A simple dough of half plain flour and half wholemeal, yeast, salt and warm water. Rises for 1 hour. Divides into 6 portions; rolls into thin 18 cm discs; rests for 20 minutes. Baked at maximum heat on a hot baking stone for 3-4 minutes, they puff dramatically and fall flat as they cool, leaving a hollow pocket.
A simple dough of flour, salt, oil, water rests for 30 minutes. Two portions; each portion rolls and stretches paper-thin on an oiled surface (similar to filo or strudel). Drizzles of melted ghee between thin layers; folded in thirds, rolled flat, folded again, baked at 220°C until deeply gold and crisp at the edges.
A large cabbage core-out, blanched briefly, leaves separated. Filling: short-grain rice mixed raw with beef mince, chopped onion, parsley, dill, mint, dried mint, cumin, allspice, tomato puree, salt, pepper, plenty of olive oil. Each leaf rolls around a tablespoon of filling. Packed tight in a wide pot lined with sliced tomato. Garlic-tomato cooking liquid poured to nearly cover. Weighted with a plate. Cooked covered 1 hour on the lowest heat.
Tomato, cucumber, onion and green pepper dice fine. Tossed with lemon, olive oil, salt, ground cumin and parsley. A pinch of dried mint or fresh coriander finishes. Made fresh; eaten within an hour.
Dried split fava beans soak overnight. Blitz with herbs, garlic, onion, leek, ground coriander, cumin and a pinch of baking powder to a soft slightly grainy paste, not smooth purée. Rest for 1 hour. Shape into 5 cm flat discs; dip in sesame seeds; fry at 175°C 4-5 minutes until deep gold.
Good-quality tahini whisks with crushed garlic, fresh lemon juice and a pinch of salt. The mix tightens dramatically at first (chemistry of acid + tahini), then loosens with cold water added slowly until pourable. Pinch of cumin folds in. Spread on a wide plate; pool of olive oil on top; pinch of sumac and parsley.