Potato cubes par-boil for 6 minutes to set the inside, drain, dry. Fried in olive oil at medium-high until deeply golden all sides (15 minutes). Off heat, garlic, coriander, chilli flakes, salt, lemon juice toss through. A handful of fresh coriander leaves on top.
Fine semolina is toasted in butter; sugar syrup is poured in to hydrate; the mixture is cooked to a thick pudding; rose water and orange blossom water perfume. Spread into a tray, cooled to firm up. Ashta (Levantine clotted cream, or substitute clotted cream + mascarpone) is spread on top. Crushed pistachios are scattered heavy across the surface. Cut into squares.
Aubergines char on an open flame until skin is uniformly black and flesh is collapsed. Steam under foil 10 minutes; peel off the skin. Mash the flesh with tahini, yogurt, crushed garlic, lemon and salt to a smooth dip. Plate; pool olive oil; scatter pomegranate seeds, parsley and a pinch of cumin.
Authentic shanklish is aged 3-6 weeks. A practical home version uses pre-made shanklish balls (sold at Middle Eastern shops) or a substitute made from labneh, feta, za'atar and dried mint. For the plate: crumble shanklish onto a wide shallow dish; top with diced tomato, finely chopped red onion, olive oil, a sprinkle of za'atar. Eaten with pita.
A simple dough of flour, water, salt and a touch of oil rests for 30 minutes. Each portion stretches by hand on an oiled surface to a 40 cm thin disc, almost translucent in places. Cooks for 30-60 seconds on a hot dry surface (saj, upturned wok, or wide hot frying pan). Stacks under a tea towel.