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First, soak the bulgur in warm water for 15 minutes. Set aside.

In a soup pot, put the onion, garlic cloves, butternut squash, celery stalks, carrots, zucchini, tomato, hot peppers (optional), rinsed lentils, parsley and cilantro.

Add the seasoning, salt, pepper, ginger, a little turmeric, cumin, coriander, cinnamon. Add paprika and tomato paste.

Cover everything with hot water.

Place the soup pot on medium high heat. Bring to a boil.

Reduce the heat to medium low and let cook for about 20 to 30 minutes.

Get back to the Bulghur, wash it well then rinse it.

Put the rinsed Bulghur in a saucepan with chickpeas. Cover with hot water and season with salt.

Place the saucepan on medium high heat. Bring to a boil.

Reduce heat to medium low and let cook for about 20 to 30 minutes.

Once the vegetables are cooked, remove celery stalks, cilantro and parsley. Discard them.

Put the vegetables in a blender and purée them.

Pour the vegetable soup in a soup pot. Add hot water.

Place back the soup pot on medium high heat.

Add the Bulgur and chickpeas with their water. Mix and let cook together for about 30 minutes on medium low heat.

At the end of cooking, add oregano and minced garlic (optional).

Add chopped parsley and cilantro then turn off the heat.

Serve hot with lemon wedges.

First, separate egg whites from egg yolks.

In the bowl of a stand mixer, whisk the egg whites until medium peaks form (start on low speed then increase the spread to medium). Set aside.

In another bowl, put the egg yolks, salt, vanilla extract, butter and condensed milk.

Whisk everything well.

Add all purpose flour, Almond flour and baking powder.

Mix everything well until smooth.

Add the egg whites then gently mix. Try not to deflate the egg whites.

Pour the batter in a greased pan. I have used a 7 inch round springform pan lined with parchment paper.

Bake in 340°F preheated oven for about 50 minutes (more or less depending on your oven).

Let cool before cutting.