CC BY 2.0
Leche Flan: leche flan by Obsidian Soul, CC0
Apple Crisp: apple crisp by Douglas Perkins, CC BY 4.0
Macarona Béchamel: pastitsio, macarona béchamel's Greek cousin by Robert Kindermann, CC BY-SA 2.5