Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice. Olive oil drizzles in slowly to emulsify. Tasted; adjusted with more lemon, salt or cayenne. Used straight, or rested for 30 minutes for the flavours to settle. Keeps a week in a jar in the fridge.
Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite). Drained and tipped warm into a bowl with a dressing of cumin, paprika, crushed garlic, lemon juice, olive oil and a tiny pinch of cinnamon. Tossed and left to cool. Coriander, parsley and a final drizzle of olive oil at serving.
A soft warm dough of fine semolina, plain flour, salt, sugar, yeast (optional but helps with flexibility) and warm water rests for 30 minutes. Divides into 8 balls. Each ball stretches on a heavily oiled surface into a paper-thin (almost translucent) circle. A teaspoon of melted butter-and-oil mix smears across; a sprinkle of semolina dusts on top; the disc folds into thirds, then thirds again, into a square. Each square cooks on a hot dry griddle 2 minutes per side, pressing gently so the layers bond, until golden and crisp at the edges.