Spinach is wilted briefly with salt, drained, squeezed dry. Mixed with onion, sumac, pomegranate molasses, olive oil and lemon juice. A simple yeasted dough is rolled into 11 cm rounds; a heaped tablespoon of filling sits in the centre; the dough is folded into a three-cornered pyramid and pinched tightly closed. Baked at 200°C for 18 minutes until deep gold.
A torn pita is brushed with olive oil and grilled or fried until golden and crisp. Cucumber, tomato, radish, romaine, spring onion, parsley and mint are roughly chopped into a wide bowl. A dressing of lemon juice, pomegranate molasses, sumac, garlic, olive oil and salt is whisked. The salad is tossed with the dressing just before serving; the pita is scattered on top so it stays crisp.
A simple yeasted flatbread dough rises for 1 hour. Za'atar (the spice blend) is mixed with enough olive oil to make a thick spreadable paste. The dough divides, rolls into rounds about 18 cm wide and 5 mm thick, and gets a generous spread of za'atar paste across the surface, leaving a small border. Baked at 230°C for 7-9 minutes until the dough is gold underneath and the za'atar oil bubbles on top.
Red peppers char under a grill or in a hot oven until the skins blacken, then steam in a covered bowl so the skins peel cleanly. Skinned peppers pulse with walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, lemon juice and olive oil to a thick, almost-paste consistency. Adjust seasoning; rest for 30 minutes; serve.
Whole beetroots roast in foil at 200°C until a knife slides through (45 minutes for medium beets). Peeled while still warm. Blended with tahini, lemon juice, garlic, yogurt, salt, cumin and a small drizzle of olive oil into a thick, vivid pink-purple dip. Topped with a final swirl of tahini, a sprinkle of sumac, parsley and a few pomegranate seeds.
A simple yeasted bread dough rises for 1 hour; balls are divided and rolled into 9 cm rounds. A raw mince mixture of lamb, grated onion, tomato, pomegranate molasses, Aleppo pepper, allspice and pine nuts is spread thinly on top. Baked for 12-14 minutes at 230°C, high heat so the dough turns crisp before the meat dries out. Served warm with lemon wedges and yogurt.