Milookhia, Bamia, Macaroni Bechemel

So, I think I'm a pretty decent cook, and my husband usually loves the stuff I make(easy to please someone who spent the last 2 years foraging for himself), but I miss certain dishes from Egypt, and I'm always anxious to learn how to make them, and make them authentically. I asked him tonight to name a couple dishes that I could learn to make that he would like for Iftar. Don't get me wrong....I'm not about catering to the other half (in fact, he often prepares dinner for us), but I do know how homesick I was the first few years I was away from the US during the hols, so I try to make it easier on him.

His requests:

• Bamia (ugh. hate okra, and I don't hate much when it comes to food)

• Macaroni Bechemel (ok, I do like this. Who doesn't like butter, pasta, and ground meat?)

• Milookhia (hate the consistency. always have. Just read that this translates to "Green Herb Soup"??? Ick. Some colleagues of mine in Cairo actually bought some 'stuff'' from a taxi driver, and it ended up being milookhia in the dry form. Yeah. That's right. It was still in the Metro Market bag when he sold it to them. Apparently it tastes better in a soup than rolled.)

Anyway, found this link today. Wondering if anyone has some killer recipe for any of the above-mentioned dishes. http://www.arabicslice.com/main.html